Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation
γ-Glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess, while the molecular mechanism and the difference in taste enhancement remain elusive. Thus, two complex conformations: taste type 1 receptor 1 (T1R1)-MSG and taste type 1 receptor 2 (T1R2)-sucrose wer...
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Tsinghua University Press
2022-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453022000982 |
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| author | Juan Yang Jing Guo Ruijie Mai Hao Dong Chun Cui Xiaofang Zeng Weidong Bai |
| author_facet | Juan Yang Jing Guo Ruijie Mai Hao Dong Chun Cui Xiaofang Zeng Weidong Bai |
| author_sort | Juan Yang |
| collection | DOAJ |
| description | γ-Glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess, while the molecular mechanism and the difference in taste enhancement remain elusive. Thus, two complex conformations: taste type 1 receptor 1 (T1R1)-MSG and taste type 1 receptor 2 (T1R2)-sucrose were constructed to form binding receptors. These peptides showed affinity for the two receptors, but a higher affinity scores and more binding amino acid residues for the T1R1-MSG receptor, implying that they may exhibit a higher umami-enhancing effect. Thereinto, γ-glutamyl alanine (γ-EA) displayed the highest affinity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds, indicating it had the highest enhancement for umaminess and sweetness among these peptides. Sensory evaluation demonstrated the enhancement of γ-EA on umaminess was superior to that of sweetness. Generally, γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor, and exhibited a highest umami-enhancing effect. |
| format | Article |
| id | doaj-art-004dcb1c3111442a9f0f437164cc6d3d |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2022-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-004dcb1c3111442a9f0f437164cc6d3d2025-02-03T05:38:59ZengTsinghua University PressFood Science and Human Wellness2213-45302022-11-0111615731579Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluationJuan Yang0Jing Guo1Ruijie Mai2Hao Dong3Chun Cui4Xiaofang Zeng5Weidong Bai6Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, ChinaGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, ChinaSchool of Food Science and Engineering, South China University of Technology, Guangzhou 510640, ChinaGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China; Corresponding author at: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, ChinaGuangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China; Corresponding author at: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Chinaγ-Glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess, while the molecular mechanism and the difference in taste enhancement remain elusive. Thus, two complex conformations: taste type 1 receptor 1 (T1R1)-MSG and taste type 1 receptor 2 (T1R2)-sucrose were constructed to form binding receptors. These peptides showed affinity for the two receptors, but a higher affinity scores and more binding amino acid residues for the T1R1-MSG receptor, implying that they may exhibit a higher umami-enhancing effect. Thereinto, γ-glutamyl alanine (γ-EA) displayed the highest affinity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds, indicating it had the highest enhancement for umaminess and sweetness among these peptides. Sensory evaluation demonstrated the enhancement of γ-EA on umaminess was superior to that of sweetness. Generally, γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor, and exhibited a highest umami-enhancing effect.http://www.sciencedirect.com/science/article/pii/S2213453022000982γ-Glutamyl peptides Taste-enhancing effect Molecular mechanism Taste type 1 receptor 1 Taste type 1 receptor 2 |
| spellingShingle | Juan Yang Jing Guo Ruijie Mai Hao Dong Chun Cui Xiaofang Zeng Weidong Bai Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation Food Science and Human Wellness γ-Glutamyl peptides Taste-enhancing effect Molecular mechanism Taste type 1 receptor 1 Taste type 1 receptor 2 |
| title | Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation |
| title_full | Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation |
| title_fullStr | Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation |
| title_full_unstemmed | Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation |
| title_short | Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation |
| title_sort | comparing the difference in enhancement of kokumi tasting γ glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation |
| topic | γ-Glutamyl peptides Taste-enhancing effect Molecular mechanism Taste type 1 receptor 1 Taste type 1 receptor 2 |
| url | http://www.sciencedirect.com/science/article/pii/S2213453022000982 |
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