首页 > 食品科学与人类健康（英文） > Three novel umami peptides derived from the alcohol extract of the Pacific oyster(Crassostrea gigas):identification,characterizations and interactions with T1R1/T1R3 taste receptors

Three novel umami peptides derived from the alcohol extract of the Pacific oyster(Crassostrea gigas):identification,characterizations and interactions with T1R1/T1R3 taste receptors

导出在线阅读解读下载全文终端阅读

二维码有效期 120s

点击刷新

注：终端设备浏览有效期：

学术成果认领

翻译打印收藏纠错

摘要Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,iUmami-Scoring Card Method(iUmami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.

作者 Baifeng Fu ^[1] Di Wu ^[2] Shuzhen Cheng ^[3] Xianbing Xu ^[3] Ling Zhang ^[2] Lishu Wang ^[4] Heshanm R.El-Seedi ^[5] Hanxiong Liu ^[2] Ming Du ^[3] 学术成果认领

作者单位 School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China ^[1] School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China ^[2] School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;National Engineering Research Center of Seafood,Dalian Polytechnic University,Dalian 116034,China ^[3] Division of Hematology and Oncology,Department of Medicine,Medical College of Wisconsin,Milwaukee 53226,USA ^[4] Division of Pharmacognosy,Department of Medicinal Chemistry,Biomedical Centre,Uppsala University,Uppsala SE-751 23,Sweden ^[5]

关键词 Oyster umami peptides iUmami-SCM Taste characterization Molecular docking

DOI 10.26599/FSHW.2022.9250012

发布时间 2023-09-06（万方平台首次上网日期，不代表论文的发表时间）

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交