Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect
Abstract A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In...
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Wiley
2024-11-01
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| Series: | Food Frontiers |
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| Online Access: | https://doi.org/10.1002/fft2.479 |
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| author | Jiaying Liu Yu Fu Liang Ma Hongjie Dai Hongxia Wang Hai Chen Hankun Zhu Yong Yu Xin Liu Zhengfang Liu Yuhao Zhang |
| author_facet | Jiaying Liu Yu Fu Liang Ma Hongjie Dai Hongxia Wang Hai Chen Hankun Zhu Yong Yu Xin Liu Zhengfang Liu Yuhao Zhang |
| author_sort | Jiaying Liu |
| collection | DOAJ |
| description | Abstract A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste. |
| format | Article |
| id | doaj-art-dd630feea2c54e2bb6b9f2942f005899 |
| institution | OA Journals |
| issn | 2643-8429 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Wiley |
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| series | Food Frontiers |
| spelling | doaj-art-dd630feea2c54e2bb6b9f2942f0058992025-08-20T02:12:25ZengWileyFood Frontiers2643-84292024-11-01562782279510.1002/fft2.479Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effectJiaying Liu0Yu Fu1Liang Ma2Hongjie Dai3Hongxia Wang4Hai Chen5Hankun Zhu6Yong Yu7Xin Liu8Zhengfang Liu9Yuhao Zhang10College of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaAngel Yeast Co. Ltd. Yichang Hubei People's Republic of ChinaAngel Yeast Co. Ltd. Yichang Hubei People's Republic of ChinaCollege of Food Science Southwest University Chongqing People's Republic of ChinaAbstract A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.https://doi.org/10.1002/fft2.479mixed peptides taste‐enhancing effectmolecular dockingtranspeptidation reactionyeast proteinγ‐glutamyl peptides |
| spellingShingle | Jiaying Liu Yu Fu Liang Ma Hongjie Dai Hongxia Wang Hai Chen Hankun Zhu Yong Yu Xin Liu Zhengfang Liu Yuhao Zhang Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect Food Frontiers mixed peptides taste‐enhancing effect molecular docking transpeptidation reaction yeast protein γ‐glutamyl peptides |
| title | Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect |
| title_full | Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect |
| title_fullStr | Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect |
| title_full_unstemmed | Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect |
| title_short | Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect |
| title_sort | yeast protein derived γ glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste enhancing effect |
| topic | mixed peptides taste‐enhancing effect molecular docking transpeptidation reaction yeast protein γ‐glutamyl peptides |
| url | https://doi.org/10.1002/fft2.479 |
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