Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2022-08-22 DOI:10.1007/s00217-022-04061-4

Minghong Yang, Tong Che, Zhengxiang Li, Qiang Zhang, Xujia Hu

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引用次数: 3

Abstract

To better understand the delicious taste characteristics of Butyriboletus roseoflavus, the aqueous extract was separated and combined with sensory analysis. Four novel umami peptides, GSAQA, ISKEK, LPKERLYV, and VENQQLAL were isolated and identified by Gel chromatography, RP-HPLC, and Nano-LC-MS/MS. Umami peptides were synthesized to verify their taste characteristics, and sensory evaluation revealed that they could elicit umami and umami enhancement, among them VENQQLAL performing best. The umami thresholds of those peptides range from 0.20 to 0.60 mg/mL. Moreover, the four peptides possessed the potential to enhance salty and sweet taste. Molecular docking showed that all the peptides were embedded in the ligand-binding domain of the umami receptor T1R1/T1R3, and binding sites Lys155, Asn150, and Thr179 may be important in the interaction of umami peptides with T1R3 subunits. Hydrogen bonding and hydrophobic interactions were the most prominent ligand-receptor interaction forces.

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新鲜味肽的鉴定、风味特性及分子对接

为了更好地了解玫瑰黄丁醇的美味特性，对其水提物进行了分离并结合感官分析。通过凝胶层析、反相高效液相色谱和纳米lc -MS/MS分离鉴定了GSAQA、ISKEK、LPKERLYV和VENQQLAL 4种新型鲜味肽。合成了鲜味肽，验证了其味觉特性，感官评价表明，它们可以引起鲜味和增强鲜味，其中VENQQLAL表现最好。这些肽的鲜味阈值范围为0.20 ~ 0.60 mg/mL。此外，这四种多肽具有增强咸味和甜味的潜力。分子对接表明，所有肽均嵌入鲜味受体T1R1/T1R3的配体结合域，结合位点Lys155、Asn150和Thr179可能是鲜味肽与T1R3亚基相互作用的重要位点。氢键和疏水相互作用是最显著的配体-受体相互作用力。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.