Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

Juan Yang; Jing Guo; Ruijie Mai; Hao Dong; Chun Cui; Xiaofang Zeng; Weidong Bai

Food Science and Human Wellness (Nov 2022)

Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation

Juan Yang,
Jing Guo,
Ruijie Mai,
Hao Dong,
Chun Cui,
Xiaofang Zeng,
Weidong Bai

Affiliations

Juan Yang: Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
Jing Guo: Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Ruijie Mai: Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Hao Dong: Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China
Chun Cui: School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Xiaofang Zeng: Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China; Corresponding author at: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
Weidong Bai: Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Academy of Contemporary Agricultural Engineering Innovations, College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou 510225, China; Corresponding author at: College of Light Industry and Food Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China

Journal volume & issue: Vol. 11, no. 6
pp. 1573 – 1579

Abstract

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γ-Glutamyl peptides can enhance basic taste sensations such as saltiness, sweetness, and umaminess, while the molecular mechanism and the difference in taste enhancement remain elusive. Thus, two complex conformations: taste type 1 receptor 1 (T1R1)-MSG and taste type 1 receptor 2 (T1R2)-sucrose were constructed to form binding receptors. These peptides showed affinity for the two receptors, but a higher affinity scores and more binding amino acid residues for the T1R1-MSG receptor, implying that they may exhibit a higher umami-enhancing effect. Thereinto, γ-glutamyl alanine (γ-EA) displayed the highest affinity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds, indicating it had the highest enhancement for umaminess and sweetness among these peptides. Sensory evaluation demonstrated the enhancement of γ-EA on umaminess was superior to that of sweetness. Generally, γ-glutamyl peptides could enhance basic taste sensation via activating taste receptor, and exhibited a highest umami-enhancing effect.

γ-Glutamyl peptides Taste-enhancing effect Molecular mechanism Taste type 1 receptor 1 Taste type 1 receptor 2

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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