4.7 Article

Identification of novel saltiness-enhancing peptides from yeast extract and their mechanism of action for transmembrane channel-like 4 (TMC4) protein through experimental and integrated computational modeling

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Prediction and evaluation of the 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid or oleic acid: An integrated computational approach

Fei Pan et al.

Summary: This study investigated the physicochemical properties and 3D structure of Macadamia integrifolia antimicrobial protein 2 (MiAMP2) and its interaction with palmitoleic acid (POA) or oleic acid (OA) in macadamia oil. The results showed that MiAMP2 was highly hydrophilic and had a unique structure which facilitated binding with POA and OA, providing a new theoretical basis for the future application of macadamia nut protein.

FOOD CHEMISTRY (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

Fractionation and identification of salty peptides from yeast extract

Yingying Zheng et al.

Summary: Research should focus on developing novel agents to replace salt in foods without affecting taste, to avoid health risks associated with high-salt diets. Some yeast extracts can be used as salt substitutes without imparting additional odors. Salty peptides were fractionated from Angel Yeast in this study.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2021)

Article Biochemistry & Molecular Biology

Perturbing the energy landscape for improved packing during computational protein design

Jack B. Maguire et al.

Summary: The FastDesign protocol in Rosetta is used to stabilize de novo designed protein structures and complexes by iterating between sequence optimization and structure refinement. By reducing repulsive forces to smoothen the energy landscape and promote sampling of alternative conformations and sequences, the protocol disfavors larger amino acids in the protein core. Through testing alternative ramping strategies for the repulsive weight, a scheme was developed that produces lower energy designs with more native-like sequence composition in the protein core, resulting in higher stability proteins.

PROTEINS-STRUCTURE FUNCTION AND BIOINFORMATICS (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

Saltiness-Enhancing Peptides Isolated from the Chinese Commercial Fermented Soybean Curds with Potential Applications in Salt Reduction

Yan Ping Chen et al.

Summary: This study identified taste-active peptides in commercial Chinese fermented soybean curd that can enhance saltiness perception. Among them, peptide E (EDEGEQPRPF) was found to be the most potent saltiness-enhancing peptide, potentially offering a way to reduce sodium intake without compromising on saltiness.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2021)

Article Multidisciplinary Sciences

Highly accurate protein structure prediction with AlphaFold

John Jumper et al.

Summary: Proteins are essential for life, and accurate prediction of their structures is a crucial research problem. Current experimental methods are time-consuming, highlighting the need for accurate computational approaches to address the gap in structural coverage. Despite recent progress, existing methods fall short of atomic accuracy in protein structure prediction.

NATURE (2021)

Letter Biochemistry & Molecular Biology

AlphaFold2 and the future of structural biology

Patrick Cramer

NATURE STRUCTURAL & MOLECULAR BIOLOGY (2021)

Article Multidisciplinary Sciences

Accurate prediction of protein structures and interactions using a three-track neural network

Minkyung Baek et al.

Summary: Through the three-track network, we achieved accuracies approaching those of DeepMind in CASP14, enabling rapid solution of challenging x-ray crystallography and cryo-electron microscopy structure modeling problems, and providing insights into the functions of proteins with currently unknown structure.

SCIENCE (2021)

Article Food Science & Technology

Adding lysine and yeast extract improves sensory properties of low sodium salted meat

Vitor A. S. Vidal et al.

MEAT SCIENCE (2020)

Article Multidisciplinary Sciences

Structure of human steroid 5α-reductase 2 with the anti-androgen drug finasteride

Qingpin Xiao et al.

NATURE COMMUNICATIONS (2020)

Article Biochemistry & Molecular Biology

Formation of beef-like odorants from glutathione-enriched yeast extractviaMaillard reaction

Ali Raza et al.

FOOD & FUNCTION (2020)

Article Biotechnology & Applied Microbiology

SignalP 5.0 improves signal peptide predictions using deep neural networks

Jose Juan Almagro Armenteros et al.

NATURE BIOTECHNOLOGY (2019)

Article Food Science & Technology

The behavior of umami components in thermally treated yeast extract

Aygul Alim et al.

FOOD RESEARCH INTERNATIONAL (2019)

Review Food Science & Technology

Reformulating foods to meet current scientific knowledge about salt, sugar and fats

Nastasia Belc et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Chemistry, Applied

The contribution of processed pork meat products to total salt intake in the diet

Beulah Pretorius et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Physical

The Rosetta All-Atom Energy Function for Macromolecular Modeling and Design

Rebecca F. Alford et al.

JOURNAL OF CHEMICAL THEORY AND COMPUTATION (2017)

Review Food Science & Technology

Salt reduction strategies in processed meat products - A review

Elena S. Inguglia et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Chemistry, Medicinal

Local Protein Structure Refinement via Molecular Dynamics Simulations with locPREFMD

Michael Feig

JOURNAL OF CHEMICAL INFORMATION AND MODELING (2016)

Article Chemistry, Medicinal

Motions of Allosteric and Orthosteric Ligand-Binding Sites in Proteins are Highly Correlated

Xiaomin Ma et al.

JOURNAL OF CHEMICAL INFORMATION AND MODELING (2016)

Article Biochemistry & Molecular Biology

RaptorX-Property: a web server for protein structure property prediction

Sheng Wang et al.

NUCLEIC ACIDS RESEARCH (2016)

Review Food Science & Technology

Effect of Food Matrix on Saltiness Perception-Implications for Sodium Reduction

Wan-Yuan Kuo et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2014)

Article Biochemistry & Molecular Biology

Relaxation of backbone bond geometry improves protein energy landscape modeling

Patrick Conway et al.

PROTEIN SCIENCE (2014)

Article Biochemistry & Molecular Biology

OPM database and PPM web server: resources for positioning of proteins in membranes

Mikhail A. Lomize et al.

NUCLEIC ACIDS RESEARCH (2012)

Article Agriculture, Multidisciplinary

Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

Alexander Schindler et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Biochemical Research Methods

PyRosetta: a script-based interface for implementing molecular modeling algorithms using Rosetta

Sidhartha Chaudhury et al.

BIOINFORMATICS (2010)

Article Multidisciplinary Sciences

The cells and peripheral representation of sodium taste in mice

Jayaram Chandrashekar et al.

NATURE (2010)

Editorial Material Medicine, General & Internal

Compelling Evidence for Public Health Action to Reduce Salt Intake

Lawrence J. Appel et al.

NEW ENGLAND JOURNAL OF MEDICINE (2010)

Article Chemistry, Organic

An amine-derivatized, DOTA-loaded polymeric support for Fmoc solid phase peptide synthesis

Byunghee Yoo et al.

TETRAHEDRON LETTERS (2009)

Review Cell Biology

The ABC's (and XYZ's) of peptide sequencing

H Steen et al.

NATURE REVIEWS MOLECULAR CELL BIOLOGY (2004)