College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
Food Chem. 2022 Jun 30;380:132175. doi: 10.1016/j.foodchem.2022.132175. Epub 2022 Jan 19.
Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms were evaluated via molecular simulation. The results showed that the sequence of peptides varied in different DSMs, wherein only ten sequences were repeated across multiple samples and the remaining 19 were detected in only one sample. The sensory characteristics of eight repeated peptides were evaluated, and four were found to exhibit umami taste and umami-enhancing effects, including Arg-Asp, Asp-Gly-Val, Asp-Arg, and Asp-Lys. They all had a strong affinity for umami receptors, and several amino acid residues of the receptors were mobilized as binding sites to form hydrogen bonds and hydrophobic bonds in ligand-receptor interactions. These results indicated that DSM was rich in umami and umami-enhancing peptides, but their sequence were different in different DSMs.
干腌西班牙鲭鱼（DSM；Scomberomorus niphonius）是一种在全球范围内广受欢迎的干腌海洋鱼类产品，因其具有咸鲜和鲜味。从八种商业 DSM 中鉴定并比较了鲜味肽，并通过分子模拟评估了它们的分子机制。结果表明，不同 DSM 中的肽序列存在差异，其中只有十种序列在多个样品中重复，其余 19 种仅在一个样品中检测到。评估了八种重复肽的感官特性，发现其中四种具有鲜味和增强鲜味的作用，包括 Arg-Asp、Asp-Gly-Val、Asp-Arg 和 Asp-Lys。它们都与鲜味受体具有很强的亲和力，受体的几个氨基酸残基作为结合位点在配体-受体相互作用中形成氢键和疏水键。这些结果表明，DSM 富含鲜味和鲜味增强肽，但它们的序列在不同的 DSM 中有所不同。
