Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

Li, Xuepeng; Xie, Xu; Wang, Jinxiang; Xu, Yongxia; Shi, Yi Wei; Zhu, Wenhui; Mi, Hongbo; Li, Tingting; Lǐ, Jiànróng

doi:10.1016/j.foodchem.2019.126053

Cited by 80 publications

(75 citation statements)

References 39 publications

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“…Compared with the umami receptor homology model established by Li et al . (2020) (94.29% of the residues in the allowed regions, and 5.71% of the in the disallowed regions), the homology model was more reliability. However, the binding cavities were relatively small.…”

Section: Resultsmentioning

confidence: 90%

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Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)

Zhu

Wang

et al. 2020

Int J of Food Sci Tech

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This paper investigated umami hexapeptides derived from myosin of Atlantic cod (Gadus morhua) using homology modelling, molecular docking, taste evaluation and e-tongue verification. After hydrolysing and prediction in silico, potential bioactivity, toxicity and physicochemical properties of 48 hexapeptides were predicted. Five hexapeptides were selected to dock with the T1R1-T1R3 homology model which was built with SWISS-MODEL. Docking results showed that the five hexapeptides could enter the docking region, and INKPGL, SDSCIR and GPDPER had the lowest CDOKER_ENERGY. E-tongue result showed that the umami and richness value of all the three hexapeptides in 0.4 mg mL À1 were higher than a 0.1% MSG solution. Sensory evaluation result showed that INKPEL had the strongest umami taste among the three hexapeptides and the umami threshold value was 0.25 mg mL À1. These results suggested that homology modelling can be used for predicting umami peptides, and three umami hexapeptides were identified by in silico screening.

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Section: Resultsmentioning

confidence: 90%

“…The sensory evaluations were conducted according to the method of Li et al . (2020). Panellists consisted of eight female and eight male (aged from 25 and 35).…”

Section: Methodsmentioning

confidence: 99%

Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)

Zhu

Wang

et al. 2020

Int J of Food Sci Tech

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“…13 Marine food has a strong umami taste and can be used as an important raw material in the preparation of umami peptides. 11,14,15 Many umami peptides have been isolated and identified from fish protein hydrolysates and fish sauce, including ED, EE, EG, ES, DES, EDE, EGS, LYER, VRST, RPLGNC and YGGTPPFV. 13,15,16 Researchers are increasingly keen to seek new umami peptides because of their complex taste, palatability and multiple biological functions.…”

Section: Introductionmentioning

confidence: 99%

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Zhu

Luan

et al. 2020

J Sci Food Agric

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BACKGROUND: Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and northern anchovy sauce were selected for the study. RESULTS: Seventeen peptides were obtained by separation and purification, and their taste activity was predicted. Through the taste characterization and descriptive analysis, it was found that the synthesized peptides were umami and umami-enhancing peptides. Seventeen umami peptides were simulated and embedded into the umami receptor T1R1/T1R3 by inserting into the Venus flytrap domain (VFTD) of the T1R3 subunit; the interaction forces were mainly hydrogen bonding, electrostatic interaction, van der Waals force and hydrophobic interaction. According to the docking interaction energies, long-chain peptides may be easier to bind to the receptor than short-chain peptides. Asp196, Glu128 and Glu197 were the main binding sites for docking, and could affect umami synergism. CONCLUSION: For the first time, novel umami peptides in Chinese anchovy sauce have been reported. This study is helpful for discovering umami marine resource peptides, and can provide a basis for further understanding the flavor system of anchovy sauce.

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“…Nevertheless, they still can be supportive when predicting the bitter-tasting properties of parent peptides based on the fragmentomic approach. Citing the words of Li et al [64], "the BIOPEP-UWM database is a useful data source that supports the analysis of connections between peptide molecular structures and their sensory properties, and additionally enables users to build a potential sensory profile of peptides". The BIOPEP-UWM database was applied to predict the umami taste of peptides derived from clam M. meretrix Linnaeus [64].…”

Section: Discussionmentioning

confidence: 99%

“…Citing the words of Li et al [64], "the BIOPEP-UWM database is a useful data source that supports the analysis of connections between peptide molecular structures and their sensory properties, and additionally enables users to build a potential sensory profile of peptides". The BIOPEP-UWM database was applied to predict the umami taste of peptides derived from clam M. meretrix Linnaeus [64]. Garcia-Vaquero et al [45] applied the hybrid approach to assess the bitter taste properties of novel peptide ACE inhibitors derived from U. lactuca (green algae).…”

Section: Discussionmentioning

confidence: 99%

Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches

et al. 2020

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The aim of this study was to analyze soybean proteins as sources of peptides likely to be bitter using fragmentomic and hybrid approaches involving in silico and in vitro studies. The bitterness of peptides (called parent peptides) was theoretically estimated based on the presence of bitter-tasting motifs, particularly those defined as bitter-tasting indicators. They were selected based on previously published multilinear stepwise regression results. Bioinformatic-assisted analyses covered the hydrolysis of five major soybean-originating protein sequences using bromelain, ficin, papain, and proteinase K. Verification of the results in experimental conditions included soy protein concentrate (SPC) hydrolysis, RP-HPLC (for monitoring the proteolysis), and identification of peptides using RP-HPLC-MS/MS. Discrepancies between in silico and in vitro results were observed when identifying parent peptide SPC hydrolysate samples. However, both analyses revealed that conglycinins were the most abundant sources of parent peptides likely to taste bitter. The compatibility percentage of the in silico and in vitro results was 3%. Nine parent peptides with the following sequences were identified in SPC hydrolysates: LSVISPK, DVLVIPLG, LIVILNG, NPFLFG, ISSTIV, PQMIIV, PFPSIL, DDFFL, and FFEITPEK (indicators are in bold). The fragmentomic idea of research might provide a supportive method for predicting the bitterness of hydrolysates. However, this statement needs to be confirmed experimentally.

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Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

Cited by 80 publications

References 39 publications

Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)

Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches

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