Institute of Edible Fungi, Shanghai Academy of Agriculture Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, PR China.
Institute of Chemistry, Henan Academy of Sciences, Zhengzhou 450002, Henan, PR China.
Food Chem. 2024 May 1;439:138138. doi: 10.1016/j.foodchem.2023.138138. Epub 2023 Dec 7.
Umami peptides enhance flavor and offer potential health benefits. We analyzed the taste-value profiles of five novel umami peptides from Stropharia rugosoannulata using E-tongue, exhibiting significant saltiness characteristics. While the peptides PHEMQ and SEPSHF exhibited higher saltiness, their mixture with salt did not enhance saltiness compared to individual peptides. Surprisingly, SGCVNEL, which was initially weak in saltiness, showed remarkably enhanced saltiness when mixed with salt, possibly due to have strong binding with receptors. Molecular docking elucidated the salt-forming mechanism of TMC4, highlighting the P2-domain and hydrogen bonds' role in the composite structure stability. Evaluation of the antioxidant activity evaluation demonstrated dose-dependent effects primarily through free radical scavenging via the single-electron transfer potential mechanism for SGCVNEL, EPLCNQ, and ESCAPQL. Docking experiments with antioxidant targets revealed varied binding stabilities, indicating diverse antioxidant effects of the peptides. These findings provide valuable insights into the exploration and application of versatile bioactive flavor peptides.
鲜味肽能增强风味，并具有潜在的健康益处。我们使用电子舌分析了来自皱环柄菇的五种新型鲜味肽的味觉值特征，它们都表现出明显的咸味特征。虽然 PHEMQ 和 SEPSHF 两种肽具有更高的咸味，但它们与盐混合后的咸味增强效果并不比单独的肽好。令人惊讶的是，最初咸味较弱的 SGCVNEL 与盐混合后表现出显著增强的咸味，可能是因为其与受体具有很强的结合能力。分子对接阐明了 TMC4 的成盐机制，突出了 P2 结构域和氢键在复合结构稳定性中的作用。抗氧化活性评价表明，SGCVNEL、EPLCNQ 和 ESCAPQL 通过单电子转移潜力机制主要通过自由基清除表现出剂量依赖性的抗氧化作用。与抗氧化靶点的对接实验表明结合稳定性不同，表明肽具有不同的抗氧化作用。这些发现为探索和应用多功能生物活性风味肽提供了有价值的见解。
