Key Laboratory of Geriatric Nutrition and Health, 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.
J Agric Food Chem. 2024 Sep 11;72(36):20014-20027. doi: 10.1021/acs.jafc.3c08346. Epub 2024 Aug 26.
This study aimed to rapidly develop novel umami peptides using yeast protein as an alternative protein source. Yeast protein hydrolysates exhibiting pronounced umami intensity were produced using flavorzyme under optimum conditions determined via a sensory-guided response surface methodology. Six out of 2138 peptides predicted to possess umami taste by composite machine learning and assessed as nontoxic, nonallergenic, water-soluble, and stable using integrated bioinformatics were screened as potential umami peptides. Sensory evaluation results revealed these peptides exhibited multiple taste attributes (detection threshold: 0.37 ± 0.10-1.1 ± 0.30 mmol/L), including umami. In light of the molecular docking outcomes, it is inferred that hydrogen bond, hydrophobic, and electrostatic interactions enhanced the theoretically stable binding of peptides to T1R1/T1R3, with their contributions gradually diminishing. Hydrophilic amino acids within T1R1/T1R3, especially Ser, may play a particularly pivotal role in binding with umami peptides. Future research will involve establishing heterologous cell models expressing T1R1 and T1R3 to delve into the cellular physiology of umami peptides. Peptide sequences (FADL, LPDP, and LDIGGDF) also had synergistic saltiness-enhancing effects; to overcome the limitation of not investigating the saltiness enhancement mechanism, comprehensive experiments at the molecular and cellular levels will also be conducted. This study offers a rapid umami peptide development framework and lays the groundwork for exploring yeast protein taste compounds.
本研究旨在利用酵母蛋白作为替代蛋白质来源，快速开发新型鲜味肽。使用风味酶在通过感官引导响应面方法学确定的最佳条件下生产具有显著鲜味强度的酵母蛋白水解物。通过复合机器学习预测出 2138 种具有鲜味的肽，其中 6 种被评估为无毒、无过敏原、水溶性和稳定的肽，使用综合生物信息学进行筛选作为潜在的鲜味肽。感官评估结果表明，这些肽具有多种味觉属性（检测阈值：0.37±0.10-1.1±0.30mmol/L），包括鲜味。根据分子对接结果推断，氢键、疏水和静电相互作用增强了肽与 T1R1/T1R3 的理论稳定结合，其贡献逐渐减小。T1R1/T1R3 内的亲水氨基酸，特别是 Ser，可能在与鲜味肽结合中起着特别重要的作用。未来的研究将涉及建立表达 T1R1 和 T1R3 的异源细胞模型，深入研究鲜味肽的细胞生理学。肽序列（FADL、LPDP 和 LDIGGDF）也具有协同增强咸味的效果；为了克服不研究咸味增强机制的局限性，还将在分子和细胞水平上进行全面的实验。本研究提供了一种快速的鲜味肽开发框架，并为探索酵母蛋白的味道化合物奠定了基础。
