Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3

Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative highperformance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.

Automated summary

Yeast extract was analyzed for its umami mechanism through ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography. Thirteen umami peptides were identified from 73 peptides in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. These umami peptides had a threshold range of 0.07-0.61 mM. Molecular docking studies revealed the critical role of specific amino acid residues in the T1R1 subunit in umami perception with these peptides. Overall, this study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.