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

Umami peptides have become of key interest in the development of flavoring agents. However, the lack of known umami peptides further prevents the understanding of the umami mechanism. The famous pufferfish (Takifugu flavidus) is a great resource for novel umami peptides, and we further analyze the umami characteristics of peptides based on multi-evaluation. In this study, five novel umami peptides, DF9, TK18, AK11, IK10, and GT12 were found; DF9 having the highest umami intensity , followed by AK11. Moreover, biosensor results showed DF9 with the lowest K-a value of 6.85 x 10(-13) mol/L, followed by AK11. These data are mostly in agreement with sensory evaluation and fully reveal the umami mechanism of peptides. Quantu m chemical and molecular docking demonstrated active site D in peptides bound with T1R1 receptor. Our results open up new strategies to estimate the taste characteristics of umami peptides and provide rational tools for screening umami peptides in food.

Automated 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.