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

Yashi Li,

Yuting Sun,

Minghe Ren

et al.

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

Published: Dec. 6, 2024

Language: Английский

Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor DOI Creative Commons

Liyang Chang,

Xiu‐Zheng Zhang, Zhiqin Zhang

et al.

LWT, Journal Year: 2024, Volume and Issue: 207, P. 116645 - 116645

Published: Aug. 22, 2024

The study aimed to isolate, purify, screen, and identify novel umami peptides from bay scallops. Proteins were hydrolyzed using AP200-A alkaline protease FF106 flavor obtain peptides. Ultrafiltration membranes employed separate purify the scallop by-products, revealing that fractions smaller than 3 kDa exhibited highest levels. Further purification was achieved AKTA system superdexpeptide gel chromatography. composition of identified LC-MS/MS technology. Molecular docking four types peptides: RPPVVR, APDFGNR, SWLDGK, RGFGGAR. Hydrogen bonds, electrostatic interactions, hydrophobic interactions as primary binding forces between T1R1/T1R3 peptides, with key sites including ASN150, ASP216, ASP219, GLN222, GLU148, GLU217, LEU51, SER107. These findings supplement existing research on provide insights into interaction mechanisms receptors

Language: Английский

Citations

4
Exploring the Protective Effects of Spinosin Against Advanced Glycation End Product-Induced Cellular Damage Through Modulation RAGE/MAPK/ NF-κB pathway DOI
Wei Li, Yanqing Zhang, Na Tian

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 105951 - 105951

Published: Jan. 1, 2025

Language: Английский

Citations

0
Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food DOI
Yuhang Fan, Ren‐You Gan, Ziyuan Zhang

et al.

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

Published: March 11, 2025

Language: Английский

Citations

0
Identification of Novel Umami Peptides from Low-Salt Dry-Cured Ham Skin and Revelation of the Umami Mechanism through Molecular Docking with T1R1/T1R3 DOI
Tingting Gao,

Xuanyi Liu,

Siqi Chen

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: unknown

Published: March 26, 2025

Dry-cured ham is highly favored by consumers due to its unique flavor, which attributed various umami peptides. Four novel peptides were isolated from the skin of low-salt dry-cured ham. Sensory evaluations and electronic tongue analysis demonstrated that these exhibited thresholds 0.125-0.5 mg/mL. Molecular docking with T1R1/T1R3 receptor gave binding energies ranging -8.6 -7.638 kcal/mol, demonstrating hydrogen bonds van der Waals forces represent main involved in receptor. Hydrogen bonding significantly enhance stability, while optimize conformation promote conduction signal. These findings confirm presence ham, thereby enriching peptide database providing a theoretical basis for high-value utilization byproducts livestock product processing.

Language: Английский

Citations

0
Systematic Review on Functional Umami Peptides: Physiological Perceptions, Bioinformatics and Peptidomics Approaches, Developments and Applications DOI
Changhua Xu, Hong Tang, Xichang Wang

et al.

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 105068 - 105068

Published: May 1, 2025

Language: Английский

Citations

0
Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation DOI
Aiping Han,

Haosi Liu,

Youxu Dai

et al.

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105536 - 105536

Published: Nov. 1, 2024

Language: Английский

Citations

3
Screening of novel umami peptides with saltiness enhancement effect using molecular docking and structure-activity analysis DOI
Xiangning Xie, Yali Dang, Daodong Pan

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115208 - 115208

Published: Oct. 20, 2024

Language: Английский

Citations

1
Food-derived umami peptides: bioactive ingredients for enhancing flavor DOI
Yi Wu, Yuyao Shi,

Zehui Qiu

et al.

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

Citations

1
Identification and characterization of novel umami peptides from pea hydrolysate by virtual hydrolysis DOI

Yashi Li,

Yuting Sun,

Minghe Ren

et al.

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

Published: Dec. 6, 2024

Language: Английский

Citations

0