State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, Collaborative Innovation Center of Chemical Science and Engineering, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
Food Chem. 2023 Dec 15;429:136807. doi: 10.1016/j.foodchem.2023.136807. Epub 2023 Jul 11.
Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.
酵母抽提物通过超滤、凝胶过滤色谱和制备高效液相色谱进行分离，用于分析鲜味机制。使用纳升超高效液相色谱-串联质谱和虚拟筛选从酵母抽提物中鉴定出的 73 种肽中筛选出 13 种鲜味肽。发现鲜味肽的阈值范围为 0.07-0.61 mM。DWTDDVEAR 具有强烈的鲜味，对谷氨酸钠有明显的增强作用。分子对接研究表明，T1R1 亚基中的特定氨基酸残基，包括 Arg316、Ser401 和 Asp315，在鲜味感知中起着关键作用。总的来说，这项研究强调了天然风味增强剂的潜力，并深入了解了鲜味感知的机制。
