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Zhang J, Tu Z, Wen P, Wang H, Hu Y. Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster ( Crassostrea gigas) Hydrolysates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:634-646. [PMID: 38131198 DOI: 10.1021/acs.jafc.3c06859] [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: 12/23/2023]
Abstract
In this study, novel umami peptides were prepared from oyster (Crassostrea gigas) hydrolysates, and their umami mechanisms were investigated. Umami fractions G2 and G3 were isolated by gel filtration chromatography (GFC) and sensory evaluation. The umami scores of the G2 and G3 fractions were 7.8 ± 0.12 and 7.5 ± 0.18, respectively. 36 potential umami peptides with molecular weights below 1500 Da, E and D accounting for >30% of the peptides and iUmami-SCM > 588 were screened by peptidomics. Peptide source analysis revealed that myosin, paramyosin, and sarcoplasmic were the major precursor proteins for these peptides. The electronic tongue results demonstrated that the synthetic peptides DPNDPDMKY and NARIEELEEE possessed an umami characteristic, whereas SIEDVEESRNK and ISIEDVEESRNK possessed a saltiness characteristic. Additionally, molecular docking results indicated that the umami peptide (DPNDPDMKY, NARIEELEEE, SIEDVEESRNK, and ISIEDVEESRNK) binds to H145, S276, H388, T305, Y218, D216, and Q389 residues in the T1R3 taste receptor via a conventional hydrogen bond and a carbon-hydrogen bond. This research provides a new strategy for the screening of umami peptides.
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Affiliation(s)
- Junwei Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
- Jiangxi Normal University (Qinzhou) Research Centre for High Value Comprehensive Utilization of Agricultural Products, Qinzhou, Guangxi 535000, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
- National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
- Jiangxi Normal University (Qinzhou) Research Centre for High Value Comprehensive Utilization of Agricultural Products, Qinzhou, Guangxi 535000, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
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Ren H, Zhou J, Fu H, Feng Q, Wang J, Li C, Xia G, Shang W, He Y. Identification and virtual screening of novel salty peptides from hydrolysate of tilapia by-product by batch molecular docking. Front Nutr 2024; 10:1343209. [PMID: 38260067 PMCID: PMC10800615 DOI: 10.3389/fnut.2023.1343209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Accepted: 12/19/2023] [Indexed: 01/24/2024] Open
Abstract
Introduction Tilapia produces a large number of by-products during processing, which contain potentially flavorful peptides. Methods The application of PyRx software enabled batch molecular docking andscreening of 16 potential salty peptides from 189 peptides identified in the enzymaticdigestion of tilapia by-products. Results According to sensory analysis, all 16 peptides werepredominantly salty with a threshold of 0.256 - 0.379 mmol/L with some sournessand astringency, among which HLDDALR had the highest salty intensity, followedby VIEPLDIGDDKVR, FPGIPDHL, and DFKSPDDPSRH. I addition, moleculardocking results showed these four core peptides with high salt intensity bound to thesalt receptor TRPV1 mainly via van der Waals interactions, hydrogen bonds, andhydrophobic forces; Arg491, Tyr487, VAL441, and Asp708 were the key sites for thebinding of salty peptides to TRPV1. Therefore, the application of batch moleculardocking using PyRx is effective and economical for the virtual screening of saltypeptides.
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Affiliation(s)
- Hongjun Ren
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Jingxuan Zhou
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Huixian Fu
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Qiaohui Feng
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Jionghao Wang
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Chuan Li
- College of Food Science and Engineering, Hainan University, Haikou, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, China
- Key Laboratory of Seafood Processing of Haikou, Haikou, China
| | - Guanghua Xia
- College of Food Science and Engineering, Hainan University, Haikou, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, China
- Key Laboratory of Seafood Processing of Haikou, Haikou, China
| | - Wenting Shang
- College of Food Science and Engineering, Hainan University, Haikou, China
| | - Yanfu He
- College of Food Science and Engineering, Hainan University, Haikou, China
- Hainan Provincial Engineering Research Centre of Aquatic Resources Efficient Utilization in the South China Sea, Haikou, China
- Key Laboratory of Seafood Processing of Haikou, Haikou, China
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Zhao J, Liao S, Han J, Xie Y, Tang J, Zhao J, Shao W, Wang Q, Lin H. Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4706-4716. [PMID: 36814172 DOI: 10.1021/acs.jafc.2c09178] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
To understand the umami taste of fermented broad bean paste (FBBP) and explore the umami mechanism, eight peptides (PKALSAFK, NKHGSGK, SADETPR, EIKKAALDANEK, DALAHK, LDDGR, and GHENQR) were separated and identified via ultrafiltration, RP-HPLC, and UPLC-QTOF-MS/MS methods. Sensory experiments suggested that eight novel peptides showed umami/umami-enhancing and salt-enhancing functions. Significantly, the threshold of EIKKAALDANEK in aqueous solution exceeded that of most umami peptides reported in the past 5 years. The omission test further confirmed that umami peptides contributed to the umami taste of FBBP. Molecular docking results inferred that all peptides easily bind with Ser, Glu, His, and Asp residues in T1R3 through hydrogen bonds and electrostatic interactions. The aromatic interaction, hydrogen bond, hydrophilicity, and solvent-accessible surface (SAS) were the main interaction forces. This work may contribute to revealing the secret of the umami taste of FBBP and lay the groundwork for the efficient screening of umami peptides.
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Affiliation(s)
- Jianhua Zhao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Shiqi Liao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jinlin Han
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Yuqing Xie
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jie Tang
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Jie Zhao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Wenjie Shao
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Qin Wang
- Department of Nutrition and Food Science, University of Maryland, College Park, Maryland 20742, United States of America
| | - Hongbin Lin
- School of Food and Bioengineering, Xihua University, Chengdu 610039, China
- Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
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Yang D, Li C, Li L, Chen S, Hu X, Xiang H. Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3. Food Chem 2022; 389:133019. [DOI: 10.1016/j.foodchem.2022.133019] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 04/11/2022] [Accepted: 04/18/2022] [Indexed: 01/24/2023]
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On the human taste perception: Molecular-level understanding empowered by computational methods. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.07.013] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Spaggiari G, Di Pizio A, Cozzini P. Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Kashani-Amin E, Sakhteman A, Larijani B, Ebrahim-Habibi A. Introducing a New Model of Sweet Taste Receptor, a Class C G-protein Coupled Receptor (C GPCR). Cell Biochem Biophys 2019; 77:227-243. [PMID: 31069640 DOI: 10.1007/s12013-019-00872-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2018] [Accepted: 04/27/2019] [Indexed: 12/31/2022]
Abstract
The structure of sweet taste receptor (STR), a heterodimer of class C G-protein coupled receptors comprising T1R2 and T1R3 molecules, is still undetermined. In this study, a new enhanced model of the receptor is introduced based on the most recent templates. The improvement, stability, and reliability of the model are discussed in details. Each domain of the protein, i.e., VFTM, CR, and TMD, were separately constructed by hybrid-model construction methods and then assembled to build whole monomers. Overall, 680 ns molecular dynamics simulation was performed for the individual domains, the whole monomers and the heterodimer form of the VFTM orthosteric binding site. The latter's structure obtained from 200 ns simulation was docked with aspartame; among various binding sites suggested by FTMAP server, the experimentally suggested binding domain in T1R2 was retrieved. Local three-dimensional structures and helices spans were evaluated and showed acceptable accordance with the template structures and secondary structure predictions. Individual domains and whole monomer structures were found stable and reliable to be used. In conclusion, several validations have shown reliability of the new and enhanced models for further molecular modeling studies on structure and function of STR and C GPCRs.
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Affiliation(s)
- Elaheh Kashani-Amin
- Biosensor Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Amirhossein Sakhteman
- Department of Medicinal Chemistry, School of Pharmacy, Shiraz University of Medical Sciences, Shiraz, Iran.,Medicinal Chemistry and Natural Products Research Center, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Bagher Larijani
- Endocrinology and Metabolism Research Center, Endocrinology and Metabolism Clinical Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran
| | - Azadeh Ebrahim-Habibi
- Biosensor Research Center, Endocrinology and Metabolism Molecular-Cellular Sciences Institute, Tehran University of Medical Sciences, Tehran, Iran.
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Zheng S, Chang W, Xu W, Xu Y, Lin F. e-Sweet: A Machine-Learning Based Platform for the Prediction of Sweetener and Its Relative Sweetness. Front Chem 2019; 7:35. [PMID: 30761295 PMCID: PMC6363693 DOI: 10.3389/fchem.2019.00035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Accepted: 01/14/2019] [Indexed: 11/23/2022] Open
Abstract
Artificial sweeteners (AS) can elicit the strong sweet sensation with the low or zero calorie, and are widely used to replace the nutritive sugar in the food and beverage industry. However, the safety issue of current AS is still controversial. Thus, it is imperative to develop more safe and potent AS. Due to the costly and laborious experimental-screening of AS, in-silico sweetener/sweetness prediction could provide a good avenue to identify the potential sweetener candidates before experiment. In this work, we curate the largest dataset of 530 sweeteners and 850 non-sweeteners, and collect the second largest dataset of 352 sweeteners with the relative sweetness (RS) from the literature. In light of these experimental datasets, we adopt five machine-learning methods and conformational-independent molecular fingerprints to derive the classification and regression models for the prediction of sweetener and its RS, respectively via the consensus strategy. Our best classification model achieves the 95% confidence intervals for the accuracy (0.91 ± 0.01), precision (0.90 ± 0.01), specificity (0.94 ± 0.01), sensitivity (0.86 ± 0.01), F1-score (0.88 ± 0.01), and NER (Non-error Rate: 0.90 ± 0.01) on the test set, which outperforms the model (NER = 0.85) of Rojas et al. in terms of NER, and our best regression model gives the 95% confidence intervals for the R2(test set) and ΔR2 [referring to |R2(test set)- R2(cross-validation)|] of 0.77 ± 0.01 and 0.03 ± 0.01, respectively, which is also better than the other works based on the conformation-independent 2D descriptors (e.g., 2D Dragon) according to R2(test set) and ΔR2. Our models are obtained by averaging over nineteen data-splitting schemes, and fully comply with the guidelines of Organization for Economic Cooperation and Development (OECD), which are not completely followed by the previous relevant works that are all on the basis of only one random data-splitting scheme for the cross-validation set and test set. Finally, we develop a user-friendly platform “e-Sweet” for the automatic prediction of sweetener and its corresponding RS. To our best knowledge, it is a first and free platform that can enable the experimental food scientists to exploit the current machine-learning methods to boost the discovery of more AS with the low or zero calorie content.
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Affiliation(s)
- Suqing Zheng
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China.,Chemical Biology Research Center, Wenzhou Medical University, Wenzhou, China
| | - Wenping Chang
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Wenxin Xu
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
| | - Yong Xu
- Center of Chemical Biology, Guangzhou Institutes of Biomedicine and Health, Chinese Academy of Sciences, Guangzhou, China
| | - Fu Lin
- School of Pharmaceutical Sciences, Wenzhou Medical University, Wenzhou, China
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Waksmonski JC, Koppel K. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13174] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- James C. Waksmonski
- The Sensory Analysis Center; Kansas State University; 1310 Research Park Dr Manhattan KS 66502 USA
| | - Kadri Koppel
- The Sensory Analysis Center; Kansas State University; 1310 Research Park Dr Manhattan KS 66502 USA
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Kaushik MS, Singh P, Tiwari B, Mishra AK. Ferric Uptake Regulator (FUR) protein: properties and implications in cyanobacteria. ANN MICROBIOL 2015. [DOI: 10.1007/s13213-015-1134-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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