Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Crit Rev Food Sci Nutr. 2022;62(5):1230-1241. doi: 10.1080/10408398.2020.1837726. Epub 2020 Oct 26.
Kokumi is a complex sensation characterized by thickness, mouthfulness and continuity. Kokumi-active peptides, which are distributed in many kinds of food, induce a rich and long-lasting mouthfeel of food. Aimed to provide a comprehensive overview of kokumi peptides, this review covers the aspects of preparation and evaluation methods for kokumi peptides, kokumi receptor calcium-sensing receptor (CaSR), as well as structural features of kokumi peptides and derivatives. Apart from extraction and separation from natural and fermented food, preparation of kokumi peptides can be effectively obtained from enzymatic generation. Kokumi peptides are perceived by CaSR in taste cells and the proposed transduction pathway has been described. The evaluation on kokumi-inducing effect of peptides has employed a combination of sensory assessment and CaSR method. The discovered kokumi peptides mainly comprise glutamyl peptides, leucyl peptides and other peptides without specific features. Derivatives of amino acids and peptides including sulphur-containing amino acids, -acyl-Tyr derivatives, -acetylated amino acids and Maillard reaction products (MRPs) also work as kokumi enhancers. Based on the summarized developments, great sensory properties and bioactivities enable kokumi peptides as promising protein ingredients in future application.
鲜味是一种复杂的感觉，具有浓厚、饱满和连续的特点。分布在多种食物中的鲜味活性肽能诱导食物产生丰富而持久的口感。本综述旨在全面概述鲜味肽，涵盖了鲜味肽的制备和评价方法、鲜味受体钙敏感受体（CaSR）以及鲜味肽及其衍生物的结构特征等方面。除了从天然和发酵食品中提取和分离外，还可以通过酶解有效地制备鲜味肽。鲜味肽在味觉细胞中被 CaSR 感知，并且已经描述了其拟议的转导途径。肽的鲜味诱导作用的评价采用了感官评估和 CaSR 方法的组合。已发现的鲜味肽主要包括谷氨酰肽、亮氨酰肽和其他无特定特征的肽。包括含硫氨基酸、-酰基-Tyr 衍生物、-乙酰化氨基酸和美拉德反应产物 (MRP) 在内的氨基酸和肽的衍生物也可以作为鲜味增强剂。基于总结的发展，鲜味肽具有出色的感官特性和生物活性，有望成为未来应用中具有前景的蛋白质成分。
