Rapid discovery of three umami crab peptides from Eriocheir sinensis by virtual hydrolysis and LC–MS/MS

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY
Food frontiers Pub Date : 2024-06-20 DOI:10.1002/fft2.424
Yiqiao Pei, Yujie Xu, Yi Li, Tianxin Wang, Zouyan He, Jianhui Liu, Ye Zhang, Hao Wang
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Abstract

Traditionally, Eriocheir sinensis elicits wide distribution, easy accessibility, and unique taste, but the low comprehensive utilization restricts its application. The present study aimed to extract and identify peptides from the defective E. sinensis and analyze the umami mechanism of crab peptides. Virtual hydrolysis showed that protein hydrolysate prepared by the dual enzyme combination (papain and alkaline protease) had high hydrolysis degrees and umami fragments, which was consistent with the actual hydrolysis results. The three strong-flavoring crab peptides (AADESERM, SDEERMDAL, and EERAESGES) were screened by umami prediction and amino acid sequence analysis, and the umami profiles with thresholds ranged 0.0625–0.250 mg/mL determined by sensory evaluation and electronic tongue. The AADESERM had the highest umami enhancement effect. Besides, molecular docking and molecular dynamics simulation revealed that all the three crab peptides bound stably to the active cavity of T1R1. Asp147, His71, Ala302, Cys106, and Lys379 were the crucial binding sites for umami presentation. This study was accurately identifying umami crab peptides from defective E. sinensis based on pre-virtual hydrolysis. It will reduce the wastage of crab resources and further provide support for the high-value utilization.

Abstract Image

通过虚拟水解和 LC-MS/MS 快速发现中华绒螯蟹的三种鲜味肽
传统上,中华绒螯蟹分布广泛,易于获取,口味独特,但综合利用率低,限制了其应用。本研究旨在从有缺陷的中华绒螯蟹中提取和鉴定多肽,并分析蟹肽的鲜味机制。虚拟水解结果表明,双酶组合(木瓜蛋白酶和碱性蛋白酶)制备的蛋白水解物具有较高的水解度和鲜味片段,与实际水解结果一致。通过鲜味预测和氨基酸序列分析筛选出了三种浓香型蟹肽 (AADESERM、SDEERMDAL 和 EERAESGES),并通过感官评价和电子舌测定了其鲜味特征,阈值范围为 0.0625-0.250 mg/mL。AADESERM 的鲜味增强效果最高。此外,分子对接和分子动力学模拟显示,三种蟹肽都能稳定地结合到 T1R1 的活性空腔中。Asp147、His71、Ala302、Cys106和Lys379是呈现鲜味的关键结合位点。这项研究基于预虚拟水解,从有缺陷的中华绒螯蟹中准确鉴定出了鲜味蟹肽。它将减少螃蟹资源的浪费,并进一步为螃蟹的高值化利用提供支持。
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CiteScore
10.50
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