Exploring novel Kokumi peptides in <i>Agaricus bisporus</i>: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis

Feng, Tao; Ma, Chenwei; Chen, Sha; Zhuang, Haining; Song, Shiqing; Sun, Min; Yao, Lingyun; Wang, Huatian; Liu, Qian; Yu, Chuang

doi:10.1039/d3fo05406c

Cited by 5 publications

(1 citation statement)

References 59 publications

(73 reference statements)

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“…Chang et al 39 studied several kokumi peptides and found that hydrophobic, electrostatic, and hydrogen bonds were important for the binding of kokumi peptide and hCaSR. Feng et al 40 identified Kokumi peptide from the enzymatic degradation product of Agaricus bisporus. Sensory evaluation showed that the taste thresholds of EWVPVTK and EYPPLGR in aqueous solution were 0.6021 and 2.332 mmol/L, respectively, and EWVPVTK exhibited a higher sense of richness at a lower concentration compared with EYPPLGR.…”

Section: Analysis Of Molecular Dockingmentioning

confidence: 99%

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine

Cai,

Wang,

Zhao

et al. 2024

J. Agric. Food Chem.

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To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.28, 63.43, and 77.58%, respectively. Sensory assessment and an e-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness, and umami of the simulated chicken broth solution and attenuated the bitterness of the l-isoleucine solution. The molecular simulation results suggested that the mechanisms of LP enhancement of kokumi and umami were related to hCaSR and hT1R1–hT1R3, and that hydrophobic forces and hydrogen bonds were involved in the binding of LP to taste receptors. The results implied that LP is a potential flavor enhancer for food applications.

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Section: Analysis Of Molecular Dockingmentioning

confidence: 99%

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine

Cai,

Wang,

Zhao

et al. 2024

J. Agric. Food Chem.

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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Liu,

Fu,

et al. 2024

Food Frontiers

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A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

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Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights

Jiang,

Yang,

et al. 2024

Food Research International

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Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis

Abstract: Agaricus bisporus contains amino acids associated with thickness and full-mouthfeel, making it a potential candidate for salt substitutes and flavor enhancers in various food applications. Kokumi peptides were isolated from...

Cited by 5 publications

References 59 publications

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

Exploring the salty peptides of enzymatically hydrolyzed Volvariella volvacea protein: Structural analysis and taste perception insights

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