Umami peptide identification and interaction dynamics in traditional fermented Seabass: Bridging sensory evaluation with molecular insights
文献类型： 外文期刊
作者： Xiang, Huan 1 ; Wang, Chunxin 1 ; Wu, Yanyan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Wang, Jiang 3 ; Sun-Waterhouse, Dongxiao 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, Minist Agr & Rural Affairs,Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China
2.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
3.Zhuhai Chenghuifeng Agr Technol Co Ltd, Zhuhai 519100, Peoples R China
4.Univ Auckland, Sch Chem Sci, Private Bag 92019, Auckland, New Zealand
关键词： Fermented sea bass; Umami peptides; Flavor properties; Interactions; Dynamics simulation
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）
ISSN： 0023-6438
年卷期： 2025 年 228 卷
页码：
收录情况： SCI
摘要： Traditional fermented sea bass is an Asian product known for its abundant umami peptides. We successfully isolated and characterized FDD (Phe-Asp-Asp), EDEI (Glu-Asp-Glu-Ile), GIELE (Gly-Ile-Glu-Leu-Glu), and ELPDGQ (Glu-Leu-Pro-Asp-Gly-Gln) from fermented sea bass using an aqueous extraction method, followed by purification and identification techniques, such as UF (ultrafiltration), GFC (gel filtration chromatography) and RP-HPLC-MS. Sensory evaluations and e-tongue analyses validated the enhancement of umami, salty, and sweet flavors in the chicken broth. Sigmoid curves revealed a synergistic effect of ELPDGQ and EDEI, whereas FDD and GIELE exhibited an additive effect in a solution of 1 mg/mL MSG. We employed molecular docking to investigate the interactions with T1R1/T1R3 receptors, highlighting the roles of Ser, His, Ala, Gly, and Glu, as well as considering aspects like hydrogen bonding, aromatic interactions, hydrophilicity, and the solvent-accessible surface area. Additionally, molecular dynamics simulations confirmed the stability of the peptide-receptor complexes. This study lays a theoretical foundation for the extraction of umami peptides from fermented marine fish and provides an understanding of the perception of these peptides. Future studies should focus on improving the umami intensity of synthetic umami peptides by modifying their spatial conformation, and further exploring the umami taste mechanism of the umami peptides and how these peptides can be synthesized on a large scale.
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