| 1. |
- Fu, Baifeng, et al.
(författare)
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Identification and characterisation of taste-enhancing peptides from oysters (Crassostrea gigas) via the Maillard reaction
- 2023
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Ingår i: Food Chemistry. - : Elsevier. - 0308-8146 .- 1873-7072. ; 424
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Tidskriftsartikel (refereegranskat)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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| 2. |
- Fu, Baifeng, et al.
(författare)
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Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas) : identification, characterizations and interactions with T1R1/T1R3 taste receptors
- 2024
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Ingår i: FOOD SCIENCE AND HUMAN WELLNESS. - : Tsinghua University Press. - 2213-4530. ; 13:1, s. 146-153
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Tidskriftsartikel (refereegranskat)abstract
- Oyster (Crassostrea gigas), the main ingredient of oyster sauce, has a strong umami taste. In this study, three potential umami peptides, FLNQDEEAR (FR-9), FNKEE (FE-5), and EEFLK (EK-5), were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis, iUmami-Scoring Card Method (iUmami-SCM) database and molecular docking (MD). Sensory evaluation and electronic tongue analysis were further used to confirm their tastes. The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL. MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved. Besides, the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity. Peptides with two Glu residues at the terminus had stronger umami, especially at the C-terminus. These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors. & COPY; 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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| 3. |
- Qiao, Xinyu, et al.
(författare)
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Effects of ethanol pretreatment on osteogenic activity and off-flavors in blue mussel (Mytilus edulis L.) enzymatic hydrolysates
- 2023
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Ingår i: Food Research International. - : Elsevier. - 0963-9969 .- 1873-7145. ; 167
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Tidskriftsartikel (refereegranskat)abstract
- Aquatic protein hydrolysates have many biological activities, but the off-flavor seriously decreases their commercial acceptability. Therefore, it is important to invest in finding an effective deodorization of aquatic hydrolysates that do not affect activities. In this study, ethanol pretreatment of mussel was applied to establish a new method to deodorize the blue mussel (Mytilus edulis L.) hydrolysates. LC-MS and GC–MS analysis results showed that 87.34% of fatty acids, 83.94% of aldehydes, most volatile flavor compounds including aldehydes, ketones, alcohols, acids, and hydrocarbons were decreased after ethanol pretreatment. Besides, it was found that the enzymatic hydrolysates of mussel with or without ethanol pretreatment showed high osteogenic activity, which induced an increase of 33.65 ± 4.36% and 31.77 ± 5.45% in MC3T3-E1 cell growth. These results suggest that ethanol pretreatment has beneficial potential for improving the flavor aspects of blue mussel peptides which may have the potential to stimulate bone regeneration and formation.
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| 4. |
- Zhao, Qiyue, et al.
(författare)
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High throughput analysis and quantitation of alpha-dicarbonyls in biofluid by plasmonic nanoshells enhanced laser desorption/ionization mass spectrometry
- 2021
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Ingår i: Journal of Hazardous Materials. - : Elsevier. - 0304-3894 .- 1873-3336. ; 403
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Tidskriftsartikel (refereegranskat)abstract
- Advanced analytical platforms are required for accurate detection and quantification of small molecular substances exhibiting certain toxicity. Small molecules detection in complex biological fluids are challenged by the complexity of the samples and the low throughput of the existing methods. In the present study, to detect a batch of samples (50) in 1 h, the plasmonic nanoshell enhanced matrix-assisted laser desorption/ionization mass spectrometry (MALDI-TOF MS) was tested. The limit of quantification (LOQ) was determined as 0.01 mu g/mL (for alpha-dicarbonyl compounds) by vortex-assisted liquid-liquid microextraction (VALLME). The developed method can be adopted to study the high-throughput metabolomics and employed for clinical precision diagnosis with MALDI-TOF MS.
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