Microwave processing effect on salt reduction and saltiness enhancement in muscle foods: A review

Food Research International, Год журнала: 2025, Номер 203, С. 115872 - 115872

Опубликована: Фев. 1, 2025

Язык: Английский

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Revealing the ACE receptor binding properties and interaction mechanisms of salty oligopeptides from Stropharia rugosoannulata mushroom by molecular simulation and antihypertensive evaluation

Food & Function, Год журнала: 2024, Номер 15(10), С. 5527 - 5538

Опубликована: Янв. 1, 2024

The salty oligopeptides from

Язык: Английский

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The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis

npj Science of Food, Год журнала: 2025, Номер 9(1)

Опубликована: Янв. 29, 2025

The ENaC receptor acts as a taste to recognize and perceive salty substances. This study explored the mechanisms by which recognizes binds mushroom-derived peptides using molecular interaction simulation. three subunits α, β, γ of (SCNN1α, SCNN1β, SCNN1γ) showed different recognition characteristics for peptide. peptide binding SCNN1α was an entropy-driven reaction, while SCNN1β SCNN1γ enthalpy-driven reaction. With spatial resistance increasing, bind shifted from pockets surface binding, with octapeptide ESPERPFL preferentially amino acid residues in 2, 3, 4, nonapeptide KSWDDFFTR decapeptide RIEDNLVIIR 4 on receptor, undecapeptide GQEDYDRLRPL atoms receptor. Receptor extracellular arginine, glutamate, aspartate, lysine were critical recognized peptides. peptide-ENaC complex stable around 0.3 nm, tight multisite main reason sensed peptide, enabling it exert its effect. research can provide theoretical basis understanding properties perceived

Язык: Английский

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TMC4 receptor binding properties and interaction mechanisms of salty mushroom peptides

Food Chemistry, Год журнала: 2025, Номер 475, С. 143403 - 143403

Опубликована: Фев. 12, 2025

Язык: Английский

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Changes in volatile flavor compounds and metabolites during processing of ginger milk curd from buffalo milk by GC-IMS and LC-MS

Food Research International, Год журнала: 2025, Номер 209, С. 116230 - 116230

Опубликована: Март 17, 2025

Язык: Английский

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Elucidating the umami mechanisms of peptides in chicken breast enzymatic hydrolysate through the integration of peptidomics, sensomics, and cell biology

LWT, Год журнала: 2025, Номер unknown, С. 117882 - 117882

Опубликована: Май 1, 2025

Язык: Английский

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Molecular identification of salty and saltiness-enhancing peptides from Stropharia Rugosoannulata and their salinity perception with secondary structure and sodium chloride

Food Chemistry, Год журнала: 2025, Номер 486, С. 144646 - 144646

Опубликована: Май 5, 2025

Язык: Английский

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Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening

Food Research International, Год журнала: 2024, Номер 195, С. 114966 - 114966

Опубликована: Авг. 22, 2024

Язык: Английский

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Combined Peptidomics and Metabolomics Analyses to Characterize the Digestion Properties and Activity of Stropharia rugosoannulata Protein–Peptide-Based Materials

Foods, Год журнала: 2024, Номер 13(16), С. 2546 - 2546

Опубликована: Авг. 15, 2024

Protein-peptide-based materials typically possess high nutritional value and various physiological regulatory activities. This study evaluated the digestion, metabolism, activity of

Язык: Английский

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Structural Feature of Salty/Saltiness-Enhancing Peptides Derived from Coprinus comatus and Their Stability during Subsequent Thermal Treatment and Maillard Reaction

Journal of Agricultural and Food Chemistry, Год журнала: 2024, Номер unknown

Опубликована: Дек. 23, 2024

Through a quantitative analysis of saltiness perception, favorable enzymatic hydrolysis parameters were confirmed for the preparation saltiness-enhancing peptide mixtures from

Язык: Английский

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