Gradl Katrin, Richter Phil, Somoza Veronika
TUM School of Life Sciences, Technical University of Munich, Alte Akademie 8, 85354 Freising, Germany; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Food Chem. 2025 Aug 1;482:144174. doi: 10.1016/j.foodchem.2025.144174. Epub 2025 Apr 1.
A key barrier in transitioning to plant-based, more satiating diets, is the bitter taste of plant proteins. We hypothesize that both, a more bitter tasting (MBT) and a less bitter tasting (LBT) pea protein hydrolysate (PPH) can be digested in the stomach into bitter tasting peptides that stimulate proton secretion (PS) and serotonin release, as two of the key gastric satiety signals, via the functional involvement of bitter taste receptors (TAS2Rs). Using a sensory-guided LC-MS approach, we identified six bitter peptides that were released from LBT-PPH and MBT-PPH during gastric digestion in vitro. TAS2R4 and TAS2R43 involvement in PS and serotonin release was confirmed via CRISPR-Cas9 knockout experiments. Our hypothesis was proven with all six peptides equally stimulating PS in immortalized human gastric HGT-1 cells, and LBT-PPH-derived peptides eliciting a higher serotonin release in HGT-1 cells than MBT-PPH peptides, indicating a satiating potential of less bitter tasting protein hydrolysates.
向基于植物的、更具饱腹感的饮食转变的一个关键障碍是植物蛋白的苦味。我们假设，一种苦味更强（MBT）和一种苦味较弱（LBT）的豌豆蛋白水解物（PPH）在胃中都能被消化成苦味肽，这些苦味肽通过苦味受体（TAS2Rs）的功能参与，刺激质子分泌（PS）和血清素释放，这是两种关键的胃饱腹感信号。使用一种感官引导的液相色谱-质谱方法，我们鉴定出了六种在体外胃消化过程中从LBT-PPH和MBT-PPH释放出来的苦味肽。通过CRISPR-Cas9基因敲除实验证实了TAS2R4和TAS2R43参与PS和血清素释放。我们的假设得到了证实，所有六种肽在永生化的人胃HGT-1细胞中均能同等程度地刺激PS，并且LBT-PPH衍生的肽在HGT-1细胞中引发的血清素释放比MBT-PPH肽更高，这表明苦味较弱的蛋白水解物具有饱腹感潜力。
