合成牡蛎肽的锌结合机制及其味觉感官特性：对鲜味和咸味感知的洞察
Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception.
作者信息
Yu Xuening, Li Guang, Liu Xiaoyang, Zeng Xiangbo, Yin Fawen, Li Deyang, Qin Ningbo, Zhou Dayong
机构信息
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 23060, China.
出版信息
Food Chem. 2025 Oct 30;490:145077. doi: 10.1016/j.foodchem.2025.145077. Epub 2025 Jun 7.
Oyster-derived synthetic peptides (ILAPPER and DGKGKIPEE) formed IZn and DZn by chelating with zinc ions (97.8 % and 98.9 %), resulting in conformational changes. Molecular docking and NMR analysis revealed that carboxyl oxygen at C-terminal of Arg-7 and Glu-9, as well as amide bond oxygen atoms of Pro-5 and Ile-6, served as zinc-chelating sites. DZn exhibited superior in vitro digestion stability and absorption characteristics (21 %) compared to IZn (18.2 %). The protein expression levels of ZnT1 and ZIP4 were 35.3 % and 52.7 % for IZn, and 28.5 % and 53.8 % for DZn. The synthetic peptides eliminated bitterness (OPH: 3.11; I: -0.93; D: -0.8) while enhancing salty (I: 6.77; D: 6.25) and umami (I: 2.11; D: 1.81) taste profiles. Additionally, peptides I and D primarily interacted with Glu, Arg, and Gln residues of TIR1, TIR3, TMC4, and TRPV1 receptors. Hydrogen bonding facilitated interactions with umami taste receptors, whereas hydrophobic interactions were linked to saltiness perception.
来自牡蛎的合成肽（ILAPPER和DGKGKIPEE）通过与锌离子螯合形成IZn和DZn（螯合率分别为97.8%和98.9%），从而导致构象变化。分子对接和核磁共振分析表明，Arg-7和Glu-9的C端羧基氧以及Pro-5和Ile-6的酰胺键氧原子作为锌螯合位点。与IZn（18.2%）相比，DZn表现出更好的体外消化稳定性和吸收特性（21%）。IZn组中ZnT1和ZIP4的蛋白表达水平分别为35.3%和52.7%，DZn组则分别为28.5%和53.8%。合成肽消除了苦味（OPH：3.11；I：-0.93；D：-0.8），同时增强了咸味（I：6.77；D：6.25）和鲜味（I：2.11；D：1.81）的味觉特征。此外，肽I和肽D主要与TIR1、TIR3、TMC4和TRPV1受体的Glu、Arg和Gln残基相互作用。氢键促进了与鲜味味觉受体的相互作用，而疏水相互作用与咸味感知有关。
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