Unraveling bitter peptides in wheat protein hydrolysates
Wheat protein hydrolysates (WPHs) hold promise for functional food applications, but papain (EC 3.4.22.2)-mediated hydrolysis often results in undesirable bitterness and low yields of small peptides. To address this, we employed in silico strategies to systematically characterize bitter peptides in...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry: Molecular Sciences |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566225000243 |
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| author | Wenmeng He Shiqin Wang Beibei Wang Mingming Wang Pan Liao |
| author_facet | Wenmeng He Shiqin Wang Beibei Wang Mingming Wang Pan Liao |
| author_sort | Wenmeng He |
| collection | DOAJ |
| description | Wheat protein hydrolysates (WPHs) hold promise for functional food applications, but papain (EC 3.4.22.2)-mediated hydrolysis often results in undesirable bitterness and low yields of small peptides. To address this, we employed in silico strategies to systematically characterize bitter peptides in papain-derived WPHs and elucidate their molecular interactions with the human bitter taste receptor TAS2R14. Enzymatic hydrolysis of wheat proteins was simulated using the BIOPEP-UWM database, identifying 36 potential bitter peptides. Molecular docking studies revealed four critical binding residues (Asn157, Ile262, Trp89, and Phe247) on TAS2R14 that mediate bitterness perception. Notably, peptides rich in proline (Pro), phenylalanine (Phe), and tryptophan (Trp) exhibited heightened bitterness, while glycine (Gly)- and glutamic acid (Glu)-containing peptides were associated with reduced bitterness. These findings provide a mechanistic basis for mitigating bitterness in WPHs through selective enrichment or exclusion of peptides with specific amino acid profiles. By enabling targeted design of hydrolysis processes, this work advances the application of WPHs as palatable, bioactive ingredients in the food industry. |
| format | Article |
| id | doaj-art-775605a88a954806adb5f85a2ef40e8d |
| institution | OA Journals |
| issn | 2666-5662 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: Molecular Sciences |
| spelling | doaj-art-775605a88a954806adb5f85a2ef40e8d2025-08-20T02:06:19ZengElsevierFood Chemistry: Molecular Sciences2666-56622025-06-011010026310.1016/j.fochms.2025.100263Unraveling bitter peptides in wheat protein hydrolysatesWenmeng He0Shiqin Wang1Beibei Wang2Mingming Wang3Pan Liao4Department of Life Science, Faculty of Science and Technology, Beijing Normal-Hong Kong Baptist University, Zhuhai, Guangdong, China; Corresponding author at: Department of Life Science, Faculty of Science and Technology, Beijing Normal-Hong Kong Baptist University, 2000, Jintong Road, Tangjiawan, Zhuhai, Guangdong 519087, China.Department of Life Science, Faculty of Science and Technology, Beijing Normal-Hong Kong Baptist University, Zhuhai, Guangdong, China; Department of Biology, Hong Kong Baptist University, Kowloon Tong, Hong Kong, SAR, ChinaSchool of Life Science and Bioengineering, Jining University, Jining 273155, ChinaSchool of Food Science and Technology, Ocean University of China, 26003, Qingdao, ChinaDepartment of Biology, Hong Kong Baptist University, Kowloon Tong, Hong Kong, SAR, China; Institute of Systems Medicine and Health Sciences, Hong Kong Baptist University, Kowloon Tong, Hong Kong, SAR, China; State Key Laboratory of Environmental and Biological Analysis, Hong Kong Baptist University, Hong Kong, SAR, China; State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong, SAR, China; Corresponding author at: Department of Biology, Hong Kong Baptist University, Kowloon Tong, Hong Kong, SAR, China.Wheat protein hydrolysates (WPHs) hold promise for functional food applications, but papain (EC 3.4.22.2)-mediated hydrolysis often results in undesirable bitterness and low yields of small peptides. To address this, we employed in silico strategies to systematically characterize bitter peptides in papain-derived WPHs and elucidate their molecular interactions with the human bitter taste receptor TAS2R14. Enzymatic hydrolysis of wheat proteins was simulated using the BIOPEP-UWM database, identifying 36 potential bitter peptides. Molecular docking studies revealed four critical binding residues (Asn157, Ile262, Trp89, and Phe247) on TAS2R14 that mediate bitterness perception. Notably, peptides rich in proline (Pro), phenylalanine (Phe), and tryptophan (Trp) exhibited heightened bitterness, while glycine (Gly)- and glutamic acid (Glu)-containing peptides were associated with reduced bitterness. These findings provide a mechanistic basis for mitigating bitterness in WPHs through selective enrichment or exclusion of peptides with specific amino acid profiles. By enabling targeted design of hydrolysis processes, this work advances the application of WPHs as palatable, bioactive ingredients in the food industry.http://www.sciencedirect.com/science/article/pii/S2666566225000243TAS2R14BitternessMolecular dockingIn silicoToxinPredADMET |
| spellingShingle | Wenmeng He Shiqin Wang Beibei Wang Mingming Wang Pan Liao Unraveling bitter peptides in wheat protein hydrolysates Food Chemistry: Molecular Sciences TAS2R14 Bitterness Molecular docking In silico ToxinPred ADMET |
| title | Unraveling bitter peptides in wheat protein hydrolysates |
| title_full | Unraveling bitter peptides in wheat protein hydrolysates |
| title_fullStr | Unraveling bitter peptides in wheat protein hydrolysates |
| title_full_unstemmed | Unraveling bitter peptides in wheat protein hydrolysates |
| title_short | Unraveling bitter peptides in wheat protein hydrolysates |
| title_sort | unraveling bitter peptides in wheat protein hydrolysates |
| topic | TAS2R14 Bitterness Molecular docking In silico ToxinPred ADMET |
| url | http://www.sciencedirect.com/science/article/pii/S2666566225000243 |
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