Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect

IF 5.7 1区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Xiaozhou Xia, Yu Fu*, Liang Ma, Hankun Zhu, Yong Yu, Hongjie Dai, Jiadong Han, Xin Liu, Zhengfang Liu and Yuhao Zhang*, 
{"title":"Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect","authors":"Xiaozhou Xia,&nbsp;Yu Fu*,&nbsp;Liang Ma,&nbsp;Hankun Zhu,&nbsp;Yong Yu,&nbsp;Hongjie Dai,&nbsp;Jiadong Han,&nbsp;Xin Liu,&nbsp;Zhengfang Liu and Yuhao Zhang*,&nbsp;","doi":"10.1021/acs.jafc.2c03941","DOIUrl":null,"url":null,"abstract":"<p >Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, <i>Pleurotus geesteranus</i> was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by <i>Bacillus amyloliquefaciens</i> γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography–tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography–tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from <i>P. geesteranus</i> could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.</p>","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"70 38","pages":"12143–12155"},"PeriodicalIF":5.7000,"publicationDate":"2022-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acs.jafc.2c03941","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 7

Abstract

Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, Pleurotus geesteranus was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography–tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography–tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from P. geesteranus could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.

Abstract Image

解淀粉芽孢杆菌γ-谷氨酰转肽酶修饰的平菇蛋白水解产物具有显著的增味作用
长期高盐摄入会对人体健康产生负面影响。在食品工业中过量使用钠替代品会导致食品感官质量下降。γ-谷氨酰肽具有显著的增味作用,可以提供一种减少盐的替代方法。然而,天然食品中γ-谷氨酰肽的含量和产率相对较低。酶催化合成γ-谷氨酰肽提供了一个可行的解决方案。本研究利用风味酶对杏鲍菇进行水解,得到蛋白质水解产物。然后用解淀粉芽孢杆菌γ-谷氨酰转肽酶对其进行修饰,生成γ-谷氨酰肽。优化了反应条件,并对其增味效果进行了评价。采用液相色谱-串联质谱平行反应监测方法鉴定其肽序列,并进行分子对接分析。生成γ-谷氨酰肽的最佳条件为pH为10.0,酶条件为1.2 U/g,反应时间为2 h,可获得浓郁的味味。对鲜味强度(76.07%)和咸味强度(1.23倍)有显著的增味效果。液相色谱-串联质谱分析发现了几个新的γ-谷氨酰肽序列,并通过分子对接分析证实了其与钙敏感受体的结合。综上所提γ-谷氨酰肽能显著提高食品的鲜味和咸味,是一种很有前景的增味剂。
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
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry 农林科学-农业综合
CiteScore
9.90
自引率
8.20%
发文量
1375
审稿时长
2.3 months
期刊介绍: The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信