Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-05-17 DOI:10.1016/j.foodchem.2024.139670

Junwei Feng , Zikun Huang , Chun Cui , Mouming Zhao , Yunzi Feng

{"title":"Synthesis, taste characteristics and taste mechanism of N-lactoyl leucine from soy sauce using sensory analysis and UPLC-MS/MS","authors":"Junwei Feng , Zikun Huang , Chun Cui , Mouming Zhao , Yunzi Feng","doi":"10.1016/j.foodchem.2024.139670","DOIUrl":null,"url":null,"abstract":"<div><p>Recently, amino acid derivatives gradually gained attention, but studies on N-lactoyl-leucine (Lac-Leu) and N-lactoyl-isoleucine (Lac-Ile) are limited. This study aims to explore the contributions of Lac-Leu and Lac-Ile to soy sauce. Lac-Leu and Lac-Ile were synthesized via enzymatic synthesis method catalyzed by Tgase. The mixed solutions containing Lac-Leu were found to have greater taste improvement than those containing Lac-Ile. Sensory evaluation indicated the sour, bitter, and astringent taste of Lac-Leu in water as well as its kokumi, astringent, and umami-enhancing taste in MSG solution. The taste threshold and umami-enhancing threshold of Lac-Leu measured by TDA and cTDA, respectively, were 0.08 mg/mL and 0.16 mg/mL. Molecular docking of Lac-Leu and Lac-Ile with the kokumi receptor CaSR and the umami receptors T1R1 and T1R3 indicated that Lac-Leu had higher affinities with receptors than Lac-Ile. These findings demonstrated the underlying contribution Lac-Leu made to soy sauce, indicating its potential to improve the flavor quality of soy sauce.</p></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"454 ","pages":"Article 139670"},"PeriodicalIF":9.8000,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0308814624013207","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Recently, amino acid derivatives gradually gained attention, but studies on N-lactoyl-leucine (Lac-Leu) and N-lactoyl-isoleucine (Lac-Ile) are limited. This study aims to explore the contributions of Lac-Leu and Lac-Ile to soy sauce. Lac-Leu and Lac-Ile were synthesized via enzymatic synthesis method catalyzed by Tgase. The mixed solutions containing Lac-Leu were found to have greater taste improvement than those containing Lac-Ile. Sensory evaluation indicated the sour, bitter, and astringent taste of Lac-Leu in water as well as its kokumi, astringent, and umami-enhancing taste in MSG solution. The taste threshold and umami-enhancing threshold of Lac-Leu measured by TDA and cTDA, respectively, were 0.08 mg/mL and 0.16 mg/mL. Molecular docking of Lac-Leu and Lac-Ile with the kokumi receptor CaSR and the umami receptors T1R1 and T1R3 indicated that Lac-Leu had higher affinities with receptors than Lac-Ile. These findings demonstrated the underlying contribution Lac-Leu made to soy sauce, indicating its potential to improve the flavor quality of soy sauce.

查看原文本刊更多论文

利用感官分析和 UPLC-MS/MS 分析酱油中 N-乳酰亮氨酸的合成、味道特征和味道机理

近年来，氨基酸衍生物逐渐受到关注，但有关 N-乳酰-亮氨酸（Lac-Leu）和 N-乳酰-异亮氨酸（Lac-Ile）的研究却很有限。本研究旨在探讨 Lac-Leu 和 Lac-Ile 对酱油的贡献。Lac-Leu 和 Lac-Ile 通过 Tgase 催化的酶合成法合成。结果发现，与含有 Lac-Ile 的混合溶液相比，含有 Lac-Leu 的混合溶液对味道的改善更大。感官评价表明，Lac-Leu 在水中有酸、苦和涩味，而在味精溶液中则有国味、涩味和鲜味。用 TDA 和 cTDA 测得的 Lac-Leu 味觉阈值和鲜味增强阈值分别为 0.08 毫克/毫升和 0.16 毫克/毫升。Lac-Leu 和 Lac-Ile 与 kokumi 受体 CaSR 以及鲜味受体 T1R1 和 T1R3 的分子对接表明，Lac-Leu 与受体的亲和力高于 Lac-Ile。这些研究结果表明了 Lac-Leu 对酱油的潜在贡献，表明它具有改善酱油风味质量的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.