Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors

Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors

Oyster (Crassostrea gigas), the main ingredient of oyster sauce, has a strong umami taste. In this study, three potential umami peptides, FLNQDEEAR (FR-9), FNKEE (FE-5), and EEFLK (EK-5), were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis, iUmami-Sc...

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Bibliographic Details
Main Authors: Baifeng Fu, Di Wu, Shuzhen Cheng, Xianbing Xu, Ling Zhang, Lishu Wang, Hesham R. El-Seedi, Hanxiong Liu, Ming Du
Format: Article
Language:English
Published: Tsinghua University Press 2024-01-01
Series:Food Science and Human Wellness
Subjects:
Oyster
umami peptides
iUmami-SCM
Taste characterization
Molecular docking
Online Access:http://www.sciencedirect.com/science/article/pii/S2213453023001301
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