Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3

Hao Wang; Wenjun Wang; Shuyu Zhang; Zhenhao Hu; Ruohan Yao; Hadiatullah Hadiatullah; Pei Li; Guozhong Zhao

doi:10.1016/j.foodchem.2023.136807

Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3

Food Chem. 2023 Dec 15:429:136807. doi: 10.1016/j.foodchem.2023.136807. Epub 2023 Jul 11.

Authors

Hao Wang¹, Wenjun Wang¹, Shuyu Zhang¹, Zhenhao Hu¹, Ruohan Yao¹, Hadiatullah Hadiatullah², Pei Li³, Guozhong Zhao⁴

Affiliations

¹ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
² Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, Collaborative Innovation Center of Chemical Science and Engineering, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China.
³ The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang 443003, Hubei, China.
⁴ State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address: zhaoguozhong@tust.edu.cn.

PMID: 37450993
DOI: 10.1016/j.foodchem.2023.136807

Abstract

Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.

Keywords: Molecular virtual docking; Salt enhancement; Umami enhancement; Umami peptide; Yeast extract.

MeSH terms

Molecular Docking Simulation
Peptides* / chemistry
Receptors, G-Protein-Coupled* / metabolism
Sodium Glutamate
Taste

Substances

Receptors, G-Protein-Coupled
Peptides
Sodium Glutamate