Liang Li, Zhou Chenchen, Zhang Jingcheng, Huang Yan, Zhao Jing, Sun Baoguo, Zhang Yuyu
Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem. 2022 Sep 1;387:132870. doi: 10.1016/j.foodchem.2022.132870. Epub 2022 Apr 1.
To study the umami peptides derived from porcine bone soup, ultrafiltration fractions with molecular weight less than 1 kDa were screened by sensory analysis which showed higher umami intensity. Four potential umami peptides were identified from the screened fractions by Nano-LC-Q-TOF-MS/MS, among which FSGLDGAK, FAGDDAPR and FSGLDGSK were proved to have dominant umami taste by sensory evaluation and electronic tongue. The threshold of the three peptides ranged from 0.1 mM to 0.89 mM. In addition, FSGLDGSK had the highest umami intensity and exhibited a significant umami-enhancing effect in a 0.35% monosodium glutamate solution. The results of molecular docking simulation showed that the key binding sites of taste receptor type 1 member 1 (His71, Asp108 and Glu301) and taste receptor type 1 member 3 (Glu48, Ser104 and His145) were crucial to the interaction with the umami peptides. Besides, electrostatic interaction and hydrogen bond mainly contributed to the mechanism of umami taste.
为研究源自猪骨汤的鲜味肽，通过感官分析筛选出分子量小于1 kDa的超滤级分，其鲜味强度较高。通过纳升液相色谱-四极杆-飞行时间串联质谱（Nano-LC-Q-TOF-MS/MS）从筛选出的级分中鉴定出四种潜在的鲜味肽，其中FSGLDGAK、FAGDDAPR和FSGLDGSK经感官评价和电子舌证明具有显著的鲜味。这三种肽的阈值范围为0.1 mM至0.89 mM。此外，FSGLDGSK具有最高的鲜味强度，并且在0.35%的谷氨酸钠溶液中表现出显著的鲜味增强效果。分子对接模拟结果表明，1型味觉受体成员1（His71、Asp108和Glu301）和1型味觉受体成员3（Glu48、Ser104和His145）的关键结合位点对于与鲜味肽的相互作用至关重要。此外，静电相互作用和氢键是鲜味产生机制的主要因素。
