College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China.
Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China.
J Agric Food Chem. 2022 Nov 16;70(45):14395-14402. doi: 10.1021/acs.jafc.2c04919. Epub 2022 Nov 1.
This study aimed to investigate the synergistic effect of γ-glutamyl peptides (γEL, γEV, and γEγEV) and l-glutamate (MSG) on the activation of the umami receptor (T1R1/T1R3) in relation to enhanced umami taste and promoted cholecystokinin (CCK) secretion. The synergy of γ-glutamyl peptides and MSG (1-15 mM, 1:1) caused a significant increase in both the umami taste score by 0.218 ± 0.015-1.216 ± 0.031 times and the CCK secretion by 41.41 ± 6.46-201.16 ± 12.91% when compared to the group treated with individual MSG. The increase in CCK secretion promoted by γ-glutamyl peptides was only reduced by 11.54 ± 0.01-45.65 ± 3.58% after adding yjr CaSR inhibitor (NPS 2143), implying that there were other receptors besides CaSR involved in the stimulation of CCK secretion. The mixture of γEγEV and MSG synergistically increased the intracellular calcium release by 111.26 ± 11.94-135.28 ± 16.60% in STC-1 and 108.47 ± 7.89-152.33 ± 26.26% in HEK 293 compared to MSG. The protein expression for T1R1/T1R3 was increased, indicating that the mixture can activate T1R1/T1R3. The amino acids V277, S147, and D190 of T1R3 can be critical for the binding of γEγEV to T1R3. This is the first report on the synergistic effect of taste-active substances on taste sensation and hormone release via taste receptor activation.
本研究旨在探讨γ-谷氨酰肽（γEL、γEV 和 γEγEV）与谷氨酸（MSG）协同作用对鲜味受体（T1R1/T1R3）激活的影响，以及对鲜味增强和胆囊收缩素（CCK）分泌的促进作用。当 γ-谷氨酰肽与 MSG（1-15mM，1:1）协同作用时，与单独用 MSG 处理的组相比，鲜味评分显著增加了 0.218±0.015-1.216±0.031 倍，CCK 分泌增加了 41.41±6.46-201.16±12.91%。当添加 γ-谷氨酰肽时，CCK 分泌的增加仅减少了 11.54±0.01-45.65±3.58%，这表明除了 CaSR 之外，还有其他受体参与 CCK 分泌的刺激。γEγEV 与 MSG 的混合物协同作用，使 STC-1 细胞内钙离子释放增加了 111.26±11.94-135.28±16.60%，HEK 293 细胞内钙离子释放增加了 108.47±7.89-152.33±26.26%，与 MSG 相比。T1R1/T1R3 的蛋白表达增加，表明混合物可以激活 T1R1/T1R3。T1R3 的氨基酸 V277、S147 和 D190 对于 γEγEV 与 T1R3 的结合可能是关键的。这是第一个关于鲜味活性物质通过味觉受体激活对味觉感知和激素释放的协同作用的报告。
Zotero 插件