1
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Huang P, Wang Z, Cheng Y, Gao W, Cui C. Integrated virtual screening coupled with sensory evaluation identifies N-succinyl-L-tryptophan as a novel compound with multiple taste enhancement properties. Food Chem 2024; 457:140131. [PMID: 38917565 DOI: 10.1016/j.foodchem.2024.140131] [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: 03/15/2024] [Revised: 06/02/2024] [Accepted: 06/14/2024] [Indexed: 06/27/2024]
Abstract
N-Succinyl amino acids (N-Suc-AAs) are garnering attention for their potential as taste-active compounds. The intricate variety of N-Suc-AAs presented considerable challenges in identifying those with taste-active properties. Consequently, we employed structure-based virtual screening to pinpoint taste-active N-Suc-AAs, revealing N-succinyl-L-tryptophan (ST) as a compound with high affinity for different taste receptors. Following this discovery, ST was synthesized through an enzymatic process, achieving a yield of 40.2%, with its structure verified via NMR spectroscopy. Sensory evaluation alongside electronic tongue assessments indicated that ST at a concentration of 1 mg/L significantly enhances umami, kokumi, and saltiness intensities, while concurrently mitigating bitterness from various bitter compounds, whilst itself remaining tasteless. Additionally, time-intensity (TI) results elucidated a marked augmentation in umami duration and a notable diminution in bitterness duration for solutions imbued with 1 mg/L ST. Molecular docking study suggested ST interacted with diverse taste receptors as an agonist or antagonist, primarily through hydrogen bonds and hydrophobic interactions. This study marked the inaugural report on the enzymatic synthesis of ST and its efficacy in improving taste characteristics, underscoring the importance of ST in improving sensory qualities of food products and fostering innovation within the seasoning industry.
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Affiliation(s)
- Pimiao Huang
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Zhirong Wang
- School of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 225127, China
| | - Yuqing Cheng
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Wenxiang Gao
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.
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2
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Hu Y, Badar IH, Liu Y, Zhu Y, Yang L, Kong B, Xu B. Advancements in production, assessment, and food applications of salty and saltiness-enhancing peptides: A review. Food Chem 2024; 453:139664. [PMID: 38761739 DOI: 10.1016/j.foodchem.2024.139664] [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: 03/19/2024] [Revised: 05/01/2024] [Accepted: 05/12/2024] [Indexed: 05/20/2024]
Abstract
Salt is important for food flavor, but excessive sodium intake leads to adverse health consequences. Thus, salty and saltiness-enhancing peptides are developed for sodium-reduction products. This review elucidates saltiness perception process and analyses correlation between the peptide structure and saltiness-enhancing ability. These peptides interact with taste receptors to produce saltiness perception, including ENaC, TRPV1, and TMC4. This review also outlines preparation, isolation, purification, characterization, screening, and assessment techniques of these peptides and discusses their potential applications. These peptides are from various sources and produced through enzymatic hydrolysis, microbial fermentation, or Millard reaction and then separated, purified, identified, and screened. Sensory evaluation, electronic tongue, bioelectronic tongue, and cell and animal models are the primary saltiness assessment approaches. These peptides can be used in sodium-reduction food products to produce "clean label" items, and the peptides with biological activity can also serve as functional ingredients, making them very promising for food industry.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore 54000, Pakistan
| | - Yue Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China
| | - Yuan Zhu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, China
| | - Linwei Yang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, Jiangsu 210041, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, Anhui 230009, China.
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3
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Chen X, Luo N, Guo C, Luo J, Wei J, Zhang N, Yin X, Feng X, Wang X, Cao J. Current trends and perspectives on salty and salt taste-enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste. Food Res Int 2024; 190:114593. [PMID: 38945609 DOI: 10.1016/j.foodres.2024.114593] [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: 03/17/2024] [Revised: 05/15/2024] [Accepted: 06/01/2024] [Indexed: 07/02/2024]
Abstract
Long-term excessive intake of sodium negatively impacts human health. Effective strategies to reduce sodium content in foods include the use of salty and salt taste-enhancing peptides, which can reduce sodium intake without compromising the flavor or salt taste. Salty and salt taste-enhancing peptides naturally exist in various foods and predominantly manifest as short-chain peptides consisting of < 10 amino acids. These peptides are primarily produced through chemical or enzymatic hydrolysis methods, purified, and identified using ultrafiltration + gel filtration chromatography + liquid chromatography-tandem mass spectrometry. This study reviews the latest developments in these purification and identification technologies, and discusses methods to evaluate their effectiveness in saltiness perception. Additionally, the study explores four biological channels potentially involved in saltiness perception (epithelial sodium channel, transient receptor potential vanilloid 1, calcium-sensing receptor (CaSR), and transmembrane channel-like 4 (TMC4)), with the latter three primarily functioning under high sodium levels. Among the channels, salty taste-enhancing peptides, such as γ-glutamyl peptides, may co-activate the CaSR channel with calcium ions to participate in saltiness perception. Salty taste-enhancing peptides with negatively charged amino acid side chains or terminal groups may replace chloride ions and activate the TMC4 channel, contributing to saltiness perception. Finally, the study discusses the feasibility of using these peptides from the perspectives of food material constraints, processing adaptability, multifunctional application, and cross-modal interaction while emphasizing the importance of utilizing computational technology. This review provides a reference for advancing the development and application of salty and salt-enhancing peptides as sodium substitutes in low-sodium food formulations.
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Affiliation(s)
- Xin Chen
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China
| | - Na Luo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China
| | - Chaofan Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China
| | - Junhua Luo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China
| | - Jianping Wei
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710000, PR China
| | - Nianwen Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China
| | - Xiaoyu Yin
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China
| | - Xianchao Feng
- College of Food Science and Engineering, Northwest A & F University, Yangling, Shaanxi 712100, PR China
| | - Xuejiao Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China.
| | - Jianxin Cao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan 650500, PR China; Yunnan International Joint Laboratory of Green Food Processing, Kunming, Yunnan 650500, PR China.
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4
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Spaccasassi A, Utz F, Dunkel A, Aragao Börner R, Ye L, De Franceschi F, Bogicevic B, Glabasnia A, Hofmann T, Dawid C. Screening of a Microbial Culture Collection: Empowering Selection of Starters for Enhanced Sensory Attributes of Pea-Protein-Based Beverages. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15890-15905. [PMID: 38953212 PMCID: PMC11261627 DOI: 10.1021/acs.jafc.4c02316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/18/2024] [Accepted: 06/18/2024] [Indexed: 07/03/2024]
Abstract
Pea-protein-based ingredients are gaining attention in the food industry due to their nutritional benefits and versatility, but their bitter, astringent, green, and beany off-flavors pose challenges. This study applied fermentation using microbial cultures to enhance the sensory qualities of pea-protein-based beverages. Using UHPLC-TOF-MS analyses along with sensory profile comparisons, microbial species such as Limosilactobacillus fermentum, Lactococcus lactis, Lactobacillus johnsonii, Lacticaseibacillus rhamnosus, and Bifidobacterium longum were preselected from an entire culture collection and found to be effective in improving the overall flavor impression by reducing bitter off-notes and enhancing aroma profiles. Notably, L. johnsonii NCC533 and L. fermentum NCC660 exhibited controlled proteolytic activities after 48 h of fermentation, enriching the matrix with taste-active amino acids, nucleotides, and peptides and improving umami and salty flavors while mitigating bitterness. This study has extended traditional volatile analyses, including nonvolatile metabolomic, proteomic, and sensory analyses and offering a detailed view of fermentation-induced biotransformations in pea-protein-based food. The results highlight the importance of combining comprehensive screening approaches and sensoproteomic techniques in developing tastier and more palatable plant-based protein products.
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Affiliation(s)
- Andrea Spaccasassi
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602
| | - Florian Utz
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute
for Food Systems Biology, Technical University
of Munich, 85354 Freising, Germany
| | - Rosa Aragao Börner
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Lijuan Ye
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Filippo De Franceschi
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Biljana Bogicevic
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Arne Glabasnia
- Nestlé
Research, Société des Produits
Nestlé S.A., Route
du Jorat 57, CH 1000 Lausanne 26, Switzerland
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Strasse 34, 85354 Freising, Germany
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5
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Spaccasassi A, Ye L, Rincón C, Börner RA, Bogicevic B, Glabasnia A, Hofmann T, Dawid C. Sensoproteomic Characterization of Lactobacillus Johnsonii-Fermented Pea Protein-Based Beverage: A Promising Strategy for Enhancing Umami and Kokumi Sensations while Mitigating Bitterness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15875-15889. [PMID: 38957928 PMCID: PMC11261612 DOI: 10.1021/acs.jafc.4c02317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 06/18/2024] [Accepted: 06/18/2024] [Indexed: 07/04/2024]
Abstract
This study investigated the mechanism underlying the flavor improvement observed during fermentation of a pea protein-based beverage using Lactobacillus johnsonii NCC533. A combination of sensomics and sensoproteomics approach revealed that the fermentation process enriched or generated well-known basic taste ingredients, such as amino acids, nucleotides, organic acids, and dipeptides, besides six new taste-active peptide sequences that enhance kokumi and umami notes. The six new umami and kokumi enhancing peptides, with human recognition thresholds ranging from 0.046 to 0.555 mM, are produced through the degradation of Pisum sativum's storage protein. Our findings suggest that compounds derived from fermentation enhance umami and kokumi sensations and reduce bitterness, thus improving the overall flavor perception of pea proteins. In addition, the analysis of intraspecific variations in the proteolytic activity of L. johnsonii and the genome-peptidome correlation analysis performed in this study point at cell-wall-bound proteinases such as PrtP and PrtM as the key genes necessary to initiate the flavor improving proteolytic cascade. This study provides valuable insights into the molecular mechanisms underlying the flavor improvement of pea protein during fermentation and identifies potential future research directions. The results highlight the importance of combining fermentation and senso(proteo)mics techniques in developing tastier and more palatable plant-based protein products.
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Affiliation(s)
- Andrea Spaccasassi
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602, Singapore
| | - Lijuan Ye
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Cristian Rincón
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Rosa Aragao Börner
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Biljana Bogicevic
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Arne Glabasnia
- Société
des Produits Nestlé S.A., Nestlé Research, Route du Jorat 57, Lausanne 26 CH 1000, Switzerland
| | - Thomas Hofmann
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Corinna Dawid
- Chair
of Food Chemistry and Molecular and Sensory Science, TUM School of
Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
- TUM
CREATE, 1 CREATE Way,
#10-02 CREATE Tower, Singapore 138602, Singapore
- Professorship
for Functional Phytometabolomics, TUM School of Life Sciences, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
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6
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Sood S, Methven L, Cheng Q. Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review. Crit Rev Food Sci Nutr 2024:1-15. [PMID: 38907620 DOI: 10.1080/10408398.2024.2365962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/24/2024]
Abstract
Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts.
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Affiliation(s)
- Saumya Sood
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
| | - Qiaofen Cheng
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, United Kingdom
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7
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Phuwapraisirisan P, Phewpan A, Lopetcharat K, Dawid C, Hofmann T, Keeratipibul S. Exploring the Relationships Between Bacterial Community, Taste-Enhancing Peptides and Aroma in Thai Fermented Fish ( Pla-ra). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:10558-10569. [PMID: 38668637 DOI: 10.1021/acs.jafc.3c09003] [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: 05/09/2024]
Abstract
As a traditional Thai condiment, Pla-ra is used to add flavor and richness to dishes. Nine treatment combinations of Pla-ra formulations created from 3 types of fish (Mor fish, Kradee fish, and Mor + Kradee fish) and 4 different carbohydrate sources (none, rice bran, roasted rice, and rice bran─roasted rice mixture) were studied through a 12 month fermentation period (1, 3, 5, 7, 8, 9, 10, 11, and 12 months). 16S rRNA Next Generation Sequencing (NGS) and LC-MS/MS techniques were used to analyze the microbial diversity and identify taste-enhancing peptides. Descriptive sensory analysis was performed on the extracts of the 108 Pla-ra samples mixed in a model broth. Koku perception and saltiness-enhancing attributes were clearly perceived and dominant in all samples, even though glutamyl peptides, including γ-Glu-Val-Gly, were found at subthreshold levels. The samples from mixed fish and Mor fish fermented with roasted ground rice and rice bran for 12 months had the most typical Pla-ra odors and tastes and had high taste-enhancing activities. NGS analysis revealed the presence of bacteria containing a large number of protease and aminopeptidase genes in the samples. Bacillus spp., Gallicola spp., and Proteiniclasticum spp. correlated well with the generation of glutamyl and arginyl peptides and typical odors in the samples. These results confirmed the typical sensory quality of Pla-ra depended on protein sources, carbohydrate sources, and bacteria communities. Further optimization of the microbial composition found could lead to the development of starter cultures to control and promote flavor development in fermented fish products.
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Affiliation(s)
- Preecha Phuwapraisirisan
- Center of Excellence in Natural Products, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Apiniharn Phewpan
- Program in Biotechnology, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Kannapon Lopetcharat
- Nouveau Centric Co., Ltd, 55 Soi Judsanuahwattanasakul 19/4 Pattanakan, Suan Luang, Bangkok 10250, Thailand
| | - Corinna Dawid
- TUM School of Life Sciences, Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Thomas Hofmann
- TUM School of Life Sciences, Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, Freising 85354, Germany
| | - Suwimon Keeratipibul
- Faculty of Science, Chulalongkorn University, 254 Chulalongkorn Research Building, Fourth Floor, Phayathai Road, Pathumwan, Bangkok 10330, Thailand
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8
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Song S, Cheng Y, Wangzhang J, Sun M, Feng T, Liu Q, Yao L, Ho CT, Yu C. Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods 2024; 13:995. [PMID: 38611301 PMCID: PMC11011393 DOI: 10.3390/foods13070995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/15/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt intake and promote dietary health. We isolated taste-related peptides from the straw mushroom extract using ultrafiltration and identified them using UPLC-Q-TOF-MS/MS. The study found that the ultrafiltration fraction (500-2000 Da) of straw mushroom peptides had a saltiness enhancement effect, as revealed via subsequent E-tongue and sensory analyses. The ultrafiltration fractions (500-2000 Da) were found to contain 220 peptides, which were identified through UPLC-Q-TOF-MS/MS analysis. The interaction of these peptides with the T1R1/T1R3 receptor was also assessed. The investigation highlighted the significant involvement of Asp223, Gln243, Leu232, Asp251, and Pro254 in binding peptides from triple-enzymatically hydrolyzed straw mushrooms to T1R1/T1R3. Based on the binding energy and active site analysis, three peptides were selected for synthesis: DFNALPFK (-9.2 kcal/mol), YNEDNGIVK (-8.8 kcal/mol), and VPGGQEIKDR (-8.9 kcal/mol). Importantly, 3.2 mmol of VPGGQEIKDR increased the saltiness level of a 0.05% NaCl solution to that of a 0.15% NaCl solution. Additionally, the addition of 0.8 mmol of YNEDNGIVK to a 0.05% NaCl solution resulted in the same level of saltiness as a 0.1% NaCl solution.
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Affiliation(s)
- Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Yunpeng Cheng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Jingyi Wangzhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
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9
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Wang Z, Cheng Y, Muhoza B, Sun M, Feng T, Yao L, Liu Q, Song S. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property. Food Res Int 2024; 177:113917. [PMID: 38225152 DOI: 10.1016/j.foodres.2023.113917] [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: 09/17/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
This study aimed to screen peptides with saltiness-enhancing effects from enzymatic hydrolyzed Agaricus bisporus protein and quantify their salt-reduction. The saltiness evaluation standard curve was first established to evaluate salinity. The peptide fractions (U-1, U-2, and U-3) were obtained from enzymatic hydrolyzed Agaricus bisporus protein by ultrafiltration. Quantitative calculations showed that the U-2 fraction (200-2000 Da) had the strongest saltiness-enhancing effect, and its perceived saltiness in 50 mmol NaCl solution was 60.24 ± 0.10 mmol/L. The peptide sequences were identified by liquid chromatography/mass spectrometry (LC-MS/MS). Results suggested that the potential peptides with saltiness-enhancing effects were umami peptides. Molecular docking with the umami receptor T1R1/T1R3 revealed that the key amino acid residues were Asp82, Glu392, Glu270, and Asp269. Furthermore, peptide YDPNDPEK (976.4138 Da), DDWDEDAPR(1117.4312 Da), and DVPDGPPPE (1058.4668 Da) were synthesized for salt-reduction quantification. 0.4 % peptide YDPNDPEK in NaCl solution was found to have a salt-reduction of 30 %, which provided the basic theory and data for the salt-reduction of peptide in enzymatic hydrolyzed Agaricus bisporus protein.
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Affiliation(s)
- Zhangjingyi Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Yunpeng Cheng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Bertrand Muhoza
- College of Food Science, Northeast Agricultural University, 600 Changjiang Road, Harbin 150030, Heilongjiang, China
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Linyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China.
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10
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Chen YP, Wang M, Fang X, Liya A, Zhang H, Blank I, Zhu H, Liu Y. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:613-624. [PMID: 38156454 DOI: 10.1021/acs.jafc.3c05848] [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: 12/30/2023]
Abstract
Jinhua dry-cured ham (JDH) is a traditional fermented Chinese meat product. We studied the dynamic sensory and emotional profiles of JDHs obtained by five preparation methods and the corresponding release of sodium ions (Na+), potassium ions (K+), and volatile organic compounds (VOCs) during oral processing. The VOCs with salty taste enhancement abilities were screened based on the correlations of VOCs with salty flavor and concentration of Na and K ions with salty flavor. A trained sensory panel evaluated the saltiness enhancements of selected VOCs by using static and dynamic sensory methods. The results revealed that Na+, K+, and selected VOCs were mainly released during 0-10 s of the chewing process. The release of Na+ and K+ in JDH residue samples exhibited consistently decreasing trends, while in saliva, their concentrations increased. The VOCs showing a high correlation with Na+ and K+ and salty flavor have saltiness enhancement abilities in both NaCl solutions and NaCl + MSG mixtures. Odor-induced saltiness was pronounced at low salt concentrations (0.2% NaCl). The investigation demonstrated 16 VOCs exhibiting saltiness enhancement abilities, including 4 pyrazines, 5 acids, 4 sulfur-containing compounds, and 3 other compounds. The sensory evaluation suggested pyrazines and sulfur-containing compounds as good saltiness enhancers. 2-Furfuryl mercaptan significantly enhanced the salty sensation in the NaCl + MSG solutions when compared with MSG alone (p < 0.05). This research provides evidence that certain odorants identified in JDHs exhibit salty-enhancing properties, indicating their potential for salt reduction at the industrial level.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Mengni Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xiaolei Fang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - A Liya
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Haihua Zhang
- College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China
| | - Imre Blank
- Zhejiang Yiming Food Co., Ltd., Jiuting Center, Huting North Street No. 199, Shanghai 201600, China
| | - Hanyue Zhu
- Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, Guangdong, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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11
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Sahni O, Didzbalis J, Munafo JP. Saltiness Enhancement through the Synergism of Pyroglutamyl Peptides and Organic Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:625-633. [PMID: 38109412 DOI: 10.1021/acs.jafc.3c05911] [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: 12/20/2023]
Abstract
Excess sodium intake poses health risks, prompting the exploration of taste modulators to reduce the salt content in low-sodium foods yet maintain salty perception. Previous research found a subthreshold synergistic effect among pyroglutamyl dipeptides on saltiness enhancement. This study investigated the subthreshold synergistic effect of pyroglutamyl peptides and organic acids on saltiness perception. Pyroglutamyl dipeptides (pgluE, pgluV), pyroglutamyl tripeptides (pgluVL and pgluVC), and organic acids (malic acid and succinic acid) were explored in a model system and subsequently in commercial brown onion sauce. The detection thresholds of peptides (pgluE, pgluV, pgluVL, and pgluVC) were determined to be 646, 77, 273, and 221 μmol/L, respectively, and the subthreshold synergistic effect of the pyroglutamyl tripeptides and organic acids was determined using the isobologram method. One of the eight combinations of pyroglutamyl tripeptides with pyroglutamyl dipeptide (pgluV) showed a subthreshold synergistic effect, whereas four combinations of tripeptides with malic acid and one combination with succinic acid exhibited a subthreshold synergistic effect. In commercial brown onion sauce, 25 and 30% salt reductions were achieved using the combinations of the tripeptides with malic acid and succinic acid, respectively. This research lays the foundation for future investigations into the potential combinations of pyroglutamyl peptides and organic acids for saltiness enhancement in low-sodium foods.
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Affiliation(s)
- Oshin Sahni
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John Didzbalis
- Mars, Incorporated, 6885 Elm Street, McLean, Virginia 22101, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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12
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Zhang Y, Yao Y, Zhou T, Zhang F, Xia X, Yu J, Song S, Hayat K, Zhang X, Ho CT. Light-Colored Maillard Peptides: Formation from Reduced Fluorescent Precursors of Browning and Enhancement of Saltiness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20251-20259. [PMID: 38060299 DOI: 10.1021/acs.jafc.3c07476] [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: 12/08/2023]
Abstract
The browning formation and taste enhancement of peptides derived from soybean, peanut, and corn were studied in the light-colored Maillard reaction compared with the deep-colored reaction. The fluorescent compounds, as the browning precursors, were accumulated during the early Maillard reaction of peptides and subsequently degraded into dark substances, which resulted in a higher browning degree of deep-colored Maillard peptides (MPs), especially for the MPs derived from corn peptide. However, the addition of l-cysteine in light-colored Maillard reaction reduced the formation of deoxyosones and short-chain reactive α-dicarbonyls, thereby weakening the generation of fluorescent compounds and inhibited the browning of MPs. Synchronously, the peptides were thermally degraded into small peptides and amino acids, which were consumed less during light-colored thermal reaction due to its shorter reaction time at high temperature compared with deep-colored ones, thus contributing to a stronger saltiness perception of light-colored MPs than deep-colored MPs. Besides, the Maillard reaction products derived from soybean and peanut peptides possessed an obvious "kokumi" taste, making them suitable for enhancing the soup flavors.
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Affiliation(s)
- Yanqun Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Yishun Yao
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., Anhui Province Key Laboratory of Functional Compound Seasoning, No. 1 Shengli Road, Jieshou 236500, Anhui, P.R. China
| | - Xue Xia
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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13
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Song C, Wang Z, Li H, Cao W, Chen Z, Zheng H, Gao J, Lin H, Zhu G. Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides. Crit Rev Food Sci Nutr 2023:1-20. [PMID: 37966171 DOI: 10.1080/10408398.2023.2280246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here. This review covers the aspects of taste peptides perceived by their receptors in taste cells, the proposed transduction pathway, as well as structural features of taste peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell and animal models and taste bud biosensors can be used to explore the taste mechanism of taste peptides. Furthermore, synergistic effect, Maillard reaction, structural modifications and changing external environment are employed to improve the taste of taste peptides. Consequently, we discussed the current challenges and future trends in taste peptide research. Based on the summarized developments, taste peptides derived from food proteins potentially appear to be important taste substances. Their applications meet the principles of "safe, nutritious and sustainable" in food development.
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Affiliation(s)
- Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Zhijun Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Hanqi Li
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
| | - Wenhong Cao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Zhongqin Chen
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
| | - Huina Zheng
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Jialong Gao
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Haisheng Lin
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
- Shenzhen Institute of Guangdong Ocean University, Shenzhen, China
| | - Guoping Zhu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China
- National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China
- Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China
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14
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Chen R, Liu XC, Xiang J, Sun W, Tomasevic I. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. Meat Sci 2023; 204:109261. [PMID: 37384955 DOI: 10.1016/j.meatsci.2023.109261] [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: 04/28/2023] [Revised: 06/09/2023] [Accepted: 06/19/2023] [Indexed: 07/01/2023]
Abstract
A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP.
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Affiliation(s)
- Ruixia Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Junyi Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Qingyuan Food Inspection Center, Qingyuan 511538, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, Quakenbrueck 49610, Germany.
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15
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Zheng Z, Zhang L, Zhang M, Mujumdar AS, Liu Y. Maillard reaction products of pea protein hydrolysate as a flavour enhancer for beef flavors: Effects on flavor and physicochemical properties. Food Chem 2023; 417:135769. [PMID: 36917902 DOI: 10.1016/j.foodchem.2023.135769] [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: 11/17/2022] [Revised: 02/13/2023] [Accepted: 02/20/2023] [Indexed: 03/06/2023]
Abstract
This study evaluated the effects of Maillard reaction products of pea protein hydrolyzates (MRPs-PPH) as salt-reducing and umami-enhancing components on the flavor and physicochemical properties of beef flavors. The addition of MRPs-PPH reduced the brightness of beef flavors, increased the redness and yellowness, as well as changed the texture characteristics of beef flavors. With the addition of MRPs-PPH, the apparent viscosity, storage modulus and loss modulus of beef flavors decreased. Finally, the relationship between taste attributes and flavor compounds of the samples was analyzed by Partial Least Squares Regression (PLSR), and flavor compounds with significant positive contributions to different taste attributes were found. This study showed that MRPs-PPH could be used as a flavor enhancer derived from biomacromolecules with salt reduction and freshness enhancement.
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Affiliation(s)
- Zhiliang Zheng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Quebec, Canada
| | - Yaping Liu
- Guangdong Galore Food Co., Ltd, 528447 Zhongshan, Guangdong, China
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16
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Fu B, Xu X, Zhang X, Cheng S, El-Seedi HR, Du M. Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction. Food Chem 2023; 424:136412. [PMID: 37267650 DOI: 10.1016/j.foodchem.2023.136412] [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: 11/20/2022] [Revised: 05/12/2023] [Accepted: 05/16/2023] [Indexed: 06/04/2023]
Abstract
Oysters, which are flavourful edible marine products, have been utilised to produce Maillard reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular weight distribution, free amino acids, and taste characteristics of MRPs were analysed, while ultraviolet light was used to observe the Maillard reaction. Both thermal degradation and cross-linking reactions occur during the Maillard reaction. When the Maillard reaction time was 90 min, the saltiness, umami, and richness of the MRPs peaked, however bitterness reached its lowest value. Moreover, at an MRP concentration of 1.5 mg/mL, salts were reduced by 35.71% in a 3 mg/mL sodium chloride solution without reducing saltiness, based on sensory evaluation. Glycation sites of the MRPs, which are crucial for saltiness enhancement and derived from a variety of protein sources, were determined using nano-HPLC-MS/MS analysis. Our study establishes the foundation for preparing salt-enhancing peptides, accelerating the popularisation of oyster-derived flavouring agents.
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Affiliation(s)
- Baifeng Fu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China
| | - Xianbing Xu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China
| | - Xin Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China
| | - Shuzhen Cheng
- School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China
| | - Hesham R El-Seedi
- Pharmacognosy Group, Department of Pharmaceutical Biosciences, Uppsala University, BMC, P.O. Box 591, SE 751 24 Uppsala, Sweden; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Ming Du
- School of Food Science and Technology, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, No. 1st Qinggongyuan, Ganjingzi, Dalian, Liaoning 116034, China.
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17
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Xia X, Song S, Zhou T, Zhang H, Cui H, Zhang F, Hayat K, Zhang X, Ho CT. Preparation of Saltiness-Enhancing Enzymatic Hydrolyzed Pea Protein and Identification of the Functional Small Peptides of Salt Reduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:8140-8149. [PMID: 37202341 DOI: 10.1021/acs.jafc.3c02046] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare the saltiness enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, and F6) were isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited the highest saltiness (5.90 ± 0.03). The amino acid sequences of five main peptides identified by time-of-flight mass spectrometry were Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43 Da), Glu-Arg-Phe-Gly-Pro (604.65 Da), Gly-Ala-Gly-Lys (331.37 Da), and Pro-Gly-Ala-Gly-Asn (414.41 Da). Tyr-Trp (0.01%) in 0.4% NaCl solution had a 20% saltiness-enhancement compared with 0.4% NaCl solution. More salivary aldosterone was secreted after tasting hydrolysate or Tyr-Trp solutions via enzyme-linked immunosorbent assay, reflecting the improvement of human sensitivity to saltiness. Thereby, the saltiness-enhancing effect was confirmed for the small peptides from hydrolyzed pea protein and the main contributor was further identified.
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Affiliation(s)
- Xue Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 200235, P. R. China
| | - Tong Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Han Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Foxin Zhang
- Anhui Qiang Wang Flavouring Food Co., Ltd., No. 1 Shengli Road, Jieshou, Fuyang, 236500 Anhui, P. R. China
| | - Khizar Hayat
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio 45056, United States
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu, P. R. China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901, United States
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18
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Doyle ME, Premathilake HU, Yao Q, Mazucanti CH, Egan JM. Physiology of the tongue with emphasis on taste transduction. Physiol Rev 2023; 103:1193-1246. [PMID: 36422992 PMCID: PMC9942923 DOI: 10.1152/physrev.00012.2022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
The tongue is a complex multifunctional organ that interacts and senses both interoceptively and exteroceptively. Although it is easily visible to almost all of us, it is relatively understudied and what is in the literature is often contradictory or is not comprehensively reported. The tongue is both a motor and a sensory organ: motor in that it is required for speech and mastication, and sensory in that it receives information to be relayed to the central nervous system pertaining to the safety and quality of the contents of the oral cavity. Additionally, the tongue and its taste apparatus form part of an innate immune surveillance system. For example, loss or alteration in taste perception can be an early indication of infection as became evident during the present global SARS-CoV-2 pandemic. Here, we particularly emphasize the latest updates in the mechanisms of taste perception, taste bud formation and adult taste bud renewal, and the presence and effects of hormones on taste perception, review the understudied lingual immune system with specific reference to SARS-CoV-2, discuss nascent work on tongue microbiome, as well as address the effect of systemic disease on tongue structure and function, especially in relation to taste.
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Affiliation(s)
- Máire E Doyle
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Hasitha U Premathilake
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Qin Yao
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Caio H Mazucanti
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
| | - Josephine M Egan
- Diabetes Section/Laboratory of Clinical Investigation, National Institute on Aging, National Institutes of Health, Baltimore, Maryland
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19
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Bigiani A, Rhyu M. Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na+ channels in rat fungiform taste cells. Biochem Biophys Rep 2023; 33:101400. [DOI: 10.1016/j.bbrep.2022.101400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2022] [Revised: 11/17/2022] [Accepted: 11/27/2022] [Indexed: 12/03/2022] Open
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20
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Tsuchiya Y, Yoshimoto J, Kobayashi H, Ishii S, Kishi M. Yellow Pea Pasta Enhances the Saltiness and Suppression of Postprandial Blood Glucose Elevation. Nutrients 2023; 15:283. [PMID: 36678153 PMCID: PMC9863178 DOI: 10.3390/nu15020283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 12/20/2022] [Accepted: 12/27/2022] [Indexed: 01/09/2023] Open
Abstract
Salt and carbohydrates, two causes of elevated blood glucose, are essential components for survival; however, excessive intake of either is a known health risk. In a previous study, we reported the usefulness of pasta prepared from yellow pea (YPP) as a functional staple food that is beneficial for blood sugar control. In this study, we investigated the usefulness of YPP in reducing health risks by examining its effects on saltiness, postprandial satisfaction, and second meal. The results showed that YPP tasted saltier than conventional pasta made from semolina wheat when prepared with a 0.75% salt concentration. In addition, we examined blood glucose levels, insulin secretion, and postprandial hunger over a longer period than in previous studies. We observed that when the same amount of YPP and wheat pasta were eaten, the elevation in blood glucose and insulin secretion was lower after YPP consumption while maintaining a similar level of satiety. Furthermore, YPP was also observed to be able to suppress elevated insulin levels at the second meal.
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Affiliation(s)
| | - Joto Yoshimoto
- Central Research Institute, Mizkan Holdings Co., Ltd., Handa-Shi 475-8585, Japan
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21
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Wei G, Chitrakar B, Regenstein JM, Sang Y, Zhou P. Microbiology, flavor formation, and bioactivity of fermented soybean curd (furu): A review. Food Res Int 2023; 163:112183. [PMID: 36596125 DOI: 10.1016/j.foodres.2022.112183] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Soybeans are an important plant-based food but its beany flavor and anti-nutritional factors limit its consumption. Fermentation is an effective way to improve its flavor and nutrition. Furu is a popular fermented soybean curd and mainly manufactured in Asia, which has been consumed for thousands of years as an appetizer because of its attractive flavors. This review first classifies furu products on the basis of various factors; then, the microorganisms involved in its fermentation and their various functions are discussed. The mechanisms for the formation of aroma and taste compounds during fermentation are also discussed; and the microbial metabolites and their bioactivities are analyzed. Finally, future prospects and challenges are introduced and further research is proposed. This information is needed to protect the regional characteristics of furu and to regulate its consistent quality. The current information suggests that more in vivo experiments and further clinical trials are needed to confirm its safety and the microbial community needs to be optimized and standardized for each type of furu to improve the production process.
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Affiliation(s)
- Guanmian Wei
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Bimal Chitrakar
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA
| | - Yaxin Sang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
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22
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Wu X, Toko K. Taste sensor with multiarray lipid/polymer membranes. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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23
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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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24
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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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25
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Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy. Food Res Int 2022; 162:112086. [DOI: 10.1016/j.foodres.2022.112086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 09/18/2022] [Accepted: 10/23/2022] [Indexed: 11/21/2022]
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26
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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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27
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Hu Y, Zhang L, Badar IH, Liu Q, Liu H, Chen Q, Kong B. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Crit Rev Food Sci Nutr 2022; 64:2248-2262. [PMID: 36095069 DOI: 10.1080/10408398.2022.2121909] [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] [Indexed: 11/03/2022]
Abstract
Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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28
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Lu J, Cao Y, Pan Y, Mei S, Zhang G, Chu Q, Chen P. Sensory-Guided Identification and Characterization of Kokumi-Tasting Compounds in Green Tea ( Camellia sinensis L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27175677. [PMID: 36080442 PMCID: PMC9458127 DOI: 10.3390/molecules27175677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 07/21/2022] [Accepted: 07/23/2022] [Indexed: 11/19/2022]
Abstract
The chemical substances responsible for the kokumi taste of green tea infusion are still unclear. Here, we isolated the kokumi compound-containing fractions from green tea infusion through ultrafiltration, and the major kokumi compounds were characterized as γ-Glu-Gln and γ-Glu-Cys-Gly (GSH) through ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS). The results indicated that peptides and amino acids were essential compounds in the kokumi-enriched fractions for conducting the sense of kokumi. L-theanine had an enhancing effect on the kokumi taste of green tea infusion, which was confirmed in the sensory reconstitution study. Thus, peptides, especially γ-Glu-Gln and GSH, are the major kokumi compounds in green tea infusion, which has the potential of improving the flavor of tea beverages.
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Affiliation(s)
| | | | | | | | | | | | - Ping Chen
- Correspondence: ; Tel.: +86-18857183162
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29
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Wu J, Sun Y, Huan X, Cui C. Reaction Mixtures Rich in [γ-Glu] (n≥1)-Arg Derived from Enzymatic Synthesis as Potential Salt and Umami Enhancers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10584-10592. [PMID: 35984991 DOI: 10.1021/acs.jafc.2c03501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Some arginyl dipeptides and γ-glutamyl peptides have been identified as salt and umami enhancers. These compounds provide an operable approach for reducing sodium uptake without losing the palatability of foods. γ-Glu-Arg was hinted to have a taste-enhancing effect in the past, but few research studies have focused on it. In the present study, a series of γ-glutamyl peptides containing Arg such as γ-Glu-Arg, [γ-Glu](n=2)-Arg, [γ-Glu](n=3)-Arg, [γ-Glu](n=4)-Arg, [γ-Glu](n=5)-Arg, [γ-Glu](n=6)-Arg, [γ-Glu](n=7)-Arg, and [γ-Glu](n=8)-Arg were synthesized using glutaminase from Bacillus amyloliquefaciens in the presence of Gln and Arg. A high solid concentration of 30% was found to increase the production of [γ-Glu](1≤n≤4)-Arg. Sensory evaluation revealed that individual [γ-Glu](n=1,2,3,4)-Arg has a slightly bitter and astringent taste. [γ-Glu](n=1,2)-Arg (1.0 mg/mL) significantly increased the umaminess in the mixture of salt and sodium glutamate but showed no significant effect on saltiness in the salt solution, whereas [γ-Glu](n=3,4)-Arg and postenzymatic reaction mixtures (1.0 mg/mL) significantly increased both saltiness and umaminess. [γ-Glu](n=3,4)-Arg and postenzymatic mixtures in the system with 30% solid concentrations showed a high and similar taste-enhancing effect. Moreover, umaminess and saltiness increased 1.9 and 2.4 times in the simulated broth, respectively, while saltiness increased 1.5 times in the salt solution by the addition of postenzymatic reaction mixtures in the system with 30% solid concentrations at 20.0 mg/mL. These results indicated that [γ-Glu](n=1,2,3,4)-Arg and postenzymatic reaction mixtures rich in [γ-Glu](n≥1)-Arg were potential salt or umami enhancers.
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Affiliation(s)
- Jing Wu
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Yuanyuan Sun
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
| | - Xiang Huan
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Chun Cui
- School of Food Science and Technology, South China University of Technology, Guangzhou 510640, China
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30
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [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] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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31
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Bordewick S, Berger RG, Ersoy F. Co-Immobilization of RizA Variants with Acetate Kinase for the Production of Bioactive Arginyl Dipeptides. Molecules 2022; 27:molecules27144352. [PMID: 35889224 PMCID: PMC9321006 DOI: 10.3390/molecules27144352] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 06/28/2022] [Accepted: 07/05/2022] [Indexed: 12/02/2022] Open
Abstract
The biocatalytic system comprised of RizA and acetate kinase (AckA) combines the specific synthesis of bioactive arginyl dipeptides with efficient ATP regeneration. Immobilization of this coupled enzyme system was performed and characterized in terms of activity, specificity and reusability of the immobilisates. Co-immobilization of RizA and AckA into a single immobilisate conferred no disadvantage in comparison to immobilization of only RizA, and a small addition of AckA (20:1) was sufficient for ATP regeneration. New variants of RizA were constructed by combining mutations to yield variants with increased biocatalytic activity and specificity. A selection of RizA variants were co-immobilized with AckA and used for the production of the salt-taste enhancers Arg-Ser and Arg-Ala and the antihypertensive Arg-Phe. The best variants yielded final dipeptide concentrations of 11.3 mM Arg-Ser (T81F_A158S) and 11.8 mM Arg-Phe (K83F_S156A), the latter of which represents a five-fold increase in comparison to the wild-type enzyme. T81F_A158S retained more than 50% activity for over 96 h and K83F_S156A for over 72 h. This study provides the first example of the successful co-immobilization of an l-amino acid ligase with an ATP-regenerating enzyme and paves the way towards a bioprocess for the production of bioactive dipeptides.
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32
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Ozdener MH, Mahavadi S, Mummalaneni S, Lyall V. Relationship between ENaC Regulators and SARS-CoV-2 Virus Receptor (ACE2) Expression in Cultured Adult Human Fungiform (HBO) Taste Cells. Nutrients 2022; 14:2703. [PMID: 35807883 PMCID: PMC9268489 DOI: 10.3390/nu14132703] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/21/2022] [Accepted: 06/26/2022] [Indexed: 12/04/2022] Open
Abstract
In addition to the α, β, and γ subunits of ENaC, human salt-sensing taste receptor cells (TRCs) also express the δ-subunit. At present, it is not clear if the expression and function of the ENaC δ-subunit in human salt-sensing TRCs is also modulated by the ENaC regulatory hormones and intracellular signaling effectors known to modulate salt responses in rodent TRCs. Here, we used molecular techniques to demonstrate that the G-protein-coupled estrogen receptor (GPER1), the transient receptor potential cation channel subfamily V member 1 (TRPV1), and components of the renin-angiotensin-aldosterone system (RAAS) are expressed in δ-ENaC-positive cultured adult human fungiform (HBO) taste cells. Our results suggest that RAAS components function in a complex with ENaC and TRPV1 to modulate salt sensing and thus salt intake in humans. Early, but often prolonged, symptoms of COVID-19 infection are the loss of taste, smell, and chemesthesis. The SARS-CoV-2 spike protein contains two subunits, S1 and S2. S1 contains a receptor-binding domain, which is responsible for recognizing and binding to the ACE2 receptor, a component of RAAS. Our results show that the binding of a mutated S1 protein to ACE2 decreases ACE2 expression in HBO cells. We hypothesize that changes in ACE2 receptor expression can alter the balance between the two major RAAS pathways, ACE1/Ang II/AT1R and ACE2/Ang-(1-7)/MASR1, leading to changes in ENaC expression and responses to NaCl in salt-sensing human fungiform taste cells.
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Affiliation(s)
| | - Sunila Mahavadi
- Department of Biology, Center for Biomedical Research, Tuskegee University, Tuskegee, AL 36088, USA;
| | - Shobha Mummalaneni
- Department of Physiology and Biophysics, Virginia Commonwealth University, Richmond, VA 23298, USA;
| | - Vijay Lyall
- Department of Physiology and Biophysics, Virginia Commonwealth University, Richmond, VA 23298, USA;
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33
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Jünger M, Mittermeier-Kleßinger VK, Farrenkopf A, Dunkel A, Stark T, Fröhlich S, Somoza V, Dawid C, Hofmann T. Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6503-6518. [PMID: 35593506 DOI: 10.1021/acs.jafc.2c01688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled the identification of 34 key tastants. Following the sensoproteomics approach, 14 umami-, kokumi-, and salt-enhancing peptides were identified for the first time, with intrinsic taste threshold concentrations in the range of 166-939 μmol/L and taste-modulating threshold concentrations ranging from 42 to 420 μmol/L. The lowest taste-modulating threshold concentrations were found for the leucyl peptide LDYY with an umami- and salt-enhancing threshold of 42 μmol/L. Addition of the 14 newly identified peptides to the taste recombinate (aRecDipeptides) increased the overall taste intensity and mouthfulness of the recombinate, and comparison with the authentic soy sauce confirmed the identification of all key tastants. Finally, these data as well as the quantitative profiling of several (non)-fermented foods highlight the importance of fermentation with respect to taste formation. On the basis of this knowledge, microorganisms with specific digestion patterns may be used to tailor the taste profile and especially the salt taste sensation of soy sauces.
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Affiliation(s)
- Manon Jünger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Verena Karolin Mittermeier-Kleßinger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Anastasia Farrenkopf
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Timo Stark
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Sonja Fröhlich
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Veronika Somoza
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising-Weihenstephan, Germany
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Hakimi S, Kari NM, Ismail N, Ismail MN, Ahmad F. Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach. Food Sci Biotechnol 2022; 31:767-785. [DOI: 10.1007/s10068-022-01097-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 04/14/2022] [Accepted: 05/02/2022] [Indexed: 11/04/2022] Open
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Wu J, Gao J, Lin J, Cui C, Li L, He S, Brennan C. Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:5396-5407. [PMID: 35452224 DOI: 10.1021/acs.jafc.2c00530] [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: 06/14/2023]
Abstract
N-l-Lactoyl phenylalanine (N-l-lactoyl-Phe) has been identified as a taste-active contributor in many fermented foods. However, its preparation, taste property, and content in foodstuffs are little known to date. In the current study, two preparation technologies of N-l-lactoyl-Phe including heating and enzymatic methods were investigated. Other investigations include its taste property and quantification in several fermented foods. The results indicated that the heating preparation and enzymatic preparation only produced N-l-lactoyl-Phe instead of N-d-lactoyl-Phe in the presence of l-lactate/d-lactate and l-phenylalanine (Phe). A high yield (58.0% ± 0.7%) of N-l-lactoyl-Phe was achieved under the following conditions: Phe, lactate, CaO, and water at molar ratios of 1:8:0.3:9 kept at 100 °C for 3 h. With nine enzymes, a maximum yield of 21.2% ± 0.3% was achieved in the aqueous solution under mild operating conditions: 0.18 M Phe, 0.90 M lactate, 5 g/L Debitrase HYW 20, pH 8, and 55 °C for 24 h. The sensory evaluation revealed that N-l-lactoyl-Phe in water enhanced the salty and umami intensity. It also enhanced the thickness, mouthfulness, and continuity of salt solution, model broth, and chicken broth, revealing that N-l-lactoyl-Phe was a kokumi-active compound. The kokumi thresholds of N-l-lactoyl-Phe in these solutions were 50, 50, and 25 mg/L, respectively. N-l-Lactoyl-Phe was quantified in traditional Chinese fermented foods as 30.12 ± 0.28 mg/kg in preserved pickles, 14.11 ± 0.14 mg/kg in soybean paste, 4.87 ± 0.16 mg/kg in fermented bean, 0.71 ± 0.11 mg/kg in rice vinegar, and 20.34 ± 0.18 mg/kg in soy sauce. These results revealed the potential of N-l-lactoyl-Phe as a taste enhancer, presenting a new opportunity for the food industry.
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Affiliation(s)
- Jing Wu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Jingrong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Junjie Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
| | - Shan He
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
- Flinders Institute for Nanoscale Science and Technology, College of Science and Engineering, Flinders University, Bedford Park, SA 5042, Australia
| | - Charles Brennan
- School of Science STEM College, RMIT University, Melbourne 3000, Australia
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Characterization of Peanut Protein Hydrolysate and Structural Identification of Umami-Enhancing Peptides. Molecules 2022; 27:molecules27092853. [PMID: 35566204 PMCID: PMC9102854 DOI: 10.3390/molecules27092853] [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: 04/07/2022] [Revised: 04/24/2022] [Accepted: 04/27/2022] [Indexed: 11/25/2022] Open
Abstract
Umami peptides are naturally found in various foods and have been proven to be essential components contributing to food taste. Defatted peanut powder hydrolysate produced by a multiprotease (Flavorzyme, Alcalase, and Protamex) was found to elicit an umami taste and umami-enhancing effect. The taste profiles, hydrolysis efficiency, amino acids, molecular weight distribution, Fourier transform infrared spectroscopy (FT-IR), and separation fractions obtained by ultrafiltration were evaluated. The results showed that peanut protein was extensively hydrolyzed to give mainly (up to 96.84%) free amino acids and peptides with low molecular weights (<1000 Da). Furthermore, β-sheets were the major secondary structure. Fractions of 1−3000 Da and <1000 Da prominently contributed to the umami taste and umami enhancement. To obtain umami-enhancing peptides, these two fractions were further purified by gel filtration chromatography, followed by sensory evaluation. These peptides were identified as ADSYRLP, DPLKY, EAFRVL, EFHNR, and SDLYVR by ultra-performance liquid chromatography (UPLC), and had estimated thresholds of 0.107, 0.164, 0.134, 0.148, and 0.132 mmol/L, respectively. According to the results of this work, defatted peanut powder hydrolysate had an umami taste and umami-enhancing effect, and is a potential excellent umami peptide precursor material for the food industry.
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Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling. Food Chem 2022; 388:132993. [PMID: 35447578 DOI: 10.1016/j.foodchem.2022.132993] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2021] [Revised: 04/06/2022] [Accepted: 04/13/2022] [Indexed: 11/20/2022]
Abstract
Excessive consumption of sodium salt is one of the important inducers of cardiovascular and cerebrovascular diseases. The reduction of physical labor and attention to health make research on low-sodium salt imminent. Ultrafiltration, gel filtration, preparative high-performance liquid chromatography, and liquid chromatography with tandem mass spectrometry were employed for further purification and identification of the salty enhancing peptides in yeast extracts. Moreover, human transmembrane channel-like 4 (TMC4) was constructed and evaluated by computer-based methods, and salt-enhancing peptides were identified based on its allosteric sites. PN, NSE, NE and SPE were further determined to be salty enhancing peptides through sensory evaluation, and their taste mechanism was investigated. The results presented here suggest that silicon screening focused on TMC4 allosteric sites and sensory evaluation experiments can greatly increase the discoverability and identifiability of salty enhancer peptides, and this strategy is the first to be applied to the development of salty enhancer peptides.
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Xue J, Liu P, Guo G, Wang W, Zhang J, Wang W, Le T, Yin J, Ni D, Jiang H. Profiling of dynamic changes in non-volatile metabolites of shaken black tea during the manufacturing process using targeted and non-targeted metabolomics analysis. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.113010] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles. Metabolites 2022; 12:metabo12010030. [PMID: 35050152 PMCID: PMC8781261 DOI: 10.3390/metabo12010030] [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: 12/15/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 12/04/2022] Open
Abstract
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.
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40
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Yu B, Wu W, Wang B, Zhang N, Bak KH, Soladoye OP, Aluko RE, Zhang Y, Fu Y. Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect. Food Chem 2021; 374:131776. [PMID: 34896957 DOI: 10.1016/j.foodchem.2021.131776] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/16/2021] [Accepted: 12/01/2021] [Indexed: 12/31/2022]
Abstract
Reducing salt intake, as one of the most cost-effective approaches, is congruent with improved population health. Grass carp skin collagen was subjected to enzymatic hydrolysis and ultrafiltration, followed by glucosamine-induced Maillard reaction to prepare Maillard-reacted peptides. Their color, free amino acid and peptide size distribution were analyzed, while UV and fluorescence spectroscopy were utilized to characterize the progress of Maillard reaction. The salt taste-enhancing effect of Maillard-reacted peptides was investigated via sensory analysis and electronic tongue. LC-MS/MS was employed to analyze the glycation sites of Maillard-reacted peptides. The results indicated that the degree of Maillard reaction was relatively low, and thermal degradation and crosslinking simultaneously occurred. Maillard-reacted peptides exhibited a significant salt taste-enhancing effect, which may be attributed to the glucosamine-induced glycation confirmed by LC-MS/MS analysis. The current study provides a theoretical basis for preparation of salt taste-enhancing peptides and their future application to reduce salt content of formulated foods.
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Affiliation(s)
- Binbin Yu
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China
| | - Wei Wu
- College of Animal Science and Technology, Southwest University, Chongqing 400715, China
| | - Bei Wang
- College of Food Science, Southwest University, Chongqing 400715, China
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China
| | - Kathrine H Bak
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1, 1210 Vienna, Austria
| | - Olugbenga P Soladoye
- Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Rotimi E Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China.
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, China; National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China.
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41
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Mutagenesis of the l-Amino Acid Ligase RizA Increased the Production of Bioactive Dipeptides. Catalysts 2021. [DOI: 10.3390/catal11111385] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The l-amino acid ligase RizA from B. subtilis selectively synthesizes dipeptides containing an N-terminal arginine. Many arginyl dipeptides have salt-taste enhancing properties while Arg-Phe has been found to have an antihypertensive effect. A total of 21 RizA variants were created by site-directed mutagenesis of eight amino acids in the substrate binding pocket. The variants were recombinantly produced in E. coli and purified by affinity chromatography. Biocatalytic reactions were set up with arginine and four amino acids differing in size and polarity (aspartic acid, serine, alanine, and phenylalanine) and were analyzed by RP-HPLC with fluorescence detection. Variant T81F significantly improved the yield in comparison to wild type RizA for aspartic acid (7 to 17%), serine (33 to 47%) and alanine (12 to 17%). S84F increased product yield similarly for aspartic acid (7 to 17%) and serine (33 to 42%). D376E increased the yield with alanine (12 to 19%) and phenylalanine (11 to 26%). The largest change was observed for S156A, which showed a yield for Arg-Phe of 40% corresponding to a 270% increase in product concentration. This study expands the knowledge about positions governing the substrate specificity of RizA and may help to inform future protein engineering endeavors.
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42
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Correlations between the Chemical, Microbiological Characteristics and Sensory Profile of Fungal Fermented Food. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040261] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.
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Moore A, Luckett CR, Munafo JP. Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11947-11959. [PMID: 34606258 DOI: 10.1021/acs.jafc.1c04479] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
An activity-guided fractionation approach applied to thermally treated, enzymatically hydrolyzed mushroom, Agaricus bisporus L., protein led to the identification of several saltiness- and kokumi-enhancing peptides. The identification was accomplished by employing a combination of solid-phase extraction (SPE), gel-permeation chromatography (GPC), and semipreparative reverse-phase high-performance liquid chromatography (RP-HPLC), coupled with sensory analysis. As a result, this study led to the identification of a collection of common mushroom derived tastants, including 5'-mononucleotides and free amino acids, along with several taste-modulating pyroglutamyl dipeptides, including pyroglutamylcysteine (pGlu-Cys), pyroglutamylvaline (pGlu-Val), pyroglutamylaspartic acid (pGlu-Asp), pyroglutamylglutamic acid (pGlu-Glu), and pyroglutamylproline (pGlu-Pro). The taste-modulating thresholds for the pyroglutamyl dipeptides were calculated in a model mushroom broth containing natural concentrations of guanosine 5'-monophosphate and 14 amino acids, all with dose-over-threshold (DoT) factors ≥1. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to quantitate the pyroglutamyl dipeptides, and their concentrations ranged from 2 to 58 μmol/L; however, they were determined to be present in the hydrolysate below their individual taste-modulating thresholds. Despite being present below their individual thresholds, when the dipeptides were collectively added to a model mushroom broth at their natural concentrations (143 μmol/L combined), both salty (p = 0.0061) and kokumi (p = 0.0025) taste attributes were significantly enhanced, demonstrating a synergistic subthreshold taste-modulating effect. This study lays the groundwork for future investigations on the saltiness-enhancing potential of mixtures of subthreshold levels of pyroglutamyl dipeptides found in mushrooms and other sources.
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Affiliation(s)
- Andrew Moore
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Curtis R Luckett
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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44
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Chen YP, Wang M, Blank I, Xu J, Chung HY. Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10272-10280. [PMID: 34436886 DOI: 10.1021/acs.jafc.1c03431] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Salt is very important for human health and food seasoning. Recently, several peptides isolated from natural food products have been reported exhibiting a salty taste or a saltiness-enhancing function. In this investigation, taste-active peptides occurring in commercial Chinese fermented soybean curd were isolated and identified using ultrafiltration, gel permeation chromatography, ion-exchange chromatography, and nano-LC/Q-TOF MS/MS. The salty taste-enhancing function of the target fractions was confirmed by both a rat taste cell model and/or human sensory evaluation. Four decapeptides were found as taste-active compounds. Among them, peptide E (EDEGEQPRPF) was the most potent saltiness-enhancing peptide: 0.4 mg/mL in 50 mmol/L NaCl solution could increase its salty perception equivalent to the salt level of 63 mmol/L NaCl reference solution. The sequence of the peptide has been found in the α'-subunit of β-conglycinin [Glycine max]. The remaining peptides V (VGPDDDEKSW), DD (DEDEQPRPIP), and DG (DEGEQPRPFP) showed umami and kokumi tastes as well as a weak saltiness-enhancing sensation. These findings suggest that the decapeptide EDEGEQPRPF could be a possible alternative to partially reduce the amount of sodium intake without compromising for saltiness.
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Affiliation(s)
- Yan Ping Chen
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
| | - Mengni Wang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Imre Blank
- Zhejiang Yiming Food Co, LTD, Jiuting Center, Huting North Street No.199, Shanghai 201600, China
| | - Jiaojiao Xu
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
- Department of Physiology, Johns Hopkins University School of Medicine, Baltimore, Maryland 21205, United States
| | - Hau Yin Chung
- Food and Nutritional Sciences Programme, School of Life Sciences, The Chinese University of Hong Kong, Hong Kong SAR, China
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Peters VCT, Dunkel A, Frank O, McCormack B, Dowd E, Didzbalis J, Dawid C, Hofmann T. A high throughput toolbox for comprehensive flavor compound mapping in mint. Food Chem 2021; 365:130522. [PMID: 34271328 DOI: 10.1016/j.foodchem.2021.130522] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2021] [Revised: 06/29/2021] [Accepted: 07/01/2021] [Indexed: 11/29/2022]
Abstract
Essential oils of the genus Mentha are extensively used as flavor ingredients in the industry. To overcome the time consuming and laborious traditional flavor analysis, a new quick, high-throughput toolbox based on a bead-beater homogenization followed by a UHPLC-MS/MS analysis has been developed and validated. While terpenes could be directly detected using atmospheric pressure chemical ionization (APCI), carbonyl compounds and alcohols required derivatization by 3-nitrophenylhydrazine (3-NPH) and glycidyltrimethylammonium chloride (GTMA) to ensure sufficient sensitivity for analysis of a single leaf. Using this approach, in total, 59 flavor-active metabolites representing the characteristic flavor of mint were quantified in leaves as well as in distilled oils using fast and robust UHPLC-MS/MS methods. The application of this toolbox enables a mapping of key pathways of mint flavor biosynthesis and can therefore support extensive breeding studies and the monitoring of chemosensate changes, depending on factors such as growth stages and environmental conditions.
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Affiliation(s)
- Verena Christina Tabea Peters
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Andreas Dunkel
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Oliver Frank
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
| | - Brian McCormack
- Ingredient Science, Mars Wrigley, 1132 W. Blackhawk St., Chicago, IL 60642, United States
| | - Eric Dowd
- Ingredient Science, Mars Wrigley, 1132 W. Blackhawk St., Chicago, IL 60642, United States
| | - John Didzbalis
- Mars, Incorporated, Mars Advanced Research Institute, McLean, VA 22101, United States
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany
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Toldrá F, Reig M, Mora L. Management of meat by- and co-products for an improved meat processing sustainability. Meat Sci 2021; 181:108608. [PMID: 34171788 DOI: 10.1016/j.meatsci.2021.108608] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2021] [Revised: 06/09/2021] [Accepted: 06/13/2021] [Indexed: 12/17/2022]
Abstract
Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for sustainability and innovative developments create high added-value from meat by-products with the least environmental impact, handling and disposal costs, in its transition to bioeconomy. Some proteins have relevant technological uses for gelation, foaming and emulsification while protein hydrolyzates may contribute to a better digestibility and palatability. Protein hydrolysis generate added-value products such as bioactive peptides with relevant physiological effects of interest for applications in the food, pet food, pharmaceutical and cosmetics industry. Inedible fats are increasingly used as raw material for the generation of biodiesel. Other applications are focused on the development of new biodegradable plastics that can constitute an alternative to petroleum-based plastics. This manuscript presents the latest developments for adding value to meat by- and co-products and discusses opportunities for making meat production and processing more sustainable.
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Affiliation(s)
- Fidel Toldrá
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| | - Milagro Reig
- Instituto de Ingeniería de Alimentos para el Desarrollo, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Leticia Mora
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain
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47
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Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110887] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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48
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Wang X, Ullah N, Shen Y, Sun Z, Wang X, Feng T, Zhang X, Huang Q, Xia S. Emulsion delivery of sodium chloride: A promising approach for modulating saltiness perception and sodium reduction. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.020] [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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49
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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02630-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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50
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Wang Y, Cui H, Zhang Q, Hayat K, Yu J, Hussain S, Usman Tahir M, Zhang X, Ho CT. Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement. Food Res Int 2021; 144:110319. [PMID: 34053524 DOI: 10.1016/j.foodres.2021.110319] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2020] [Revised: 02/23/2021] [Accepted: 03/12/2021] [Indexed: 02/05/2023]
Abstract
Amadori rearrangement product (ARP) derived from proline and glucose was prepared in aqueous medium, and purified by ion exchange chromatography and identified by mass spectrometry and nuclear magnetic resonance spectrometry. The ARP was confirmed as 1-deoxy-1-L-proline-D-fructose (C11H19O7N, 277 Da) with four main isomers. A preliminary vacuum dehydration coupled with subsequent spray drying was used to improve the yield of ARP conversion from 3.63% to 69.15%. Furthermore, the taste characteristics of spray dried ARP products were analyzed by electronic tongue and sensory evaluation. The results indicated that when the dosage of ARP products was above 0.4%, a 20% salt reduction could be achieved without reduction in the salty taste as well as having a significant enhancement in the umami attribute. The products at low- and medium- extents of reaction could stimulate more secretion of aldosterone in oral cavity and then improve its sensitivity to the salt, while the product at high- extent of reaction inhibits aldosterone secretion.
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Affiliation(s)
- Yuran Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Heping Cui
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Qiang Zhang
- Anhui Province Key Laboratory of Functional Compound Seasoning, Anhui Qiangwang Flavouring Food Co., LTD, No. 1 Shengli Road, Jieshou, Anhui, PR China
| | - Khizar Hayat
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Jingyang Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P. O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, PR China.
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick 08901, NJ, USA.
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