College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food Res Int. 2024 Nov;195:114966. doi: 10.1016/j.foodres.2024.114966. Epub 2024 Aug 22.
Salty peptide as an important sodium substitute, which could reduce the risk of cardiovascular disease caused by excessive sodium intake. In this study, novel salty peptides were prepared and identified from enzymolysis extract of oysters by peptitomic identification, virtual screening and solid phase synthesis. Additionally, molecular simulation was used to study the taste mechanism of salty peptides. 316 peptides were identified in the enzymatic hydrolysates of oysters. 6 peptides, selected through virtual screening, were synthesized using solid-phase synthesis, and EK, LFE, LEY and DR were confirmed to possess a pleasing salty taste through electronic tongue evaluation. Molecular docking results indicated that these 4 peptides could enter the binding pocket within the transmembrane channel-like 4 (TMC4) cavity, wherein salt bridges, hydrogen bonds and attractive charges were the main binding forces. This study provides a rapid screening method for salty peptides in sea food products but possibly applied for other sources.
咸味肽作为一种重要的钠替代品，可以降低因摄入过多钠而导致的心血管疾病的风险。在这项研究中，通过肽组学鉴定、虚拟筛选和固相合成，从牡蛎酶解提取物中制备并鉴定了新型咸味肽。此外，还使用分子模拟研究了咸味肽的味觉机制。在牡蛎酶解产物中鉴定出 316 种肽。通过虚拟筛选选择 6 种肽，通过固相合成进行合成，并通过电子舌评价确认 EK、LFE、LEY 和 DR 具有令人愉悦的咸味。分子对接结果表明，这 4 种肽可以进入跨膜通道样 4（TMC4）腔的结合口袋，其中盐桥、氢键和吸引力电荷是主要的结合力。本研究为海产品中咸味肽的快速筛选提供了一种方法，但也可能适用于其他来源。
