College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200062, China; NYU-ECNU Center for Computational Chemistry at NYU Shanghai, Shanghai 200062, China.
Food Chem. 2017 Apr 15;221:599-605. doi: 10.1016/j.foodchem.2016.11.133. Epub 2016 Nov 25.
Umami is thought to be initiated by binding tastants to G-protein-coupled receptors in taste cells, while the structure and mechanism of the receptors are not clear. In this study, we summarized umami peptides and classified them roughly into two groups: the first group contains dipeptides and tripeptides with terminal Glu or Asp, while the second peptides comprises more amino acids without significant features. The research on the structure and taste characteristics of second group peptides are less studied, so we focus on this group. In this work, nine flavor peptides were newly identified from Takifugu obscurus, and among them, the umami hexapeptides KGRYER belong to the second group. Five hexapeptides from this study, our previous work and references were chosen to build a Three Dimensional Quantitative Structure-Activity Relationship model with q2 value as 0.964 successfully. Then the relationship between the structure and intensity of umami peptides were illustrated.
鲜味被认为是由味觉细胞中与 G 蛋白偶联受体结合的味觉物质引发的，而受体的结构和机制尚不清楚。在这项研究中，我们总结了鲜味肽，并将其大致分为两类：第一类包含末端为 Glu 或 Asp 的二肽和三肽，而第二类包含更多没有明显特征的氨基酸。对第二类肽的结构和味觉特征的研究较少，因此我们专注于这组。在这项工作中，我们从暗纹东方鲀中新鉴定了 9 种风味肽，其中鲜味六肽 KGRYER 属于第二类。从这项研究、我们之前的工作和参考文献中选择了五个六肽来构建一个三维定量构效关系模型，q2 值为 0.964，成功。然后说明了鲜味肽的结构与强度之间的关系。
