Umami-enhancing peptides from Acetes chinensis: Insights into taste mechanism through multiligand docking with T1R1/T1R3

Abstract

This study aimed to explore the umami-enhancing peptides from Acetes chinensis powder (ACP) and their interactions with umami receptors. ACP contained abundant taste substances including free amino acids (90.12 mg/g), nucleotides (6.92 mg/g), organic acids (218.05 mg/g), and peptides (92.03 mg/g). Twelve peptides were detected and screened as potential umami peptides, with ELR, VEAL, and VEL exhibiting notable umami-enhancing effects. Sensory evaluation showed that detection thresholds of the three umami-enhancing peptides were 1.11, 1.71, and 1.00 mmol/L, respectively, and their R values (0.41–0.45) indicated synergistic enhancement of umami with monosodium glutamate. Multiligand molecular docking demonstrated that peptides and glutamate synergistically bind to the umami receptor and enhance umami perception by retaining partial key binding sites and establishing new interactions. Results offer insights into the molecular mechanisms underlying umami enhancement by peptides and highlight the potential of ACP-derived umami peptides as natural flavor enhancers in the food industry.