Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China.
College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710000, PR China.
Food Res Int. 2024 Aug;190:114593. doi: 10.1016/j.foodres.2024.114593. Epub 2024 Jun 6.
Long-term excessive intake of sodium negatively impacts human health. Effective strategies to reduce sodium content in foods include the use of salty and salt taste-enhancing peptides, which can reduce sodium intake without compromising the flavor or salt taste. Salty and salt taste-enhancing peptides naturally exist in various foods and predominantly manifest as short-chain peptides consisting of < 10 amino acids. These peptides are primarily produced through chemical or enzymatic hydrolysis methods, purified, and identified using ultrafiltration + gel filtration chromatography + liquid chromatography-tandem mass spectrometry. This study reviews the latest developments in these purification and identification technologies, and discusses methods to evaluate their effectiveness in saltiness perception. Additionally, the study explores four biological channels potentially involved in saltiness perception (epithelial sodium channel, transient receptor potential vanilloid 1, calcium-sensing receptor (CaSR), and transmembrane channel-like 4 (TMC4)), with the latter three primarily functioning under high sodium levels. Among the channels, salty taste-enhancing peptides, such as γ-glutamyl peptides, may co-activate the CaSR channel with calcium ions to participate in saltiness perception. Salty taste-enhancing peptides with negatively charged amino acid side chains or terminal groups may replace chloride ions and activate the TMC4 channel, contributing to saltiness perception. Finally, the study discusses the feasibility of using these peptides from the perspectives of food material constraints, processing adaptability, multifunctional application, and cross-modal interaction while emphasizing the importance of utilizing computational technology. This review provides a reference for advancing the development and application of salty and salt-enhancing peptides as sodium substitutes in low-sodium food formulations.
长期过量摄入钠会对人体健康造成负面影响。减少食物中钠含量的有效策略包括使用咸味和增强咸味的肽，这些肽可以在不影响风味或咸味的情况下减少钠的摄入。咸味和增强咸味的肽天然存在于各种食物中，主要表现为由 < 10 个氨基酸组成的短链肽。这些肽主要通过化学或酶解方法产生，然后通过超滤 + 凝胶过滤色谱 + 液相色谱-串联质谱进行纯化和鉴定。本研究综述了这些纯化和鉴定技术的最新进展，并讨论了评估其咸味感知效果的方法。此外，还探讨了咸味感知可能涉及的四个生物学通道（上皮钠通道、瞬时受体电位香草酸 1 型、钙敏感受体 (CaSR) 和跨膜通道样 4 (TMC4)），其中后三个通道主要在高钠水平下起作用。在这些通道中，γ-谷氨酰肽等咸味增强肽可能与钙离子共同激活 CaSR 通道参与咸味感知。带负电荷的氨基酸侧链或末端基团的咸味增强肽可能取代氯离子并激活 TMC4 通道，从而有助于咸味感知。最后，从食品材料限制、加工适应性、多功能应用和跨模态相互作用的角度讨论了使用这些肽的可行性，同时强调了利用计算技术的重要性。本文综述为推进咸味和增强咸味肽作为低钠食品配方中钠替代品的开发和应用提供了参考。
