Identification of salty and saltiness-enhancing peptides derived from phycocyanin in Arthrospira platensis

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-24 DOI:10.1016/j.fbio.2025.106213

Lin Yuan , Qian Zhang , Di Liu , Wenzhu Zhao , Zhipeng Yu

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引用次数: 0

Abstract

The taste presentation and receptor perception mechanism of the salty and saltiness-enhancing peptides from phycocyanin in Arthrospira platensis were predicted and verified using molecular interaction techniques and electronic tongue. We here used virtual screening (including hydrolysis through the PeptideCutter online enzymolysis tool, water-solubility and toxicity screening using the Peptide property calculator and ToxinPred online tool), molecular docking with the TMC4 receptor, known for its ability to perceive salty taste, and electronic tongue analysis to identify salty and saltiness-enhancing peptides generated from phycocyanin. Peptides VAESNL and VVSQADTR exhibited a stronger salty taste than sodium chloride, while STAQIDA demonstrated saltiness-enhancing activity. The amino acids Arg330 and Arg424 were identified as crucial binding sites for salty and saltiness-enhancing peptides. This study identified novel salty and saltiness-enhancing peptides, analyzed their binding interactions, and provided new insights into the taste characteristics of phycocyanin-derived peptides.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.