Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China.
CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, PR China.
J Agric Food Chem. 2023 Aug 9;71(31):12004-12014. doi: 10.1021/acs.jafc.3c02471. Epub 2023 Jul 31.
Umami peptides are small molecular weight oligopeptides that play a role in umami taste attributes. However, the identification of umami peptides is easily limited by environmental conditions, and the abundant source and high chromatographic separation efficiency remain difficult. Herein, we report a robust strategy based on a phage random linear heptapeptide library that targets the T1R1-Venus flytrap domain (T1R1-VFT). Two candidate peptides (MTLERPW and MNLHLSF) were readily identified with high affinity for T1R1-VFT binding ( of MW-7 and MF-7 were 790 and 630 nM, respectively). The two peptides exhibited umami taste and significantly enhanced the umami intensity when added to the monosodium glutamate solution. Overall, this strategy shows that umami peptides could be developed via phage display technology for the first time. The phage display platform has a promising application to discover other taste peptides with affinity for taste receptors of interest and has more room for improvement in the future.
鲜味肽是具有鲜味口感属性的小分子量寡肽。然而，鲜味肽的鉴定容易受到环境条件的限制，并且丰富的来源和高的色谱分离效率仍然难以实现。在此，我们报道了一种基于噬菌体随机线性七肽库的稳健策略，该策略针对 T1R1-Venus 蝇蕈碱结构域（T1R1-VFT）。很容易鉴定出两种候选肽（MTLERPW 和 MNLHLSF），它们与 T1R1-VFT 结合具有高亲和力（MW-7 和 MF-7 的亲和力分别为 790 和 630 nM）。这两种肽均具有鲜味，并显著增强了谷氨酸钠溶液的鲜味强度。总的来说，该策略首次表明，鲜味肽可以通过噬菌体展示技术来开发。噬菌体展示平台具有发现对感兴趣的味觉受体具有亲和力的其他味觉肽的广阔应用前景，并且在未来还有更多的改进空间。
