In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
文献类型： 外文期刊
作者： Wang, Chunxin 1 ; Wu, Yanyan 1 ; Xiang, Huan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Cai, Qiuxing 2 ; Wang, Di 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Guangxi Coll, Qinzhou 535000, Guangxi, Peoples R China
3.Univ Key Lab Dev & High value Utilizat Buibu Gulf, Beibu Gulf Univ, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China
4.Jiangsu Ocean Univ, Coinnovat Ctr Jiangsu Marine Bioind Technol, Lianyungang 222005, Peoples R China
5.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
6.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery, Sanya 572018, Peoples R China
关键词： Fermented sea bass; Machine learning; Umami peptides; Molecular docking
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 448 卷
页码：
收录情况： SCI
摘要： Umami peptides originating from fermented sea bass impart a distinctive flavor to food. Nevertheless, large-scale and rapid screening for umami peptides using conventional techniques is challenging because of problems such as prolonged duration and complicated operation. Therefore, we aimed to screen fermented sea bass using peptidomics and machine learning approaches. The taste presentation mechanism of umami peptides was assessed by molecular docking of T1R1/T1R3. Seventy umami peptides identified in fermented sea bass predominantly originated from 28 precursor proteins, including troponin, myosin, motor protein, and creatine kinase. Six umami peptides with the lowest energies formed stable complexes by binding to T1R3. SER170, SER147, GLN389, and HIS145 are critical binding sites for T1R1/T1R3. Four dominant interacting surface forces were identified: aromatic interactions, hydrogen bonding, hydrophilic bonds, and solvent -accessible surfaces. Our study unveils a method to screen umami peptides efficiently, providing a basis for further exploration of their flavor in fermented sea bass.
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