College of Animal Sciences and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, China; Hubei Provincial Engineering Laboratory for Pig Precision Feeding and Feed Safety Technology, Wuhan 430070, China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
Manitoba Chemosensory Biology Research Group and Department of Oral Biology, University of Manitoba, Winnipeg, Manitoba R3E 0W2, Canada.
Food Chem. 2019 Jun 15;283:621-627. doi: 10.1016/j.foodchem.2019.01.059. Epub 2019 Jan 18.
Bitter sensation is mediated by various bitter taste receptors (T2Rs), thus T2R antagonists are actively explored. Our objective was to look for novel T2R blockers in hen protein hydrolysate (HPH). We screened the least bitter HPH fractions using electronic tongue, and analyzed their peptide sequences and calcium mobilization in HEK293T cells expressing T2Rs. The results showed that the HPH fractions with higher bitterness intensity had higher hydrophobicity, more hydrophobic amino acids, and more positively charged peptides, but fewer known umami peptides. The peptide fractions from the least bitter HPH fraction significantly inhibited quinine bitterness (P < 0.05), and also significantly inhibited quinine- or diphenhydramine-dependent calcium mobilization of HEK293T cells expressing human T2R4, T2R7, or T2R14 (P < 0.05). Among them, the first eluted (least bitter) peptide fraction showed the strongest bitter-inhibitory effect. In conclusion, HPH peptides are the blockers of T2R4, T2R7, and T2R14.
苦味是由各种苦味受体(T2R)介导的,因此 T2R 拮抗剂正被积极探索。我们的目的是在鸡蛋白水解物(HPH)中寻找新型 T2R 阻断剂。我们使用电子舌筛选了苦味最小的 HPH 级分,并分析了它们的肽序列和在表达 T2R 的 HEK293T 细胞中的钙动员。结果表明,苦味强度较高的 HPH 级分具有更高的疏水性、更多的疏水性氨基酸和更多的带正电荷的肽,但鲜味肽较少。来自苦味最小的 HPH 级分的肽级分显著抑制奎宁苦味(P<0.05),并且还显著抑制表达人 T2R4、T2R7 或 T2R14 的 HEK293T 细胞中奎宁或苯海拉明依赖性钙动员(P<0.05)。其中,最先洗脱的(最不苦的)肽级分表现出最强的苦味抑制作用。总之,HPH 肽是 T2R4、T2R7 和 T2R14 的阻断剂。