Cited by Three novel umami peptides from porcine bone hydrolysate and the analysis of the interaction with the Venus flytrap domain of umami taste receptors T1R1/T1R3.

Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products DOI

Xuhua Tang,

Shipeng Feng,

Yanwei Liu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 140876 - 140876

Published: Feb. 1, 2025

Language: Английский

Citations

Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening DOI

Guoyang Pan,

Feiyu An, Junrui Wu

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 477, P. 143621 - 143621

Published: Feb. 26, 2025

Language: Английский

Citations

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

Enhancing Flavor in Dried Mackerel Floss (Scomberomorus niphonius) via Protease: Formation Mechanism of Characteristic Flavor Revealed by Integrated Multi-Omics Analysis DOI

Dong Yang, Xiaohui Li,

Haowei Wu

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(11), P. 1864 - 1864

Published: May 24, 2025

Current marine mackerel (Scomberomorus niphonius) products predominantly involve low-value-added processing, while high-value-added like fish floss remain underdeveloped. This study utilized dorsal muscle treated with flavor protease (FP), papain (PP), and neutral (NP) (10 U/g, 30 min), followed by steaming stir-frying. Combined sensory evaluation, HS-GC-IMS, automatic amino acid analysis, the characteristic was evaluated multi-omics. The results showed that FP NP significantly enhanced odor reducing fishy compounds (e.g., hexanal) increasing pyrazines/furans. PP taste elevating umami sweet acids (26.68% 25.98%, respectively). Correlation analysis revealed following potential pathways: Val Leu served as precursors for furan, suppressing 2-methyl-3-(methylthio)furan formation, Asp, Tyr, Phe, Gly, Cys, Ile promoted 2,5-dimethylpyrazine generation inhibiting furan. demonstrates minimal addition effectively optimizes dried flavor, providing a novel approach high-quality product development.

Language: Английский

Citations

Three novel umami peptides from porcine bone hydrolysate and the analysis of the interaction with the Venus flytrap domain of umami taste receptors T1R1/T1R3. DOI

Jie Zhang, Yang Qiu, Jiaxin Guo

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106594 - 106594

Published: April 1, 2025

Language: Английский

Citations