Novel Umami Peptides from Lentinula edodes: Evaluation of the Umami Enhancing Effect Using Biosensors and Molecular Simulation
文献类型： 外文期刊
作者： Zhao, Shilong 1 ; Wang, Shengnan 2 ; Cui, Zhiyong 1 ; Zheng, Yuqian 1 ; Yu, Yanyang 1 ; Zhou, Changlin 1 ; Zhou, Quanlong 1 ; Luo, Zisheng 5 ; Zhang, Amin 1 ; Guo, Xueqian 1 ; Liu, Yuan 1 ; Xu, Changhua 2 ; Yang, Yan 4 ; Wang, Wenli 1 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Shanghai Jiao Tong Univ, Sch Agr & Biol, Dept Food Sci & Technol, Shanghai 200240, Peoples R China
3.Ningxia Univ, Sch Food Sci & Engn, Yinchuan 750021, Peoples R China
4.Shanghai Acad Agr Sci, Inst Edible Fungi, Shanghai 201403, Peoples R China
5.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Agroprod Postharvest Handling, Minist Agr & Rural Affairs, Hangzhou 310058, Peoples R China
关键词：
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）
ISSN： 0021-8561
年卷期： 2025 年 73 卷 32 期
页码：
收录情况： SCI
摘要： Lentinula edodes are edible fungi with a unique aroma and umami flavor. The current study sought to identify novel umami peptides in Lentinula edodes while investigating their umami-enhancing properties. We conducted a virtual screening of 12 potential umami peptides from the ultrasound-assisted hydrolysate of Lentinula edodes, and five potential umami peptides were finally obtained. The findings indicated that the umami detection thresholds of the five peptides varied between 0.42 to 0.65 mM. The umami-enhancing effect of five peptides combined with MSG/IMP was examined using sensory evaluation, biosensors, and molecular dynamics simulations. With regard to umami umami-enhancing effect, peptide ADVDANGRALPTTTT (AT15) demonstrated the best performance. AT15 primarily interacts with TAS1R1-VFT via hydrogen bonds and hydrophobic interactions, resulting in the formation of stable complexes, with SER_148 playing a crucial role in the binding of umami peptides to TAS1R1-VFT. These findings provided a theoretical basis for the future screening of umami peptides and for augmenting the umami taste in mushroom-containing foods.
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