Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening.

Journal: Food chemistry
Published Date: Feb 25, 2025

Abstract

This research concentrated on soybean paste fermented with Tetragenococcus halophilus, employing peptidomics and machine learning methodologies to screen for novel umami peptides. Taste characteristics of umami peptides were evaluated through sensory evaluation and electronic tongue analysis. The mechanism of taste presentation of the umami peptides was investigated through T1R1/T1R3 molecular docking techniques. Four peptides were identified: LLYGKVVKKT, DKKVSVGT, TRKQALLN, and QKNSHQ, with umami thresholds ranging from 0.02 to 0.14 mmol/L. Hydrogen bonds and electrostatic interactions are the key forces between umami peptides and receptors, and the length of hydrogen bonds is between 2.94 and 3.30 Å. Molecular docking analyses revealed that electrostatic and hydrogen bonding interactions are crucial, with ARG 248 and ALA 282 serving as key binding sites on T1R1 and T1R3 receptors, significantly influencing umami intensity. These findings aid in further understanding the flavor properties of umami peptides in soybean paste.

Authors

  • Guoyang Pan
    College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China.
  • Feiyu An
    College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China. Electronic address: anfeiyv@163.com.
  • Junrui Wu
    College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
  • Yaqi Wang
    Key Laboratory of RF Circuits and Systems, Ministry of Education, Hangzhou Dianzi University, Hangzhou 310018, China.
  • Li Deng
    Jingtai Technology Co. Ltd Floor 4, No. 9, Yifenghua Industrial Zone, 91 Huaning Road, Longhua District Shenzhen Guangdong Province 518109 China.
  • Xing Tong
    Department of Pathology, The First Affiliated Hospital of Soochow University, Suzhou, China.
  • Shuaiqi Ji
    College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Shenyang Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang 110866, PR China.
  • Jinhui Jiang
    College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China.
  • Qu Liu
    Faculty of Hepatopancreatobiliary Surgery, First Medical Center of Chinese People's Liberation Army (PLA) General Hospital, 28 Fuxing Road, Beijing, 100853, China.
  • Ning Yang
    Department of Cardiology, Tianjin Chest Hospital, No 261, Taierzhuang South road, Jinnan district, Tianjin, 300222, China.
  • Dongbing Tao
    College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China.
  • Rina Wu
    Department of Pediatrics, Division of Gastroenterology, Hepatology and Nutrition, Boston Children's Hospital, Boston, Mass.

Keywords

External Resources

Popular Topics
Recent Journals