Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom

Abstract

Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom. Therefore, through ultrafiltration, gel permeation chromatography (GPC), and reverse phase-high performance liquid chromatography (RP-HPLC), some peptides in fresh Agaricus bisporus mushroom were isolated. Then, these peptides were identified by sensory evaluation and ultra performance liquid chromatography (UPLC) coupled quadruple time of flight mass spectrometry (Q-TOF-MS). The sensory evaluation results showed that the addition of aqueous extract isolated from Agaricus bisporus to model chicken broth did enhance chicken broth’s complexity, mouthfulness, and palatability. UPLC-Q-TOF-MS analysis found that Gly-Leu-Pro-Asp (Mw = 399.99) and Gly-His-Gly-Asp (Mw = 383.99) might act as key molecules to cause kokumi taste. In order to verify the kokumi taste of the above two peptides, they were synthesized by solid-phase synthesis and the taste properties of these two peptides were further characterized by descriptive sensory evaluation and taste intensity tests. This work indicated that it was feasible to produce kokumi peptides from Agaricus bisporus.

Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach

“…They also contribute to the unique taste of mushrooms or even interact with other volatile compounds to influence the whole flavour of foods [ 48 ]. In an another study, umami taste peptides like Gly-Leu-Pro-Asp and Gly-His-Gly-Asp isolated from the mushroom Agaricus bisporus are reported to act as key molecules for kokumi taste [ 49 ]. Kokumi taste is best described as flavor characteristics such as mouthfulness, complexity, and continuity.…”

“…Kokumi taste substances have slight taste or even no taste by themselves, but they can enhance the flavor of the basic tastes, such as sweet, salty, and umami [ 50 ]. Interestingly, when incorporated to a blank chicken broth, these peptides from Agaricus bisporus can elicit new taste sensations, such as mouthfulness and complexity [ 49 ].…”

Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness

“…Recently, sensory-directed fractionation of food extracts has led to the discovery of novel tastants in a variety of foods. − Another area of interest in recent years has been the discovery of taste-modulating or taste-enhancing molecules. For example, umami-enhancing molecules have been described from various foods including green tea, morel mushrooms, beef bouillon, fish sauce, potatoes, and yeast. ,− In addition, two kokumi peptides, which were shown to enhance the complexity and mouthfulness of a model chicken broth, were identified in the aqueous extract of the button mushroom, Agaricus bisporus . Interestingly, some flavor-enhancing molecules have been patented and commercialized, demonstrating that the discovery of new flavor-enhancing molecules has the potential to provide benefit to both the food industry and consumers. , …”

The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms

“…Their high nutritional value is related to the content of saccharides and valuable dietary fibre (including chitin, chitosan, hemicellulose and glucans), polyunsaturated fatty acids, proteins and amino acids (including alanine, arginine, leucine and proline), minerals (potassium, magnesium, phosphorus, zinc) and vitamins (group B, including folic acid and cobalamin, as well as biotin, ergosterol and ascorbic acid). In addition, mushrooms are a source of numerous other bioactive and beneficial substances, such as lectins and tyrosinase with anticancer properties, polyphenols with antioxidant, anticancer, anti-inflammatory properties, and others [10][11][12][13][14]. Due to their unique organoleptic properties, taste, texture and nutritional value, edible mushrooms are popular all over the world [15][16][17][18][19].…”