School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
Food Chem. 2023 Feb 1;401:134163. doi: 10.1016/j.foodchem.2022.134163. Epub 2022 Sep 9.
Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which might be contributed by amino acids and umami peptides. Umami peptides have been widely studied, except for those from Hypsizygus marmoreus. Therefore, the main purpose of this study was to find new umami peptides in it. After the mushrooms were enzymatically hydrolyzed, they were separated and characterized by UF, GFC, RP-HPLC, UPLC-Q-TOF MS/MS and the umami peptide EGTAG was obtained. Sensory evaluation found that EGTAG had distinct umami taste with thresholds of 8.26 mmol/L and 10.04 mmol/L in water and chicken consommé, respectively. Molecular docking results showed that Glu120, Ser142, Asp162 and Gln361 of T1R1/T1R3 may play critical roles. Hydrogen and hydrophobic interactions were the main binding forces between T1R1/T1R3 and the umami peptide. We proposed umami peptide from Hypsizygus marmoreus may be used as savory enhancer in the salt-reducing foods in the future. HYPOTHESES: Edible fungi generally have umami taste and umami peptides from edible fungi had been reported in the literature. Hypsizygus marmoreus belongs to edible fungi and has umami characteristics, so it can be inferred that Hypsizygus marmoreus contains umami peptides.
云芝是一种具有独特鲜味的食用蘑菇，其鲜味可能来自于氨基酸和鲜味肽。鲜味肽已经得到了广泛的研究，除了云芝中的鲜味肽。因此，本研究的主要目的是从云芝中寻找新的鲜味肽。蘑菇经酶解后，采用超滤、凝胶过滤色谱、反相高效液相色谱、超高效液相色谱-四极杆飞行时间质谱联用和 UPLC-Q-TOF MS/MS 对其进行分离和鉴定，得到鲜味肽 EGTAG。感官评价发现，EGTAG 在水中和鸡汤中的鲜味阈值分别为 8.26mmol/L 和 10.04mmol/L。分子对接结果表明，T1R1/T1R3 中的 Glu120、Ser142、Asp162 和 Gln361 可能发挥关键作用。氢键和疏水相互作用是 T1R1/T1R3 与鲜味肽之间的主要结合力。我们提出，未来云芝中的鲜味肽可能被用作低盐食品的增鲜剂。假设：食用真菌通常具有鲜味，并且文献中已经报道了来自食用真菌的鲜味肽。云芝属于食用真菌，具有鲜味特征，因此可以推断云芝中含有鲜味肽。
