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

Abstract

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.

Impact of Air Bubbles on the Saltiness Perception of NaCl-Loaded Oleogel-Stabilized Water-in-Oil Emulsions

“…Coalescence and disruption of the water droplets during mastication caused the release of sodium ions. The released Na + enter the taste cells via salty taste receptors: epithelial sodium channel (ENaC) and transient receptor potential vanilloid 1 (TRPV1), thereby resulting in a salty taste . The presence of the air bubbles facilitated the disintegration of the monoglyceride crystal network, thereby promoting coalescence and rupture of the water droplets.…”

“…The released Na + enter the taste cells via salty taste receptors: epithelial sodium channel (ENaC) and transient receptor potential vanilloid 1 (TRPV1), thereby resulting in a salty taste. 48 The presence of the air bubbles facilitated the disintegration of the monoglyceride crystal network, thereby promoting coalescence and rupture of the water droplets. Hence, when there were more air bubbles present, the OGEs were more sensitive to oral processing, thereby leading to a burst release and a stronger saltiness of sodium.…”

Effect of glycosylation modification on structure and properties of soy protein isolate: A review

“…Enzymes also used to perform glycosylation reactions between proteins and sugars. Transglutaminase is a commonly used enzyme that can promote and catalyze acyl transfer reactions between gamma‐carboxyamide groups of protein/peptide glutamine residues (acyl donors) and various primary amino groups of sugars (acyl receptors) (Guo et al., 2023).…”

Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking

“…However, it should be noted that these findings may not be universally applicable, as some individuals have salt taste receptors that are insensitive to amiloride, resulting in a chloride-dominated and amilorideinsensitive salty response [12]. Additionally, it is noteworthy that the salt receptor TRPV1 responds not only to sodium ions (Na + ) but also to potassium ions (K + ) and ammonium ions (NH4 + ) [16]. Consequently, there are inherent limitations in exploring the mechanism of saltiness enhancement when using either ENaC or TRPV1 receptors for molecular docking with flavor-presenting peptides.…”