Yang Zheng, Li Wanying, Yang Ran, Qu Lingbo, Piao Chunxiang, Mu Baide, Niu Xiaodi, Li Guanhao, Zhao Changcheng
School of Life Science, Zhengzhou University, Zhengzhou 450001, China.
Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou 450001, China.
Foods. 2024 Sep 10;13(18):2870. doi: 10.3390/foods13182870.
In this study, umami peptides were screened and characterized from bovine bone soups manufactured via atmospheric and high-pressure boiling. Peptide fractions with molecular weights less than 3 kDa were selected for peptide sequencing using LC-MS/MS, the toxicity prediction of the umami peptides was carried out by using an website, and the peptides were screened according to the binding energy, i.e., three peptides including YDAELS, TDVAHR, and ELELQ were selected. The three umami peptides were further synthesized, and their umami thresholds were determined through sensory evaluation and electronic tongue analysis, ranging from 0.375 to 0.75 mg/mL. All three peptides exhibited a significant synergistic taste enhancement effect when combined with MSG (monosodium glutamate) solution. The molecular docking of the umami peptides with the T1R1/T1R3 receptor revealed the mechanism of umami presentation, and the main interaction forces between the three umami peptides and the receptor were hydrogen bonding, electrostatic interactions, and hydrophobic interactions.
在本研究中，从常压和高压煮制的牛骨汤中筛选并鉴定了鲜味肽。选择分子量小于3 kDa的肽段进行LC-MS/MS肽测序，利用一个网站对鲜味肽进行毒性预测，并根据结合能筛选肽段，即选择了包括YDAELS、TDVAHR和ELELQ在内的三种肽。进一步合成了这三种鲜味肽，并通过感官评价和电子舌分析确定了它们的鲜味阈值，范围为0.375至0.75 mg/mL。当与味精（谷氨酸钠）溶液混合时，所有三种肽均表现出显著的协同增味效果。鲜味肽与T1R1/T1R3受体的分子对接揭示了鲜味呈现的机制，三种鲜味肽与受体之间的主要相互作用力为氢键、静电相互作用和疏水相互作用。
