Zhao Ziying, Yang Mingzhe, Li Zhijiang, Tang Huacheng, Song Xuejian, Wang Xinhui
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
National Coarse Cereals Engineering Research Center, Daqing 163319, China.
Foods. 2024 Sep 3;13(17):2798. doi: 10.3390/foods13172798.
To address the public health challenges posed by high-salt diets, this study utilized pepsin and flavourzyme for the continuous enzymatic hydrolysis of a soy protein isolate (SPI). The separation, purification, and identification of salt-containing peptides in SPI hydrolysate were conducted using ultrafiltration (UF), gel filtration chromatography (GFC), and Liquid Chromatography-Mass Spectrometry/Mass Spectrometry (LC-MS/MS). Subsequently, a molecular docking model was constructed between salt receptor protein transmembrane channel 4 (TMC4) and the identified peptides. Basic bioinformatics screening was performed to obtain non-toxic, non-allergenic, and stable salt peptides. After the enzymatic hydrolysis, separation, and purification of SPI, a component with a sensory evaluation score of 7 and an electronic tongue score of 10.36 was obtained. LC-MS/MS sequencing identified a total of 1697 peptides in the above component, including 84 potential salt-containing peptides. A molecular docking analysis identified seven peptides (FPPP, GGPW, IPHF, IPKF, IPRR, LPRR, and LPHF) with a strong theoretical salty taste. Furthermore, residues Glu531, Asp491, Val495, Ala401, and Phe405 of the peptides bound to the TMC4 receptor through hydrogen bonds, hydrophobic interactions, and electrostatic interactions, thereby imparting a significant salty taste. A basic bioinformatics analysis further revealed that IPHF, LPHF, GGPW, and IPKF were non-toxic, non-allergenic, and stable salt-containing peptides. This study not only provides a new sodium reduction strategy for the food industry, but also opens up new avenues for improving the public's healthy eating habits.
为应对高盐饮食带来的公共卫生挑战，本研究利用胃蛋白酶和风味酶对大豆分离蛋白（SPI）进行连续酶解。采用超滤（UF）、凝胶过滤色谱（GFC）和液相色谱-质谱联用/质谱（LC-MS/MS）对SPI水解产物中的含盐肽进行分离、纯化和鉴定。随后，构建了盐受体蛋白跨膜通道4（TMC4）与鉴定出的肽之间的分子对接模型。进行了基础生物信息学筛选，以获得无毒、无致敏性且稳定的盐肽。对SPI进行酶解、分离和纯化后，得到了感官评价得分为7分、电子舌评分为10.36分的一种成分。LC-MS/MS测序在上述成分中共鉴定出1697种肽，其中包括84种潜在的含盐肽。分子对接分析鉴定出7种具有强烈理论咸味的肽（FPPP、GGPW、IPHF、IPKF、IPRR、LPRR和LPHF）。此外，这些肽的Glu531、Asp491、Val495、Ala401和Phe405残基通过氢键、疏水相互作用和静电相互作用与TMC4受体结合，从而产生显著的咸味。基础生物信息学分析进一步表明，IPHF、LPHF、GGPW和IPKF是无毒、无致敏性且稳定的含盐肽。本研究不仅为食品工业提供了一种新的减钠策略，还为改善公众健康饮食习惯开辟了新途径。
