College of Food Science and Technology, Tianjin University of Science & Technology, Tianjin 300457, China; Food Laboratory of Zhongyuan, 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; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Food Laboratory of Zhongyuan, 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; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
Food Chem. 2025 Feb 1;464(Pt 1):141634. doi: 10.1016/j.foodchem.2024.141634. Epub 2024 Oct 15.
Angiotensin-I-converting enzyme (ACE) inhibitory activity and saltiness-enhancing properties of chicken-derived umami peptides were investigated. DGGRYY and NEFGYSNR were screened and the IC values were 28.71 μM and 283.24 μM, indicating their potential as novel ACE inhibitors. DGGRYY and NEFGYSNR have good pH and thermal stability. After gastrointestinal digestion, the ACE-inhibitory activity of DGGRYY retained about 53 %, whereas NEFGYSNR retained about 57 %. The inhibition pattern of both peptides was determined to be uncompetitive, consisting with the result of multiple ligand docking that the binding sites were outside the ACE active pocket. Trp59, Tyr62, Asp121, Arg124, and Ser516 were the key binding sites that contributed to the total binding energy. In addition, saltiness and palatability models were established according to sensory analysis and central composite design. In 0.1 % ∼ 0.3 % NaCl solutions, the addition of DGGRYY and NEFGYSNR could enhance the salty intensity and compensate for the palatability loss caused by salt reduction.
研究了鸡源鲜味肽的血管紧张素转化酶（ACE）抑制活性和咸味增强特性。筛选出 DGGRYY 和 NEFGYSNR，其 IC 值分别为 28.71 μM 和 283.24 μM，表明它们具有作为新型 ACE 抑制剂的潜力。DGGRYY 和 NEFGYSNR 具有良好的 pH 和热稳定性。经胃肠消化后，DGGRYY 的 ACE 抑制活性保留约 53%，而 NEFGYSNR 保留约 57%。两种肽的抑制模式均为非竞争性，与多位点对接结果一致，即结合位点位于 ACE 活性口袋之外。色氨酸 59、酪氨酸 62、天冬氨酸 121、精氨酸 124 和丝氨酸 516 是贡献总结合能的关键结合位点。此外，根据感官分析和中心复合设计建立了咸味和美味模型。在 0.1%~0.3%NaCl 溶液中，添加 DGGRYY 和 NEFGYSNR 可以增强咸味强度，并补偿因减盐而导致的美味损失。
