Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications

Food Chemistry, Journal Year: 2025, Volume and Issue: 478, P. 143672 - 143672

Published: March 6, 2025

Language: Английский

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Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104836 - 104836

Published: July 29, 2024

Language: Английский

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Enzymatic hydrolysis of chicken bone for protein recovery

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106133 - 106133

Published: Feb. 1, 2025

Language: Английский

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Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food

Food Microbiology, Journal Year: 2025, Volume and Issue: 130, P. 104769 - 104769

Published: March 11, 2025

Language: Английский

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Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

Sustainable Food Proteins, Journal Year: 2025, Volume and Issue: 3(2)

Published: April 18, 2025

ABSTRACT Taste‐active peptides (TAPs) impart significant organoleptic attributes of food products. Their diverse taste profiles, such as umami, bitter, sweet, salty, sour, and kokumi, hold great potential for various nutraceutical applications. The perception is influenced by TAPs' interactions with receptors, which are governed their structural features, including amino acid composition, sequence, charge, molecular weight, bond configurations. Beyond taste, many TAPs exhibit bioactive properties health benefits that may find applications mitigating chronic diseases, diabetes, cardiovascular disease, inflammation, obesity, cancer. Understanding these characteristics enables the development tailored tastes functional benefits. This review aimed to provide a comprehensive understanding determinants TAPs, receptor interactions, dual role in health. Furthermore, it highlights advancements computational modeling machine learning TAP identification characterization. Future on expected significantly influence how industry addresses both flavor aspects.

Language: Английский

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Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(28), P. 15875 - 15889

Published: July 3, 2024

This study investigated the mechanism underlying flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination sensomics and sensoproteomics approach revealed that process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic dipeptides, besides six new taste-active peptide sequences enhance kokumi umami notes. The enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through degradation Pisum sativum's storage protein. Our findings suggest compounds derived sensations reduce bitterness, thus improving overall perception proteins. In addition, analysis intraspecific variations in proteolytic activity L. genome–peptidome correlation performed this point at cell-wall-bound proteinases PrtP PrtM key genes necessary initiate cascade. provides valuable insights into molecular mechanisms protein identifies potential future research directions. results highlight importance combining senso(proteo)mics techniques developing tastier more palatable plant-based products.

Language: Английский

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Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3354 - 3354

Published: Oct. 22, 2024

Diabetes remains a critical global public health challenge, posing growing threat to human and well-being. White tea is lightly fermented one of the six traditional categories in China. Owing its rich content bioactive compounds such as catechins alkaloids, it has demonstrated potential anti-diabetic properties. However, precise components, mechanisms action, relevant molecular targets require further investigation. In this study, an integrated approach combining polyphenol-targeted metabolomics, vitro antioxidant assays,

Language: Английский

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Food-derived umami peptides: bioactive ingredients for enhancing flavor

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 17

Published: Dec. 10, 2024

In order to provide a further overview of the bioactivities food-derived umami peptides, study reviewed sources, preparation and screening, flavor presentation properties, functional properties their recent progress in food industry. Food-derived peptides could be extracted prepared by enzymatic fermentation techniques. Machine learning, molecular docking technology peptidomics are efficient methods for screening identifying exploring mechanisms. addition some have variety including antioxidant, hypolipidemic hypoglycemic properties. Therefore, these not only used as raw materials traditional seasonings, but also developed field foods. This review aims comprehensively summarize providing new directions exploitation utilization

Language: Английский

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Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis

Food Bioscience, Journal Year: 2024, Volume and Issue: 63, P. 105620 - 105620

Published: Dec. 6, 2024

Language: Английский

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