Zheng Yue, Cao Mengnan, Liu Dengyong
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Meat Innovation Center of Liaoning Province, Jinzhou 121013, China.
Anim Biosci. 2025 Apr;38(4):739-751. doi: 10.5713/ab.24.0425. Epub 2024 Oct 25.
Pigeon meat offer an ideal source for extracting fresh flavor peptides. These peptides not only enhance the taste of food but also have potential health benefits, including providing low-sugar, low-sodium, and low-calorie options for individuals with conditions like diabetes, hypertension, and obesity. Therefore, further research into the pigeon industry holds promise for addressing both economic and nutritional needs.
To explore umami peptides and their molecular binding mechanisms with umami receptor type 1 member 1 in pigeon meat, an enzymatic hydrolysate product is isolated, analyzed, and subjected to sensory evaluation. Fifteen peptides with high freshness characteristics are separated and identified by ultrafiltration, gel separation, reverse performance liquid chromatography, and nano-liquid chromatography-tandem mass spectrometry (nano-LC-MS/MS).
The molecular docking results show that the amino acid residue Glu128 is a common ligand binding site for all of the fresh-flavored peptides to taste T1R1/T1R3 receptors and it exerts freshness-presenting effects with 15 fresh-flavored peptides through hydrogen bonding, electrostatic interactions, salt bridges, and hydrophobic interactions.
This study provides a theoretical basis and technical support for the subsequent development of flavor peptide products in pigeon meat.
鸽肉是提取鲜味肽的理想来源。这些肽不仅能提升食物的味道，还具有潜在的健康益处，包括为糖尿病、高血压和肥胖症等患者提供低糖、低钠和低热量的选择。因此，对鸽业的进一步研究有望满足经济和营养需求。
为了探索鸽肉中的鲜味肽及其与鲜味受体1型成员1的分子结合机制，分离、分析了一种酶解产物并进行感官评价。通过超滤、凝胶分离、反相高效液相色谱和纳升液相色谱-串联质谱（nano-LC-MS/MS）分离并鉴定了15种具有高新鲜度特征的肽。
分子对接结果表明，氨基酸残基Glu128是所有鲜味肽与味觉受体T1R1/T1R3结合的共同位点，它通过氢键、静电相互作用、盐桥和疏水相互作用与15种鲜味肽发挥鲜味呈现作用。
本研究为后续鸽肉风味肽产品的开发提供了理论依据和技术支持。
