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. 2025 Jan 15;463(Pt 2):141138. doi: 10.1016/j.foodchem.2024.141138. Epub 2024 Sep 4.
This study aimed to unravel the peptide profiles of six distinct yeast protein samples and identify novel umami peptides within them. Peptide characteristics analysis support the proposition that yeast protein peptide pools represent exceptional reservoirs of umami peptides. Nine potential umami peptides were screened using the iUmami_SCM, UMPred-FRL, Umami_YYDS, Umami-MRNN, Innovagen, Expasy-ProtParam, and ToxinPred tools. Peptides AGVEDVY, LFEQHPEYRK, AFDVQ, GPTVEEVD, NVVAGSDLR, ATNGSR, and VEVVALND (1 mg/mL) were confirmed to possess umami taste, and the first five peptides exhibited significant umami-enhancing effects on 0.35 % monosodium glutamate. Molecular docking indicated that peptide residues His, Arg, Tyr, Asp, Gln, Thr, Ser, and Glu primarily bound to His71, Ser107/109/148, Asp147/218, and Arg277 of T1R1 and Ser104/146, His145, Asp216, Tyr218, and Ala302 of T1R3 through hydrogen bonds. This study enriches the umami peptide repository for potential food additive use and establishes a theoretical foundation for exploring taste compounds in yeast proteins and their broader applications.
本研究旨在揭示六种不同酵母蛋白样品的肽谱，并鉴定其中的新型鲜味肽。肽特性分析支持酵母蛋白肽库是鲜味肽的特殊储库的观点。使用 iUmami_SCM、UMPred-FRL、Umami_YYDS、Umami-MRNN、Innovagen、Expasy-ProtParam 和 ToxinPred 工具筛选了 9 种潜在的鲜味肽。肽 AGVEDVY、LFEQHPEYRK、AFDVQ、GPTVEEVD、NVVAGSDLR、ATNGSR 和 VEVVALND（1mg/mL）被证实具有鲜味，前 5 个肽对 0.35%的谷氨酸钠具有显著的鲜味增强作用。分子对接表明，肽残基 His、Arg、Tyr、Asp、Gln、Thr、Ser 和 Glu 主要通过氢键与 T1R1 的 His71、Ser107/109/148、Asp147/218 和 Arg277 以及 T1R3 的 Ser104/146、His145、Asp216、Tyr218 和 Ala302 结合。本研究丰富了潜在食品添加剂用鲜味肽库，为探索酵母蛋白中的味觉化合物及其更广泛的应用奠定了理论基础。
