Gu Yuxiang, Zhang Jingcheng, Niu Yajie, Sun Baoguo, Liu Zunying, Mao Xiangzhao, Zhang Yuyu
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China.
Food Chem. 2024 Feb 15;434:137386. doi: 10.1016/j.foodchem.2023.137386. Epub 2023 Sep 9.
This study aimed to rapidly and precisely discover novel umami peptides from porcine type I collagen using virtual screening, sensory evaluation and molecular docking simulation. Porcine type I collagen was hydrolyzed in silico and six umami peptide candidates (CN, SM, CRD, GESMTDGF, MS, DGC) were shortlisted via umami taste, bioactivity, toxicity, allergenicity, solubility and stability predictions. The sensory evaluation confirmed that these peptides exhibited umami taste, with CRD, GESMTDGF and DGC displaying higher umami intensity and significant umami-enhancing effects in 0.35% sodium glutamate solution. Molecular docking predicted that Ser 276/384/385 of T1R1 and Asn68, Val277, Thr305, Ser306, Leu385 of T1R3 may also play critical roles in binding umami peptides. The umami taste of peptides may be perceived mainly through the formation of hydrogen bonds with the hydrophilic amino acids of T1R1/T1R3. This work provided a robust procedure and guidance to develop novel umami peptides from food byproducts.
本研究旨在通过虚拟筛选、感官评价和分子对接模拟，快速、精确地从猪I型胶原蛋白中发现新型鲜味肽。对猪I型胶原蛋白进行了计算机模拟水解，并通过鲜味、生物活性、毒性、致敏性、溶解性和稳定性预测，筛选出6种鲜味肽候选物（CN、SM、CRD、GESMTDGF、MS、DGC）。感官评价证实这些肽具有鲜味，其中CRD、GESMTDGF和DGC在0.35%谷氨酸钠溶液中表现出更高的鲜味强度和显著的鲜味增强效果。分子对接预测，T1R1的Ser 276/384/385和T1R3的Asn68、Val277、Thr305、Ser306、Leu385在结合鲜味肽方面可能也起关键作用。肽的鲜味可能主要通过与T1R1/T1R3的亲水性氨基酸形成氢键来感知。这项工作为从食品副产品中开发新型鲜味肽提供了一个可靠的程序和指导。
