Chen Haowen, Zhao Huiyan, Li Cuiling, Zhou Chunxia, Chen Jianxu, Xu Wenjie, Jiang Guili, Guan Jingjing, Du Zhuorong, Luo Donghui
College of Food Science and Technology, College of Food Science and Engineering, Guangdong Ocean University, Zhanjiang 524088, China.
Branch of Chemistry and Chemical Engineering Guangdong Laboratory (Hanjiang Laboratory), Chaozhou 521000, China.
Foods. 2024 Nov 26;13(23):3805. doi: 10.3390/foods13233805.
Umami peptides have the ability to enhance food flavours and have potential health benefits. The objective of this study was to conduct a comprehensive investigation into the umami intensity, taste mechanism, and antioxidant activity of six umami peptides derived from wheat gluten hydrolysates (WGHs) and fermented WGHs. The e-tongue analysis demonstrated that the peptides exhibited a direct proportionality in terms of umami value and concentration, and were capable of enhancing the umami of commercially available condiments. The molecular dynamics simulations demonstrated that the peptides interacted with T1R1/T1R3 receptors via hydrogen bonds, hydrophobic interactions, ionic interactions, and water bridges, thereby producing umami. Furthermore, the DPPH, ABTS, hydroxyl radical-scavenging, and FRAP assays demonstrated that the six peptides exhibited antioxidant activity in vitro. Ultimately, the network pharmacology and molecular docking results indicated that AKT1, JUN, and CASP3 may serve as the core targets for the peptides in the treatment of oxidative diseases. In conclusion, this work offers novel insights into the use of bioactive umami peptides, emphasising their prospective applications in the food and health supplement industries.
鲜味肽具有增强食物风味的能力，并具有潜在的健康益处。本研究的目的是对从小麦面筋水解物（WGHs）和发酵WGHs中获得的六种鲜味肽的鲜味强度、味觉机制和抗氧化活性进行全面研究。电子舌分析表明，这些肽的鲜味值与浓度呈正比，并且能够增强市售调味品的鲜味。分子动力学模拟表明，这些肽通过氢键、疏水相互作用、离子相互作用和水桥与T1R1/T1R3受体相互作用，从而产生鲜味。此外，DPPH、ABTS、羟基自由基清除和FRAP测定表明，这六种肽在体外具有抗氧化活性。最终，网络药理学和分子对接结果表明，AKT1、JUN和CASP3可能是这些肽治疗氧化疾病的核心靶点。总之，这项工作为生物活性鲜味肽的应用提供了新的见解，强调了它们在食品和健康补充剂行业的潜在应用。
