4.7 Review

Research progress in the screening and evaluation of umami peptides

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Article Biophysics

Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor

Yuxia Fan et al.

Summary: This study investigated the distribution and signal coding logic of umami receptors on the tongue using taste bud biosensors. The results showed different response currents of taste bud biosensors to MSG and IMP, with T1R1 receptor being more expressed in the rostral tongue cells with higher sensitivity to MSG. This method has the potential to explain the interaction mechanism of umami substances with their receptors more accurately and develop artificial intelligent taste sensory.

BIOSENSORS & BIOELECTRONICS (2022)

Article Food Science & Technology

In silico identification of novel small molecule umami peptide from ovotransferrin

Wenzhu Zhao et al.

Summary: In this study, a small molecule umami peptide DEK derived from ovotransferrin was identified through virtual enzymatic hydrolysis and molecular docking analysis. The umami taste of DEK was confirmed to be higher than monosodium L-glutamate using electronic tongue analysis. The docking results suggest that virtual screening and molecular docking could be a more reliable and rapid method for screening and identifying small molecule umami peptides.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2022)

Article Chemistry, Applied

A rational tool for the umami evaluation of peptides based on multi-techniques

Wenli Wang et al.

Summary: Umami peptides have become a key interest in flavoring agent development, with five novel peptides discovered in pufferfish in this study. Among these peptides, DF9 and AK11 showed the highest umami intensity and lower Ka values, in agreement with sensory evaluation, revealing the umami mechanism of peptides.

FOOD CHEMISTRY (2022)

Article Food Science & Technology

Prediction, molecular docking and identification of novel umami hexapeptides derived from Atlantic cod (Gadus morhua)

Wenhui Zhu et al.

Summary: This study investigated umami hexapeptides derived from myosin of Atlantic cod using homology modelling, molecular docking, taste evaluation, and e-tongue verification. The results showed that three identified umami hexapeptides exhibited strong umami taste. The experiment validated the feasibility of predicting umami peptides through computational screening.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

Article Agriculture, Multidisciplinary

Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce

Xiping Zhu et al.

Summary: The study found that umami-active fractions and <= 3 kDa peptides were mainly concentrated in the supernatants resulted from the treatment with 60% ethanol and the precipitates resulted from the treatment with 80% ethanol. The contents of certain components in SSS were higher than those in SSD, and several tasty peptides were identified in both SSS and SSD, with some peptides identified in SSS and SSD not previously reported. Most of the peptides separated from SSD and SSS could enhance the umami taste of soy sauce, with slightly more kokumi and bitterness hydrophobic peptides found in SSS than SSD.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Biophysics

Human-like performance umami electrochemical biosensor by utilizing co-electrodeposition of ligand binding domain T1R1-VFT and Prussian blue

Jiansen Li et al.

Summary: In this study, an electrochemical biosensor based on a double-signal amplification strategy was constructed using single-walled carbon nanotubes (SWCNTs) and Prussian blue (PB), to successfully quantify the umami taste of four representative substances. The biosensor showed high sensitivity and selectivity in detecting umami substances with a normalized signal intensity of over 90%.

BIOSENSORS & BIOELECTRONICS (2021)

Article Food Science & Technology

Isolation and identification of umami-flavored peptides from Leccinum extremiorientale and their taste characteristic

Jiaming Liang et al.

Summary: Three umami peptides were isolated and purified from Leccinum extremiorientale for the first time in this study, providing practical application for the food industry.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Agriculture, Multidisciplinary

Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce

Wenhui Zhu et al.

Summary: Novel umami peptides in Chinese anchovy sauce have been identified, which can help discover umami marine resource peptides and provide insights into the flavor system of anchovy sauce.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

Article Chemistry, Applied

Emulsifier peptides derived from seaweed, methanotrophic bacteria, and potato proteins identified by quantitative proteomics and bioinformatics

Betul Yesiltas et al.

Summary: The study utilized a bottom-up approach combining proteomics, bioinformatics prediction, and functional validation to identify novel emulsifier peptides from seaweed, methanotrophic bacteria, and potatoes. In vitro validation showed that these peptides could efficiently reduce interfacial tension and create stable emulsions with better properties than traditional emulsifiers. The in silico structure modelling provided further insight on the peptide structure and its emulsifying potential, demonstrating the broad applicability of this approach.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

In vitro and in vivo antioxidant activity and umami taste of peptides (< 1 kDa) from porcine bone protein extract

Dong-Yu Shen et al.

Summary: The study showed that peptides with <1 kDa molecular weight purified from porcine bone protein extracts have good in vitro antioxidant activity and umami score. In vivo studies demonstrated significant antioxidant activity and dose-dependent differences compared to the control group for these peptides fractions.

FOOD BIOSCIENCE (2021)

Article Chemistry, Applied

Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches

Juan Yang et al.

Summary: The umami-enhancing effect of typical kokumi-active gamma-glutamyl peptides was studied, revealing strong interactions with the taste type 1 receptor 3 (T1R3)-monosodium glutamate (MSG) complex. Specific amino acid residues were identified as critical in these interactions, with different dipeptides and tripeptides showing varying affinities and modes of interaction with T1R3-MSG. These findings suggest potential synergistic effects in enhancing umami taste and provide insight into the molecular mechanisms underlying the interaction between kokumi-active peptides and the umami receptor.

FOOD CHEMISTRY (2021)

Article Food Science & Technology

Enrichment of the umami-taste-active amino acids and peptides from crab sauce using ethanol precipitation and anion-exchange resin

Si-Hua Fan et al.

Summary: The umami-taste-active amino acids and peptides in crab sauce were enriched efficiently by a combination of ethanol precipitation and anion-exchange resin, and identified using various methods. The taste sensing system was found to be a simple and reliable tool for discriminating taste information, showing correlation with free amino acids and salt content.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

Article Food Science & Technology

Angiotensin I-Converting enzyme (ACE) inhibitory and dipeptidyl Peptidase-4 (DPP-IV) inhibitory activity of umami peptides from Ruditapes philippinarum

Yue Zhang et al.

Summary: Umami peptides derived from Ruditapes philippinarum have demonstrated ACE and DPP-IV inhibitory activities, as well as the ability to lower blood pressure and blood sugar levels. These peptides function by promoting nitric oxide secretion and reducing endothelin-1 production to exert hypoglycemic and hypotensive effects.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken

Mengdi Chen et al.

Summary: The study identified ten novel peptides from chicken hydrolysate, with HGEDKEGE and SEASNNK showing a prominent umami taste, while AGDDAPR and IGPGLGR had better umami-enhancing effects. Molecular docking results revealed key residues such as Arg303, Ser123, and His121 playing critical roles in enhancing umami taste, with Ser146 and Ser123 being decisive in the umami taste.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)

Article Chemistry, Applied

Identification of novel umami peptides from myosin via homology modeling and molecular docking

Zhipeng Yu et al.

Summary: This study used homology modeling and molecular docking to investigate the interactions between peptides and the umami receptor, revealing critical amino acid residues involved. Five novel peptides were synthesized with umami intensity stronger than monosodium glutamate, suggesting their potential in enhancing food flavor.

FOOD CHEMISTRY (2021)

Article Chemistry, Applied

Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes philippinarum

Yue Zhang et al.

Summary: Fourteen novel umami peptides were isolated and identified from Ruditapes philippinarum, with KSAEN and QIEELEGK having higher sensory evaluations, and PAATIPE and HNESQN showing the best umami-enhancing taste in a 0.35% MSG solution. Molecular docking showed that certain amino acids may play important roles in the interaction of peptides with taste receptors, contributing to the umami taste of the shellfish.

FOOD CHEMISTRY (2021)

Article Agriculture, Multidisciplinary

Novel Umami Peptide IPIPATKT with Dual Dipeptidyl Peptidase-IV and Angiotensin I-Converting Enzyme Inhibitory Activities

Mengdi Chen et al.

Summary: The novel umami peptide IPIPATKT exhibited excellent dual DPP-IV and ACE inhibitory activities, displaying significant physiological effects in cellular and in vivo models.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Food Science & Technology

Highly sensitive glutamate biosensor based on platinum nanoparticles decorated MXene-Ti3C2Tx for L-glutamate determination in foodstuffs

Jingsi Liu et al.

Summary: The research team developed a highly sensitive glutamate biosensor based on Pt nanoparticles decorated MXene-Ti3C2Tx for sensitive analysis of MSG in food samples. The biosensor showed a good linear relationship, excellent sensitivity, and low detection limit for MSG, with high selectivity and maintaining over 70% initial sensitivity for 28 days. It was successfully used to test MSG content in soy sauce, stock cube, and mushroom seasoning, proving to be a suitable method for rapid detection in foodstuffs.

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Article Food Science & Technology

Isolation and identification of the umami peptides from Trachinotus ovatus hydrolysate by consecutive chromatography and Nano-HPLC-MS/MS

Xiaofei Deng et al.

Summary: This study aimed to isolate and purify umami peptides from Trachinotus ovatus, and identified five peptides with specific amino acid sequences. Molecular docking experiments revealed that Asp192 and Glu301 in T1R3 may play a crucial role in the release of umami peptides, with hydrogen bond and electrostatic interactions being the key forces between the ligand and receptor.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extracts

Wenli Wang et al.

Summary: This study compared the molecular weight distributions and sensory characteristics of ethanol and aqueous Takifugu obscurus muscle extracts. The results indicated that the 60% ethanolic extract fraction had the highest umami intensity and more palatable overall taste among all pufferfish extracts. The study also identified an antioxidant activity in the 60% ethanolic extract fraction and screened several antioxidant peptides.

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Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce

Ying Bu et al.

Summary: Six novel umami peptides were isolated, purified, and identified from Thai fish sauce in this study. Molecular docking and the three dimensional quantitative structure-activity relationship model revealed the association between the structure and activity of umami peptides, with a significant spatial effect observed for long chain peptides.

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The evaluation of overall umami intensity in Takifugu obscurus and Ctenopharyngodon idella based on the Steven's law

Yiwen Zhu et al.

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Safe preparation of beefy meaty peptide with Bacillus subtilis

Yuanming Wu et al.

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Angiotensin I-Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion

Li Hao et al.

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Characterization and evaluation of umami taste: A review

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