Saltiness enhancing peptides isolated from enzymolysis extract of Lentinula edodes and their taste enhancing action mechanisms

文献类型： 外文期刊

第一作者： Chen, Daoyou

作者： Chen, Daoyou;Chen, Wanchao;Wu, Di;Zhang, Zhong;Liu, Peng;Li, Wen;Yang, Yan;Chen, Daoyou

作者机构：

关键词： Lentinula edodes; Molecular docking; Molecular dynamics simulation; Saltiness-enhancing peptide; Synergistic salinity enhancement

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2023 年 188 卷

页码：

收录情况： SCI

摘要： The purpose of this study was to identify saltiness-enhancing peptides from continuous enzymolysis extract of Lentinula edodes by gel filtration chromatography (GFC), LC-MS/MS, virtual screening, molecular docking, molecular dynamics simulation, electronic tongue analysis, and sensory evaluation. The results showed that the molecular weight of peptides in GFC P2 fraction was between 647 and 2110 Da, and heptapeptides-decapeptides were the most important. Four potential saltiness peptides, ADHDLPF, DIQPEER, DEPLIVW, and LPDEPSR were screened by BIOPEP-UWM and further verified by sensory evaluation. Molecular docking and molecular dynamics simulations indicated that four peptides could interact with TMC4 receptors, Arg583, Arg294, Ala584 and Glu161 of TMC4 pocket1 and Arg437, Gln527, Arg580 and Lys412 of TMC4 pocket2 may play a key role in saltiness binding. In addition, the electronic tongue results showed that saltiness peptides had a synergistic effect on improving the saltiness of NaCl solutions and could replace at least 25%-50% of NaCl. The results showed that the saltiness-enhancing peptides of L.edodes could be obtained by enzymolysis, which laid a foundation for developing salt-reducing condiment from L.edodes.

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