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Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken
This study identified umami and umami-enhancing peptides, which explain the umami taste of Sanhuang chicken. Ten novel peptides were isolated from chicken hydrolysate by gel filtration chromatography and reverse-phase high-performance liquid chromatography. The amino acid sequence was analyzed by UP...
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| Published in: | European food research & technology 2021-07, Vol.247 (7), p.1633-1644 |
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| cited_by | cdi_FETCH-LOGICAL-c319t-79ac81faf298477cc3565dadccdd187a0b131e2a7827ff8a25d1920fe431f0283 |
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| cites | cdi_FETCH-LOGICAL-c319t-79ac81faf298477cc3565dadccdd187a0b131e2a7827ff8a25d1920fe431f0283 |
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| container_title | European food research & technology |
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| creator | Chen, Mengdi Gao, Xinchang Pan, Daodong Xu, Shenlu Zhang, Haihua Sun, Yangying He, Jun Dang, Yali |
| description | This study identified umami and umami-enhancing peptides, which explain the umami taste of Sanhuang chicken. Ten novel peptides were isolated from chicken hydrolysate by gel filtration chromatography and reverse-phase high-performance liquid chromatography. The amino acid sequence was analyzed by UPLC-Q-Exactive Orbitrap-MS: HGEDKEGE, IPIPATKT, SEASNNK, IGPGLGR, AGDDAPR, FAGDDAPR, ADGLWL, KDGGGGK, PGPAGPAGP, and GFLGPQ. All synthetic peptides were discovered with umami and umami-enhancing effects based on the sensory evaluation and electronic tongue. Of these, HGEDKEGE, and SEASNNK showed a prominent umami taste, and the umami threshold values of the umami peptide were 0.56 and 0.33 mmol/L, respectively. The AGDDAPR and IGPGLGR had better a umami-enhancing effect. The molecular docking results confirmed that all peptides entered the Venus flytrap (VFT) domain of T1R3, new binding sites were obtained, Arg303, Ser123, and His121 might play critical roles in the umami-enhancing effects. Residues of Ser146 and Ser123 were found to play decisive roles in umami taste. |
| doi_str_mv | 10.1007/s00217-021-03734-w |
| format | article |
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Ten novel peptides were isolated from chicken hydrolysate by gel filtration chromatography and reverse-phase high-performance liquid chromatography. The amino acid sequence was analyzed by UPLC-Q-Exactive Orbitrap-MS: HGEDKEGE, IPIPATKT, SEASNNK, IGPGLGR, AGDDAPR, FAGDDAPR, ADGLWL, KDGGGGK, PGPAGPAGP, and GFLGPQ. All synthetic peptides were discovered with umami and umami-enhancing effects based on the sensory evaluation and electronic tongue. Of these, HGEDKEGE, and SEASNNK showed a prominent umami taste, and the umami threshold values of the umami peptide were 0.56 and 0.33 mmol/L, respectively. The AGDDAPR and IGPGLGR had better a umami-enhancing effect. The molecular docking results confirmed that all peptides entered the Venus flytrap (VFT) domain of T1R3, new binding sites were obtained, Arg303, Ser123, and His121 might play critical roles in the umami-enhancing effects. Residues of Ser146 and Ser123 were found to play decisive roles in umami taste.</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-021-03734-w</identifier><language>eng</language><publisher>Berlin/Heidelberg: Springer Berlin Heidelberg</publisher><subject>Agriculture ; Amino acid sequence ; Amino acids ; Analytical Chemistry ; Binding sites ; Biotechnology ; Chemistry ; Chemistry and Materials Science ; Chickens ; Chromatography ; Electronic tongues ; Food Science ; Forestry ; Gel filtration ; High performance liquid chromatography ; Hydrolysates ; Liquid chromatography ; Molecular docking ; Original Paper ; Peptides ; Plants (botany) ; Sensory evaluation ; Synthetic peptides ; Taste ; Taste receptors ; Taste thresholds ; Umami</subject><ispartof>European food research & technology, 2021-07, Vol.247 (7), p.1633-1644</ispartof><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-79ac81faf298477cc3565dadccdd187a0b131e2a7827ff8a25d1920fe431f0283</citedby><cites>FETCH-LOGICAL-c319t-79ac81faf298477cc3565dadccdd187a0b131e2a7827ff8a25d1920fe431f0283</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2543895359/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$H</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2543895359?pq-origsite=primo$$EHTML$$P50$$Gproquest$$H</linktohtml><link.rule.ids>314,777,781,11669,27905,27906,36041,44344,74644</link.rule.ids></links><search><creatorcontrib>Chen, Mengdi</creatorcontrib><creatorcontrib>Gao, Xinchang</creatorcontrib><creatorcontrib>Pan, Daodong</creatorcontrib><creatorcontrib>Xu, Shenlu</creatorcontrib><creatorcontrib>Zhang, Haihua</creatorcontrib><creatorcontrib>Sun, Yangying</creatorcontrib><creatorcontrib>He, Jun</creatorcontrib><creatorcontrib>Dang, Yali</creatorcontrib><title>Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken</title><title>European food research & technology</title><addtitle>Eur Food Res Technol</addtitle><description>This study identified umami and umami-enhancing peptides, which explain the umami taste of Sanhuang chicken. Ten novel peptides were isolated from chicken hydrolysate by gel filtration chromatography and reverse-phase high-performance liquid chromatography. The amino acid sequence was analyzed by UPLC-Q-Exactive Orbitrap-MS: HGEDKEGE, IPIPATKT, SEASNNK, IGPGLGR, AGDDAPR, FAGDDAPR, ADGLWL, KDGGGGK, PGPAGPAGP, and GFLGPQ. All synthetic peptides were discovered with umami and umami-enhancing effects based on the sensory evaluation and electronic tongue. Of these, HGEDKEGE, and SEASNNK showed a prominent umami taste, and the umami threshold values of the umami peptide were 0.56 and 0.33 mmol/L, respectively. The AGDDAPR and IGPGLGR had better a umami-enhancing effect. The molecular docking results confirmed that all peptides entered the Venus flytrap (VFT) domain of T1R3, new binding sites were obtained, Arg303, Ser123, and His121 might play critical roles in the umami-enhancing effects. Residues of Ser146 and Ser123 were found to play decisive roles in umami taste.</description><subject>Agriculture</subject><subject>Amino acid sequence</subject><subject>Amino acids</subject><subject>Analytical Chemistry</subject><subject>Binding sites</subject><subject>Biotechnology</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chickens</subject><subject>Chromatography</subject><subject>Electronic tongues</subject><subject>Food Science</subject><subject>Forestry</subject><subject>Gel filtration</subject><subject>High performance liquid chromatography</subject><subject>Hydrolysates</subject><subject>Liquid chromatography</subject><subject>Molecular docking</subject><subject>Original Paper</subject><subject>Peptides</subject><subject>Plants (botany)</subject><subject>Sensory evaluation</subject><subject>Synthetic peptides</subject><subject>Taste</subject><subject>Taste receptors</subject><subject>Taste 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characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken</title><author>Chen, Mengdi ; Gao, Xinchang ; Pan, Daodong ; Xu, Shenlu ; Zhang, Haihua ; Sun, Yangying ; He, Jun ; Dang, Yali</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-79ac81faf298477cc3565dadccdd187a0b131e2a7827ff8a25d1920fe431f0283</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Agriculture</topic><topic>Amino acid sequence</topic><topic>Amino acids</topic><topic>Analytical Chemistry</topic><topic>Binding sites</topic><topic>Biotechnology</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chickens</topic><topic>Chromatography</topic><topic>Electronic tongues</topic><topic>Food Science</topic><topic>Forestry</topic><topic>Gel filtration</topic><topic>High performance liquid 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Shenlu</au><au>Zhang, Haihua</au><au>Sun, Yangying</au><au>He, Jun</au><au>Dang, Yali</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken</atitle><jtitle>European food research & technology</jtitle><stitle>Eur Food Res Technol</stitle><date>2021-07-01</date><risdate>2021</risdate><volume>247</volume><issue>7</issue><spage>1633</spage><epage>1644</epage><pages>1633-1644</pages><issn>1438-2377</issn><eissn>1438-2385</eissn><abstract>This study identified umami and umami-enhancing peptides, which explain the umami taste of Sanhuang chicken. Ten novel peptides were isolated from chicken hydrolysate by gel filtration chromatography and reverse-phase high-performance liquid chromatography. The amino acid sequence was analyzed by UPLC-Q-Exactive Orbitrap-MS: HGEDKEGE, IPIPATKT, SEASNNK, IGPGLGR, AGDDAPR, FAGDDAPR, ADGLWL, KDGGGGK, PGPAGPAGP, and GFLGPQ. All synthetic peptides were discovered with umami and umami-enhancing effects based on the sensory evaluation and electronic tongue. Of these, HGEDKEGE, and SEASNNK showed a prominent umami taste, and the umami threshold values of the umami peptide were 0.56 and 0.33 mmol/L, respectively. The AGDDAPR and IGPGLGR had better a umami-enhancing effect. The molecular docking results confirmed that all peptides entered the Venus flytrap (VFT) domain of T1R3, new binding sites were obtained, Arg303, Ser123, and His121 might play critical roles in the umami-enhancing effects. Residues of Ser146 and Ser123 were found to play decisive roles in umami taste.</abstract><cop>Berlin/Heidelberg</cop><pub>Springer Berlin Heidelberg</pub><doi>10.1007/s00217-021-03734-w</doi><tpages>12</tpages></addata></record> |
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| subjects | Agriculture Amino acid sequence Amino acids Analytical Chemistry Binding sites Biotechnology Chemistry Chemistry and Materials Science Chickens Chromatography Electronic tongues Food Science Forestry Gel filtration High performance liquid chromatography Hydrolysates Liquid chromatography Molecular docking Original Paper Peptides Plants (botany) Sensory evaluation Synthetic peptides Taste Taste receptors Taste thresholds Umami |
| title | Taste characteristics and umami mechanism of novel umami peptides and umami-enhancing peptides isolated from the hydrolysates of Sanhuang Chicken |
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