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Novel salty peptides derived from bovine bone: Identification, taste characteristic, and salt-enhancing mechanism

文献类型： 外文期刊

作者： Wang, Haiyan 1 ; Chen, Di 2 ; Lu, Wenjing 2 ; Dang, Yali 3 ; Liu, Zhenmiao 4 ; Chen, Guangyin 4 ; Wang, Bin 5 ; Zhang, Cen 2 ; Xiao, Chaogeng 1 ;

作者机构： 1.Zhejiang Agr & Forestry Univ, Coll Food & Hlth, Hangzhou 311300, Peoples R China

2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China

3.Ningbo Univ, Coll Food & Pharmaceut Sci, State Key Lab Managing Biot & Chem Threats Qual &, Ningbo 315211, Peoples R China

4.Zhejiang Dingwei Food Co Ltd, Wenzhou 325207, Peoples R China

5.Juhui Food Technol Co Ltd, Chongqing 400713, Peoples R China

关键词： Bovine bone; Salty peptides; Sodium reduction; 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 447 卷

页码：

收录情况： SCI

摘要： Excessive sodium intake is a major contributor to the incidence of cardiovascular diseases. The objective of this study was to prepare, isolate, and characterize peptides from bovine bone protein and investigate the salty/saltenhancing mechanism of peptides. 1032 peptides were identified in the enzymatic hydrolysates of bovine bone protein and were further screened by the composition of amino acid residues and molecular docking analysis. 5 peptides were finally selected for solid-phase synthesis, and KER showed a better salty taste by sensory verification. Moreover, the synergistic effect of KER in NaCl and MSG solution could enhance the salty intensity by 65.26 %. The binding of KER to the salty receptor (TMC4) was driven by hydrogen bonding and electrostatic interactions with a binding energy of -88.0734 kcal/mol. This work may provide a new approach to efficiently screen salty peptides from natural food materials, which were expected as a taste enhancer used in salt-reducing foods.

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