Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Republic of Korea; Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea.
Food Chem. 2025 Jan 15;463(Pt 3):141368. doi: 10.1016/j.foodchem.2024.141368. Epub 2024 Sep 19.
The taste mechanisms of beef umami and umami-enhancing peptides are not well understood. Therefore, novel umami and umami-enhancing peptides from beef M. semimembranosus hydrolysates were explored. Beef hydrolysates treated with Flavourzyme® showed an overall strong umami intensity compared to those treated with Alcalase®, papain, or Protamex®. The peptides were isolated via consecutive separation processes, and 31 potential umami peptides were identified. Molecular docking results showed that WGSEPIRIQ and TERGYSF had considerably low docking energies with the T1R1/T1R3 taste receptor through potential key binding sites for hydrogen bonding, including Ser48, Gly49, and Gln278 in T1R1, and Ser67, Asn68, and Arg247 in the T1R3 subunit. The taste of the identified peptides dissolved in ultrapure water was dominated by sourness. Instead, they demonstrated an umami-enhancing effect in the presence of monosodium glutamate. These results broaden our understanding of the taste mechanisms of beef umami-enhancing peptides and their potential applications as flavoring agents.
牛肉鲜味和鲜味增强肽的味觉机制尚未完全了解。因此，探索了来自牛肉半膜肌水解物的新型鲜味和鲜味增强肽。与用 Alcalase®、木瓜蛋白酶或 Protamex®处理的水解物相比，用 Flavourzyme®处理的牛肉水解物表现出整体强烈的鲜味强度。通过连续分离过程分离出肽，鉴定出 31 种潜在的鲜味肽。分子对接结果表明，WGSEPIRIQ 和 TERGYSF 通过与 T1R1/T1R3 味觉受体结合的潜在氢键关键结合位点，与 T1R1/T1R3 味觉受体具有相当低的 docking 能量，这些结合位点包括 T1R1 中的 Ser48、Gly49 和 Gln278，以及 T1R3 亚基中的 Ser67、Asn68 和 Arg247。在超纯水中溶解的鉴定肽的味道主要是酸味。然而，在谷氨酸单钠存在的情况下，它们表现出增强鲜味的效果。这些结果拓宽了我们对牛肉鲜味增强肽味觉机制的理解及其作为调味剂的潜在应用。
