Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics
Umami peptides play important roles in the flavor of fermented broad bean paste (FBBP), and proteases produced by microorganisms contributed to the production of umami peptides. In order to reveal the formation of umami peptides and their relationships with protease-producing microorganisms during t...
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Tsinghua University Press
2025-07-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250296 |
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| author | Yuqing Xie Jianhua Zhao Binbin Zhou Ping Liu Jie Zhao Min Xu Jiaxin Chen Hongbin Lin Jie Tang |
| author_facet | Yuqing Xie Jianhua Zhao Binbin Zhou Ping Liu Jie Zhao Min Xu Jiaxin Chen Hongbin Lin Jie Tang |
| author_sort | Yuqing Xie |
| collection | DOAJ |
| description | Umami peptides play important roles in the flavor of fermented broad bean paste (FBBP), and proteases produced by microorganisms contributed to the production of umami peptides. In order to reveal the formation of umami peptides and their relationships with protease-producing microorganisms during the natural fermentation of FBBP, peptidomics and virtual screening were used to identify and screen umami peptides. Meanwhile, macrogenomics was used to analyze the abundance of microbial-derived protease genes during FBBP fermentation. Then, based on the Pearson correlation coefficient, the correlation network diagram of each protease-producing microorganism with umami peptides was constructed. The results showed that a total of two exopeptidases and four endopeptidases were annotated from FBBP. Staphylococcus, Lactobacillus, Aspergillus, and Weissella can produce most proteases. The species Lactobacillus curvatus, Dyella jiangningensis, Erythrobacter sp., and unclassified_g_Pantoea had strong correlation with umami peptides, and they may contribute to the process of protein hydrolysis to produce umami peptides. This study is expected to reveal the formation mechanism of umami peptides in FBBP, and the results of this study provided a better understanding of the relationship between proteases, microbiota, and core umami peptides in FBBP, which could help to improve the umami taste of Pixian Douban paste during fermentation. |
| format | Article |
| id | doaj-art-9b0d6eaba2d04c948d9ff15ab140ce31 |
| institution | Kabale University |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-9b0d6eaba2d04c948d9ff15ab140ce312025-08-20T03:59:44ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302025-07-01147925029610.26599/FSHW.2024.9250296Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomicsYuqing Xie0Jianhua Zhao1Binbin Zhou2Ping Liu3Jie Zhao4Min Xu5Jiaxin Chen6Hongbin Lin7Jie Tang8School of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaChongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chengdu 610039, ChinaFood Microbiology Key Laboratory of Sichuan Province, Chengdu 610039, ChinaChongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chengdu 610039, ChinaChongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chengdu 610039, ChinaSchool of Food and Bioengineering, Xihua University, Chengdu 610039, ChinaChongqing Key Laboratory of Specialty Food Co-built by Sichuan and Chongqing, Chengdu 610039, ChinaUmami peptides play important roles in the flavor of fermented broad bean paste (FBBP), and proteases produced by microorganisms contributed to the production of umami peptides. In order to reveal the formation of umami peptides and their relationships with protease-producing microorganisms during the natural fermentation of FBBP, peptidomics and virtual screening were used to identify and screen umami peptides. Meanwhile, macrogenomics was used to analyze the abundance of microbial-derived protease genes during FBBP fermentation. Then, based on the Pearson correlation coefficient, the correlation network diagram of each protease-producing microorganism with umami peptides was constructed. The results showed that a total of two exopeptidases and four endopeptidases were annotated from FBBP. Staphylococcus, Lactobacillus, Aspergillus, and Weissella can produce most proteases. The species Lactobacillus curvatus, Dyella jiangningensis, Erythrobacter sp., and unclassified_g_Pantoea had strong correlation with umami peptides, and they may contribute to the process of protein hydrolysis to produce umami peptides. This study is expected to reveal the formation mechanism of umami peptides in FBBP, and the results of this study provided a better understanding of the relationship between proteases, microbiota, and core umami peptides in FBBP, which could help to improve the umami taste of Pixian Douban paste during fermentation.https://www.sciopen.com/article/10.26599/FSHW.2024.9250296peptidomicsvirtual screeningmacrogenomicsumami peptideproteases |
| spellingShingle | Yuqing Xie Jianhua Zhao Binbin Zhou Ping Liu Jie Zhao Min Xu Jiaxin Chen Hongbin Lin Jie Tang Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics Food Science and Human Wellness peptidomics virtual screening macrogenomics umami peptide proteases |
| title | Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics |
| title_full | Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics |
| title_fullStr | Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics |
| title_full_unstemmed | Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics |
| title_short | Revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics |
| title_sort | revealing the formation mechanism of umami peptides in fermented broad bean paste based on peptidomics and macrogenomics |
| topic | peptidomics virtual screening macrogenomics umami peptide proteases |
| url | https://www.sciopen.com/article/10.26599/FSHW.2024.9250296 |
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