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

Spent Brewer’s Yeast Lysis Enables a Best Out of Waste Approach in the Beer Industry

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(23), P. 12655 - 12655

Published: Nov. 25, 2024

Yeasts have emerged as an important resource of bioactive compounds, proteins and peptides, polysaccharides oligosaccharides, vitamin B, polyphenols. Hundreds thousands tons spent brewer's yeast with great biological value are produced globally by breweries every year. Hence, streamlining the practical application processes compounds recovered could close a loop in bioeconomy value-chain. Cell lysis is crucial step recovery such (glyco)proteins, vitamins, from yeasts. Besides soluble intracellular content rich molecules, which released cell lysis, walls β-glucan, chitin, mannoproteins present properties that make them good candidates for various applications functional food ingredients, dietary supplements, or plant biostimulants. This literature study provides overview methods used to valorize yeast. The extracts resulting cellular disruption discussed correlation activities these fractions applications. review highlights need deeper investigation molecular mechanisms unleash potential become source variety compounds.

Language: Английский