Zhao Shilong, Wang Shengnan, Cui Zhiyong, Zheng Yuqian, Yu Yanyang, Zhou Changlin, Zhou Quanlong, Luo Zisheng, Zhang Amin, Guo Xueqian, Liu Yuan, Xu Changhua, Yang Yan, Wang Wenli
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
J Agric Food Chem. 2025 Aug 13;73(32):20352-20362. doi: 10.1021/acs.jafc.5c03527. Epub 2025 Jul 29.
are edible fungi with a unique aroma and umami flavor. The current study sought to identify novel umami peptides in while investigating their umami-enhancing properties. We conducted a virtual screening of 12 potential umami peptides from the ultrasound-assisted hydrolysate of , and five potential umami peptides were finally obtained. The findings indicated that the umami detection thresholds of the five peptides varied between 0.42 to 0.65 mM. The umami-enhancing effect of five peptides combined with MSG/IMP was examined using sensory evaluation, biosensors, and molecular dynamics simulations. With regard to umami umami-enhancing effect, peptide ADVDANGRALPTTTT (AT15) demonstrated the best performance. AT15 primarily interacts with TAS1R1-VFT via hydrogen bonds and hydrophobic interactions, resulting in the formation of stable complexes, with SER_148 playing a crucial role in the binding of umami peptides to TAS1R1-VFT. These findings provided a theoretical basis for the future screening of umami peptides and for augmenting the umami taste in mushroom-containing foods.
是具有独特香气和鲜味的食用菌。当前研究旨在鉴定中的新型鲜味肽，同时研究它们的鲜味增强特性。我们对来自的超声辅助水解产物中的12种潜在鲜味肽进行了虚拟筛选，最终获得了5种潜在鲜味肽。研究结果表明，这5种肽的鲜味检测阈值在0.42至0.65 mM之间变化。使用感官评价、生物传感器和分子动力学模拟研究了5种肽与味精/肌苷酸二钠结合后的鲜味增强效果。关于鲜味增强效果，肽ADVDANGRALPTTTT（AT15）表现出最佳性能。AT15主要通过氢键和疏水相互作用与TAS1R1-VFT相互作用，形成稳定的复合物，其中SER_148在鲜味肽与TAS1R1-VFT的结合中起关键作用。这些发现为未来鲜味肽的筛选以及增强含蘑菇食品的鲜味提供了理论依据。
