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Gao C, Yu R, Zhang X, Song X, Che L, Tang Y, Yang J, Hu J, Xiong J, Zhao X, Zhang H. Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling. Food Chem 2024; 453:139691. [PMID: 38781904 DOI: 10.1016/j.foodchem.2024.139691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/23/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024]
Abstract
Yeast extract is increasingly becoming an attractive source for unraveling novel umami peptides that are healthier and more nutritious than traditional seasonings. In the present study, a strategy for screening novel umami peptides was established using mass spectrometry-based peptidomics combined with molecular interaction modeling, emphasizing on smaller peptides than previously reported. Four representative novel umami peptides of FE, YDQ, FQEY, and SPFSQ from yeast extract (Saccharomyces cerevisiae) were identified and validated by sensory evaluation, with thresholds determined as 0.234 ± 0.045, 0.576 ± 0.175, 0.327 ± 0.057 and 0.456 ± 0.070 mmol/L, respectively. Hydrogen and ionic bonds were the main characteristic interactions between the umami peptides and the well-recognized receptor T1R1/T1R3, in which Asp 110, Thr 112, Arg 114, Arg 240, Lys 342, and Glu 264 were the key sites in ligand-receptor recognition. Our study provides accurate sequences of umami peptides and molecular interaction mechanism for the umami effect.
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Affiliation(s)
- Chunyu Gao
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China
| | - Rilei Yu
- College of Medicine and Pharmacy, Ocean University of China, No. 23 East Hong Kong Road, Qingdao, Shandong Province 266003, PR China
| | - Xiaomei Zhang
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Xue Song
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Lizhi Che
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Yuying Tang
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China
| | - Jinyue Yang
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Jing Hu
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, PR China
| | - Jian Xiong
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, PR China
| | - Xue Zhao
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China.
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China.
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2
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Gu Y, Zhou X, Niu Y, Zhang J, Sun B, Liu Z, Mao X, Zhang Y, Li K, Zhang Y. Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3. Food Chem 2024; 463:141138. [PMID: 39265305 DOI: 10.1016/j.foodchem.2024.141138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Revised: 07/01/2024] [Accepted: 09/02/2024] [Indexed: 09/14/2024]
Abstract
This study aimed to unravel the peptide profiles of six distinct yeast protein samples and identify novel umami peptides within them. Peptide characteristics analysis support the proposition that yeast protein peptide pools represent exceptional reservoirs of umami peptides. Nine potential umami peptides were screened using the iUmami_SCM, UMPred-FRL, Umami_YYDS, Umami-MRNN, Innovagen, Expasy-ProtParam, and ToxinPred tools. Peptides AGVEDVY, LFEQHPEYRK, AFDVQ, GPTVEEVD, NVVAGSDLR, ATNGSR, and VEVVALND (1 mg/mL) were confirmed to possess umami taste, and the first five peptides exhibited significant umami-enhancing effects on 0.35 % monosodium glutamate. Molecular docking indicated that peptide residues His, Arg, Tyr, Asp, Gln, Thr, Ser, and Glu primarily bound to His71, Ser107/109/148, Asp147/218, and Arg277 of T1R1 and Ser104/146, His145, Asp216, Tyr218, and Ala302 of T1R3 through hydrogen bonds. This study enriches the umami peptide repository for potential food additive use and establishes a theoretical foundation for exploring taste compounds in yeast proteins and their broader applications.
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Affiliation(s)
- Yuxiang Gu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Xuewei Zhou
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yajie Niu
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China
| | - Jingcheng Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Zunying Liu
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao 266100, China
| | - Yan Zhang
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China
| | - Ku Li
- National Key Laboratory of Agricultural Microbiology, Wuhan 430070, China
| | - Yuyu Zhang
- Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education, Beijing 100048, China; Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China; Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China.
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3
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Yang F, Cao R, Fu A, Liu Y, Bi S. Investigation of umami peptides and taste mechanisms in Agrocybe aegerita: based on sensory evaluation and molecular docking techniques. Food Funct 2024; 15:7081-7092. [PMID: 38869011 DOI: 10.1039/d4fo01369g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/14/2024]
Abstract
In the present study, sensory orientation and instrumental analysis were employed to separate, purify, and identify umami peptides in Agrocybe aegerita hydrolysate. Using UPLC-ESI-Q-TOF MS, 11 potential umami peptides (EY, EG, EV, ENG, PEG, DEL, ECG, DDL, PEEL, EDCS and DGPL) were identified from the screened fractions. Moreover, sensory evaluation and E-tongue results showed that the identified umami peptides had umami attributes, within an umami threshold range of 0.0625-0.25 mg mL-1. In addition, DDL and DEL exhibited the highest umami flavor intensity. Molecular docking analysis further showed that 4 umami peptides (namely, EY, EG, ECG, and DGPL) entered the T1R1 cavity of the umami receptor. Additionally, 4 umami peptides (namely, EV, ENG, DEL, and EDCS) could be embedded in the binding pocket of the T1R3 cavity. Furthermore, 3 umami peptides (PEG, DDL, and PEEL) strongly interacted with T1R1/T1R3. Thus, the findings collectively indicated that the predominant interacting forces between umami peptide and umami receptor are hydrogen bonding and hydrophobic interactions. Finally, it was shown that the primary binding sites of T1R1 were residues Ser109, Gln52 and Ser148, while the primary binding sites of T1R3 were residues Ser172, Arg277 and Ala170. The study identified the umami peptides in A. aegerita for the first time, which provided more information for the umami research of A. aegerita and provided the theoretical basis for the further development and utilization of A. aegerita.
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Affiliation(s)
- Fan Yang
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Rui Cao
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Anzhen Fu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Ye Liu
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
| | - Shuang Bi
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China.
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4
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Jiang W, Yang X, Li L. Flavor of extruded meat analogs: A review on composition, influencing factors, and analytical techniques. Curr Res Food Sci 2024; 8:100747. [PMID: 38708099 PMCID: PMC11066600 DOI: 10.1016/j.crfs.2024.100747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2024] [Revised: 04/11/2024] [Accepted: 04/21/2024] [Indexed: 05/07/2024] Open
Abstract
Meat analogs are anticipated to alleviate environmental and animal welfare concerns as the demand for meat rises. High moisture extrusion is commonly employed to produce meat analogs, and its flavor could influence consumers' choice. To improve the development and market demand of extruded meat analogs, flavor precursors and natural spices have been used in high moisture extrusion process to directly improve the flavor profile of extruded meat analogs. Although there have been many studies on the flavor of high moisture extruded meat analogs, flavor composition and influencing factors have not been summarized. Thus, this review systematically provides the main pleasant and unpleasant flavor-active substances with 79 compounds, as well as descriptive the influence of flavor-active compounds, chemical reactions (such as lipid oxidation and the Maillard reaction), and fiber structure formation (based on extrusion process, extrusion parameters, and raw materials) on flavor of extruded meat analogs. Flavor evaluation of extruded meat analogs will toward multiple assessment methods to fully and directly characterize the flavor of extruded meat analogs, especially machine learning techniques may help to predict and regulate the flavor characteristics of extruded meat analogs.
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Affiliation(s)
- Wanrong Jiang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Xiaoyu Yang
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
| | - Liang Li
- College of Food Science, Northeast Agricultural University, Harbin, 150030, China
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5
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Xie J, Zhao Z, Gänzle MG. Contribution of γ-Glutamyl-Cysteine Ligases of Limosilactobacillus reuteri to the Formation of Kokumi-Active γ-Glutamyl Dipeptides in Sourdough Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5935-5943. [PMID: 38469860 DOI: 10.1021/acs.jafc.3c09707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/13/2024]
Abstract
Kokumi-active γ-glutamyl dipeptides accumulate during sourdough fermentation. γ-Glutamylcysteine ligases (Gcls) of Limosilactobacillus reuteri synthesize γ-glutamyl dipeptides during growth in sourdough. This study aimed to evaluate the contribution of Gcls from strains of L. reuteri in the formation of kokumi-active γ-glutamyl dipeptides in sourdough bread. Among 12 acceptor amino acids, the three Gcls of L. reuteri were the most active to Cys. With the acceptor amino acids Ile, Leu, and Phe, Gcl1 was more active than Gcl2 and Gcl3. Accordingly, Gcl1 contributed to the γ-Glu-Ile synthesis in sourdough fermentation. Proofing and baking strongly influenced the concentration of γ-glutamyl dipeptides in bread. The addition of 10% sourdough increased the content of γ-Glu-Leu and γ-Glu-Phe but not of other γ-glutamyl dipeptides in bread. In conclusion, the accumulation of kokumi γ-glutamyl dipeptides in sourdoughs was attributed to the combined activity of cereal enzymes, γ-glutamyl-cysteine ligases, and other microbial enzymes.
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Affiliation(s)
- Jin Xie
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Ziyi Zhao
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
| | - Michael G Gänzle
- Dept. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
- College of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, Hubei, People's Republic of China
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6
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Ai L, Liu L, Zheng L, Liu Y, Sun B, Su G, Xu J, Chen Y, Zhao M. An on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system and its application in separation and identification of antioxidant peptides. Food Chem 2024; 436:137670. [PMID: 37847962 DOI: 10.1016/j.foodchem.2023.137670] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 09/04/2023] [Accepted: 10/03/2023] [Indexed: 10/19/2023]
Abstract
Food-derived antioxidant peptides have become the focus of research due to their high safety and low cost. However, the discovery is suffering from a low efficient and empirical approach, involving multi-step off-line separation and identification. In this work, an on-line stop-flow RPLC × SEC-MS/DPPH radical scavenging activity analysis system was developed. For optimization, the conditions: 10 m reaction loop, 200 μM DPPH radical concentration, 40℃ temperature and 0.06 % formic acid were recommended. The system was fully validated by its application in glutathione analysis. The system was further applied in analysis of complex mixed standards, and the dipeptides GC (Gly-Cys) and CW (Cys-Trp) with relatively strong DPPH radical scavenging activity were validated. Maize protein hydrolysates were used for tests and the peptide AC (Ala-Cys) of high probability with strong DPPH radical scavenging activity was identified, demonstrating a high potential of the system. This would help to facilitate the discovery of antioxidative peptides in the future.
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Affiliation(s)
- Liqi Ai
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Lei Liu
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Yang Liu
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China
| | - Jucai Xu
- School of Biotechnology and Health Sciences & International Healthcare Innovation Institute (Jiangmen), Wuyi University, Jiangmen 529020, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
| | - Yajun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510640, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China.
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7
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Lao H, Chang J, Zhuang H, Song S, Sun M, Yao L, Wang H, Liu Q, Xiong J, Li P, Yu C, Feng T. Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study. Food Funct 2024; 15:2459-2473. [PMID: 38328886 DOI: 10.1039/d3fo04487d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and gel chromatography, followed by identification using liquid chromatography tandem mass spectrometry (LC-MS/MS). Two peptides, IQGFK and EDFFVR, were identified and synthesized using solid-phase methods based on molecular docking outcomes. Sensory evaluations and electronic tongue analyses conducted with chicken broth solutions revealed taste thresholds of 0.12 mmol L-1 for IQGFK and 0.16 mmol L-1 for EDFFVR, respectively, and both peptides exhibited kokumi properties. Additionally, through molecular dynamics simulations, the binding mechanisms between these peptides and the calcium-sensing receptor (CaSR) were explored. The findings indicated stable binding of both peptides to the receptor. IQGFK primarily interacted through electrostatic interactions, with key binding sites including Asp275, Asn102, Pro274, Trp70, Tyr218, and Ser147. EDFFVR mainly engaged via van der Waals energy and polar solvation free energy, with key binding sites being Asp275, Ile416, Pro274, Arg66, Ala298, and Tyr218. This suggests that both peptides can activate the CaSR, thereby inducing kokumi activity. This study provides a theoretical foundation and reference for the screening and identification of kokumi peptides, successfully uncovering two novel kokumi peptides derived from yeast extract.
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Affiliation(s)
- Haofeng Lao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Jincui Chang
- D.CO International Food Co., Ltd, Jiaozuo, 454850, People's Republic of China.
| | - Haining Zhuang
- School of Food and Tourism, Shanghai Urban Construction Vocational College, No. 2080, Nanting Road, Shanghai, 201415, People's Republic of China.
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Jian Xiong
- Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China.
| | - Pei Li
- Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China.
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
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8
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Wang H, Wang W, Zhang S, Hu Z, Yao R, Hadiatullah H, Li P, Zhao G. Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3. Food Chem 2023; 429:136807. [PMID: 37450993 DOI: 10.1016/j.foodchem.2023.136807] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/21/2023] [Accepted: 07/03/2023] [Indexed: 07/18/2023]
Abstract
Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.
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Affiliation(s)
- Hao Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Wenjun Wang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Shuyu Zhang
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Zhenhao Hu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Ruohan Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Hadiatullah Hadiatullah
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, Collaborative Innovation Center of Chemical Science and Engineering, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China
| | - Pei Li
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang 443003, Hubei, China
| | - Guozhong Zhao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
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9
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Hollebrands B, Hageman JA, van de Sande JW, Albada B, Janssen HG. Improved LC-MS identification of short homologous peptides using sequence-specific retention time predictors. Anal Bioanal Chem 2023; 415:2715-2726. [PMID: 37000211 PMCID: PMC10185643 DOI: 10.1007/s00216-023-04670-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 03/17/2023] [Accepted: 03/21/2023] [Indexed: 04/01/2023]
Abstract
Peptides are an important group of compounds contributing to the desired, as well as the undesired taste of a food product. Their taste impressions can include aspects of sweetness, bitterness, savoury, umami and many other impressions depending on the amino acids present as well as their sequence. Identification of short peptides in foods is challenging. We developed a method to assign identities to short peptides including homologous structures, i.e. peptides containing the same amino acids with a different sequence order, by accurate prediction of the retention times during reversed phase separation. To train the method, a large set of well-defined short peptides with systematic variations in the amino acid sequence was prepared by a novel synthesis strategy called 'swapped-sequence synthesis'. Additionally, several proteins were enzymatically digested to yield short peptides. Experimental retention times were determined after reversed phase separation and peptide MS2 data was acquired using a high-resolution mass spectrometer operated in data-dependent acquisition mode (DDA). A support vector regression model was trained using a combination of existing sequence-independent peptide descriptors and a newly derived set of selected amino acid index derived sequence-specific peptide (ASP) descriptors. The model was trained and validated using the experimental retention times of the 713 small food-relevant peptides prepared. Whilst selecting the most useful ASP descriptors for our model, special attention was given to predict the retention time differences between homologous peptide structures. Inclusion of ASP descriptors greatly improved the ability to accurately predict retention times, including retention time differences between 157 homologous peptide pairs. The final prediction model had a goodness-of-fit (Q2) of 0.94; moreover for 93% of the short peptides, the elution order was correctly predicted.
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Affiliation(s)
- Boudewijn Hollebrands
- Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH, Wageningen, the Netherlands.
- Laboratory of Organic Chemistry, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands.
| | - Jos A Hageman
- Wageningen University & Research, Biometris, P.O. Box 16, 6700 AA, Wageningen, the Netherlands
| | - Jasper W van de Sande
- Laboratory of Organic Chemistry, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands
| | - Bauke Albada
- Laboratory of Organic Chemistry, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands
| | - Hans-Gerd Janssen
- Unilever Foods Innovation Centre - Hive, Bronland 14, 6708 WH, Wageningen, the Netherlands
- Laboratory of Organic Chemistry, Wageningen University & Research, Stippeneng 4, 6708 WE, Wageningen, the Netherlands
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10
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Zhang Z, Guo Q, Wang J, Tan H, Jin X, Fan Y, Liu J, Zhao S, Zheng J, Peng N. Postbiotics from Pichia kudriavzevii promote intestinal health performance through regulation of Limosilactobacillus reuteri in weaned piglets. Food Funct 2023; 14:3463-3474. [PMID: 36912248 DOI: 10.1039/d2fo03695a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/14/2023]
Abstract
Postbiotics are attractive as alternatives to antibiotics for use against post-weaning diarrhea. However, their beneficial mechanisms are largely unknown. In the current study, we first demonstrated that supplementation with 0.5% Pichia kudriavzevii FZ12 postbiotics in the diet significantly reduced diarrhea incidence, promoted growth performance, improved gut health performance, and significantly enriched beneficial bacteria, particularly Lactobacillus spp., in the intestines of weaned piglets. Importantly, we identified a heat- and proteinase K-sensitive component, cytochrome c, of the postbiotics that significantly promoted the growth and biofilm formation of Limosilactobacillus reuteri FP13. We demonstrated the importance of P. kudriavzevii FZ12 postbiotics in improving the intestinal health of a model animal and revealed that cytochrome c is one of the important components of yeast postbiotics. These findings may provide new insights into microbe-postbiotics interplay that can be applied to guidelines for dietary modulation to alleviate weaning-induced diarrhea.
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Affiliation(s)
- Zhenting Zhang
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China. .,The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, Guizhou, P.R. China
| | - Qiujin Guo
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Jing Wang
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Hongyan Tan
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Xuexia Jin
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Yurong Fan
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Jiali Liu
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
| | - Jinshui Zheng
- State Key Laboratory of Agricultural Microbiology, College of Informatics, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, Hubei Hongshan Laboratory, College of Life Science and Technology, Huazhong Agricultural University, Wuhan, 430070, Hubei, P.R. China.
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11
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Li C, Hua Y, Pan D, Qi L, Xiao C, Xiong Y, Lu W, Dang Y, Gao X, Zhao Y. A rapid selection strategy for umami peptide screening based on machine learning and molecular docking. Food Chem 2023; 404:134562. [DOI: 10.1016/j.foodchem.2022.134562] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 10/02/2022] [Accepted: 10/07/2022] [Indexed: 11/22/2022]
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12
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Bamforth C. Provocation: prolonged maturation of beer is of unproven benefit. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Approaches to brewing are suffused with dogmatic insistence that certain techniques are unequivocally linked to the delivery of quality products. Amongst these belief sets is the perseverance with prolonged maturation (or ‘conditioning’) times post-fermentation. Historically the justification for these lagering techniques was to allow settling of solids, carbonation, flavour maturation and removal of chill haze entities. As science and technology have advanced it is unequivocally the case that solids and chill haze precursors can be dealt with in short order and without the need for lengthy treatments.
Equally it is perfectly possible to deliver specified levels of carbonation without the need for all the carbon dioxide to be introduced via yeast action. However, there remain many who feel that the nature of carbonation differs depending on which approach is taken. Herein lies one of the research areas that the author proposes. The perception of carbonation is not primarily due to bubble release on the palate, but rather is through the detection of carbonic acid. Is there a difference in the availability of this form of the gas depending on the mode of carbonation and to what extent does the adsorption of the carbonic acid on polypeptides in the beer have a role to play?
In terms of flavour, the advocates for lagering insist that there needs to be a handling of vicinal diketones, acetaldehyde, and hydrogen sulphide. However, all of these can be controlled through attention to primary fermentation. Then, the proponents for maturation insist that there is a desirable release of non-volatile materials into beer, which substances supposedly benefit the balance and mouthfeel of the lager. These include amino acids and nucleotides. It seems to this author however that the likeliest explanation for the greatly increased levels of these materials and of pH is autolysis of yeast. This, together with the disadvantageous impact of increased free amino nitrogen and higher pH on aspects such as biological stability, flavour stability and foam, should convince any brewer that there is a sound argument for avoiding the prolonged contact of beer with yeast. Indeed, a metabolomic approach to studying changes in non-volatile substances under conditions where there is little or no autolysis, revealed no detectable changes in any entity.
The author is open to being convinced that there are yet unidentified materials that are developed (whether through the action of viable yeast or by yeast autolysis) as beer is stored, substances which can be proven through sound organoleptic investigation to benefit the flavour of beer. Perhaps the Japanese term kokumi is what we are looking for here: ‘rich taste’. This is believed to be afforded by γ-glutamyl peptides and, inter alia, these are to be found in yeast extracts. Herein lies the second experimental approach that the author recommends for pursuit.
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13
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Li Y, Bi J, Lin Z, Yang Z, Gao Y, Ping C, Chen Z. Mining of kokumi peptides in chicken broth with peptidomics. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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14
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Zahija I, Jeršek B, Demšar L, Polak ML, Polak T. Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media. Toxins (Basel) 2022; 15:25. [PMID: 36668845 PMCID: PMC9866511 DOI: 10.3390/toxins15010025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 12/25/2022] [Accepted: 12/27/2022] [Indexed: 12/31/2022] Open
Abstract
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) production. In our previous experiments, we found that the strain A. parasiticus ŽMJ7 produced a high amount of AFB1. Cooked meat agar (CMA2) was used as a novel complex meat-based medium with four variations: CMA2G (CMA2 supplemented with 1% glucose), CMA2YE (CMA2 supplemented with 0.2% yeast extract), and CMA2GYE (CMA2 supplemented with 1% glucose and 0.2% yeast extract). Media were inoculated with an A. parasiticus spore suspension (105 spores/mL) and incubated at 25 °C for up to 15 days. The A. parasiticus lag phase lasted less than 1 day, irrespective of the growth medium, with the exception of control medium CMA1 (cooked meat agar) as an already known meat-based medium. The highest mean colony growth rate was observed on CMA2 and CMA2G. Reversed-phase UPLC-MS/MS analysis was performed to determine the AFB1 concentration in combination with solid phase extraction (SPE). The highest AFB1 concentration in meat-based media was detected in CMA2GYE after 15 days of incubation (13,502 ± 2367 ng/mL media). The results showed that for studying AFB1 production in dry-fermented meat products, novel suitable media such as CMA2-based media are required. This finding could represent a potential concern with regard to the production of dry-fermented meat products.
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Affiliation(s)
| | | | | | | | - Tomaž Polak
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
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15
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Shan Y, Pu D, Zhang J, Zhang L, Huang Y, Li P, Xiong J, Li K, Zhang Y. Decoding of the Saltiness Enhancement Taste Peptides from the Yeast Extract and Molecular Docking to the Taste Receptor T1R1/T1R3. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14898-14906. [PMID: 36325587 DOI: 10.1021/acs.jafc.2c06237] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
The development of saltiness or saltiness enhancement peptides is important to decrease the dietary risk factor of high sodium. Taste peptides in the yeast extract were separated by ultrafiltration and subsequently identified by UPLC-Q-TOF-MS/MS. The 377 identified peptides were placed into the umami receptor T1R1/T1R3. The results showed that eight taste peptides with higher binding energies were screened by molecular virtual docking, and the results revealed that Asp218, Ser276, and Asn150 of T1R1 play key roles in umami docking of peptides. The taste characteristic description and saltiness enhancement effect results suggested that PKLLLLPKP (sourness and umami, 0.18 mM), GGISTGNLN (sourness, 0.59 mM), LVKGGLIP (umami, 0.28 mM), and SSAVK (umami, 0.35 mM) had higher saltiness enhancement effects. The sigmoid curve analysis further confirmed that the taste detection threshold of the GGISTGNLN in the peptide and salt model (157.47 mg/L) was lower than 320.99 mg/L and exhibited a synergistic effect on saltiness perception, whereas SSAVK, PKLLLLPKP, and LVKGGLIP exhibited additive effects on the saltiness perception. This work also corroborated previous research, which indicated that the sourness and umami taste attributes could enhance the saltiness perception.
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Affiliation(s)
- Yimeng Shan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing100048, China
| | - Dandan Pu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing100048, China
| | - Jingcheng Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing100048, China
| | - Lili Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing100048, China
| | - Yan Huang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing100048, China
| | - Pei Li
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang443003, Hubei, China
| | - Jian Xiong
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang443003, Hubei, China
| | - Ku Li
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang443003, Hubei, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing100048, China
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16
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Yang J, Liao J, Dong H, Huang G, Bai W, Tu J, Zeng X. Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14395-14402. [PMID: 36318610 DOI: 10.1021/acs.jafc.2c04919] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
This study aimed to investigate the synergistic effect of γ-glutamyl peptides (γEL, γEV, and γEγEV) and l-glutamate (MSG) on the activation of the umami receptor (T1R1/T1R3) in relation to enhanced umami taste and promoted cholecystokinin (CCK) secretion. The synergy of γ-glutamyl peptides and MSG (1-15 mM, 1:1) caused a significant increase in both the umami taste score by 0.218 ± 0.015-1.216 ± 0.031 times and the CCK secretion by 41.41 ± 6.46-201.16 ± 12.91% when compared to the group treated with individual MSG. The increase in CCK secretion promoted by γ-glutamyl peptides was only reduced by 11.54 ± 0.01-45.65 ± 3.58% after adding yjr CaSR inhibitor (NPS 2143), implying that there were other receptors besides CaSR involved in the stimulation of CCK secretion. The mixture of γEγEV and MSG synergistically increased the intracellular calcium release by 111.26 ± 11.94-135.28 ± 16.60% in STC-1 and 108.47 ± 7.89-152.33 ± 26.26% in HEK 293 compared to MSG. The protein expression for T1R1/T1R3 was increased, indicating that the mixture can activate T1R1/T1R3. The amino acids V277, S147, and D190 of T1R3 can be critical for the binding of γEγEV to T1R3. This is the first report on the synergistic effect of taste-active substances on taste sensation and hormone release via taste receptor activation.
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Affiliation(s)
- Juan Yang
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Jianhong Liao
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
| | - Hao Dong
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Guiying Huang
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Weidong Bai
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Juncai Tu
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- School of Science, RMIT University, General Post Office Box 2474, Melbourne, Victoria 3001, Australia
| | - Xiaofang Zeng
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
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17
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Le B, Yu B, Amin MS, Liu R, Zhang N, Soladoye OP, Aluko RE, Zhang Y, Fu Y. Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.11.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Yang Z, Wang J, Han Z, Blank I, Meng F, Wang B, Cao Y, Tian H, Chen C. Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6668-6675. [PMID: 35608931 DOI: 10.1002/jsfa.12034] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Enzyme-modified butter is used as a common raw material to obtain a natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce taste-active peptides, which can create additional value and new application opportunities, making the method more environmentally friendly. RESULTS Putative kokumi peptides from hydrolysates of protein by-products were isolated by gel filtration chromatography and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most pronounced kokumi taste was screened by sensory evaluation and electronic tongue analysis. Eleven peptides were identified by matrix-assisted laser desorption/ionization-time of flight mass spectrometry. Six peptides were synthesized to verify their taste characteristics. Five synthetic peptides (FTKK, CKEVVRNANE, EELNVPG, VPNSAEER and YPVEPFTER) showed different intensity levels of kokumi taste. Of these peptides, the decapeptide CKEVVRNANE had the highest kokumi intensity. CONCLUSION The newly identified kokumi peptides increased the kokumi taste intensity and showed some synergistic effect with umami taste. Both termini of the peptides seem to play an important role in taste characteristic. Glu residue at both termini can increase the kokumi taste intensity. This work indicated that it was feasible to produce kokumi peptides by enzymatic hydrolysis of the protein by-products of butter. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhijie Yang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jiao Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhaosheng Han
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Imre Blank
- Zhejiang Yiming Food Co. Ltd, Wenzhou, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yanping Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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19
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Xia X, Fu Y, Ma L, Zhu H, Yu Y, Dai H, Han J, Liu X, Liu Z, Zhang Y. Protein Hydrolysates from Pleurotus geesteranus Modified by Bacillus amyloliquefaciens γ-Glutamyl Transpeptidase Exhibit a Remarkable Taste-Enhancing Effect. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:12143-12155. [PMID: 36094421 DOI: 10.1021/acs.jafc.2c03941] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Long-term high salt intake exerts a negative impact on human health. The excessive use of sodium substitutes in the food industry can lead to decreased sensory quality of food. γ-Glutamyl peptides with pronounced taste-enhancing effects can offer an alternative approach to salt reduction. However, the content and yield of γ-glutamyl peptides in natural foods are relatively low. Enzyme-catalyzed synthesis of γ-glutamyl peptides provides a feasible solution. In this study, Pleurotus geesteranus was hydrolyzed by Flavourzyme to generate protein hydrolysates. Subsequently, they were modified by Bacillus amyloliquefaciens γ-glutamyl transpeptidase to generate γ-glutamyl peptides. The reaction conditions were optimized and their taste-enhancing effects were evaluated. Their peptide sequences were identified by parallel reaction monitoring with liquid chromatography-tandem mass spectrometry and analyzed using molecular docking. The optimal conditions for generation of γ-glutamyl peptides were a pH of 10.0, an enzyme condition of 1.2 U/g, and a reaction time of 2 h, which can elicit a strong kokumi taste. Notably, it exhibited a remarkable taste-enhancing effect for umami intensity (76.07%) and saltiness intensity (1.23-fold). Several novel γ-glutamyl peptide sequences were found by liquid chromatography-tandem mass spectrometry, whereas the binding to the calcium-sensing receptor was confirmed by molecular docking analysis. Overall, γ-glutamyl peptides from P. geesteranus could significantly enhance the umami and salt tastes, which can serve as promising taste enhancers.
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Affiliation(s)
- Xiaozhou Xia
- College of Food Science, Southwest University, Chongqing400715, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Liang Ma
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing400715, P. R. China
| | - Hankun Zhu
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Yong Yu
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Hongjie Dai
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
| | - Jiadong Han
- Chongqing Jiaxian Jiuqi Food Co. Ltd., Chongqing400715, China
| | - Xin Liu
- Angel Yeast Co.Ltd., Yichang443003, Hubei, China
| | | | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing400715, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing400715, P. R. China
- Key Laboratory of Luminescence Analysis and Molecular Sensing (Southwest University), Ministry of Education, Chongqing400715, P. R. China
- Key Laboratory of Condiment Supervision Technology for State Market Regulation, Chongqing400715, P. R. China
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20
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Identification and virtual screening of novel umami peptides from chicken soup by molecular docking. Food Chem 2022; 404:134414. [DOI: 10.1016/j.foodchem.2022.134414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 09/18/2022] [Accepted: 09/25/2022] [Indexed: 11/18/2022]
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21
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Zhang W, Shi K, Han Y, Wang J, Yang C, Xu X, Li B. Characterization of Pleurotus citrinopileatus hydrolysates obtained from Actinomucor elegans proteases compared with that by commercial proteases. J Food Sci 2022; 87:3737-3751. [PMID: 35975899 DOI: 10.1111/1750-3841.16256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 06/16/2022] [Accepted: 06/27/2022] [Indexed: 01/04/2023]
Abstract
Pleurotus citrinopileatus, a nutritious and palatable edible mushroom, can be used as an appropriate material to prepare high-grade flavoring agents. Based on this, the current study aimed to investigate the feasibility of a productive protease system from Actinomucor elegans to prepare P. citrinopileatus hydrolysate (PCH). The Actinomucor elegans crude protease (AECP) was prepared from the solid-state fermentation product of P. citrinopileatus by A. elegans. AECP and four commercial proteases (alcalase, neutrase, papain, and protamex) were applied to acquire five kinds of PCHs. The physical-chemical properties of PCHs as well as its concentration and composition of nonvolatile compounds were comparatively analyzed. Sensory evaluation and electronic tongue analysis were utilized to evaluate sensory characteristics. AECP was found to be the most effective protease, with the highest hydrolysis degree (35.91%) and protein recovery (81.46%). The result of molecular weight distribution indicated that peptides below 500 Da were the main fraction of AECP hydrolysates, while AECP hydrolysates showed the highest content of monosodium glutamate-like (20.23 ± 0.16 mg/g) and flavor 5'-nucleotide (4.30 ± 0.07 mg/g) peptides. In summary, the AECP hydrolysate had superior sensory profiles compared with other hydrolysates. In addition, AECP hydrolysates exhibited favorable kokumi taste in which peptides below 500 Da showed the highest correlation with kokumi by the results of partial least-squares regression. These results indicated the feasibility of applying PCHs as flavor additives or seasoning in the food industry. AECP might be used as an alternative enzyme choice because of its low cost and high hydrolysis efficiency. PRACTICAL APPLICATION: Pleurotus citrinopileatus served as a potential raw material for natural seasonings because of its high protein content and appropriate ratio of umami amino acids to total amino acids. Enzymatic hydrolysis was an efficient approach to improve the flavor of P. citrinopileatus, where the choice of enzyme was one of the most critical factors. The research indicated that P. citrinopileatus hydrolysate prepared by A. elegans crude protease (AECP) exhibited an acceptable flavor, which provided theoretical support for the high-value utilization of P. citrinopileatus as food seasoning. AECP might be applied as an alternative enzyme resource because of its low cost and high hydrolysis efficiency.
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Affiliation(s)
- Weiwei Zhang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Kexin Shi
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Yaqian Han
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Jianming Wang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Chen Yang
- College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin, China
| | - Xu Xu
- Department of Food Science and Technology, National University of Singapore, Singapore
| | - Bingye Li
- Shandong Tianbo Food Inredients Co., LTD, Jining, China
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22
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Guha S, Majumder K. Comprehensive Review of γ-Glutamyl Peptides (γ-GPs) and Their Effect on Inflammation Concerning Cardiovascular Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7851-7870. [PMID: 35727887 DOI: 10.1021/acs.jafc.2c01712] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
γ-Glutamyl peptides (γ-GPs) are a group of peptides naturally found in various food sources. The unique γ-bond potentially enables them to resist gastrointestinal digestion and offers high stability in vivo with a longer half-life. In recent years, these peptides have caught researchers' attention due to their ability to impart kokumi taste and elicit various physiological functions via the allosteric activation of the calcium-sensing receptor (CaSR). This review discusses the various food sources of γ-glutamyl peptides, different synthesis modes, allosteric activation of CaSR for taste perception, and associated multiple biological functions they can exhibit, with a special emphasis on their role in modulating chronic inflammation concerning cardiovascular health.
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Affiliation(s)
- Snigdha Guha
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska 68588, United States
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23
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Li Q, Zhang L, Arneborg N, Lametsch R. Influence of growth medium and yeast species on the formation of γ-glutamyl peptides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius). Food Chem 2022; 380:132175. [DOI: 10.1016/j.foodchem.2022.132175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 11/29/2021] [Accepted: 01/14/2022] [Indexed: 11/19/2022]
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25
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Kale P, Mishra A, Annapure US. Development of vegan meat flavour: A review on sources and techniques. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100149] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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26
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Wang Y, Tuccillo F, Lampi AM, Knaapila A, Pulkkinen M, Kariluoto S, Coda R, Edelmann M, Jouppila K, Sandell M, Piironen V, Katina K. Flavor challenges in extruded plant-based meat alternatives: A review. Compr Rev Food Sci Food Saf 2022; 21:2898-2929. [PMID: 35470959 DOI: 10.1111/1541-4337.12964] [Citation(s) in RCA: 53] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/02/2022] [Accepted: 03/24/2022] [Indexed: 12/19/2022]
Abstract
Demand for plant-based meat alternatives has increased in recent years due to concerns about health, ethics, the environment, and animal welfare. Nevertheless, the market share of plant-based meat alternatives must increase significantly if they are to support sustainable food production and consumption. Flavor is an important limiting factor of the acceptability and marketability of plant-based meat alternatives. Undesirable chemosensory perceptions, such as a beany flavor, bitter taste, and astringency, are often associated with plant proteins and products that use them. This study reviewed 276 articles to answer the following five research questions: (1) What are the volatile and nonvolatile compounds responsible for off-flavors? (2) What are the mechanisms by which these flavor compounds are generated? (3) What is the influence of thermal extrusion cooking (the primary structuring technique to transform plant proteins into fibrous products that resemble meat in texture) on the flavor characteristics of plant proteins? (4) What techniques are used in measuring the flavor properties of plant-based proteins and products? (5) What strategies can be used to reduce off-flavors and improve the sensory appeal of plant-based meat alternatives? This article comprehensively discusses, for the first time, the flavor issues of plant-based meat alternatives and the technologies available to improve flavor and, ultimately, acceptability.
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Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Fabio Tuccillo
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Anna-Maija Lampi
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Antti Knaapila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Marjo Pulkkinen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Susanna Kariluoto
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Helsinki Institute of Sustainability Science (HELSUS), Faculty of Agriculture and Forestry, University of Helsinki, Helsinki, Finland
| | - Minnamari Edelmann
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kirsi Jouppila
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | - Vieno Piironen
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
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27
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Qi L, Gao X, Pan D, Sun Y, Cai Z, Xiong Y, Dang Y. Research progress in the screening and evaluation of umami peptides. Compr Rev Food Sci Food Saf 2022; 21:1462-1490. [PMID: 35201672 DOI: 10.1111/1541-4337.12916] [Citation(s) in RCA: 30] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 12/22/2021] [Accepted: 01/03/2022] [Indexed: 12/22/2022]
Abstract
Umami is an important element affecting food taste, and the development of umami peptides is a topic of interest in food-flavoring research. The existing technology used for traditional screening of umami peptides is time-consuming and labor-intensive, making it difficult to meet the requirements of high-throughput screening, which limits the rapid development of umami peptides. The difficulty in performing a standard measurement of umami intensity is another problem that restricts the development of umami peptides. The existing methods are not sensitive and specific, making it difficult to achieve a standard evaluation of umami taste. This review summarizes the umami receptors and umami peptides, focusing on the problems restricting the development of umami peptides, high-throughput screening, and establishment of evaluation standards. The rapid screening of umami peptides was realized based on molecular docking technology and a machine learning method, and the standard evaluation of umami could be realized with a bionic taste sensor. The progress of rapid screening and evaluation methods significantly promotes the study of umami peptides and increases its application in the seasoning industry.
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Affiliation(s)
- Lulu Qi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Xinchang Gao
- Department of Chemistry, Tsinghua University, Beijing, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China.,National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi, China
| | - Yangying Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zhendong Cai
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Yongzhao Xiong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Yali Dang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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28
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Maillard reaction of food-derived peptides as a potential route to generate meat flavor compounds: A review. Food Res Int 2022; 151:110823. [PMID: 34980374 DOI: 10.1016/j.foodres.2021.110823] [Citation(s) in RCA: 59] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 10/27/2021] [Accepted: 11/22/2021] [Indexed: 12/19/2022]
Abstract
Plant-based meat analogues (PBMA) are promising foods to address the global imbalance between the supply and demand for meat products caused by the increasing environmental pressures and growing human population. Given that the flavor of PBMA plays a crucial role in consumer acceptance, imparting meat-like flavor is of great significance. As a natural approach to generate meat-like flavor, the Maillard reaction involving food-derived peptides could contribute to the required flavor compounds, which has promising applications in PBMA formulations. In this review, the precursors of meat-like flavor are summarized followed by a discussion of the reactions and mechanisms responsible for generation of the flavor compounds. The preparation and analysis techniques for food-derived Maillard reacted peptides (MRPs) as well as their taste and aroma properties are discussed. In addition, the MRPs as meat flavor precursors and their potential application in the formulation of PBMA are also discussed. The present review provides a fundamental scientific information useful for the production and application of MRPs as meat flavor precursors in PBMA.
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29
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Araújo CIA, Sant'Anna LJ, Moreira EDS, Cornejo LL, Della Lucia SM, Carvalho RVD, Saraiva SH, Lima Filho T. Determination of hedonic thresholds by varying three stimuli. Food Res Int 2022; 151:110844. [PMID: 34980382 DOI: 10.1016/j.foodres.2021.110844] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 11/01/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
The Hedonic Threshold Methodology (HTM), through the determination of compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT), has several applications by the food industry. In order to further increase the field of application of HTM, the objective was to use a mixture design in the Hedonic Threshold Methodology, to enable the determination of hedonic thresholds (CAT and HRT) by varying the intensity of three stimuli simultaneously. It was investigated how much it is possible to replace the NaCl content (1.8% flour weight basis) with two other ingredients (KCL/yeast extract or KCL/enzyme preparation), without compromising the acceptance (CAT) and without resulting in sensory rejection (HRT) of crackers. Reduction in the acceptance started to occur by reducing the NaCl content by around 64% (from 1.81% to 0.651%), with the addition of 1.149% KCl. Two combinations of KCl and yeast extract (1.783% and 0.017%, or 0.693% and 1.107%, respectively) allowed producing a cracker with no NaCl without sensory rejection. The reduction in acceptance also started to occur by reducing the NaCl content by around 40% (from 1.81% to 1.086%), with adding of 0.358% KCl and 0.356% enzyme preparation. A sensory rejection begins to occur by reducing the NaCl content by around 99% (1.81-0.012%), with the addition of 1.215% KCl and 0.573% enzyme preparation (transglutaminase). The use of the mixture design in HTM allowed the unprecedented determination of hedonic thresholds varying three stimuli. This expands the possibilities for applications of sensory thresholds.
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Affiliation(s)
- Cirila Ionara Almeida Araújo
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Laudiane Justo Sant'Anna
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Eduardo da Silva Moreira
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Lara Lima Cornejo
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Suzana Maria Della Lucia
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Raquel Viera de Carvalho
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Sérgio Henriques Saraiva
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil
| | - Tarcísio Lima Filho
- Departamento de Engenharia de Alimentos, Centro de Ciências Agrárias e Engenharias, Universidade Federal do Espírito Santo, Alto Universitário, s/n, P.O.Box 16, 29500-000 Alegre, ES, Brazil.
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30
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OUP accepted manuscript. Chem Senses 2022; 47:6581352. [DOI: 10.1093/chemse/bjac008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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31
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Mizuta H, Kumamoto N, Ugawa S, Yamamoto T. Additive Effects of L-Ornithine on Preferences to Basic Taste Solutions in Mice. Nutrients 2021; 13:3749. [PMID: 34836006 PMCID: PMC8623908 DOI: 10.3390/nu13113749] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/15/2021] [Accepted: 10/22/2021] [Indexed: 11/16/2022] Open
Abstract
In addition to the taste receptors corresponding to the six basic taste qualities-sweet, salty, sour, bitter, umami, and fatty-another type of taste receptor, calcium-sensing receptor (CaSR), is found in taste-bud cells. CaSR is called the 'kokumi' receptor because its agonists increase sweet, salty and umami tastes to induce 'koku', a Japanese word meaning the enhancement of flavor characters such as thickness, mouthfulness, and continuity. Koku is an important factor for enhancing food palatability. However, it is not well known whether other kokumi-receptors and substances exist. Here, we show that ornithine (L-ornithine but not D-ornithine) at low concentrations that do not elicit a taste of its own, enhances preferences to sweet, salty, umami, and fat taste solutions in mice. Increased preference to monosodium glutamate (MSG) was the most dominant effect. Antagonists of G-protein-coupled receptor family C group 6 subtype A (GPRC6A) abolished the additive effect of ornithine on MSG solutions. The additive effects of ornithine on taste stimuli are thought to occur in the oral cavity, and are not considered post-oral events because ornithine's effects were confirmed in a brief-exposure test. Moreover, the additive effects of ornithine and the action of the antagonist were verified in electrophysiological taste nerve responses. Immunohistochemical analysis implied that GPRC6A was expressed in subsets of type II and type III taste cells of mouse circumvallate papillae. These results are in good agreement with those reported for taste modulation involving CaSR and its agonists. The present study suggests that ornithine is a kokumi substance and GPRC6A is a newly identified kokumi receptor.
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Affiliation(s)
- Haruno Mizuta
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan;
| | - Natsuko Kumamoto
- Department of Anatomy and Neuroscience, Graduate School of Medical Sciences, Nagoya City University, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601, Japan; (N.K.); (S.U.)
| | - Shinya Ugawa
- Department of Anatomy and Neuroscience, Graduate School of Medical Sciences, Nagoya City University, 1 Kawasumi, Mizuho-cho, Mizuho-ku, Nagoya 467-8601, Japan; (N.K.); (S.U.)
| | - Takashi Yamamoto
- Department of Nutrition, Faculty of Health Sciences, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan;
- Health Science Research Center, Kio University, 4-2-4 Umami-naka, Koryo, Kitakatsuragi, Nara 635-0832, Japan
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32
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Begum N, Raza A, Song H, Iftikhar M, Zhang Y, Zhang L, Liu P. Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15778] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nabila Begum
- Laboratory of Molecular Sensory Science Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Ali Raza
- Laboratory of Molecular Sensory Science Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University Beijing China
| | - Maryam Iftikhar
- Laboratory of Molecular Sensory Science Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University Beijing China
| | - Lei Zhang
- Fushun Dufengxuan Gushen Biotechnology Co., Ltd. Fushun China
| | - Peng Liu
- Fushun Dufengxuan Gushen Biotechnology Co., Ltd. Fushun China
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33
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Vrzal T, Drábková K, Štěrba K, Olšovská J. Pilot sensomic study revealing the potential of amino acids to highly influence sensory properties of a lager beer. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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34
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Lu Y, Wang J, Soladoye OP, Aluko RE, Fu Y, Zhang Y. Preparation, receptors, bioactivity and bioavailability of γ-glutamyl peptides: A comprehensive review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.051] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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35
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Vasilaki A, Panagiotopoulou E, Koupantsis T, Katsanidis E, Mourtzinos I. Recent insights in flavor-enhancers: Definition, mechanism of action, taste-enhancing ingredients, analytical techniques and the potential of utilization. Crit Rev Food Sci Nutr 2021; 62:9036-9052. [PMID: 34142890 DOI: 10.1080/10408398.2021.1939264] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The consumers' demand for clean-label food products, lead to the replacement of conventional additives and redesign of the production methods in order to adopt green processes. Many researchers have focused on the identification and isolation of naturally occurring taste and flavor enhancers. The term "taste enhancer" and "flavor enhancer" refer to umami and kokumi components, respectively, and their utilization requires the study of their mechanism of action and the identification of their natural sources. Plants, fungi and dairy products can provide high amounts of naturally occurring taste and flavor enhancers. Thermal or enzymatic treatments of the raw materials intensify taste and flavor properties. Their utilization as taste and flavor enhancers relies on their identification and isolation. All the above-mentioned issues are discussed in this review, from the scope of listing the newest trends and up-to-date technological developments. Additionally, the appropriate sensory analysis protocols of the naturally occurring taste-active components are presented. Moreover, future trends in using such ingredients by the food industry can motivate researchers to study new means for clean-label food production and provide further knowledge to the food industry, in order to respond to consumers' demands.
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Affiliation(s)
| | | | - Thomas Koupantsis
- Research and Development Department, PROVIL S.A, Thessaloniki, Greece
| | - Eugenios Katsanidis
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Ioannis Mourtzinos
- Department of Food Science and Technology, Faculty of Agriculture, Aristotle University of Thessaloniki, Thessaloniki, Greece
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36
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Raza A, Song H, Raza J, Li P, Li K, Yao J. Formation of beef-like odorants from glutathione-enriched yeast extract via Maillard reaction. Food Funct 2021; 11:8583-8601. [PMID: 33026027 DOI: 10.1039/d0fo01946a] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The application of yeast extract (YE) in foods has widely evolved in recent decades. Generally, YE is added to foods because of its characteristic meaty and savory flavor notes. The composition of YE has made it an important ingredient for the production of meat-like flavors. This study focuses on the simulation of beef-like odorants from yeast extract through the Maillard reaction. Additionally, an optimization process was conducted via the central composite design (CCD) to optimize the Maillard reaction conditions. Glutathione-enriched yeast extract (GSH-YE) was utilized as the precursor with the partial addition of cysteine and ribose to form beef-like aroma compounds. The key odorants generated through the Maillard reaction were characterized via HS-SPME-GCMS and the contents of the Maillard precursors were analyzed via HPLC. The optimized conditions produced numerous pyrazines, furans, thiazoles, and sulfur- and nitrogen-containing compounds responsible for mimicking beef-like aromas. 2,5-Dimethyl-furan, 2,5-dimethyl-pyrazine, thiazole, 2-methyl-3-furanthiol, dimethyl trisulfide, 3,5-diethyl-2-methyl-pyrazine, 3,3'-dithiobis[2-methyl-furan] and 2-methyl-3-(methylthio) furan were the predominant odorants generated through the Maillard reaction. Moreover, the individual effect of initial pH and thermal temperature showed dramatic changes in the overall volatile profile. The content of cysteine and other amino acids decreased rapidly at higher thermal temperatures. The amount of larger peptides (1500-5000 Da) decreased at a thermal temperature of 160 °C, while the contents of smaller peptides (<500) increased. Thus, the sensory and instrumental data validate the potential application of GSH-YE in generating beef-like odorants, and furthermore, these outcomes can aid future pragmatic studies for further insight into beef flavor chemistry.
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Affiliation(s)
- Ali Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Huanlu Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Junaid Raza
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Center of Food Additives, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing 100048, China.
| | - Pei Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang 443000, Hubei Province, China.
| | - Ku Li
- Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang 443000, Hubei Province, China.
| | - Juan Yao
- Hubei Key Laboratory of Yeast Function, Yichang 443000, Hubei Province, China
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37
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Saini M, Kashyap A, Bindal S, Saini K, Gupta R. Bacterial Gamma-Glutamyl Transpeptidase, an Emerging Biocatalyst: Insights Into Structure-Function Relationship and Its Biotechnological Applications. Front Microbiol 2021; 12:641251. [PMID: 33897647 PMCID: PMC8062742 DOI: 10.3389/fmicb.2021.641251] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2020] [Accepted: 02/15/2021] [Indexed: 12/16/2022] Open
Abstract
Gamma-glutamyl transpeptidase (GGT) enzyme is ubiquitously present in all life forms and plays a variety of roles in diverse organisms. Higher eukaryotes mainly utilize GGT for glutathione degradation, and mammalian GGTs have implications in many physiological disorders also. GGTs from unicellular prokaryotes serve different physiological functions in Gram-positive and Gram-negative bacteria. In the present review, the physiological significance of bacterial GGTs has been discussed categorizing GGTs from Gram-negative bacteria like Escherichia coli as glutathione degraders and from pathogenic species like Helicobacter pylori as virulence factors. Gram-positive bacilli, however, are considered separately as poly-γ-glutamic acid (PGA) degraders. The structure-function relationship of the GGT is also discussed mainly focusing on the crystallization of bacterial GGTs along with functional characterization of conserved regions by site-directed mutagenesis that unravels molecular aspects of autoprocessing and catalysis. Only a few crystal structures have been deciphered so far. Further, different reports on heterologous expression of bacterial GGTs in E. coli and Bacillus subtilis as hosts have been presented in a table pointing toward the lack of fermentation studies for large-scale production. Physicochemical properties of bacterial GGTs have also been described, followed by a detailed discussion on various applications of bacterial GGTs in different biotechnological sectors. This review emphasizes the potential of bacterial GGTs as an industrial biocatalyst relevant to the current switch toward green chemistry.
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Affiliation(s)
| | | | | | | | - Rani Gupta
- Department of Microbiology, University of Delhi South Campus, New Delhi, India
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38
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In vitro and in vivo antioxidant activity and umami taste of peptides (<1 kDa) from porcine bone protein extract. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100901] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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39
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Zheng Y, Tang L, Yu M, Li T, Song H, Li P, Li K, Xiong J. Fractionation and identification of salty peptides from yeast extract. Journal of Food Science and Technology 2021; 58:1199-1208. [PMID: 33678901 DOI: 10.1007/s13197-020-04836-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 11/26/2022]
Abstract
Abstract Salty taste is an important sensory attribute in many foods, which stimulates the appetite. But high-salt diets bring many health risks, and salty alternatives should be explored to solve this problem. The salt-reducing agents may impart new odors in food. Therefore, the research should focus on developing a novel agent, which would replace the salt without affecting the taste of the food. Generally, some yeast extracts taste salty and can be used for replacing salts in foods without imparting any additional odor. In this study, we fractionated salty peptides from FA31 (Angel Yeast) by ultrafiltration, gel permeation chromatography, preparative liquid chromatography (pre-HPLC), with the combination of sensory evaluation, and the peptide sequence was identified by ESI-Q-TOF LC/MS as Asp-Asp, Glu-Asp, Asp-Asp-Asp, Ser-Pro-Glu, and Phe-Ile. Graphic abstract
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Affiliation(s)
- Yingying Zheng
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Long Tang
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Mingguang Yu
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Ting Li
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Huanlu Song
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Pei Li
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| | - Ku Li
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| | - Jian Xiong
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
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40
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Zhu X, Sun-Waterhouse D, Chen J, Cui C, Wang W. Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:158-166. [PMID: 32613673 DOI: 10.1002/jsfa.10626] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 06/20/2020] [Accepted: 07/01/2020] [Indexed: 05/21/2023]
Abstract
BACKGROUND Two kinds of soy sauce produced via fermentation of the whole soybeans and the defatted soybeans (soy sauce termed 'SSS' and 'SSD', respectively) were subjected to the treatment using aqueous ethanol solutions with high concentrations. Then tasty peptides were separated from SSS and SSD by sensory guided fractionation, using macroporous resin and reverse-phase high-performance liquid chromatography (RP-HPLC), and identified by ultra-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry (UPLC-Q-TOF-MS/MS). RESULTS The result showed that umami-active fractions and ≤ 3 kDa peptides were mainly concentrated in the supernatants resulted from the treatment with 60% ethanol and the precipitates resulted from the treatment with 80% ethanol. The contents of ammonia nitrogen, non-salt solids, bitter amino acids, amino acids in peptides and the proportion of ≤ 3 kDa peptides in SSS were higher than those in SSD. Sixteen and fourteen tasty peptides were separated from SSS and SSD, among them five dipeptides (γ-Glu-Glu, Glu-Glu, γ-Glu-Cys, γ-Glu-Leu, Glu-Leu and Ile-Glu) with a glutamic acid residue were identified both in SSS and SSD, which have been reported as umami/kokumi-active peptides in soy sauce. Several peptides identified from SSS (Thr-Gly-Cys, Gly-Leu-Glu, Val-Glu-Ala-Leu and Gly-Gly-Gly-Glu) and SSD (Asp-Arg, Asp-Ala-Glu, Glu-Val-Cys and Gly-Gly-Gly-Glu) are tasty and/or umami-active peptides but have not been reported as tasty peptides in the past. CONCLUSION Most of the peptides separated from SSD and SSS could impart an umami-enhancing effect on soy sauce, and the marginally more kokumi and bitterness hydrophobic peptides were found in SSS than SSD. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiping Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Jiahui Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Wei Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
- Guangdong Weiwei Biotechnology Co., Ltd., Guangzhou, China
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41
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Yu Z, Kang L, Zhao W, Wu S, Ding L, Zheng F, Liu J, Li J. Identification of novel umami peptides from myosin via homology modeling and molecular docking. Food Chem 2020; 344:128728. [PMID: 33272753 DOI: 10.1016/j.foodchem.2020.128728] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 11/17/2020] [Accepted: 11/21/2020] [Indexed: 02/03/2023]
Abstract
The structure of the umami receptor T1R1/T1R3 was constructed using homology modeling and molecular dynamics, and the interactions between peptides and this umami receptor were studied by molecular docking. The umami intensity of the peptides was also investigated by using an electronic tongue. The results showed that 99.3% of the amino acid residues in the homologous model of the T1R1/T1R3 heterodimer were within the allowable range, which is greater than the threshold requirement of 90% of the residues in the high-quality model structure. Five novel peptides (DK, EEK, EDQK, SEGGR, and QDSIGS) were selected and synthesized. The umami intensity of these five peptides was stronger than that of monosodium glutamate. The docking results revealed that the interactions between peptides and the major amino acids residues Arg151, Asp147, and Gln52 of T1R1 play critical roles in the production of umami taste.
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Affiliation(s)
- Zhipeng Yu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, PR China
| | - Lixin Kang
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Wenzhu Zhao
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.
| | - Sijia Wu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, PR China
| | - Jingbo Liu
- Lab of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.
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42
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Identification of bitter constituents in milk-based infant formula with hydrolysed milk protein through a sensory-guided technique. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104803] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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43
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Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Crit Rev Food Sci Nutr 2020; 62:1230-1241. [DOI: 10.1080/10408398.2020.1837726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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44
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Li Q, Liu J, De Gobba C, Zhang L, Bredie WLP, Lametsch R. Production of Taste Enhancers from Protein Hydrolysates of Porcine Hemoglobin and Meat Using Bacillus amyloliquefaciens γ-Glutamyltranspeptidase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11782-11789. [PMID: 32942857 DOI: 10.1021/acs.jafc.0c04513] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
To improve the flavor of hydrolysates from porcine hemoglobin and meat, γ-glutamyltranspeptidase (GGT) from Bacillus amyloliquefaciens was added to catalyze the formation of kokumi γ-glutamyl peptides via a γ-glutamyl transfer reaction. Quantitation of free amino acids and γ-glutamyl dipeptides was carried out in combination with sensory analysis. Sensory perception, especially the thick, complex, continuous, and overall kokumi sensation of both hemoglobin and meat hydrolysates, was greatly enhanced by γ-glutamylation. Due to the higher amount of glutamine present in meat hydrolysates, γ-glutamylated hydrolysates from meat contained higher concentrations of γ-glutamyl dipeptides and showed stronger kokumi sensation than the hemoglobin counterpart without the addition of glutamine. For hydrolysates from both raw materials, extra addition of glutamine (10 and 20 mM) was beneficial for obtaining higher concentrations of γ-glutamyl dipeptides but contributed little to the kokumi sensation. This study revealed that the kokumi sensation of protein hydrolysates could be intensified by a γ-glutamyl transfer reaction, and the enhanced kokumi sensation could be related to the generation of γ-glutamyl peptides.
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Affiliation(s)
- Qian Li
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Jing Liu
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Cristian De Gobba
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Wender L P Bredie
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
| | - René Lametsch
- Department of Food Science, Faculty of Science, University of Copenhagen, 1958 Frederiksberg C, Denmark
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45
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Alim A, Song H, Zou T. Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03561-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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46
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Vidal VA, Santana JB, Paglarini CS, da Silva MA, Freitas MQ, Esmerino EA, Cruz AG, Pollonio MA. Adding lysine and yeast extract improves sensory properties of low sodium salted meat. Meat Sci 2020; 159:107911. [DOI: 10.1016/j.meatsci.2019.107911] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 08/01/2019] [Accepted: 08/07/2019] [Indexed: 11/29/2022]
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47
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Li X, Xie X, Wang J, Xu Y, Yi S, Zhu W, Mi H, Li T, Li J. Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus. Food Chem 2019; 312:126053. [PMID: 31884298 DOI: 10.1016/j.foodchem.2019.126053] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 12/07/2019] [Accepted: 12/10/2019] [Indexed: 11/18/2022]
Abstract
To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most intense umami taste was screened by sensory and electronic tongue analysis. Seven novel peptides, GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR, and VTADESQQDVLK, were identified and synthesized to verify their taste characteristics. The taste activity prediction and the sensory evaluation of the synthetic peptides revealed that those peptides were umami and umami-enhancing peptides. Docking of the synthesized peptides with the umami taste receptor T1R1/T1R3 indicated that the peptides could enter the binding pocket in the Venus flytrap domain of the T1R3 cavity, wherein Asp196 and Glu128 may play key roles in the synergism of umami taste and hydrogen bonding and electrostatic interactions are important interaction forces.
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Affiliation(s)
- Xuepeng Li
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Xiaoxia Xie
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Jinxiang Wang
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China.
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Wenhui Zhu
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Tingting Li
- College of Life Science, Dalian Nationalities University, Dalian 116029, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China.
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48
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Fu Y, Zhang Y, Soladoye OP, Aluko RE. Maillard reaction products derived from food protein-derived peptides: insights into flavor and bioactivity. Crit Rev Food Sci Nutr 2019; 60:3429-3442. [PMID: 31738577 DOI: 10.1080/10408398.2019.1691500] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Food protein-derived peptides serve as food ingredients that can influence flavor and bioactivity of foods. The Maillard reaction plays a crucial role in food processing and storage, and generates a wide range of Maillard reaction products (MRPs) that contribute to flavor and bioactivity of foods. Even though the reactions between proteins and carbohydrates have been extensively investigated, the modifications of food protein-derived peptides and the subsequent impacts on flavor and bioactivity of foods have not been fully elucidated. In this review, the flavor and bioactive properties of food-derived peptides are reviewed. The formation mechanisms with respect to MRPs generated from food protein-derived peptides have been discussed. The state-of-the-art studies on impacts of the Maillard reaction on flavor and bioactivity of food protein-derived peptides are also discussed. In addition, some potential negative effects of MRPs are described.
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Affiliation(s)
- Yu Fu
- College of Food Science, Southwest University, Chongqing, China
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
| | - Olugbenga P Soladoye
- Food Processing Development Centre, Ministry of Agriculture and Forestry, Government of Alberta, Leduc, Alberta, Canada
| | - Rotimi E Aluko
- College of Food Science, Southwest University, Chongqing, China.,Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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49
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Gamma glutamyl peptides: The food source, enzymatic synthesis, kokumi-active and the potential functional properties – A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.022] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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50
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Alim A, Song H, Yang C, Liu Y, Zou T, Zhang Y, Zhang S. Changes in the perception of bitter constituents in thermally treated yeast extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4651-4658. [PMID: 30900258 DOI: 10.1002/jsfa.9705] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 03/16/2019] [Accepted: 03/19/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Many studies have been performed over the past four decades to identify and quantify the odor-active key volatiles in yeast extract (YE) but knowledge of the nonvolatile taste compounds is still rather fragmentary. In particular, research on bitter peptides with various structures during the thermal treatment of YE is still scarce. RESULTS Compounds imparting a bitter taste to thermally treated YE were investigated using sensory-guided fractionation. This research found that when the treatment temperature reached 130 °C, bitter peptides were generated. Sensory evaluation of the purified, synthesized peptides revealed that four of these peptides showed a pronounced bitter taste with a taste dilution (TD) factor from 5 to 9. Guidance is provided for the production of bitter peptides in the flavor industry. CONCLUSION Based on results from previous work on umami peptides, and this study, keeping the thermal reaction temperature under 120 °C could maximize the umami flavor and control bitterness so that it remains in an acceptable range. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Aygul Alim
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Chao Yang
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Ye Liu
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Yu Zhang
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
| | - Songpei Zhang
- Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China
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