Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism
文献类型： 外文期刊
作者： Chen, Wanchao 1 ; Li, Wen 1 ; Wu, Di 1 ; Zhang, Zhong 1 ; Chen, Hui 1 ; Zhang, Jinjing 1 ; Wang, Chenguang 2 ; Wu, Ting 3 ; Yang, Yan 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Natl Engn Res Ctr Edible Fungi, Inst Edible Fungi, Key Lab Edible Fungi Resources & Utilizat South,M, Shanghai 201403, Peoples R China
2.Shanghai Baixin Biotechnol Co Ltd, Shanghai 201403, Peoples R China
3.East China Univ Sci & Technol, Shanghai Key Lab Funct Mat Chem, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China
4.East China Univ Sci & Technol, Res Ctr Anal & Test, Sch Chem & Mol Engn, Shanghai 200237, Peoples R China
关键词： Stropharia rugoso-annulata; Umami peptide; Structure identification; Taste characterization; Electronic tongue; T1R1/T1R3; Molecular docking
期刊名称：JOURNAL OF FOOD COMPOSITION AND ANALYSIS （ 影响因子：4.52； 五年影响因子：4.942 ）
ISSN： 0889-1575
年卷期： 2022 年 110 卷
页码：
收录情况： SCI
摘要： Umami peptides can supplement and enhance the overall taste of food, making it more harmonious, soft, and full-bodied. Stropharia rugoso-annulata mushroom is famous for its umami and pleasant flavor, however, there were no report on its umami peptides. In this study, umami peptides from S. rugoso-annulata were isolated and characterized, as well as to analyze the action mechanism in silico molecular docking approach. By ultrafiltration, gel filtration chromatography, HPLC, and UHPLC-Q-Orbitrap-MS2, five peptides, EPLCNQ, SGCVNEL, PHEMQ, SEPSHF, and ESCAPQL were identified. According to the sensory evaluation and electronic tongue analysis, they had good umami activity and their umami threshold values were in the range of 0.167-0.390 mmol/L. EPLCNQ and SGCVNEL had higher umami intensity than others. Molecular docking of the identified peptides with the umami taste receptor T1R1/T1R3 indicated that the peptides can enter the binding pocket in the Venus flytrap domain of T1R3 cavity, wherein Glu45, Ser104, and His145 may play major roles in the binding interactions of peptides and receptor, forming more stable hydrogen bonds to producing strong umami taste. The study expands the source range of umami peptides and potential raw material of value-added umamiflavorings, and provides further insight into understanding the flavor mechanisms of mushrooms.
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