Lao Houyuan, Cheng Chao, Hang Fangxue, Xie Caifeng, Niu Debao, Li Kai, Zhu Biyang
College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China.
Engineering Research Center for Sugar Industry and Comprehensive Utilization, Ministry of Education, Nanning 530004, China.
Food Chem X. 2025 Aug 28;30:102964. doi: 10.1016/j.fochx.2025.102964. eCollection 2025 Aug.
This study utilized integrated sensory-guided, machine learning, and bioinformatics strategies identify umami-enhancing peptides from , investigated their mechanism of umami enhancement, and confirmed their umami-enhancing properties through sensory evaluations and electronic tongue. Three umami-enhancing peptides (APDGLPTGQ, SDDGFQ, and GLGDDL) demonstrated synergistic/additive effects by significantly enhancing umami intensity and duration in monosodium glutamate (MSG). Furthermore, molecular docking showed that these umami-enhancing peptides enhanced both the binding affinity and interaction forces between MSG and the T1R1/T1R3 receptor system, thereby enhancing umami perception. Molecular dynamics simulations further indicated that the presence of umami-enhancing peptides stabilized the binding of MSG to T1R1/T1R3, primarily via hydrogen bonding and hydrophobic interactions. These findings clarified the mechanism by which umami-enhancing peptides potentiate umami and suggested new strategies for reducing MSG and sodium intake, while expanding the repertoire of umami peptides derived from edible mushrooms.
本研究采用综合的感官引导、机器学习和生物信息学策略，从[具体来源未给出]中鉴定出鲜味增强肽，研究了它们的鲜味增强机制，并通过感官评价和电子舌确认了它们的鲜味增强特性。三种鲜味增强肽（APDGLPTGQ、SDDGFQ和GLGDDL）通过显著提高味精（MSG）中的鲜味强度和持续时间，表现出协同/加和效应。此外，分子对接表明，这些鲜味增强肽增强了味精与T1R1/T1R3受体系统之间的结合亲和力和相互作用力，从而增强了鲜味感知。分子动力学模拟进一步表明，鲜味增强肽的存在稳定了味精与T1R1/T1R3的结合，主要通过氢键和疏水相互作用。这些发现阐明了鲜味增强肽增强鲜味的机制，并提出了减少味精和钠摄入量的新策略，同时扩大了源自食用菌的鲜味肽库。
