Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3

Abstract

The development of saltiness or saltiness enhancement peptides is important to decrease the dietary risk factor of high sodium. Taste peptides in the yeast extract were separated by ultrafiltration and subsequently identified by UPLC-Q-TOF-MS/MS. The 377 identified peptides were placed into the umami receptor T1R1/T1R3. The results showed that eight taste peptides with higher binding energies were screened by molecular virtual docking, and the results revealed that Asp218, Ser276, and Asn150 of T1R1 play key roles in umami docking of peptides. The taste characteristic description and saltiness enhancement effect results suggested that PKLLLLPKP (sourness and umami, 0.18 mM), GGISTGNLN (sourness, 0.59 mM), LVKGGLIP (umami, 0.28 mM), and SSAVK (umami, 0.35 mM) had higher saltiness enhancement effects. The sigmoid curve analysis further confirmed that the taste detection threshold of the GGISTGNLN in the peptide and salt model (157.47 mg/L) was lower than 320.99 mg/L and exhibited a synergistic effect on saltiness perception, whereas SSAVK, PKLLLLPKP, and LVKGGLIP exhibited additive effects on the saltiness perception. This work also corroborated previous research, which indicated that the sourness and umami taste attributes could enhance the saltiness perception.

Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning

“… a Note: index 0–9 is derived from Liang’s work, index 10–12 is derived from Richter’s work, index 13–21 is derived from Liu’s work, index 22–29 is derived from Shan’s work, index 30–38 is derived from Zhang’s work, index 39–47 is derived from Liang’s work, and index 48–53 is derived from Cui’s work …”

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

“…In order to explore the binding mode between collagen glycopeptides and salt taste receptors and understand the salt taste-enhancing mechanism of such collagen glycopeptides, molecular docking analysis was further carried out. During the docking analysis, the glycopeptide conformation was treated as flexible, and the protein structure was treated as rigid . The longer the peptide chain, the higher its molecular weight and the more rotatable bonds it has, which leads to difficulty for molecular docking .…”

“…During the docking analysis, the glycopeptide conformation was treated as flexible, and the protein structure was treated as rigid. 48 The longer the peptide chain, the higher its molecular weight and the more rotatable bonds it has, which leads to difficulty for molecular docking. 49 Therefore, glycopeptides containing a number of amino acids ≤ 20 (termed as T1, T5, T6, T7, and T11) were selected for molecular docking.…”

Identifying Umami Peptides Specific to the T1R1/T1R3 Receptor via Phage Display

“…Umami peptides are small peptides with molecular weight ranging from 300 to 3000 Da, derived from various food sources, and these peptides possess multiple taste-presenting properties and nutritional value. − In recent years, umami peptides have received considerable attention as a crucial flavor regulator due to its umami or enhancing effects, making it a novel taste component. , The traditional methods for obtaining umami peptides involve extraction through thermal or enzymatic treatment, which is then followed by meticulous separation and purification using ultrafiltration and chromatography . However, the traditional screening sources are mainly from foods and rely strongly on the human sensory for stepwise screening, making the process more time-consuming and laborious.…”