Three novel umami peptides derived from the alcohol extract of the Pacific oyster(Crassostrea gigas):identification,characterizations and interactions with T1R1/T1R3 taste receptors

Baifeng Fu ¹Di Wu ²Shuzhen Cheng ³Xianbing Xu ³Ling Zhang ²Lishu Wang ⁴Heshanm R.El-Seedi ⁵Hanxiong Liu ²Ming Du³

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作者信息

1. School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China
2. School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China
3. School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China
4. Division of Hematology and Oncology,Department of Medicine,Medical College of Wisconsin,Milwaukee 53226,USA
5. Division of Pharmacognosy,Department of Medicinal Chemistry,Biomedical Centre,Uppsala University,Uppsala SE-751 23,Sweden
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Abstract

Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,iUmami-Scoring Card Method(iUmami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.

Key words

Oyster/umami peptides/iUmami-SCM/Taste characterization/Molecular docking

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基金项目

国家重点研发计划(2021YFD2100100)

出版年

2024

食品科学与人类健康(英文)

CSTPCDCSCD

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