Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams

Identification of umami peptides based on virtual screening and molecular docking from Atlantic cod (Gadus morhua)

“…The typical docking energy of long-chain clam peptides (6-9 amino acids) was approximately −110 kcal mol −1 , whereas the clam tetrapeptide had a docking energy of −76.92 kcal mol −1 . 14 In addition, among the screened peptides, the peptide GQRPR had the lowest docking interaction energy (−89.96 kcal mol −1 ), followed by the peptides VPGR (−81.26 kcal mol −1 ), GPPPK (−71.72 kcal mol −1 ), and SPAR (−70.37 kcal mol −1 ), respectively. The average docking interaction energies for a tripeptide, tetrapeptide, and pentapeptide were −54.48, −60.67, and −65.75 kcal mol −1 , respectively, indicating that binding to T1R1/T1R3 was more easier for pentapeptides than for tetrapeptides and tripeptides.…”

“…10,18 The umami taste is significantly influenced by many types of binding force interactions. 14 Hydrogen bonding, electrostatic interactions, and hydrophobic interactions were discovered as the main types of interaction forces involved in binding, based on the 2D diagram. The GDF, GGR, DNW, RPL, DDF, QDF, ADC, GDY, AGCD, SGDAW, and NDDGW mainly had electrostatic interactions and formed hydrogen bonds with amino acid residues in the umami receptor; GDM, MDW, ICR, and DCIY, VPGR, GPPPPK, and GQRPR contacted mainly through electrostatic interactions, hydrogen bonding, and hydrophobic interactions; KPW through electrostatic interactions; and EGF, IGDM, SPAR, and QDTW through hydrogen bonding.…”

“…Moreover, new bioinformatics techniques have been developed. 13,14 Compared with conventional methods, these techniques can save time and effort in protein hydrolysis for obtaining peptides, thus possibly replacing the traditional screening of peptides by using laboratory efforts to some extent. 15 After the discovery of molecular docking, a technique for predicting the placement and affinities of ligands at receptor binding sites, was awarded the Nobel Prize, this technique has advanced significantly.…”

Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

“…The detection system was combined with the Thermoelectric Easy-nLC 1200 (Thermo Scientific, P/N LC140) and the orbital trap Exploris 480 (Thermo Scientific, P/N BRE725533) for peptide identification. All mass spectrometer parameters were followed by Zhang et al ( 22 ). The peptide was captured by a capture column (PepMap C18, 100 μm × 25 cm) for 3 min, and then the peptide was separated by gradient elution chromatography on a nano-upgrade analytical column (PepMap C18, 75 μM × 25 cm).…”

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

“…It has both nutritional and flavor characteristics. It exists in animal products [1] , [2] , [3] , [4] , [5] , [6] , [7] , [8] , plant products [9] , [10] , edible fungi [11] , [12] , [13] , [14] , [15] , aquatic products [16] , [17] , [18] , [19] , [20] , [21] , [22] , [23] , [24] , [25] , [26] , and fermented foods [27] , [28] , [29] , [30] . It can also interact with salt and sodium glutamate to improve the umami and mellow taste of food and enhance the richness and coordination of taste [2] , [9] , [22] , [31] , [32] , [33] , [34] .…”