Zhao Xu, Qiu Wenpei, Shao Xian-Guang, Fu Baifeng, Qiao Xinyu, Yuan Zhen, Yang Meilian, Liu Pan, Du Ming, Tu Maolin
Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University Ningbo 315832 China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University Ningbo Zhejiang 315211 China.
RSC Adv. 2024 Mar 27;14(15):10152-10160. doi: 10.1039/d4ra00890a. eCollection 2024 Mar 26.
Umami peptides are new ingredients for the condiment and seasoning industries, with healthy and nutrition characteristics, some of which were identified from aquatic proteins. This study aims to further explore novel umami peptides from Atlantic cod () by combining , nano-HPLC-MS/MS, sensory evaluation, and electronic tongue analysis. Two novel peptides, Leu-Val-Asp-Lys-Leu (LVDKL) and Glu-Ser-Lys-Ile-Leu (ESKIL), from the myosin heavy chain of Atlantic cod (), were screened and confirmed to have strong umami tastes with the thresholds of 0.427 mM and 0.574 mM, respectively. The molecular docking was adopted to explore the interactions between the umami peptides and the umami taste receptor T1R1/T1R3, which showed that the umami peptides interacted with T1R1/T1R3 mainly by electrostatic interaction, hydrogen bond interaction, and hydrophobic interaction. Furthermore, the physicochemical properties of the peptides were investigated by methods and cell viability experiments. This study will provide a better understanding of the umami taste in Atlantic cod and will promote the development of condiments and seasonings.
鲜味肽是调味品和调味料行业的新型成分，具有健康和营养特性，其中一些是从水产蛋白中鉴定出来的。本研究旨在通过结合 、纳米高效液相色谱-串联质谱、感官评价和电子舌分析，进一步从大西洋鳕鱼（）中探索新型鲜味肽。从大西洋鳕鱼（）的肌球蛋白重链中筛选出两种新型肽，亮氨酸-缬氨酸-天冬氨酸-赖氨酸-亮氨酸（LVDKL）和谷氨酸-丝氨酸-赖氨酸-异亮氨酸-亮氨酸（ESKIL），并证实它们具有强烈的鲜味，阈值分别为0.427 mM和0.574 mM。采用分子对接方法探索鲜味肽与鲜味味觉受体T1R1/T1R3之间的相互作用，结果表明鲜味肽与T1R1/T1R3主要通过静电相互作用、氢键相互作用和疏水相互作用相互作用。此外，通过 方法和细胞活力实验研究了肽的理化性质。本研究将有助于更好地理解大西洋鳕鱼中的鲜味，并将促进调味品和调味料的开发。
