Decoding of the saltiness enhancement taste peptides from Jinhua ham and its molecular mechanism of interaction with ENaC/TMC4 receptors

This study focused on unlocking the potential of Jinhua ham-derived peptides (JHP) for enhancing saltiness. JHP (

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Bibliographic Details
Published in:Food chemistry 2025-01, Vol.463 (Pt 4), p.141455, Article 141455
Main Authors: Ji, Tong, Dong, Xinran, Wei, Lei, Xue, Yuanyuan, Wang, Xuefeng, Cai, Kezhou, Zhou, Hui, Wang, Zhaoming, Xu, Baocai, Xu, Feiran
Format: Article
Language:English
Subjects:
Animals
ENaC/TMC4 receptors
Epithelial Sodium Channels - chemistry
Epithelial Sodium Channels - metabolism
Humans
Jinhua ham-derived peptides
Meat Products - analysis
Molecular Docking Simulation
Molecular Dynamics Simulation
Molecular simulations
Peptides - chemistry
Protein Binding
Saltiness-enhancing
Sensory evaluation
Sodium Chloride - chemistry
Swine
Tandem Mass Spectrometry
Taste
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Description
Summary:This study focused on unlocking the potential of Jinhua ham-derived peptides (JHP) for enhancing saltiness. JHP (
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.141455