Lan Jing, Xiong Yongzhao, Dang Kuo, Pan Daodong, Du Lihui, Wang Yanli, Dang Yali
College of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, China.
Food Chem X. 2025 May 23;28:102565. doi: 10.1016/j.fochx.2025.102565. eCollection 2025 May.
Small peptides, particularly tripeptides, play a crucial role in food umami taste. To dig for more umami tripeptides, the novel tripeptides pharmacophore model was established to rapidly screen umami peptides from natural tripeptide database. Twenty peptides with potential umami characteristics from 8000 tripeptides were further screened by molecular docking. The electronic tongue analysis and sensory evaluation suggested that the 20 tripeptides exhibited umami taste characteristics. The thresholds of the 20 tripeptides spanned from 0.137 to 2.237 mmol/L. Molecular dynamics simulations were used on T1R1 and four tripeptides with high umami intensity to reveal their taste mechanisms. In this study, a new screening strategy was established and 20 new umami tripeptides were identified and validated, providing a theoretical reference for rapid screening of umami tripeptides.
小肽，尤其是三肽，在食物鲜味中起着至关重要的作用。为了挖掘更多鲜味三肽，建立了新型三肽药效团模型，以从天然三肽数据库中快速筛选鲜味肽。通过分子对接从8000个三肽中进一步筛选出20个具有潜在鲜味特征的肽。电子舌分析和感官评价表明，这20个三肽具有鲜味特征。这20个三肽的阈值范围为0.137至2.237 mmol/L。对T1R1和四个鲜味强度高的三肽进行了分子动力学模拟，以揭示它们的味觉机制。本研究建立了一种新的筛选策略，鉴定并验证了20种新的鲜味三肽，为鲜味三肽的快速筛选提供了理论参考。
