Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3

Lanyun Zhang ¹Li Zhang ²Jesus Pérez-Moreno ³Lu Bin ⁴Fengming Zhang ⁵Fuqiang Yu⁵

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作者信息

1. The Germplasm Bank of Wild Species,Yunnan Key Laboratory for Fungal Diversity and Green Development,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming 650201,China;College of Chemical Science and Technology,Yunnan University,Kunming 650091,China
2. The Germplasm Bank of Wild Species,Yunnan Key Laboratory for Fungal Diversity and Green Development,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming 650201,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China
3. Colegio Postgraduados,Campus Montecillo,Edafología,Texcoco 56230,México
4. Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China,Southwest Forestry University,Kunming 650224,China
5. The Germplasm Bank of Wild Species,Yunnan Key Laboratory for Fungal Diversity and Green Development,Kunming Institute of Botany,Chinese Academy of Sciences,Kunming 650201,China
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Abstract

Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.

Key words

Termitomyces/Non-volatile flavor compounds/Umami peptides/Taste characteristics/Molecular docking

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基金项目

Yunnan Key Project of Science and Technology(202202AE090001)

Postdoctoral Directional Training Foundation of Yunnan Province(E23174K2)

Postdoctoral Research Funding Projects of Yunnan Province,China(E2313442)

出版年

2024

食品科学与人类健康(英文)

CSTPCD

ISSN：

参考文献量23

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