Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce

Bu, Ying; Liu, Yingnan; Luan, Hongwei; Zhu, Wenhui; Li, Xuepeng; Lǐ, Jiànróng

doi:10.1039/d0fo03326j

Cited by 32 publications

(21 citation statements)

References 32 publications

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“…As the availability of proteins in high‐throughput‐sequencing projects increases, the number of potential umami peptides is expected to grow rapidly. For the discovery of umami peptides from the identified peptides, the traditional method is to screen by structure–activity relationship or the frequency of the biologically active fragments (Bu et al., 2021), but it is difficult to apply high‐throughput sequencing. Molecular docking and machine learning are considered to be a high‐throughput and rapid form of technology that can be applied to initially screen umami peptides from the identified peptide library.…”

Section: Screening Of Umami Peptidesmentioning

confidence: 99%

“…Umami substances stay in the mouth for a long time, however, and it is difficult to accurately measure the senses and evaluate the intensity of the umami taste (Chung et al, 2015). The umami taste intensity usually is evaluated by an intensity scale (Bu et al, 2021), taste dilution analysis , or two-alternative forced choice (2-AFC) method . Chung et al (2015) compared the 2-AFC, ranking method, and scoring method to distinguish the taste intensity of an MSG solution and showed that 2-AFC was the most effective method to identify different umami taste samples, but it could not produce intensity values.…”

Section: Evaluation Of Umami Intensity By Sensory Evaluationmentioning

confidence: 99%

“…Umami substances stay in the mouth for a long time, however, and it is difficult to accurately measure the senses and evaluate the intensity of the umami taste (Chung et al., 2015). The umami taste intensity usually is evaluated by an intensity scale (Bu et al., 2021), taste dilution analysis (Zhang, Gao, et al., 2021), or two‐alternative forced choice (2‐AFC) method (Zhu, Wang, et al., 2020). Chung et al.…”

Section: Evaluation Of Umami Intensitymentioning

confidence: 99%

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Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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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.

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Section: Screening Of Umami Peptidesmentioning

confidence: 99%

Section: Evaluation Of Umami Intensity By Sensory Evaluationmentioning

confidence: 99%

Section: Evaluation Of Umami Intensitymentioning

confidence: 99%

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Research progress in the screening and evaluation of umami peptides

Gao

Pan

et al. 2022

Comp Rev Food Sci Food Safe

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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%

“…Molecular docking technology simulates the biological process of molecular interaction, reveals the structural basis of ligand recognition by receptor and its binding with the receptor in receptor-ligand interaction, and predicts the taste perception mechanism of taste peptides at the atomic level. Molecular docking technology has been applied to the binding sites and interaction mechanisms between taste peptides and their taste receptors T1R1/T1R3 ( 7 – 10 ). The molecular docking technique was used to explore the active structure and taste perception mechanism of the taste peptide of S. rugosoannulata , combined with the taste receptors T1R1/T1R3, which could provide theoretical support for understanding its pleasant taste.…”

Section: Introductionmentioning

confidence: 99%

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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Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation

Bu,

Zhou,

Sun

et al. 2023

Food Bioprocess Technol

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This study aimed to extract novel salty-enhancing peptides from the collagen of sea cucumber. The model of the transmembrane channel-like 4 (TMC4) salt taste receptor was constructed by AlphaFold2 de novo model, and the interaction between peptides and salt taste receptor was studied by molecular dynamics (MD) simulation. The results revealed that 99.4% of amino acid residues in the Ramachandran Plot of the TMC4 model resided within the allowed region, thereby substantiating the rationality of the model. The molecular docking results indicated that Gln 279, Glu 92, and Lys 278 may be the key amino acids binding to the TMC4 receptor. The CSRH and KDINNRF showed signi cant enhancement in saltiness compared to the control group (2.62 ± 0.04), with saltiness values of 3.01 ± 0.00 and 2.86 ± 0.04, respectively. In addition, MD simulation results showed that TMC4 saltiness receptors formed stable RMSD and Rg with salty-enhancing peptides at 0-25 ns simulation time. This study veri ed that CSRH and KDINNRF are effective salty-enhancing peptides, and also provided a theoretical basis for the discovery of new salty-enhancing peptide resources in marine organisms.

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Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce

Abstract: Fish sauce has a prominent umami flavor. In this study, umami peptides were isolated, purified and identified from Thai fish sauce, and their structure-activity relationship were analyzed. Six novel umami...

Cited by 32 publications

References 32 publications

Research progress in the screening and evaluation of umami peptides

Research progress in the screening and evaluation of umami peptides

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

Identification Novel Salty-Enhancing Peptides from Sea Cucumber Collagen: AlphaFold2 Modeling and Molecular Simulation

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