Seven novel umami peptides from Takifugu rubripes and their taste characteristics

Liu, Ziyuan; Zhu, Yiwen; Wang, Wenli; Zhou, Xi; Chen, Gaole; Liu, Yuan

doi:10.1016/j.foodchem.2020.127204

Cited by 86 publications

(73 citation statements)

References 35 publications

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“…Umami peptides are new seasonings with tasty and mellow flavor, they can improve the flavor and influence several taste qualities . Current research on umami peptides mainly focus on the extraction progress and their participation in the Maillard reaction.…”

Section: Introductionmentioning

confidence: 99%

Novel Umami Peptide IPIPATKT with Dual Dipeptidyl Peptidase-IV and Angiotensin I-Converting Enzyme Inhibitory Activities

Chen

Pan

Zhou³

et al. 2021

J. Agric. Food Chem.

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A novel umami peptide, IPIPATKT, showed excellent dual dipeptidyl peptidase-IV (DPP-IV) and angiotensin I-converting enzyme (ACE) inhibitory activities, the IC50 values were 64 and 265 μM, respectively. Molecular docking displayed that IPIPATKT was docked into the S1 and S2 pockets of ACE, and it was close to the active site pocket of DPP-IV. The insulin-resistant-HepG2 (IR-HepG2) cell model and human umbilical vein endothelial cell (HUVEC) model showed that the peptide significantly increased the content of glucose, the activities of hexokinase, pyruvate kinase, and the concentration of nitric oxide (p < 0.01), while it reduced the content of endothelin-1 (ET-1). IPIPATKT exhibited a hypotensive effect (−23.5 ± 2.2 mmHg) and attenuated the increase in glucose levels in vivo, as demonstrated using spontaneous hypertensive rats (SHRs) and C57BL/6N mice. We reported the in vivo activities of the umami peptide with dual hypertensive and hypoglycemic effects for the first time.

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Section: Introductionmentioning

confidence: 99%

Novel Umami Peptide IPIPATKT with Dual Dipeptidyl Peptidase-IV and Angiotensin I-Converting Enzyme Inhibitory Activities

Chen

Pan

Zhou³

et al. 2021

J. Agric. Food Chem.

View full text Add to dashboard Cite

show abstract

“…And most umami peptides, which have identified are short peptides, such as dipeptides and tripeptides. In addition, the molecular weight of peptides distribution with umami taste is <3000 Da (Su et al ., 2012), which has also been reported in Takifugu rubripes muscle (Liu et al ., 2020). There were about 98 peptides with umami taste, and 29.60% among them were dipeptides, and 30.60% among them were tripeptides (Zhang et al ., 2019b).…”

Section: Resultsmentioning

confidence: 99%

In silico identification of novel small molecule umami peptide from ovotransferrin

Zhao

et al. 2021

Int J of Food Sci Tech

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Summary Umami ingredients are the important components of seasoning in food and widely used in food production. However, few novel umami peptides were isolated and identified. Here, the purpose of this research is to identify small molecule umami peptides derived from ovotransferrin by molecular docking. Based on the virtual enzymatic hydrolysis and molecular docking analysis, the tripeptide DEK with the lowest CDOCKER‐ENERGY (−99.50 kcal mol−1) was identified, which could occupy the extracellular venus flytrap domain (VFTD) of T1R1/T1R3 (taste receptor type 1, member 1 and 3). Furthermore, the electronic tongue was used to measure the umami taste of DEK. The results showed that the umami value of DEK was 2.31, which was higher than that of monosodium L‐glutamate via electronic tongue analysis. The docking results showed that virtual screening and molecular docking may be a more reliable and rapid method to substitute for classical methods for screening and identification of small molecule umami peptides.

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“…Lactic acid bacteria as starter culture has been widely used in dry‐cured product, such as sausage, bread and cured duck legs (Valerio et al ., 2017; Cai et al ., 2020; Hu et al ., 2021). Lactic acid bacteria can be able to induce the production of umami, salty, umami‐enhancing and saltiness‐enhancing peptides, through the degradation of myofibrillar protein under the action of its rich and high activity of protease and peptidase (Fadda et al ., 2010; Mora et al ., 2015; Fernández et al ., 2016; Liu et al ., 2020; Hu et al ., 2021). The utilisation of this bacteria in the production of DSM might induce a positive effect on the sensory properties and produce some umami‐enhancing peptides.…”

Section: Introductionmentioning

confidence: 99%

“…Most of umami peptides are derived from myofibrillar protein that was hydrolysed by endogenous enzymes or microorganism (Fadda et al ., 2010; Kęska & Stadnik, 2017; Yu et al ., 2020). A study suggested that AGFAGDDAPR and GYSFTTTAER tasted as umami; they were produced by the degradation of actin by endogenous enzymes (Liu et al ., 2020). Fadda et al .…”

Section: Introductionmentioning

confidence: 99%

Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum

Bai

Liang

Zhao

et al. 2022

Int J of Food Sci Tech

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Summary Lactobacillus plantarum was involved in producing low‐salt (2%, w/w) dry‐cured Spanish mackerel, and its effect on the degradation of myofibrillar protein and production of umami peptides was investigated. Results showed that the dominant microbiome of the sample was Lactobacillus plantarum, accounting for 95.7% of the microbial community. The umami peptides in this dry‐cured mackerel were extracted and separated by ultra‐filtration and gel filtration chromatography and further identified by Nano‐LC–MS/MS. Five umami‐enhancing peptides, including TFYNELRV (1040 Da), TFYNELR (941 Da), TLFQPSF (838 Da), LYANNVL (805 Da) and FAGDDAPRAVFPS (1348 Da), were identified to be derived from myofibrillar protein, and the percentage of their hydrophobic amino acid were 42.85%, 33.33%, 57.14%, 57.14% and 53.84%, respectively. The synthetic peptides of these five umami peptides showed an umami‐enhancing threshold value ranging from 0.34 to 0.45 mg mL−1 through sensory evaluation. The SDS‐PAGE analysis exhibited that actin band intensity was decreased during the processing of dry‐cured mackerel. Therefore, Lactobacillus plantarum has the potential to improve the hydrolysis of myofibrillar protein to produce umami peptides in dry‐cured mackerel.

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Seven novel umami peptides from Takifugu rubripes and their taste characteristics

Cited by 86 publications

References 35 publications

Novel Umami Peptide IPIPATKT with Dual Dipeptidyl Peptidase-IV and Angiotensin I-Converting Enzyme Inhibitory Activities

Novel Umami Peptide IPIPATKT with Dual Dipeptidyl Peptidase-IV and Angiotensin I-Converting Enzyme Inhibitory Activities

In silico identification of novel small molecule umami peptide from ovotransferrin

Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum

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