State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, China.
Food Res Int. 2024 Dec;197(Pt 1):115208. doi: 10.1016/j.foodres.2024.115208. Epub 2024 Oct 20.
In this study, to explore a healthier and safer alternative method for reducing salt intake, new umami peptides were identified from the hydrolysate of Ruditapes philippinarum through structure-activity relationship and molecular docking. The impact of these peptides on enhancing salty taste was examined using a sensory test and an electronic tongue evaluation. The mechanism of salt reduction was investigated through molecular docking. In addition, eight new umami peptides: LEDKVE, DEELNKLK, DLKEKL, LEER, AEKEEEFENT, EQEEYKK, EFDKK, and GEDFDNKLV, extracted from the hydrolysate of Ruditapes philippinarum, were identified, and their taste thresholds ranged from 0.12 to 0.24 mmol/L. When new umami peptides were mixed with 3 g/L of NaCl, the saltiness of NaCl was enhanced. Among the umami peptides studied, LEDKVE had the most significant impact on improving saltiness, achieving a perception of salty taste equivalent to 5 g/L of NaCl in a solution of 3 g/L of NaCl. Molecular docking revealed that the umami peptide interacted with transmembrane channel-like protein 4 (TMC4) through hydrogen bonds, and the key active sites, including Lys568, Trp145, Tyr565, Arg151, and Gln155, potentially played a crucial role in taste perception. This study offers valuable insights into the development of flavorful and nutritious seasonings that can enhance nutritional quality.
在这项研究中，为了探索一种更健康、更安全的减少盐摄入量的替代方法，我们通过结构-活性关系和分子对接，从菲律宾蛤仔水解物中鉴定出新型鲜味肽。通过感官测试和电子舌评价，研究了这些肽增强咸味的效果。通过分子对接研究了减盐的机制。此外，从菲律宾蛤仔水解物中提取了八种新型鲜味肽：LEDKVE、DEELNKLK、DLKEKL、LEER、AEKEEEFENT、EQEEYKK、EFDKK 和 GEDFDNKLV，其味觉阈值范围为 0.12-0.24mmol/L。当新型鲜味肽与 3g/L 的 NaCl 混合时，可增强 NaCl 的咸味。在所研究的鲜味肽中，LEDKVE 对改善咸味的效果最为显著，在 3g/L NaCl 溶液中可达到 5g/L NaCl 的咸味感知。分子对接显示，鲜味肽通过氢键与跨膜通道样蛋白 4（TMC4）相互作用，关键的活性位点，包括 Lys568、Trp145、Tyr565、Arg151 和 Gln155，可能在味觉感知中发挥关键作用。本研究为开发可增强营养质量的美味且营养的调味料提供了有价值的见解。
