Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus

被引：125
作者：
Li, Xuepeng [1 ]
Xie, Xiaoxia [1 ]
Wang, Jinxiang [1 ]
Xu, Yongxia [1 ]
Yi, Shumin [1 ]
Zhu, Wenhui [1 ]
Mi, Hongbo [1 ]
Li, Tingting [2 ]
Li, Jianrong [1 ]
机构：
[1] Bohai Univ, Coll Food Sci & Technol, Natl R&D Branch, Ctr Surimi & Surimi Prod Proc, Jinzhou 121013, Peoples R China
[2] Dalian Nationalities Univ, Coll Life Sci, Dalian 116029, Peoples R China
来源：
FOOD CHEMISTRY | 2020年 / 312卷
关键词：
Meretrix meretrix Linnaeus; Umami peptide; Taste characteristics; Molecular docking; ENHANCING PEPTIDES; CONSECUTIVE CHROMATOGRAPHY; MONOSODIUM GLUTAMATE; ELECTRONIC TONGUE; FLAVOR PEPTIDES; HYDROLYSATE; RECEPTOR; PURIFICATION;
D O I：
10.1016/j.foodchem.2019.126053
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
To understand the delicious taste of the clam M. meretrbc Linnaeus, the putative umami peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most intense umami taste was screened by sensory and electronic tongue analysis. Seven novel peptides, GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR, and VTADESQQDVLK, were identified and synthesized to verify their taste characteristics. The taste activity prediction and the sensory evaluation of the synthetic peptides revealed that those peptides were umami and umami-enhancing peptides. Docking of the synthesized peptides with the umami taste receptor T1R1/T1R3 indicated that the peptides could enter the binding pocket in the Venus flytrap domain of the T1R3 cavity, wherein Asp196 and Glu128 may play key roles in the synergism of umami taste and hydrogen bonding and electrostatic interactions are important interaction forces.
引用
收藏
页数：11
相关论文
共 45 条
[1]   Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation [J].
Charve, Josephine ;
Manganiello, Sonia ;
Glabasnia, Arne .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2018, 66 (08) :1863-1871
[2]  
[陈超 Chen Chao], 2010, [食品科学, Food Science], V31, P433
[3]   Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue [J].
Dang, Yali ;
Hao, Li ;
Zhou, Tingyi ;
Cao, Jinxuan ;
Sun, Yangying ;
Pan, Daodong .
FOOD RESEARCH INTERNATIONAL, 2019, 121 :20-27
[4]   Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3 [J].
Dang, Yali ;
Hao, Li ;
Cao, Jinxuan ;
Sun, Yangying ;
Zeng, Xiaoqun ;
Wu, Zhen ;
Pan, Daodong .
FOOD CHEMISTRY, 2019, 271 :697-706
[5]   Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams [J].
Dang, Yali ;
Gao, Xinchang ;
Ma, Fumin ;
Wu, Xueqian .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 60 (02) :1179-1186
[6]   Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3 [J].
Dang, Yali ;
Gao, Xinchang ;
Xie, Aiying ;
Wu, Xueqian ;
Ma, Fumin .
CELL BIOCHEMISTRY AND BIOPHYSICS, 2014, 70 (03) :1841-1848
[7]   Isolation and identification of flavor peptides from douchi (traditional Chinese soybean food) [J].
Ding, Yongbo ;
Li, Xiyu ;
Kan, Jianquan .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20 :1982-1994
[8]   Computer-aided characteristics of proteins as potential precursors of bioactive peptides [J].
Dziuba, J ;
Iwaniak, A ;
Minkiewicz, P .
POLIMERY, 2003, 48 (01) :50-53
[9]   Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom [J].
Feng, Tao ;
Wu, Yang ;
Zhang, Zhiwen ;
Song, Shiqing ;
Zhuang, Haining ;
Xu, Zhimin ;
Yao, Linyun ;
Sun, Min .
FOODS, 2019, 8 (02)
[10]   The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham [J].
Gallego, Marta ;
Mora, Leticia ;
Toldra, Fidel .
FOOD PRODUCTION PROCESSING AND NUTRITION, 2019, 1 (01)
12345