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Song S, Cheng Y, Wangzhang J, Sun M, Feng T, Liu Q, Yao L, Ho CT, Yu C. Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods 2024; 13:995. [PMID: 38611301 PMCID: PMC11011393 DOI: 10.3390/foods13070995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/15/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt intake and promote dietary health. We isolated taste-related peptides from the straw mushroom extract using ultrafiltration and identified them using UPLC-Q-TOF-MS/MS. The study found that the ultrafiltration fraction (500-2000 Da) of straw mushroom peptides had a saltiness enhancement effect, as revealed via subsequent E-tongue and sensory analyses. The ultrafiltration fractions (500-2000 Da) were found to contain 220 peptides, which were identified through UPLC-Q-TOF-MS/MS analysis. The interaction of these peptides with the T1R1/T1R3 receptor was also assessed. The investigation highlighted the significant involvement of Asp223, Gln243, Leu232, Asp251, and Pro254 in binding peptides from triple-enzymatically hydrolyzed straw mushrooms to T1R1/T1R3. Based on the binding energy and active site analysis, three peptides were selected for synthesis: DFNALPFK (-9.2 kcal/mol), YNEDNGIVK (-8.8 kcal/mol), and VPGGQEIKDR (-8.9 kcal/mol). Importantly, 3.2 mmol of VPGGQEIKDR increased the saltiness level of a 0.05% NaCl solution to that of a 0.15% NaCl solution. Additionally, the addition of 0.8 mmol of YNEDNGIVK to a 0.05% NaCl solution resulted in the same level of saltiness as a 0.1% NaCl solution.
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Affiliation(s)
- Shiqing Song
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Yunpeng Cheng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Jingyi Wangzhang
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Min Sun
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Qian Liu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Lingyun Yao
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA;
| | - Chuang Yu
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China; (S.S.); (Y.C.); (J.W.); (M.S.); (T.F.); (Q.L.); (L.Y.)
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Zhang J, Tu Z, Wen P, Wang H, Hu Y. Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster ( Crassostrea gigas) Hydrolysates. J Agric Food Chem 2024; 72:634-646. [PMID: 38131198 DOI: 10.1021/acs.jafc.3c06859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2023]
Abstract
In this study, novel umami peptides were prepared from oyster (Crassostrea gigas) hydrolysates, and their umami mechanisms were investigated. Umami fractions G2 and G3 were isolated by gel filtration chromatography (GFC) and sensory evaluation. The umami scores of the G2 and G3 fractions were 7.8 ± 0.12 and 7.5 ± 0.18, respectively. 36 potential umami peptides with molecular weights below 1500 Da, E and D accounting for >30% of the peptides and iUmami-SCM > 588 were screened by peptidomics. Peptide source analysis revealed that myosin, paramyosin, and sarcoplasmic were the major precursor proteins for these peptides. The electronic tongue results demonstrated that the synthetic peptides DPNDPDMKY and NARIEELEEE possessed an umami characteristic, whereas SIEDVEESRNK and ISIEDVEESRNK possessed a saltiness characteristic. Additionally, molecular docking results indicated that the umami peptide (DPNDPDMKY, NARIEELEEE, SIEDVEESRNK, and ISIEDVEESRNK) binds to H145, S276, H388, T305, Y218, D216, and Q389 residues in the T1R3 taste receptor via a conventional hydrogen bond and a carbon-hydrogen bond. This research provides a new strategy for the screening of umami peptides.
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Affiliation(s)
- Junwei Zhang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
- Jiangxi Normal University (Qinzhou) Research Centre for High Value Comprehensive Utilization of Agricultural Products, Qinzhou, Guangxi 535000, China
| | - Zongcai Tu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
- National R&D Center of Freshwater Fish Processing and Engineering Research Center of Freshwater Fish High-Value Utilization of Jiangxi Province, Jiangxi Normal University, Nanchang, Jiangxi 330022, China
| | - Pingwei Wen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
| | - Hui Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
- Jiangxi Normal University (Qinzhou) Research Centre for High Value Comprehensive Utilization of Agricultural Products, Qinzhou, Guangxi 535000, China
| | - Yueming Hu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, Jiangxi 330047, China
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Jia R, Yang Y, Liao G, Gu D, Pu Y, Huang M, Wang G. Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken. Food Chem 2024; 430:137051. [PMID: 37541042 DOI: 10.1016/j.foodchem.2023.137051] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 07/27/2023] [Accepted: 07/27/2023] [Indexed: 08/06/2023]
Abstract
Umami peptides from different stages of Wuding chicken processing were discovered, isolated, and purified using ultrafiltration membrane, gel filtration chromatography, and reversed-phase high-performance liquid chromatography, and the binding mechanism was explored. Twelve umami peptides were found by nano-scale liquid chromatography-tandem mass spectrometry, three of which (HLEEEIK, LDDALR, and ELY) existed throughout the processing step. The umami score and the frequency of active fragments of umami were highest for LEEEL, followed by EEF. The main active sites between umami peptide and receptor T1R1/T1R3 were Tyr262, Glu325, and Glu292, and hydrophobic interaction and hydrogen bonding were the main forces, and bitter amino acids were also important components of umami peptides. It was found for the first time that heat-stable umami peptides exist in Wuding chickens, which provides a basis for the identification and screening of umami peptides in local chickens, and also helps to study the structure-activity relationship of umami peptides.
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Affiliation(s)
- Rong Jia
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuan Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Dahai Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuehong Pu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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Jia R, He Y, Liao G, Yang Z, Gu D, Pu Y, Huang M, Wang G. Identification of umami peptides from Wuding chicken by Nano-HPLC-MS/MS and insights into the umami taste mechanisms. Food Res Int 2023; 172:113208. [PMID: 37689849 DOI: 10.1016/j.foodres.2023.113208] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 06/28/2023] [Accepted: 06/29/2023] [Indexed: 09/11/2023]
Abstract
Wuding chicken is popular with consumers in China because of its umami taste. This study aimed to identify novel umami peptides from Wuding chicken and explore the taste mechanism of umami peptides. The molecular masses and amino acid compositions of peptides in Wuding chicken were identified by nano-scale liquid chromatography-tandem mass spectrometry (Nano-HPLC-MS/MS). The taste characteristics of the peptides synthesized by the solid-phase method were evaluated by sensory evaluation combined with electronic tongue technology. The secondary structure of the peptides was further analyzed by circular dichroism (CD), and the relationship between the structure and taste of the peptides was elucidated by molecular docking. The results showed that eight potential umami peptides were identified, among which FVT (FT-3), LDF (LF-3), and DLAGRDLTDYLMKIL (DL-15) had distinct umami tastes, and FT-3 had the highest umami intensity, followed by LF-3 and DL-15. The relative contents of β-sheets in the three umami peptides were 55.20%, 57.30%, and 47.70%, respectively, which were the key components of Wuding chicken umami peptides. In addition to LF-3 embedded in the cavity-binding domain of the TIR1, both FT-3 and DL-15 were embedded in the venus flytrap domain (VFTD) of the T1R3 to bind the umami receptor T1R1/T1R3. The main binding forces between the umami peptides and the umami receptor T1R1/T1R3 relied on hydrogen bonds and hydrophobic interactions, and the key amino acid residues of the combination of umami peptides and the umami receptor T1R1/T1R3 were Glu292, Asn235, and Tyr262.
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Affiliation(s)
- Rong Jia
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Ying He
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Zijiang Yang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Dahai Gu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yuehong Pu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Ming Huang
- Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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Wang X, Zhang D, Guo Q, Pu Y, Huang A, Fan J. Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor. J Agric Food Chem 2023; 71:14046-14056. [PMID: 37709731 DOI: 10.1021/acs.jafc.3c02454] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/16/2023]
Abstract
The study aimed to explore umami peptides derived from protein hydrolysates of Morchella esculenta. According to the electronic tongue and sensory evaluation, the ultrafiltration fractions (<3 kDa) of the protein hydrolysates exhibited the strongest umami taste. The overall flavor of the screened fractions was significantly improved after the Maillard reaction, based on the electronic nose and electronic tongue analyses, and the content of total free amino acid increased from 387.35 to 589.30 μg/mL. A total of 37 peptides with high confidence were identified from the fractions using LC-MS/MS. Additionally, two novel umami peptides were screened through bioinformatics and molecular docking, and their recognition threshold was 0.43 (EYPPLGRFA) and 0.52 mmol/L (TVIDAPGHRDFI), respectively. In addition, molecular docking analysis revealed that the key binding sites, such as Ser148, Leu51, Arg327, and Leu468 in T1R1/T1R3 contributed to docking, and hydrogen bonding and hydrophobic interactions were the dominant interaction forces between the two umami peptides and T1R1/T1R3 receptor. This study contributes to the development and utilization of Morchella esculenta in flavored foods.
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Affiliation(s)
- Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Dan Zhang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Qihong Guo
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yuehong Pu
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Jiangping Fan
- College of Food Science & Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China
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Cheng K, Wang S, Wang Y, Bao Y, Gao P, Lei L, Liang H, Zhang S, Dong L. Modification of a Novel Umami Octapeptide with Trypsin Hydrolysis Sites via Homology Modeling and Molecular Docking. J Agric Food Chem 2023; 71:5326-5336. [PMID: 36939140 DOI: 10.1021/acs.jafc.2c08646] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Increasing the copy number of peptides is an effective method to genetically engineer recombinant expression and obtain umami peptides in large quantities. However, the umami taste value of multicopy number umami peptides is lower than the single ones, thus limiting the industrial application of recombinantly expressed umami peptides. With aims to solve this problem, modification of an umami beefy meaty peptide (BMP) with trypsin hydrolysis sites was carried out via homology modeling and molecular docking in this study. A total of 1286 modified peptide sequences were created and molecularly simulated for docking with the homology modeling-constructed umami receptor (T1R1/T1R3), and 837 peptides were found to be better docked than the BMP. Afterward, the MLSEDEGK peptide with the highest docking score was synthesized. And umami taste evaluation results demonstrated that this modified peptide was close to that of monosodium glutamate (MSG) and BMP, as confirmed by electronic tongue and sensory evaluation (umami value: 8.1 ± 0.2 for BMP; 8.2 ± 0.3 for MLSEDEGK peptide). Meanwhile, mock trypsin digestion of eight copies of MLSEDEGK peptide results showed that the introduced digestion sites were effective. Therefore, the novel modified BMP in this study has the potential for large-scale production by genetic engineering.
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Affiliation(s)
- Kunya Cheng
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Shang Wang
- School of Bioengineering, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Yian Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Yuxiang Bao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Pengxun Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Liming Lei
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Huipeng Liang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Sufang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
| | - Liang Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- National Engineering Research Center of Seafood, Dalian 116034, Liaoning, China
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Yang J, Liao J, Dong H, Huang G, Bai W, Tu J, Zeng X. Synergistic Effect of Kokumi-Active γ-Glutamyl Peptides and l-Glutamate on Enhancing Umami Sensation and Stimulating Cholecystokinin Secretion via T1R1/T1R3 Activation in STC-1 Cells. J Agric Food Chem 2022; 70:14395-14402. [PMID: 36318610 DOI: 10.1021/acs.jafc.2c04919] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
This study aimed to investigate the synergistic effect of γ-glutamyl peptides (γEL, γEV, and γEγEV) and l-glutamate (MSG) on the activation of the umami receptor (T1R1/T1R3) in relation to enhanced umami taste and promoted cholecystokinin (CCK) secretion. The synergy of γ-glutamyl peptides and MSG (1-15 mM, 1:1) caused a significant increase in both the umami taste score by 0.218 ± 0.015-1.216 ± 0.031 times and the CCK secretion by 41.41 ± 6.46-201.16 ± 12.91% when compared to the group treated with individual MSG. The increase in CCK secretion promoted by γ-glutamyl peptides was only reduced by 11.54 ± 0.01-45.65 ± 3.58% after adding yjr CaSR inhibitor (NPS 2143), implying that there were other receptors besides CaSR involved in the stimulation of CCK secretion. The mixture of γEγEV and MSG synergistically increased the intracellular calcium release by 111.26 ± 11.94-135.28 ± 16.60% in STC-1 and 108.47 ± 7.89-152.33 ± 26.26% in HEK 293 compared to MSG. The protein expression for T1R1/T1R3 was increased, indicating that the mixture can activate T1R1/T1R3. The amino acids V277, S147, and D190 of T1R3 can be critical for the binding of γEγEV to T1R3. This is the first report on the synergistic effect of taste-active substances on taste sensation and hormone release via taste receptor activation.
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Affiliation(s)
- Juan Yang
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Jianhong Liao
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
| | - Hao Dong
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Guiying Huang
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Weidong Bai
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
| | - Juncai Tu
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- School of Science, RMIT University, General Post Office Box 2474, Melbourne, Victoria 3001, Australia
| | - Xiaofang Zeng
- College of Light Industry and Food Technology, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, People's Republic of China
- Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, People's Republic of China
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Li W, Chen W, Wu D, Zhang Z, Yang Y. Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3. Front Nutr 2022; 9:960218. [PMID: 35967776 PMCID: PMC9371610 DOI: 10.3389/fnut.2022.960218] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2022] [Accepted: 07/04/2022] [Indexed: 11/17/2022] Open
Abstract
This study identified the peptides in the fermentation mycelia of Stropharia rugosoannulata. The molecular weight of the peptides was below 3,000 Da. Heptapeptides to decapeptides were the main peptides in the fermentation mycelia of S. rugosoannulata. More than 50% of the peptides had salty and umami taste characteristics, and the long-chain peptides (decapeptides to 24 peptides) also played an essential role in the pleasant taste characteristics of mycelium. In the salty and umami peptide of S. rugosoannulata, the distribution of non-polar hydrophobic amino acids and polar-uncharged amino acids accounted for a relatively high proportion, and the proportion of polar-uncharged amino acids further increased, with the extension of the peptide chain. P, F, I, l, V, G, S, T, and D were the amino acids with a high proportion in the peptides. The taste peptides can bind to more than 60% of the active amino acid residues in the cavity-binding domain of the T1R1/T1R3 receptors. Hydrogen bond interaction was the primary mode of interaction between the peptides and the receptor. The first and second amino acid residues (such as S, V, E, K, G, and A) at the C-terminal and N-terminal of the peptides were easy to bind to T1R1/T1R3 receptors. Asp108, Asn150, Asp147, Glu301, Asp219, Asp243, Glu70, Asp218 in T1R1, and Glu45, Glu148, Glu301, Glu48, and Ala46 in TIR3 were the key active amino acid sites of taste peptides binding to T1R1/T1R3 receptors.
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Affiliation(s)
- Wen Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Wanchao Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Di Wu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Zhong Zhang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai, China
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Wang W, Cui Z, Ning M, Zhou T, Liu Y. In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach. Biomaterials 2021; 281:121338. [PMID: 34998173 DOI: 10.1016/j.biomaterials.2021.121338] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Revised: 12/05/2021] [Accepted: 12/24/2021] [Indexed: 12/22/2022]
Abstract
Umami, providing amino acids/peptides for animal growth, represents one of the major attractive taste modalities. The biochemical and umami properties of peptide are both important for scientific research and food industry. In this study, we did the sequence analysis of 205 umami peptides with 2-18 amino acids, sought the active sites of umami peptides by quantum chemical simulations and investigated their recognition residues with receptor T1R1/T1R3 by molecular docking. The results showed the peptides with 2-3 amino acids accounting for 44% of the total umami peptides. Residues D and E are the key active sites no matter where they are in the peptides (N-terminal, C-terminal or middle), when umami peptides contain D/E residues. N69, D147, R151, A170, S172, S276 and R277 residues in T1R1 receptor were deemed to be the key residues binding umami peptides. Finally, a powerful decision rule for umami peptides was proposed to predict potential umami peptides, which was convenient and efficient.
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Affiliation(s)
- Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Menghua Ning
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Tianxing Zhou
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.
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Toda Y, Hayakawa T, Itoigawa A, Kurihara Y, Nakagita T, Hayashi M, Ashino R, Melin AD, Ishimaru Y, Kawamura S, Imai H, Misaka T. Evolution of the primate glutamate taste sensor from a nucleotide sensor. Curr Biol 2021; 31:4641-4649.e5. [PMID: 34450087 DOI: 10.1016/j.cub.2021.08.002] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/21/2021] [Accepted: 08/02/2021] [Indexed: 12/19/2022]
Abstract
Taste perception plays an essential role in food selection. Umami (savory) tastes are sensed by a taste receptor complex, T1R1/T1R3, that detects proteinogenic amino acids.1 High sensitivity to l-glutamate (l-Glu) is a characteristic of human T1R1/T1R3, but the T1R1/T1R3 of other vertebrates does not consistently show this l-Glu response.1,2 Here, we demonstrate that the l-Glu sensitivity of T1R1/T1R3 is a derived state that has evolved repeatedly in large primates that rely on leaves as protein sources, after their divergence from insectivorous ancestors. Receptor expression experiments show that common amino acid substitutions at ligand binding sites that render T1R1/T1R3 sensitive to l-Glu occur independently at least three times in primate evolution. Meanwhile T1R1/T1R3 senses 5'-ribonucleotides as opposed to l-Glu in several mammalian species, including insectivorous primates. Our chemical analysis reveal that l-Glu is one of the major free amino acids in primate diets and that insects, but not leaves, contain large amounts of free 5'-ribonucleotides. Altering the ligand-binding preference of T1R1/T1R3 from 5'-ribonucleotides to l-Glu might promote leaf consumption, overcoming bitter and aversive tastes. Altogether, our results provide insight into the foraging ecology of a diverse mammalian radiation and help reveal how evolution of sensory genes facilitates invasion of new ecological niches.
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Affiliation(s)
- Yasuka Toda
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan; Japan Society for the Promotion of Science, Tokyo 102-0083, Japan
| | - Takashi Hayakawa
- Faculty of Environmental Earth Science, Hokkaido University, Sapporo, Hokkaido 060-0810, Japan; Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan; Japan Monkey Centre, Inuyama, Aichi 484-0081, Japan
| | - Akihiro Itoigawa
- Japan Society for the Promotion of Science, Tokyo 102-0083, Japan; Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan
| | - Yosuke Kurihara
- Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan; Center for Education and Research in Field Sciences, Faculty of Agriculture, Shizuoka University, Hamamatsu, Shizuoka 431-3532, Japan
| | - Tomoya Nakagita
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan; Proteo-Science Center, Ehime University, Matsuyama, Ehime 790-8577, Japan
| | - Masahiro Hayashi
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwanoha, Kashiwa, Chiba 277-8562, Japan
| | - Ryuichi Ashino
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwanoha, Kashiwa, Chiba 277-8562, Japan
| | - Amanda D Melin
- Department of Anthropology and Archaeology, University of Calgary, Alberta T2N 1N4, Canada; Department of Medical Genetics and Alberta Children's Hospital Research Institute, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada
| | - Yoshiro Ishimaru
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan
| | - Shoji Kawamura
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwanoha, Kashiwa, Chiba 277-8562, Japan.
| | - Hiroo Imai
- Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan.
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
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Yu Z, Kang L, Zhao W, Wu S, Ding L, Zheng F, Liu J, Li J. Identification of novel umami peptides from myosin via homology modeling and molecular docking. Food Chem 2020; 344:128728. [PMID: 33272753 DOI: 10.1016/j.foodchem.2020.128728] [Citation(s) in RCA: 59] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Revised: 11/17/2020] [Accepted: 11/21/2020] [Indexed: 02/03/2023]
Abstract
The structure of the umami receptor T1R1/T1R3 was constructed using homology modeling and molecular dynamics, and the interactions between peptides and this umami receptor were studied by molecular docking. The umami intensity of the peptides was also investigated by using an electronic tongue. The results showed that 99.3% of the amino acid residues in the homologous model of the T1R1/T1R3 heterodimer were within the allowable range, which is greater than the threshold requirement of 90% of the residues in the high-quality model structure. Five novel peptides (DK, EEK, EDQK, SEGGR, and QDSIGS) were selected and synthesized. The umami intensity of these five peptides was stronger than that of monosodium glutamate. The docking results revealed that the interactions between peptides and the major amino acids residues Arg151, Asp147, and Gln52 of T1R1 play critical roles in the production of umami taste.
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Affiliation(s)
- Zhipeng Yu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, PR China
| | - Lixin Kang
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Wenzhu Zhao
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.
| | - Sijia Wu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China
| | - Long Ding
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, PR China
| | - Fuping Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU), Beijing 102488, PR China
| | - Jingbo Liu
- Lab of Nutrition and Functional Food, Jilin University, Changchun 130062, PR China.
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, PR China.
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Kang C, Wang L, Feng J, Zhu W, Hang S. l-Glutamate stimulates cholecystokinin secretion via the T1R1/T1R3 mediated PLC/TRPM5 transduction pathway. J Sci Food Agric 2020; 100:4818-4825. [PMID: 32478409 DOI: 10.1002/jsfa.10541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 05/17/2020] [Accepted: 06/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND It is known that cholecystokinin (CCK) plays an essential role in reducing food intake and driving weight loss. Previous studies demonstrated that amino acids were capable of triggering CCK release through G protein-coupled receptors, but the sensing mechanism remains obscure, especially the intracellular signaling pathway. RESULTS l-Glu, rather than its d-isomer, robustly stimulated CCK secretion in a porcine duodenal model, and the secretory response was augmented by incubation with the allosteric ligand of T1R1, while T1R3 antagonist attenuated it. Upon inhibiting phospholipase C (PLC) or transient receptor potential M5 (TRPM5) activity, l-Glu failed to increase CCK release. Oral administration of monosodium glutamate in rats also suppressed food intake and increased plasma CCK levels, accompanied by elevated expression of T1R1, PLCβ2 and TRPM5 in the duodenum. CONCLUSION These data demonstrated that l-Glu stimulated CCK secretion through the activation of T1R1/T1R3 in a PLC/TRPM5-dependent manner. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cuicui Kang
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
- Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Lvyang Wang
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
- Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Jiangyin Feng
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
- Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Weiyun Zhu
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
- Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Suqin Hang
- National Center for International Research on Animal Gut Nutrition, Nanjing Agricultural University, Nanjing, China
- Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, China
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Zhou Y, Ren J, Song T, Peng J, Wei H. Methionine Regulates mTORC1 via the T1R1/T1R3-PLCβ-Ca 2+-ERK1/2 Signal Transduction Process in C2C12 Cells. Int J Mol Sci 2016; 17:ijms17101684. [PMID: 27727170 PMCID: PMC5085716 DOI: 10.3390/ijms17101684] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2016] [Revised: 09/20/2016] [Accepted: 09/27/2016] [Indexed: 12/13/2022] Open
Abstract
The mammalian target of rapamycin complex 1 (mTORC1) integrates amino acid (AA) availability to support protein synthesis and cell growth. Taste receptor type 1 member (T1R) is a G protein-coupled receptor that functions as a direct sensor of extracellular AA availability to regulate mTORC1 through Ca2+ stimulation and extracellular signal-regulated kinases 1 and 2 (ERK1/2) activation. However, the roles of specific AAs in T1R1/T1R3-regulated mTORC1 are poorly defined. In this study, T1R1 and T1R3 subunits were expressed in C2C12 myotubes, and l-AA sensing was accomplished by T1R1/T1R3 to activate mTORC1. In response to l-AAs, such as serine (Ser), arginine (Arg), threonine (Thr), alanine (Ala), methionine (Met), glutamine (Gln), and glycine (Gly), Met induced mTORC1 activation and promoted protein synthesis. Met also regulated mTORC1 via T1R1/T1R3-PLCβ-Ca2+-ERK1/2 signal transduction. Results revealed a new role for Met-regulated mTORC1 via an AA receptor. Further studies should be performed to determine the role of T1R1/T1R3 in mediating extracellular AA to regulate mTOR signaling and to reveal its mechanism.
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Affiliation(s)
- Yuanfei Zhou
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agriculture University, Wuhan 430070, Hubei, China.
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, Hubei, China.
| | - Jiao Ren
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agriculture University, Wuhan 430070, Hubei, China.
| | - Tongxing Song
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agriculture University, Wuhan 430070, Hubei, China.
| | - Jian Peng
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agriculture University, Wuhan 430070, Hubei, China.
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, Hubei, China.
| | - Hongkui Wei
- Department of Animal Nutrition and Feed Science, College of Animal Science and Technology, Huazhong Agriculture University, Wuhan 430070, Hubei, China.
- The Cooperative Innovation Center for Sustainable Pig Production, Wuhan 430070, Hubei, China.
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