Safe preparation of beefy meaty peptide with <i>Bacillus subtilis</i>

Wu, Yuanming; Chen, Xiaohua; Wang, Li; Wu, Lunjie; Lin, Lu; Ding, Wenwu; Che, Zhenming; Wang, Jianfeng; Jian-zhou, LI; Liu, Yi; Sun, Weifeng

doi:10.1111/ijfs.14468

Cited by 4 publications

(4 citation statements)

References 40 publications

(50 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…(2010), Wu et al. (2020), and Wang et al. (2011) found umami taste after biological synthesis of the peptide.…”

Section: Umami Peptidesmentioning

confidence: 97%

“…For example, Yamasaki-isolated beef meat peptides (BMPs) were umami (Yamasaki & Maekawa, 1978). Wassenaar et al (1995) found no umami taste after the chemical synthesis of the peptide, but Zeng et al (2010), Wu et al (2020), and Wang et al (2011) found umami taste after biological synthesis of the peptide. Zhang et al (2017) analyzed several possible reasons: first, the preparation method of umami peptides may affect the analysis of peptides; second, the isomers of peptides can also affect the taste of peptides; and, third, the difference in spatial structure interferes with the analysis of umami taste.…”

Section: Structure-activity Relationship Of Umami Peptidesmentioning

confidence: 99%

See 1 more Smart Citation

Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food‐flavoring research. The existing technology used for traditional screening of umami peptides is time‐consuming and labor‐intensive, making it difficult to meet the requirements of high‐throughput screening, which limits the rapid development of umami peptides. The difficulty in performing a standard measurement of umami intensity is another problem that restricts the development of umami peptides. The existing methods are not sensitive and specific, making it difficult to achieve a standard evaluation of umami taste. This review summarizes the umami receptors and umami peptides, focusing on the problems restricting the development of umami peptides, high‐throughput screening, and establishment of evaluation standards. The rapid screening of umami peptides was realized based on molecular docking technology and a machine learning method, and the standard evaluation of umami could be realized with a bionic taste sensor. The progress of rapid screening and evaluation methods significantly promotes the study of umami peptides and increases its application in the seasoning industry.

show abstract

“…(2010), Wu et al. (2020), and Wang et al. (2011) found umami taste after biological synthesis of the peptide.…”

Section: Umami Peptidesmentioning

confidence: 97%

Section: Structure-activity Relationship Of Umami Peptidesmentioning

confidence: 99%

Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…For example, multicopy BMP in Bacillus subtilis was successfully expressed through the target gene tandem strategy. 5 A food-safe B. subtilis expression system was obtained and the high-density fermentation process of BMP was explored, which eventually improved the yield of BMP. 6 However, the drawback of these approaches is that the recombinant expression of short-chain peptides is difficult.…”

Section: Introductionmentioning

confidence: 99%

“…Meanwhile, researchers have tried to express BMP in engineered bacteria by genetic engineering to obtain this peptide in large quantities. For example, multicopy BMP in Bacillus subtilis was successfully expressed through the target gene tandem strategy . A food-safe B.…”

Section: Introductionmentioning

confidence: 99%

Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking

Cheng

Wang

et al. 2023

J. Agric. Food Chem.

View full text Add to dashboard Cite

Increasing the copy number of peptides is an effective method to genetically engineer recombinant expression and obtain umami peptides in large quantities. However, the umami taste value of multicopy number umami peptides is lower than the single ones, thus limiting the industrial application of recombinantly expressed umami peptides. With aims to solve this problem, modification of an umami beefy meaty peptide (BMP) with trypsin hydrolysis sites was carried out via homology modeling and molecular docking in this study. A total of 1286 modified peptide sequences were created and molecularly simulated for docking with the homology modeling-constructed umami receptor (T1R1/T1R3), and 837 peptides were found to be better docked than the BMP. Afterward, the MLSEDEGK peptide with the highest docking score was synthesized. And umami taste evaluation results demonstrated that this modified peptide was close to that of monosodium glutamate (MSG) and BMP, as confirmed by electronic tongue and sensory evaluation (umami value: 8.1 ± 0.2 for BMP; 8.2 ± 0.3 for MLSEDEGK peptide). Meanwhile, mock trypsin digestion of eight copies of MLSEDEGK peptide results showed that the introduced digestion sites were effective. Therefore, the novel modified BMP in this study has the potential for large-scale production by genetic engineering.

show abstract