Elucidating the umami mechanisms of peptides in chicken breast enzymatic hydrolysate through the integration of peptidomics, sensomics, and cell biology

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-05 DOI:10.1016/j.lwt.2025.117882

Wei He , Yan Huang , Ziwen Kang , Ruiyi Zheng , Li Liang , Baoguo Sun , Shihao Sun , Jianping Xie , Yuyu Zhang

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Abstract

This study aimed to quantitatively identify and characterize umami peptides from chicken breast enzymatic hydrolysatean integrated peptidomics-sensomics-cell biology approach. Through ultrafiltration and nano LC-Q-Exactive HF/MS and sensory analysis, peptides with molecular weights of less than 1 kDa were screened. Molecular docking revealed peptides GFAGDDAPR and DDHFL with strong binding affinities to T1R1/T1R3 receptors (docking energies: 8.8 to −9.8 kcal/mol), which showed substantial umami enhancement effects in sensory evaluations. Furthermore, cellular assays confirmed these peptides triggered calcium responses (ΔF/F₀ = 0.12 ± 0.02) comparable to 200 mmol/L MSG, with synergistic combinations reaching ΔF/F₀ = 0.20 ± 0.03. The findings provide a scientific basis for developing novel umami enhancers, aiding in the reduction of sodium content in foods while meeting consumer demands for healthier food options.

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结合肽组学、感觉体学和细胞生物学，阐明鸡胸肉酶解液中肽的鲜味机制

本研究旨在通过整合肽域-感觉体-细胞生物学的方法，定量鉴定和表征鸡胸肉酶解液中的鲜味肽。通过超滤、纳米LC-Q-Exactive HF/MS和感官分析，筛选出分子量小于1 kDa的肽段。分子对接发现肽GFAGDDAPR和DDHFL与T1R1/T1R3受体具有较强的结合亲和力（对接能量为8.8 ~−9.8 kcal/mol），在感官评价中表现出明显的鲜味增强作用。此外，细胞实验证实，这些肽触发钙反应（ΔF/F0 = 0.12±0.02）与200 mmol/L味精相当，协同组合达到ΔF/F0 = 0.20±0.03。研究结果为开发新型鲜味增强剂提供了科学依据，有助于减少食品中的钠含量，同时满足消费者对更健康食品选择的需求。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.