Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function

Le, Bei; Bo, Yu; Amin, Mohammad Sadiq; Liu, Ruixi; Zhang, Na; Soladoye, Olugbenga P.; Aluko, Rotimi E.; Zhang, Yuhao; Fu, Yu

doi:10.1016/j.tifs.2022.11.014

Cited by 55 publications

(28 citation statements)

References 71 publications

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“…ENaC and TRPV1 have been reported to act as the main human salt taste receptors . However, the binding mode responsible for interaction between collagen glycopeptides and salt taste receptors is still unclear.…”

Section: Resultsmentioning

confidence: 99%

“…ENaC and TRPV1 have been reported to act as the main human salt taste receptors. 47 However, the binding mode responsible for interaction between collagen glycopeptides and salt taste receptors is still unclear. In order to explore the binding mode between collagen glycopeptides and salt taste receptors and understand the salt taste-enhancing mechanism of such collagen glycopeptides, molecular docking analysis was further carried out.…”

Section: Identification Of Salt Taste-enhancing Peptides By Lc−ms/msmentioning

confidence: 99%

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Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

Guo

et al. 2023

J. Agric. Food Chem.

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This study aimed to prepare collagen glycopeptides by transglutaminase-induced glycosylation and to explore their salt taste-enhancing effects and mechanism. Collagen glycopeptides were obtained by Flavourzyme-catalyzed hydrolysis, followed by transglutaminase-induced glycosylation. The salt taste-enhancing effects of collagen glycopeptides were evaluated by sensory evaluation and an electronic tongue. LC–MS/MS and molecular docking technologies were employed to investigate the underlying mechanism responsible for the salt taste-enhancing effect. The optimal conditions were 5 h for enzymatic hydrolysis, 3 h for enzymatic glycosylation, and 1.0% (E/S, w/w) for transglutaminase. The grafting degree of collagen glycopeptides was 26.9 mg/g, and the salt taste-enhancing rate was 59.0%. LC–MS/MS analysis revealed that Gln was the glycosylation modification site. Molecular docking confirmed that collagen glycopeptides can bind to salt taste receptors epithelial sodium channel protein and transient receptor potential vanilloid 1 through hydrogen bonds and hydrophobic interaction. Overall, collagen glycopeptides have a significant salt taste-enhancing effect, which contributes to the application of collagen glycopeptides for salt reduction without compromising taste in the food industry.

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Section: Resultsmentioning

confidence: 99%

Section: Identification Of Salt Taste-enhancing Peptides By Lc−ms/msmentioning

confidence: 99%

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

Guo

et al. 2023

J. Agric. Food Chem.

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“…109 Therefore, it becomes crucial to regulate the proportion of salt substitutes or incorporate taste-improving agents such as nutritionally acceptable mineral salts, food acids, amino acids, umami ingredients, flavor components, and salty peptides. 110,111 Nevertheless, these flavor substances have the potential to alter the food's original sensory characteristics, which may not always align with consumer preferences. Consequently, many researchers have worked on developing effective bitterness masking agents that do not compromise the overall food flavor.…”

Section: Salt Composition Optimizationmentioning

confidence: 99%

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

Nie,

Huang,

Yang

et al. 2024

Food Funct.

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“…Interaction with ion channels: Salty/salty‐enhancing peptides are molecules that can elicit a salty taste sensation. They are believed to interact with ion channels, such as the epithelial sodium channel and polycystic kidney disease—like ion channel (PKD2L1), which are responsible for the transduction of salty taste (Le et al., 2022). Additionally, they could also interact with taste receptors like transient receptor potential vanillic acid (TRPV1) (Son & Park, 2018).…”

Section: Bioactivities and Mechanisms Of Food‐derived Functional Pept...mentioning

confidence: 99%

A comprehensive review of specific activity and intrinsic connections of food‐derived bioactive peptides for human health

Zhao,

Su,

Zhang

et al. 2024

Food Frontiers

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Food‐derived peptides have garnered significant attention in research due to their multifaceted functionalities, abundant availability, efficient utilization of agricultural by‐products, and environmentally sustainable preparation methods. These peptides play a crucial role in human health, yet their precise mechanisms of action remain largely unexplored, posing challenges in their screening, preparation, and effective application utilizing protein‐based raw materials. This review offers an extensive examination of 19 types of bioactive peptides derived from food. The sources of food‐derived bioactive peptides are well concluded and the classifications are made according to their potential health benefit based on five primary systems: general bodily functions, the nervous system, the cardiovascular system, the metabolic system, and the immune system. This review specifically highlights the multifaceted impacts of tasty peptides on human health, extending beyond their gustatory effects. Furthermore, it explores the interplay between various functions of bioactive peptides, noting a progression from basic to advanced functionalities. Antioxidant activity and the modulation of key enzymes are identified as fundamental actions that are interconnected with other functional properties. This implies that a single bioactive peptide could exhibit multiple beneficial effects. The key role of antioxidant capabilities is underscored based on their broad influence and straightforward assessment. This comprehensive analysis aims to deepen the systematic understanding of the diverse benefits offered by various food‐derived peptides.

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Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function

Cited by 55 publications

References 71 publications

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

Collagen Glycopeptides from Transglutaminase-Induced Glycosylation Exhibit a Significant Salt Taste-Enhancing Effect

A review of the world's salt reduction policies and strategies – preparing for the upcoming year 2025

A comprehensive review of specific activity and intrinsic connections of food‐derived bioactive peptides for human health

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