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Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3

Food Science and Human Wellness 2024年第2期13卷 1055-1064页

作者： Lanyun Zhang Li Zhang Jesus Pérez-Moreno Lu Bin Fengming Zhang Fuqiang Yu The Germplasm Bank of Wild Species Yunnan Key Laboratory for Fungal Diversity and Green DevelopmentKunming Institute of BotanyChinese Academy of SciencesKunming 650201China College of Chemical Science and Technology Yunnan UniversityKunming 650091China College of Food Science and Technology Yunnan Agricultural UniversityKunming 650201China Colegio Postgraduados Campus MontecilloEdafologíaTexcoco 56230México Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China Southwest Forestry UniversityKunming 650224China

Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible *** study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces *** umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration *** intense umami fraction was evaluated by both sensory evaluation and electronic *** were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and *** peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste *** these 10 peptides had umami or salt *** 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/*** these 10 peptides perfectly docked the active residues in the T1R3 *** results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.

关键词： Termitomyces non-volatile flavor compounds Umami peptides Taste characteristics Molecular docking

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