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Liang S, Chen H, Chen Y, Ali A, Yao S. Multi-dynamic-bond cross-linked antibacterial and adhesive hydrogel based on boronated chitosan derivative and loaded with peptides from Periplaneta americana with on-demand removability. Int J Biol Macromol 2024; 273:133094. [PMID: 38878926 DOI: 10.1016/j.ijbiomac.2024.133094] [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: 03/14/2024] [Revised: 05/30/2024] [Accepted: 06/09/2024] [Indexed: 06/18/2024]
Abstract
The design and development of a bio-adhesive hydrogel with on-demand removability and excellent antibacterial activities are meaningful to achieve high wound closure effectiveness and post-wound-closure care, which is desirable in clinical applications. In this work, a series of adhesive antioxidant antibacterial hydrogels containing peptides from Periplaneta americana (PAP) were prepared through multi-dynamic-bond cross-linking among 3,4-dihydroxybenzaldehyde (DBA) containing catechol and aldehyde groups and chitosan grafted with 3-carboxy-4-fluorophenylboronic acid (CS-FPBA) to enable the effective adhesion of skin tissues and prevention of bacterial infection of wound. PAP was derived from alcohol-extracted residues generated during the pharmaceutical process, aiming to minimize resource wastage and achieve the high-value development of such a medicinal insect. The hydrogel was prepared by freezing-thawing with no toxic crosslinkers. The multi-dynamic-bond cross-linking of dynamic borate ester bonds and dynamic Schiff base bonds can achieve reversible breakage and re-formation and the adhesive strength of CS-FPBA-DBA-P-gel treated with a 20 % glucose solution dramatically decreased from 3.79 kPa to 0.35 kPa within 10 s. Additionally, the newly developed hydrogel presents ideal biocompatibility, hemostasis and antibacterial activity against Staphylococcus aureus and Escherichia coli compared to commercial chitosan gel (approximately 50 % higher inhibition rate), demonstrating its great potential in dealing with infected full-thickness skin wounds.
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Affiliation(s)
- Siwei Liang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Hangping Chen
- College of Pharmacy, Jinan University, Guangzhou 511436, China
| | - Yu Chen
- South Sichuan Institute of Translational Medicine, School of Pharmacy, Southwest Medical University, Luzhou 646000, China
| | - Ahamd Ali
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Shun Yao
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
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2
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Yang Y, Huang L, Huang Z, Ren Y, Xiong Y, Xu Z, Chi Y. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities. Crit Rev Food Sci Nutr 2024:1-22. [PMID: 38889067 DOI: 10.1080/10408398.2024.2360074] [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: 06/20/2024]
Abstract
Innovating food additives stands as a cornerstone for the sustainable evolution of future food systems. Peptides derived from food proteins exhibit a rich array of physicochemical and biological attributes crucial for preserving the appearance, flavor, texture, and nutritional integrity of foods. Leveraging these peptides as raw materials holds great promise for the development of novel food additives. While numerous studies underscore the potential of peptides as food additives, existing reviews predominantly focus on their biotic applications, leaving a notable gap in the discourse around their abiotic functionalities, such as their physicochemical properties. Addressing this gap, this review offers a comprehensive survey of peptide-derived food additives in food systems, accentuating the application of peptides' abiotic properties. It furnishes a thorough exploration of the underlying mechanisms and diverse applications of peptide-derived food additives, while also delineating the challenges encountered and prospects for future applications. This well-time review will set the stage for a deeper understanding of peptide-derived food additives.
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Affiliation(s)
- Yanli Yang
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Lunjie Huang
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Zhangjun Huang
- National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, China
- Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Yao Ren
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yanfei Xiong
- National Engineering Research Center, Luzhou Laojiao Co. Ltd, Luzhou, China
- Luzhou Pinchuang Technology Co. Ltd., National Engineering Research Center of Solid-State Brewing, Luzhou, China
| | - Zhenghong Xu
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
| | - Yuanlong Chi
- Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu, China
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3
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Xu Y, Chen G, Cui Z, Wang Y, Wang W, Blank I, Zhang Y, Xu C, Yang Y, Liu Y. Novel Umami Peptides from Mushroom ( Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38608250 DOI: 10.1021/acs.jafc.3c04608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/14/2024]
Abstract
This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis. The result showed that the umami thresholds of the five peptides were in the range of 0.21-0.40 mmol/L. Notably, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN had low dissociation constant (KD) values and high affinity for the T1R1-VFT receptor. The enhancing effect of the three peptides with MSG or IMP was investigated by sensory evaluation, kinetic analysis, and molecular dynamics simulations. In stable complexes, ARG_277 in T1R1 played a major role in umami peptide binding to T1R1-VFT. These results provide a theoretical basis for future screening of umami peptides and improving the umami taste of food containing mushrooms.
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Affiliation(s)
- Yeling Xu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Gaole Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yueming Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Imre Blank
- Zhejiang Yiming Food Co., Ltd., Jiuting Center Huting North Street No.199, Shanghai 201600, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
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4
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Feng T, Ma C, Chen S, Zhuang H, Song S, Sun M, Yao L, Wang H, Liu Q, Yu C. Exploring novel Kokumi peptides in Agaricus bisporus: selection, identification, and tasting mechanism investigation through sensory evaluation and computer simulation analysis. Food Funct 2024; 15:2879-2894. [PMID: 38318946 DOI: 10.1039/d3fo05406c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Agaricus bisporus contains amino acids associated with thickness and full-mouthfeel, making it a potential candidate for salt substitutes and flavor enhancers in various food applications. Kokumi peptides were isolated from the enzymatic digest of Agaricus bisporus using ultrafiltration nanofiltration, gel chromatographic separation, and RP-HPLC, coupled with sensory evaluation. Subsequently, the peptides, EWVPVTK and EYPPLGR, were selected for solid-phase synthesis based on molecular docking. Sensory analysis, including thresholds, time intensity, and dose-configuration relationships, indicated that EWVPVTK and EYPPLGR exhibited odor thresholds of 0.6021 mmol L-1 and 2.332 mmol L-1 in an aqueous solution. Molecular docking scores correlated with low sensory thresholds, signifying strong taste sensitivities. EWVPVTK, in particular, demonstrated a higher sense of richness at lower concentrations compared to EYPPLGR. Molecular docking and dynamics simulations elucidated that the interactions between Kokumi peptides and the CaSR receptor primarily involved hydrogen bonding, electrostatic interactions, and hydrophobic interactions. Both EWVPVTK and EYPPLGR exhibited stable binding to the CaSR receptor. Active binding sites were identified, with EWVPVTK interacting at Arg 66, Asp 216, Gln 245, and Asn 102, while EYPPLGR engaged with Ser 272, Gln 193, Glu 297, Ala-298, Tyr-2, and Agr-66 in hydrophilic interactions through hydrogen bonds. Notably, these two Kokumi peptides were found to be enriched in umami and sweet amino acids, underscoring their pivotal role in umami perception. This study not only identifies novel Kokumi peptides from Agaricus bisporus but also contributes theoretical foundations and insights for future studies in the realm of Kokumi peptides.
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Affiliation(s)
- Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Chenwei Ma
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Sha Chen
- College of Life Science and Technology, Xinjiang University, 666 Shengli Road, Xinjiang Urumqi 830000, People's Republic of China.
| | - Haining Zhuang
- School of Food and Tourism, Shanghai Urban Construction Vocational College, 2080 Nanting Road, Shanghai, 201415, People's Republic of China.
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, People's Republic of China.
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5
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Lao H, Chang J, Zhuang H, Song S, Sun M, Yao L, Wang H, Liu Q, Xiong J, Li P, Yu C, Feng T. Novel kokumi peptides from yeast extract and their taste mechanism via an in silico study. Food Funct 2024; 15:2459-2473. [PMID: 38328886 DOI: 10.1039/d3fo04487d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2024]
Abstract
Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and gel chromatography, followed by identification using liquid chromatography tandem mass spectrometry (LC-MS/MS). Two peptides, IQGFK and EDFFVR, were identified and synthesized using solid-phase methods based on molecular docking outcomes. Sensory evaluations and electronic tongue analyses conducted with chicken broth solutions revealed taste thresholds of 0.12 mmol L-1 for IQGFK and 0.16 mmol L-1 for EDFFVR, respectively, and both peptides exhibited kokumi properties. Additionally, through molecular dynamics simulations, the binding mechanisms between these peptides and the calcium-sensing receptor (CaSR) were explored. The findings indicated stable binding of both peptides to the receptor. IQGFK primarily interacted through electrostatic interactions, with key binding sites including Asp275, Asn102, Pro274, Trp70, Tyr218, and Ser147. EDFFVR mainly engaged via van der Waals energy and polar solvation free energy, with key binding sites being Asp275, Ile416, Pro274, Arg66, Ala298, and Tyr218. This suggests that both peptides can activate the CaSR, thereby inducing kokumi activity. This study provides a theoretical foundation and reference for the screening and identification of kokumi peptides, successfully uncovering two novel kokumi peptides derived from yeast extract.
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Affiliation(s)
- Haofeng Lao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Jincui Chang
- D.CO International Food Co., Ltd, Jiaozuo, 454850, People's Republic of China.
| | - Haining Zhuang
- School of Food and Tourism, Shanghai Urban Construction Vocational College, No. 2080, Nanting Road, Shanghai, 201415, People's Republic of China.
| | - Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Huatian Wang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Jian Xiong
- Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China.
| | - Pei Li
- Angel Yeast Co., Ltd, Yichang 443000, People's Republic of China.
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai, 201418, People's Republic of China.
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6
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Jia R, Yang Y, Liao G, Gu D, Pu Y, Huang M, Wang G. Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken. Food Chem 2024; 430:137051. [PMID: 37541042 DOI: 10.1016/j.foodchem.2023.137051] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/27/2023] [Accepted: 07/27/2023] [Indexed: 08/06/2023]
Abstract
Umami peptides from different stages of Wuding chicken processing were discovered, isolated, and purified using ultrafiltration membrane, gel filtration chromatography, and reversed-phase high-performance liquid chromatography, and the binding mechanism was explored. Twelve umami peptides were found by nano-scale liquid chromatography-tandem mass spectrometry, three of which (HLEEEIK, LDDALR, and ELY) existed throughout the processing step. The umami score and the frequency of active fragments of umami were highest for LEEEL, followed by EEF. The main active sites between umami peptide and receptor T1R1/T1R3 were Tyr262, Glu325, and Glu292, and hydrophobic interaction and hydrogen bonding were the main forces, and bitter amino acids were also important components of umami peptides. It was found for the first time that heat-stable umami peptides exist in Wuding chickens, which provides a basis for the identification and screening of umami peptides in local chickens, and also helps to study the structure-activity relationship of umami peptides.
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Affiliation(s)
- Rong Jia
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuan Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Dahai Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuehong Pu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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7
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Liang S, Li Y, Zhang M, Gao X, Feng S, Wang Z. Influence of nutritional components on colour, texture characteristics and sensory properties of cooked potatoes. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2168762] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/12/2023]
Affiliation(s)
- Shan Liang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Ying Li
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Min Zhang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Xiaoxue Gao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
- Research and Development Centre, Beijing Zimeitang Biotechnology, Beijing, China
| | - Sensen Feng
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zikang Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
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Cao K, An F, Wu J, Ji S, Rong Y, Hou Y, Ma X, Yang W, Hu L, Wu R. Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:18953-18962. [PMID: 37979135 DOI: 10.1021/acs.jafc.3c04943] [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: 11/19/2023]
Abstract
Dajiang, a traditional Chinese condiment, is made from fermented soybeans. It is highly popular among consumers as a result of its delicious umami flavor, which mainly originates from umami peptides. To examine the mechanism of umami taste in Dajiang, we selected Dajiang samples with strong umami taste and subjected them to purification and identification analysis using ethanol precipitation, gel chromatography, reversed-phase high-performance liquid chromatography, and ultraperformance liquid chromatography-tandem mass spectrometry. Subsequently, on the basis of toxicity and umami prediction analysis, we screened, synthesized, and characterized three novel bean umami peptides in Dajiang: TLGGPTTL, 758.4174 Da; GALEQILQ, 870.4811 Da; and HSISDLQ, 911.4713 Da. Their sensory threshold values were 0.25, 0.40, and 0.17 mmol/L, respectively. Furthermore, molecular docking results showed that hydrogen-bonding and hydrophobic interactions are important interaction forces in the binding of umami peptide to taste receptors. Ser147 and Glu148 of the T1R3 taste receptor are important amino acid residues for binding of the three umami peptides. This study uncovers the mechanism of umami-peptide-driven flavor in fermented soybean products.
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Affiliation(s)
- Kaixin Cao
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Engineering Research Center of Food Fermentation Technology, Shenyang, Liaoning 110866, People's Republic of China
| | - Feiyu An
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Engineering Research Center of Food Fermentation Technology, Shenyang, Liaoning 110866, People's Republic of China
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, People's Republic of China
| | - Shuaiqi Ji
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, People's Republic of China
| | - Yaozhong Rong
- Shanghai Totole Food Company, Limited, Shanghai 201812, People's Republic of China
| | - Yuchen Hou
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, People's Republic of China
| | - Xuwen Ma
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Engineering Research Center of Food Fermentation Technology, Shenyang, Liaoning 110866, People's Republic of China
| | - Wenxin Yang
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, People's Republic of China
| | - Longkun Hu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Engineering Research Center of Food Fermentation Technology, Shenyang, Liaoning 110866, People's Republic of China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People's Republic of China
- Engineering Research Center of Food Fermentation Technology, Shenyang, Liaoning 110866, People's Republic of China
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9
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Rodríguez Valerón N, Mak T, Jahn LJ, Arboleya JC, Sörensen PM. Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. Foods 2023; 12:4297. [PMID: 38231764 DOI: 10.3390/foods12234297] [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: 10/31/2023] [Revised: 11/18/2023] [Accepted: 11/22/2023] [Indexed: 01/19/2024] Open
Abstract
Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste-around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer's spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet.
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Affiliation(s)
- Nabila Rodríguez Valerón
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, 20009 Donostia-San Sebastián, Spain
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
| | - Tiffany Mak
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs, 2800 Lyngby, Denmark
| | - Leonie J Jahn
- Novo Nordisk Foundation Center for Biosustainability, Technical University of Denmark, Kgs, 2800 Lyngby, Denmark
| | - Juan Carlos Arboleya
- Basque Culinary Center, Facultad de Ciencias Gastronómicas, Mondragon Unibersitatea, 20009 Donostia-San Sebastián, Spain
- BCC Innovation, Centro Tecnológico en Gastronomía, Basque Culinary Center, 20009 Donostia-San Sebastián, Spain
| | - Pia M Sörensen
- Harvard John A. Paulson School of Engineering and Applied Sciences, Harvard University, Cambridge, MA 02138, USA
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Yu H, Zhao S, Yi J, Du M, Liu J, Liu Y, Cai S. Identification of Novel Umami Peptides in Termitornyces albuminosus (Berk) Heim Soup by In Silico Analyses Combined with Sensory Evaluation: Discovering Potential Mechanism of Umami Taste Formation with Molecular Perspective. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37917560 DOI: 10.1021/acs.jafc.3c04281] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
In this study, 24 peptides were identified in Termitornyces albuminosus (Berk) Heim soup, 12 of which were predicted to possess an umami taste based on the BIOPEP-UWM or Umami-MRNN databases. Among these 12 peptides, four peptides (i.e., QNDF, QGGDF, EPVTLT, and EVNYDFGGK) exhibited the lowest affinity energy with the umami receptor type 1 member 1 (T1R1) subunit. Molecular docking and molecular dynamics simulation further confirmed the strong binding of these four umami peptides to the umami receptor T1R1/T1R3, with the EVNYDFGGK forming the most stable complex. After synthesizing the four peptides, their umami taste was validated through sensory and electronic tongue analyses with recognition thresholds ranging from 0.0938 to 0.3750 mmol/L. Notably, the EVNYDFGGK peptide displayed the strongest umami taste (recognition threshold, 0.0938 mmol/L). This study may contribute to the industrial development of T. albuminosus by providing a new understanding of the mechanism of its umami formation.
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Affiliation(s)
- Haixia Yu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
| | - Shuai Zhao
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
| | - Ming Du
- Faculty of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning Province, People's Republic of China
| | - Jia Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries Co., LTD, Beijing 100015, People's Republic of China
| | - Yifeng Liu
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases, China National Research Institute of Food and Fermentation Industries Co., LTD, Beijing 100015, People's Republic of China
| | - Shengbao Cai
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, Yunnan Province, People's Republic of China
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11
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Jia R, He Y, Liao G, Yang Z, Gu D, Pu Y, Huang M, Wang G. Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms. Food Res Int 2023; 172:113208. [PMID: 37689849 DOI: 10.1016/j.foodres.2023.113208] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Wuding chicken is popular with consumers in China because of its umami taste. This study aimed to identify novel umami peptides from Wuding chicken and explore the taste mechanism of umami peptides. The molecular masses and amino acid compositions of peptides in Wuding chicken were identified by nano-scale liquid chromatography-tandem mass spectrometry (Nano-HPLC-MS/MS). The taste characteristics of the peptides synthesized by the solid-phase method were evaluated by sensory evaluation combined with electronic tongue technology. The secondary structure of the peptides was further analyzed by circular dichroism (CD), and the relationship between the structure and taste of the peptides was elucidated by molecular docking. The results showed that eight potential umami peptides were identified, among which FVT (FT-3), LDF (LF-3), and DLAGRDLTDYLMKIL (DL-15) had distinct umami tastes, and FT-3 had the highest umami intensity, followed by LF-3 and DL-15. The relative contents of β-sheets in the three umami peptides were 55.20%, 57.30%, and 47.70%, respectively, which were the key components of Wuding chicken umami peptides. In addition to LF-3 embedded in the cavity-binding domain of the TIR1, both FT-3 and DL-15 were embedded in the venus flytrap domain (VFTD) of the T1R3 to bind the umami receptor T1R1/T1R3. The main binding forces between the umami peptides and the umami receptor T1R1/T1R3 relied on hydrogen bonds and hydrophobic interactions, and the key amino acid residues of the combination of umami peptides and the umami receptor T1R1/T1R3 were Glu292, Asn235, and Tyr262.
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Affiliation(s)
- Rong Jia
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Ying He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Zijiang Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Dahai Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuehong Pu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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12
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Li H, Gao J, Zhao F, Liu X, Ma B. Bioactive Peptides from Edible Mushrooms-The Preparation, Mechanisms, Structure-Activity Relationships and Prospects. Foods 2023; 12:2935. [PMID: 37569204 PMCID: PMC10417677 DOI: 10.3390/foods12152935] [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: 07/14/2023] [Revised: 07/29/2023] [Accepted: 08/01/2023] [Indexed: 08/13/2023] Open
Abstract
Mushroom bioactive peptides (MBPs) are bioactive peptides extracted directly or indirectly from edible mushrooms. MBPs are known to have antioxidant, anti-aging, antibacterial, anti-inflammatory and anti-hypertensive properties, and facilitate memory and cognitive improvement, antitumour and anti-diabetes activities, and cholesterol reduction. MBPs exert antioxidant and anti-inflammatory effects by regulating the MAPK, Keap1-Nrf2-ARE, NF-κB and TNF pathways. In addition, MBPs exert antibacterial, anti-tumour and anti-inflammatory effects by stimulating the proliferation of macrophages. The bioactivities of MBPs are closely related to their molecular weights, charge, amino acid compositions and amino acid sequences. Compared with animal-derived peptides, MBPs are ideal raw materials for healthy and functional products with the advantages of their abundance of resources, safety, low price, and easy-to-achieve large-scale production of valuable nutrients for health maintenance and disease prevention. In this review, the preparation, bioactivities, mechanisms and structure-activity relationships of MBPs were described. The main challenges and prospects of their application in functional products were also discussed. This review aimed to provide a comprehensive perspective of MBPs.
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Affiliation(s)
- Haiyan Li
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Ji’an Gao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Fen Zhao
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Xinqi Liu
- Key Laboratory of Geriatric Nutrition and Health, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University, Beijing 100048, China; (H.L.); (J.G.); (X.L.)
| | - Biao Ma
- Beijing Science Sun Pharmaceutical Co., Ltd., Beijing 100176, China;
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13
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Li Y, Bi J, Lin Z, Yang Z, Gao Y, Ping C, Chen Z. Mining of kokumi peptides in chicken broth with peptidomics. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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14
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The impact of roasting and steaming on savory flavors contributed by amino acids, 5′-nucleotides, and volatiles in Agaricus bisporus mushrooms. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Yang Z, Wang J, Han Z, Blank I, Meng F, Wang B, Cao Y, Tian H, Chen C. Isolation, identification and sensory evaluation of kokumi peptides from by-products of enzyme-modified butter. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6668-6675. [PMID: 35608931 DOI: 10.1002/jsfa.12034] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 05/20/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Enzyme-modified butter is used as a common raw material to obtain a natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce taste-active peptides, which can create additional value and new application opportunities, making the method more environmentally friendly. RESULTS Putative kokumi peptides from hydrolysates of protein by-products were isolated by gel filtration chromatography and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most pronounced kokumi taste was screened by sensory evaluation and electronic tongue analysis. Eleven peptides were identified by matrix-assisted laser desorption/ionization-time of flight mass spectrometry. Six peptides were synthesized to verify their taste characteristics. Five synthetic peptides (FTKK, CKEVVRNANE, EELNVPG, VPNSAEER and YPVEPFTER) showed different intensity levels of kokumi taste. Of these peptides, the decapeptide CKEVVRNANE had the highest kokumi intensity. CONCLUSION The newly identified kokumi peptides increased the kokumi taste intensity and showed some synergistic effect with umami taste. Both termini of the peptides seem to play an important role in taste characteristic. Glu residue at both termini can increase the kokumi taste intensity. This work indicated that it was feasible to produce kokumi peptides by enzymatic hydrolysis of the protein by-products of butter. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Zhijie Yang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Jiao Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhaosheng Han
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Imre Blank
- Zhejiang Yiming Food Co. Ltd, Wenzhou, China
| | - Fanyu Meng
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Bei Wang
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Yanping Cao
- School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Huaixiang Tian
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Chen Chen
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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16
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Yan Y, Lu J, Nie Y, Li C, Chen S, Xu Y. Characterization of volatile thiols in Chinese liquor (Baijiu) by ultraperformance liquid chromatography-mass spectrometry and ultraperformance liquid chromatography-quadrupole-time-of-flight mass spectrometry. Front Nutr 2022; 9:1022600. [PMID: 36263305 PMCID: PMC9574356 DOI: 10.3389/fnut.2022.1022600] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022] Open
Abstract
Volatile thiols give a unique flavor to foods and they have been extensively studied due to their effects on sensory properties. The analytical assay of volatile thiols in food is hindered by the complexity of the matrix, and by both their high reactivity and their typically low concentrations. A new ultraperformance liquid chromatography (UPLC) strategy has been developed for the identification and quantification of volatile thiols in Chinese liquor (Baijiu). 4,4’-Dithiodipyridine reacted rapidly with eight known thiols to form derivatives, which provided a diagnostic fragment ion (m/z 143.5) for tandem mass spectrometry (MS/MS). To screen for new thiols, Baijiu samples were analyzed by means of UPLC–MS/MS screening for compounds exhibiting the diagnostic fragment ion (m/z X→143.5). New peaks with precursor ions of m/z 244, 200 and 214 were detected. Using UPLC with quadrupole-time-of-flight mass spectrometry (UPLC–Q-TOF–MS) and authentic standards, ethyl 2-mercaptoacetate, 1-butanethiol, and 1-pentanethiol were identified in Baijiu for the first time. Commercial Baijiu samples were analyzed with the new method and the distribution of 11 thiols was revealed in different Baijiu aroma-types. The aroma contribution of these thiols was evaluated by their odoractivity values (OAVs), with the result that 7 of 11 volatile thiols had OAVs > 1. In particular, methanethiol, 2-furfurylthiol, and 2-methyl-3-furanthiol had relatively high OAVs, indicating that they contribute significantly to the aroma profile of Baijiu.
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Affiliation(s)
- Yan Yan
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China,Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Jun Lu
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
| | - Changwen Li
- Guizhou Guotai Liquor Group Co., Ltd., Renhuai, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China,*Correspondence: Shuang Chen,
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China
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17
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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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18
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Pellegrino R, Blasi F, Angelini P, Ianni F, Alabed HBR, Emiliani C, Venanzoni R, Cossignani L. LC/MS Q-TOF Metabolomic Investigation of Amino Acids and Dipeptides in Pleurotus ostreatus Grown on Different Substrates. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:10371-10382. [PMID: 35944091 PMCID: PMC9413224 DOI: 10.1021/acs.jafc.2c04197] [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: 05/13/2023]
Abstract
The well-established correlation between diet and health arouses great interest in seeking new health-promoting functional foods that may contribute to improving health and well-being. Herein, the metabolomic investigation of Pleurotus ostreatus samples grown on two different substrates (black poplar wood logs, WS, and lignocellulosic byproducts, LcS) revealed the high potential of such a mushroom as a source of bioactive species. The liquid chromatography/mass spectrometry combined with quadrupole time-of-flight (LC/MS Q-TOF) analysis allowed the identification of essential and nonessential amino acids along with the outstanding presence of dipeptides. Multivariate statistical models highlighted important differences in the expression of both classes of compounds arising from the growth of P. ostreatus strains on WS and LcS. The former, in particular, was correlated to an increased expression of carnitine-based amino acid derivatives and proline-based dipeptides. This finding may represent a potential strategy to drive the expression of bioactive compounds of interest to obtain enriched mushrooms or useful functional ingredients from them.
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Affiliation(s)
| | - Francesca Blasi
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
| | - Paola Angelini
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Federica Ianni
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
- . Tel.: +075 5857955
| | - Husam B. R. Alabed
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Carla Emiliani
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Roberto Venanzoni
- Department
of Chemistry, Biology and Biotechnology, University of Perugia, 06122 Perugia, Italy
| | - Lina Cossignani
- Department
of Pharmaceutical Sciences, University of
Perugia, 06126 Perugia, Italy
- Center
for Perinatal and Reproductive Medicine, Santa Maria della Misericordia University Hospital, University of
Perugia, Sant’Andrea
delle Fratte, 06132 Perugia, Italy
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19
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Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04061-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Li W, Chen W, Wu D, Zhang Z, Yang Y. Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3. Front Nutr 2022; 9:960218. [PMID: 35967776 PMCID: PMC9371610 DOI: 10.3389/fnut.2022.960218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
This study identified the peptides in the fermentation mycelia of Stropharia rugosoannulata. The molecular weight of the peptides was below 3,000 Da. Heptapeptides to decapeptides were the main peptides in the fermentation mycelia of S. rugosoannulata. More than 50% of the peptides had salty and umami taste characteristics, and the long-chain peptides (decapeptides to 24 peptides) also played an essential role in the pleasant taste characteristics of mycelium. In the salty and umami peptide of S. rugosoannulata, the distribution of non-polar hydrophobic amino acids and polar-uncharged amino acids accounted for a relatively high proportion, and the proportion of polar-uncharged amino acids further increased, with the extension of the peptide chain. P, F, I, l, V, G, S, T, and D were the amino acids with a high proportion in the peptides. The taste peptides can bind to more than 60% of the active amino acid residues in the cavity-binding domain of the T1R1/T1R3 receptors. Hydrogen bond interaction was the primary mode of interaction between the peptides and the receptor. The first and second amino acid residues (such as S, V, E, K, G, and A) at the C-terminal and N-terminal of the peptides were easy to bind to T1R1/T1R3 receptors. Asp108, Asn150, Asp147, Glu301, Asp219, Asp243, Glu70, Asp218 in T1R1, and Glu45, Glu148, Glu301, Glu48, and Ala46 in TIR3 were the key active amino acid sites of taste peptides binding to T1R1/T1R3 receptors.
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Affiliation(s)
- Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Di Wu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Zhong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
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21
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Identification of Novel Umami Peptides from Boletus edulis and its Mechanism via Sensory Analysis and Molecular Simulation Approaches. Food Chem 2022; 398:133835. [DOI: 10.1016/j.foodchem.2022.133835] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 01/06/2023]
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22
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Zhao J, Liao S, Bi X, Zhao J, Liu P, Ding W, Che Z, Wang Q, Lin H. Isolation, identification and characterization of taste peptides from fermented broad bean paste. Food Funct 2022; 13:8730-8740. [DOI: 10.1039/d2fo01389d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during fermentation process. Herein, the tasteful peptides from fermented broad-bean (FB) were separated...
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23
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OUP accepted manuscript. Chem Senses 2022; 47:6581352. [DOI: 10.1093/chemse/bjac008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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24
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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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25
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Paulino BN, Sales A, Felipe LDO, Pastore GM, Molina G, Bicas JL. Biotechnological production of non-volatile flavor compounds. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.02.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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26
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Das AK, Nanda PK, Dandapat P, Bandyopadhyay S, Gullón P, Sivaraman GK, McClements DJ, Gullón B, Lorenzo JM. Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach. Molecules 2021; 26:molecules26092463. [PMID: 33922630 PMCID: PMC8122938 DOI: 10.3390/molecules26092463] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 04/19/2021] [Accepted: 04/21/2021] [Indexed: 12/15/2022] Open
Abstract
Consumers are increasingly interested in nutritious, safe and healthy muscle food products with reduced salt and fat that benefit their well-being. Hence, food processors are constantly in search of natural bioactive ingredients that offer health benefits beyond their nutritive values without affecting the quality of the products. Mushrooms are considered as next-generation healthy food components. Owing to their low content of fat, high-quality proteins, dietary fibre and the presence of nutraceuticals, they are ideally preferred in formulation of low-caloric functional foods. There is a growing trend to fortify muscle food with edible mushrooms to harness their goodness in terms of nutritive, bioactive and therapeutic values. The incorporation of mushrooms in muscle foods assumes significance, as it is favourably accepted by consumers because of its fibrous structure that mimics the texture with meat analogues offering unique taste and umami flavour. This review outlines the current knowledge in the literature about the nutritional richness, functional bioactive compounds and medicinal values of mushrooms offering various health benefits. Furthermore, the effects of functional ingredients of mushrooms in improving the quality and sensory attributes of nutritionally superior and next-generation healthier muscle food products are also highlighted in this paper.
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Affiliation(s)
- Arun K. Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
- Correspondence: (A.K.D.); (J.M.L.)
| | - Pramod K. Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Premanshu Dandapat
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata 700 037, India; (P.K.N.); (P.D.); (S.B.)
| | - Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain;
| | | | | | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, Campus Ourense, University of Vigo, As Lagoas, 32004 Ourense, Spain;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (A.K.D.); (J.M.L.)
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Li Q, Zhang L, Lametsch R. Current progress in kokumi-active peptides, evaluation and preparation methods: a review. Crit Rev Food Sci Nutr 2020; 62:1230-1241. [DOI: 10.1080/10408398.2020.1837726] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Qian Li
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Longteng Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - René Lametsch
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
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Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms. Foods 2020; 9:foods9080980. [PMID: 32718026 PMCID: PMC7466268 DOI: 10.3390/foods9080980] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 07/17/2020] [Accepted: 07/21/2020] [Indexed: 12/14/2022] Open
Abstract
Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.
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The Effect of Mechanical Actions Occurring during Transport on Physicochemical Changes in Agaricus bisporus Mushrooms. SUSTAINABILITY 2020. [DOI: 10.3390/su12124993] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
In this study, physicochemical changes occurring in the fruiting bodies of Agaricus bisporus champignons, subjected to mechanical vibrations under model conditions and a 4-day storage (shelf-life), were analysed. The experiment was conducted in two versions (applying vibrations for 3 and 6 h, at the frequencies of 46 Hz and 28 Hz). As part of physicochemical analyses, such parameters as pH, extract, dry mass, colour parameters and colour difference ∆E, polyphenol content and antioxidant activity were determined. The values of the examined physicochemical parameters changed depending on the applied frequencies and vibration time during transport under model conditions, as well as a result of short-term storage (shelf-life). The greatest total colour difference ΔE occurred in the sample subjected to vibrations for 6 h, followed by a 4-day storage. The changes in pH value, dry matter content and refractometric extract were relatively more significant in the samples subjected to 46 Hz vibrations than to those subjected to 28 Hz. The content of polyphenols and the antioxidative activity of mushrooms subjected to vibrations was higher than in the sample stored but not subjected to vibrations.
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30
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Sun LB, Zhang ZY, Xin G, Sun BX, Bao XJ, Wei YY, Zhao XM, Xu HR. Advances in umami taste and aroma of edible mushrooms. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.12.018] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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31
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Li X, Xie X, Wang J, Xu Y, Yi S, Zhu W, Mi H, Li T, Li J. Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam meretrix meretrix Linnaeus. Food Chem 2019; 312:126053. [PMID: 31884298 DOI: 10.1016/j.foodchem.2019.126053] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2019] [Revised: 12/07/2019] [Accepted: 12/10/2019] [Indexed: 11/18/2022]
Abstract
To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid chromatography. The isolated peptide fraction with the most intense umami taste was screened by sensory and electronic tongue analysis. Seven novel peptides, GLLPDGTPR, RPNPFENR, STMLLESER, ANPGPVRDLR, QVAIAHRDAK, VLPTDQNFILR, and VTADESQQDVLK, were identified and synthesized to verify their taste characteristics. The taste activity prediction and the sensory evaluation of the synthetic peptides revealed that those peptides were umami and umami-enhancing peptides. Docking of the synthesized peptides with the umami taste receptor T1R1/T1R3 indicated that the peptides could enter the binding pocket in the Venus flytrap domain of the T1R3 cavity, wherein Asp196 and Glu128 may play key roles in the synergism of umami taste and hydrogen bonding and electrostatic interactions are important interaction forces.
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Affiliation(s)
- Xuepeng Li
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Xiaoxia Xie
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Jinxiang Wang
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China.
| | - Yongxia Xu
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Shumin Yi
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Wenhui Zhu
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Hongbo Mi
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China
| | - Tingting Li
- College of Life Science, Dalian Nationalities University, Dalian 116029, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, National R & D Branch Centre for Surimi and Surimi Products Processing, Jinzhou 121013, China.
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