Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors

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Fu, BaifengDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China. (author)

Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas) : identification, characterizations and interactions with T1R1/T1R3 taste receptors

Article/chapterEnglish2024

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Tsinghua University Press,2024
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LIBRIS-ID:oai:DiVA.org:uu-509070
https://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-509070URI
https://doi.org/10.26599/FSHW.2022.9250012DOI

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Language:English
Summary in:English

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Subject category:art swepub-publicationtype

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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/).

Subject headings and genre

NATURVETENSKAP Kemi Organisk kemi hsv//swe
NATURAL SCIENCES Chemical Sciences Organic Chemistry hsv//eng
Oyster
umami peptides
iUmami-SCM
Taste characterization
Molecular docking

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Wu, DiDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China. (author)
Cheng, ShuzhenDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China. (author)
Xu, XianbingDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China. (author)
Zhang, LingDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China. (author)
Wang, LishuMed Coll Wisconsin, Dept Med, Div Hematol & Oncol, Milwaukee, WI 53226 USA. (author)
ElSeedi, Heshanm R.Uppsala universitet,Institutionen för läkemedelskemi (author)
Liu, HanxiongDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China. (author)
Du, MingDalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Sch Food Sci & Technol, Dalian 116034, Peoples R China. (author)
Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China.Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China.;Dalian Polytech Univ, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China. (creator_code:org_t)

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In:FOOD SCIENCE AND HUMAN WELLNESS: Tsinghua University Press13:1, s. 146-1532213-4530

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