Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS

Food Res Int. 2019 Jul:121:463-470. doi: 10.1016/j.foodres.2018.11.060. Epub 2018 Nov 29.

Abstract

Umami is critical to the taste of shiitake mushroom. To isolate and identify umami peptides, fractions from hydrolyzed dried shiitake mushroom were separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC). Separations were combined with sensory evaluations (grading and taste dilution analysis) and analysis of electronic tongue, which were used to identify the most umami component in shiitake mushroom. Low-molecular-weight fractions (MW < 3 kDa) have the strongest flavor in the shiitake mushroom hydrolysate. In the 3 subfractions separated from low-molecular-weight fractions (MW < 3 kDa) by GFC, the second subfraction (F2) was selected for RP-HPLC analysis. The first peak (G1) in RP-HPLC was identified by LC-Q-TOF-MS, and 2 tripeptides and 3 dipeptides were identified. The amino acid sequence of these peptides were Gly-Cys-Gly, Glu-Pro-Glu, Cys-Met, Val-Phe, and Gly-Glu.

Keywords: Enzymatic hydrolysate; LC-Q-TOF-MS; Sensory evaluation; Shiitake mushroom; Umami peptides.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Adult
  • Amino Acid Sequence
  • Chromatography, High Pressure Liquid*
  • Chromatography, Liquid
  • Dipeptides / analysis
  • Electronic Nose
  • Female
  • Food Handling
  • Humans
  • Male
  • Oligopeptides / analysis
  • Peptides / chemistry
  • Peptides / isolation & purification*
  • Protein Hydrolysates / chemistry
  • Protein Hydrolysates / isolation & purification
  • Shiitake Mushrooms / chemistry*
  • Shiitake Mushrooms / enzymology
  • Tandem Mass Spectrometry*
  • Taste
  • Young Adult

Substances

  • Dipeptides
  • Oligopeptides
  • Peptides
  • Protein Hydrolysates
  • phenylalanyl-valine
  • prolylglutamic acid
  • glycyl-glycyl-cysteine