Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Yang, Daqiao; Li, Chunsheng; Li, Laihao; Chen, Shengjun; Hu, Xiao; Xiang, Huan

doi:10.1016/j.foodchem.2022.133019

Cited by 50 publications

(60 citation statements)

References 32 publications

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“…The interaction between peptide and receptor affects the subsequent intracellular taste perception signal transduction and brain response ( 28 ). It was found that T1R1-VFT was a potential binding site ( 9 , 10 , 25 ) for taste peptides; At the same time, some studies revealed that the taste peptides were mainly bound to T1R3-VFT ( 7 , 8 , 20 , 23 , 29 , 30 ).…”

Section: Discussionmentioning

confidence: 99%

“…The results showed that His71, Ser107, and Glu301 of T1R1 and Asp216, Ser104, His145, and Ala302 of T1R3 were the key binding sites of peptide receptor interaction. Yang et al ( 29 ) found that the peptide identified from mandarin fish interacted with Ser, Glu, His, Gln, Arg, and Lys residues in T1R3. Yu et al ( 10 ) identified umami peptides from myosin.…”

Section: Discussionmentioning

confidence: 99%

“…The binding sites and the four interaction forces (including electrostatic interaction, hydrogen bond interaction, van der Waals interaction, and hydrophobic interaction) involved in the interaction between taste peptides and receptors were discussed. The results may vary due to different docking methods and software, but hydrogen bonds were still the main force ( 7 , 22 , 29 , 30 ). It was found that ligand binding can regulate the size of the receptor cavity-binding pocket ( 33 ).…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

Chen

et al. 2022

Front. Nutr.

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This study identified the peptides in the fermentation mycelia of Stropharia rugosoannulata. The molecular weight of the peptides was below 3,000 Da. Heptapeptides to decapeptides were the main peptides in the fermentation mycelia of S. rugosoannulata. More than 50% of the peptides had salty and umami taste characteristics, and the long-chain peptides (decapeptides to 24 peptides) also played an essential role in the pleasant taste characteristics of mycelium. In the salty and umami peptide of S. rugosoannulata, the distribution of non-polar hydrophobic amino acids and polar-uncharged amino acids accounted for a relatively high proportion, and the proportion of polar-uncharged amino acids further increased, with the extension of the peptide chain. P, F, I, l, V, G, S, T, and D were the amino acids with a high proportion in the peptides. The taste peptides can bind to more than 60% of the active amino acid residues in the cavity-binding domain of the T1R1/T1R3 receptors. Hydrogen bond interaction was the primary mode of interaction between the peptides and the receptor. The first and second amino acid residues (such as S, V, E, K, G, and A) at the C-terminal and N-terminal of the peptides were easy to bind to T1R1/T1R3 receptors. Asp108, Asn150, Asp147, Glu301, Asp219, Asp243, Glu70, Asp218 in T1R1, and Glu45, Glu148, Glu301, Glu48, and Ala46 in TIR3 were the key active amino acid sites of taste peptides binding to T1R1/T1R3 receptors.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

Chen

et al. 2022

Front. Nutr.

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“…Chouguiyu was produced using frozen mandarin fish ( Siniperca chuatsi ) with an average weight of 500 g in Anhui, China ( Yang et al, 2022a , Yang et al, 2022b , Yang et al, 2022c ). Clean fish were neatly arranged in fermentation tanks.…”

Section: Methodsmentioning

confidence: 99%

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

Yang

et al. 2022

Current Research in Food Science

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“…Chouguiyu was made from frozen mandarin fish (Siniperca chuatsi, av. 500 g) in Anhui, China according to the previous study (24). After fermentation at 15-20 • C for 8 days, three samples of Chouguiyu were collected for each individual sample at 0 days (D0 group), 4 days (D4 group), and 8 days (D8 group) for further study.…”

Section: Materials and Chemicalsmentioning

confidence: 99%

Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu

Yang

et al. 2022

Front. Nutr.

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Angiotensin I converting enzyme (ACE) inhibitory peptides from fermented foods exhibit great potential to alleviate hypertension. In this study, the peptide extract from Chouguiyu exhibited a good inhibition effect on ACE, and the inhibition rate was significantly enhanced after fermentation for 8 days. The ACE inhibitory peptides were further identified, followed by their inhibition and formation mechanisms using microbiome technology and molecular docking. A total of 356 ACE inhibitory peptides were predicted using in silico, and most ACE inhibitory peptides increased after fermentation. These peptides could be hydrolyzed from 94 kinds of precursor proteins, mainly including muscle-type creatine kinase, nebulin, and troponin I. P1 (VEIINARA), P2 (FAVMVKG), P4 (EITWSDDKK), P7 (DFDDIQK), P8 (IGDDPKF), P9 (INDDPKIL), and P10 (GVDNPGHPFI) were selected as the core ACE inhibitory peptides according to their abundance and docking energy. The salt bridge and conventional hydrogen bond connecting unsaturated oxygen atoms in the peptides contributed most to the ACE inhibition. The cleavage proteases from the microbial genera in Chouguiyu for preparing these 7 core ACE inhibitory peptides were further analyzed by hydrolysis prediction and Pearson's correlation. The correlation network showed that P7, P8, and P9 were mainly produced by the proteases from LAB including Lactococcus, Enterococcus, Vagococcus, Peptostreptococcus, and Streptococcus, while P1, P2, P4, and P10 were mainly Produced by Aeromonas, Bacillus, Escherichia, and Psychrobacter. This study is helpful in isolating the proteases and microbial strains to directionally produce the responding ACE inhibitory peptides.

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Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

Cited by 50 publications

References 32 publications

Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

Discovery and functional mechanism of novel dipeptidyl peptidase Ⅳ inhibitory peptides from Chinese traditional fermented fish (Chouguiyu)

Formation and inhibition mechanism of novel angiotensin I converting enzyme inhibitory peptides from Chouguiyu

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