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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Tsinghua University Press
2024-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023001301 |
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| author | Baifeng Fu Di Wu Shuzhen Cheng Xianbing Xu Ling Zhang Lishu Wang Hesham R. El-Seedi Hanxiong Liu Ming Du |
| author_facet | Baifeng Fu Di Wu Shuzhen Cheng Xianbing Xu Ling Zhang Lishu Wang Hesham R. El-Seedi Hanxiong Liu Ming Du |
| author_sort | Baifeng Fu |
| collection | DOAJ |
| description | 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-Scoring Card Method (iUmami-SCM) database and molecular docking (MD). Sensory evaluation and electronic tongue analysis were further used to confirm their tastes. The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL. MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved. Besides, the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity. Peptides with two Glu residues at the terminus had stronger umami, especially at the C-terminus. These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors. |
| format | Article |
| id | doaj-art-1d6e44df618545e19cab2813681fa1b1 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-1d6e44df618545e19cab2813681fa1b12025-02-03T02:51:42ZengTsinghua University PressFood Science and Human Wellness2213-45302024-01-01131146153Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptorsBaifeng Fu0Di Wu1Shuzhen Cheng2Xianbing Xu3Ling Zhang4Lishu Wang5Hesham R. El-Seedi6Hanxiong Liu7Ming Du8School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaDivision of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee 53226, USADivision of Pharmacognosy, Department of Medicinal Chemistry, Biomedical Centre, Uppsala University, Uppsala SE-751 23, SwedenSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, ChinaSchool of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Corresponding author at: School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.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-Scoring Card Method (iUmami-SCM) database and molecular docking (MD). Sensory evaluation and electronic tongue analysis were further used to confirm their tastes. The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL. MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved. Besides, the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity. Peptides with two Glu residues at the terminus had stronger umami, especially at the C-terminus. These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.http://www.sciencedirect.com/science/article/pii/S2213453023001301Oysterumami peptidesiUmami-SCMTaste characterizationMolecular docking |
| spellingShingle | Baifeng Fu Di Wu Shuzhen Cheng Xianbing Xu Ling Zhang Lishu Wang Hesham R. El-Seedi Hanxiong Liu Ming Du Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors Food Science and Human Wellness Oyster umami peptides iUmami-SCM Taste characterization Molecular docking |
| title | Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors |
| title_full | Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors |
| title_fullStr | Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors |
| title_full_unstemmed | Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors |
| title_short | Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): Identification, characterizations and interactions with T1R1/T1R3 taste receptors |
| title_sort | three novel umami peptides derived from the alcohol extract of the pacific oyster crassostrea gigas identification characterizations and interactions with t1r1 t1r3 taste receptors |
| topic | Oyster umami peptides iUmami-SCM Taste characterization Molecular docking |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023001301 |
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