Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides

Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here. This review covers the aspects of taste peptides perceived by their receptors in taste cells, the proposed transduction pathway, as well as structural features of taste peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell and animal models and taste bud biosensors can be used to explore the taste mechanism of taste peptides. Furthermore, synergistic effect, Maillard reaction, structural modifications and changing external environment are employed to improve the taste of taste peptides. Consequently, we discussed the current challenges and future trends in taste peptide research. Based on the summarized developments, taste peptides derived from food proteins potentially appear to be important taste substances. Their applications meet the principles of safe, nutritious and sustainable in food development.

Automated summary

Taste peptides are oligopeptides that enhance the aroma and taste of food. They are classified into five categories based on their taste characteristics. Recent research has focused on the taste receptors and transduction mechanisms of taste peptides, which are not yet fully understood. This review provides a comprehensive overview of the perception of taste peptides by taste receptors, the proposed transduction pathway, and the structural features of taste peptides. Various methods, such as molecular docking, peptidomic analysis, and taste bud biosensors, can be used to explore the taste mechanism of taste peptides. The review also discusses current challenges and future trends in taste peptide research. Taste peptides derived from food proteins have the potential to be important taste substances, meeting the principles of safe, nutritious, and sustainable food development.