☆ 4.7 Review

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

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

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Summary: The aim of this study was to develop a liquid chromatography-tandem mass spectrometry method for the determination of milk allergen and egg allergen in food products. Signature peptides were synthesized as the quantitative peptide for different allergens, and relative isotope-labeled internal standards were used for quantification. The developed method showed good sensitivity and accuracy for detecting egg and milk allergens in various food samples.

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Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function

Bei Le et al.

Summary: The use of salty peptides and salt taste-enhancing peptides derived from food proteins has shown promise as an effective strategy to reduce salt consumption. This review provides a theoretical reference for the food industry in using these peptides to reduce salt content in foods.

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Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/ T1R3

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Summary: Umami peptides formed during fermentation enhance the unique taste of Chouguiyu. After identifying 400 umami peptides using peptidomics, it was found that most of them were significantly enhanced after fermentation. Molecular docking analysis revealed that these umami peptides interacted with specific amino acid residues in T1R3.

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Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams

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Summary: A high-throughput screening method for umami peptides was established in this study, using mass spectrometry and virtual screening, and validated using sensory evaluation and electronic tongue. The results showed that the method can rapidly screen peptides with umami characteristics and identify key active sites associated with flavor presentation. This has important implications for screening umami peptides and evaluating umami taste.

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Current progress in kokumi-active peptides, evaluation and preparation methods: a review

Qian Li et al.

Summary: Kokumi is a complex sensation characterized by thickness, mouthfulness, and continuity, which can be perceived by the calcium-sensing receptor (CaSR) and induce a rich and long-lasting mouthfeel. Kokumi peptides can be extracted and separated from natural and fermented food, or obtained through enzymatic generation. Derivatives of amino acids and peptides also function as kokumi enhancers. The sensory properties and bioactivities of kokumi peptides make them a promising protein ingredient for future applications.

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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.

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Taste improvement of Maillard reaction intermediates derived from enzymatic hydrolysates of pea protein

Xue Zhou et al.

Summary: The Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of pea protein, prepared at a low temperature, reduced bitterness and increased umami taste. The concentration of MRIs positively correlated with umami and saltiness intensity, making them a potential substitute for salt reduction. Increased MRIs also promoted aldosterone secretion in saliva, enhancing human perception of saltiness.

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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.

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Summary: Gamma-glutamyl peptides, with their unique characteristics, play an important role in human health and exhibit diverse bioactivities mainly through CaSR activation. Due to their stability and resistance to digestion, they can exert various in vivo activities via different absorption routes in the gastrointestinal tract. Further research is needed to address challenges in preparation, physiological functions, and absorption mechanisms of these peptides.

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N-terminal [Glu]3 moiety of γ-glutamyl peptides contributes largely to the activation of human calcium-sensing receptor, a kokumi receptor

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