Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis

“…Similarly, EYPPLGR contained 6 umami and 9 sweet amino acids, accounting for 57.69%, conferring umami and thickness to the peptides. Despite EWVPVTK containing three hydrophobic amino acids, more than EYPPLGR, and hydrophobic amino acids typically impart a bitter taste, studies by Zhang et al 63 and Li et al 64 indicated that certain hydrophobic amino acids (Val, His, Phe) can enhance umami taste when coexisting with hydrophilic and basic amino acids. These findings underscore the importance of hydrophobic amino acids in constructing umami peptides.…”

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

“…The pH of the solution was adjusted to 6.5 by using food-grade citric acid and sodium bicarbonate. The solution was first treated by ultrasonication at 200 W (SK5200HP ultrasound system, Kudos, China) at 60 °C for 15 min and then hydrolyzed with the addition of Flavourzyme (30000 U/g) at an amount of 1000 U/g in a water bath (HWS-26, Bluepard Shanghai Yiheng Technology, China) at 60 °C for 180 min . Finally, the hydrolysate was inactivated at 95 °C for 15 min, and the supernatant at 4 °C was collected by centrifugation (3K15 refrigerated centrifuge, Sigma-Aldrich, Germany) at 9500 rpm for 15 min.…”

“…The cumulative contribution of the two-dimensional principal components for each peptide was 91.2, 88.5, and 86.6%, respectively, indicating that the data contain almost all the information on the original data set and could reflect the overall information on the samples. A series of MSG solutions (6,12,18,24,30, and 36 mM) and IMP solutions (4,8,12,16,20, and 24 mM) were set as the reference and regularly distributed from left to right so that MSG and IMP in different concentrations can be distinguished. The results showed that 1 mM RF10 was closer to the 12 mM MSG solution on PC1, and its overall taste was similar to that of 12 mM MSG.…”

Nutritional, Bioactive, and Flavor Components of Giant Stropharia (Stropharia rugoso-annulata): A Review

“…Free peptides in the fruiting body of S. rugoso-annulata reach a content of 11.28–12.56% [ 73 ]. As shown in Table 5 , the taste peptides of S. rugoso-annulata exhibit a strong umami taste, accompanied by saltiness, bitterness, richness, or aftertaste [ 5 , 74 , 75 ]. The taste peptides in the mature fruiting body are pentapeptides to undecapeptides and the taste threshold is relatively low (0.117–0.640 mmol·L −1 ) [ 5 , 74 ], while the peptide variety in the mycelium is particularly rich and the taste peptides are mostly heptapeptides to decapeptides [ 74 ].…”

“…Stropharia rugoso-annulata , also known as Giant Stropharia, Wine-cap mushroom, is a renowned edible fungus recommended for consumption by the Food and Agriculture Organization of the United Nations due to its potential to alleviate various illnesses associated with cancer [ 1 ]. Not only is it a high-protein, low-fat food rich in minerals, vitamins, and dietary fiber [ 2 ], but it is also a quality raw material for functional components such as fungal polysaccharides [ 3 ], sterols [ 4 ], and taste peptides [ 5 ], and can also be processed into various flavorful foods [ 6 , 7 ]. With particularly simple cultivation techniques and high yield [ 8 ], it holds significant application value in various fields such as dietary nutrition supply, bioactive compound extraction, functional food production, and flavorful food processing.…”