Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
Characteristics of umami peptides identified from porcine bone soup and molecular docking to the taste receptor T1R1/T1R3
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DOI：
10.1016/j.foodchem.2022.132870
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发表时间：
2022-04-07
期刊：
影响因子：
8.8
通讯作者：
Zhang, Yuyu
中科院分区：
文献类型：
--
作者：
Liang, Li;Zhou, Chenchen;Zhang, Yuyu
为了研究猪骨汤中的鲜味肽，通过感官分析筛选出分子量小于1 kDa的超滤组分，这些组分具有较高的鲜味强度。利用Nano-LC-Q-TOF-MS/MS技术从筛选出的组分中鉴定出4种潜在的鲜味肽，其中FSGLDGAK、FAGDDAPR和FSGLDGSK具有明显的鲜味。三种肽的阈值范围为0.1 mM至0.89 mM。此外，FSGLDGSK具有最高的鲜味强度，并在0.35%的谷氨酸盐溶液中表现出显着的鲜味增强效果。分子对接模拟结果表明，1型味觉受体成员1（His 71、Asp 108和Glu 301）和1型味觉受体成员3（Glu 48、Ser 104和His 145）的关键结合位点对于与鲜味肽的相互作用至关重要。此外，静电作用和氢键作用是鲜味形成的主要机制。
To study the umami peptides derived from porcine bone soup, ultrafiltration fractions with molecular weight less than 1 kDa were screened by sensory analysis which showed higher umami intensity. Four potential umami peptides were identified from the screened fractions by Nano-LC-Q-TOF-MS/MS, among which FSGLDGAK, FAGDDAPR and FSGLDGSK were proved to have dominant umami taste by sensory evaluation and electronic tongue. The threshold of the three peptides ranged from 0.1 mM to 0.89 mM. In addition, FSGLDGSK had the highest umami intensity and exhibited a significant umami-enhancing effect in a 0.35% monosodium glutamate solution. The results of molecular docking simulation showed that the key binding sites of taste receptor type 1 member 1 (His71, Asp108 and Glu301) and taste receptor type 1 member 3 (Glu48, Ser104 and His145) were crucial to the interaction with the umami peptides. Besides, electrostatic interaction and hydrogen bond mainly contributed to the mechanism of umami taste.