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Food Science and Human Wellness 2024, 13(1): 146-153 https://doi.org/10.26599/FSHW.2022.9250012
Research Article | Open Access | Issue | Published: 01 June 2023

Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors

Show Author's Information Baifeng Fua,b,,  Di Wua,c,  Shuzhen Chenga,b,c,  Xianbing Xua,b,c,  Ling Zhanga,c,  Lishu Wangd,  Heshanm R. El-Seedie,  Hanxiong Liua,c,  Ming Dua,b,c( )
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee 53226, USA
Division of Pharmacognosy, Department of Medicinal Chemistry, Biomedical Centre, Uppsala University, Uppsala SE-751 23, Sweden

Peer review under responsibility of Tsinghua University Press.

Keywords:
Molecular docking, umami peptides, Oyster, iUmami-SCM, Taste characterization
Cite this article:
Fu B, Wu D, Cheng S, et al. Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors. Food Science and Human Wellness, 2024, 13(1): 146-153. https://doi.org/10.26599/FSHW.2022.9250012
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Abstract Full text Electronic supplementary material About this article

Oyster (Crassostrea gigas), the main ingredient of oyster sauce, has a strong umami taste. In this study, three potential umami peptides, FLNQDEEAR (FR-9), FNKEE (FE-5), and EEFLK (EK-5), were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis, iUmami-Scoring Card Method (iUmami-SCM) database and molecular docking (MD). Sensory evaluation and electronic tongue analysis were further used to confirm their tastes. The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL. MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved. Besides, the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity. Peptides with two Glu residues at the terminus had stronger umami, especially at the C-terminus. These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.


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About this article

Three novel umami peptides derived from the alcohol extract of the Pacific oyster (Crassostrea gigas): identification, characterizations and interactions with T1R1/T1R3 taste receptors

Show Author's information Baifeng Fua,b,, Di Wua,c, Shuzhen Chenga,b,c, Xianbing Xua,b,c, Ling Zhanga,c, Lishu Wangd, Heshanm R. El-Seedie, Hanxiong Liua,c, Ming Dua,b,c( )
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee 53226, USA
Division of Pharmacognosy, Department of Medicinal Chemistry, Biomedical Centre, Uppsala University, Uppsala SE-751 23, Sweden

Peer review under responsibility of Tsinghua University Press.

Abstract

Oyster (Crassostrea gigas), the main ingredient of oyster sauce, has a strong umami taste. In this study, three potential umami peptides, FLNQDEEAR (FR-9), FNKEE (FE-5), and EEFLK (EK-5), were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis, iUmami-Scoring Card Method (iUmami-SCM) database and molecular docking (MD). Sensory evaluation and electronic tongue analysis were further used to confirm their tastes. The threshold of the three peptides ranged from 0.38 to 0.55 mg/mL. MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved. Besides, the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity. Peptides with two Glu residues at the terminus had stronger umami, especially at the C-terminus. These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.

Keywords: Molecular docking, umami peptides, Oyster, iUmami-SCM, Taste characterization

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Publication history

Received: 23 June 2022
Revised: 31 July 2022
Accepted: 06 September 2022
Published: 01 June 2023
Issue date: January 2024

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© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

Acknowledgements

This work was supported by the National Key Research and Development Program of China: Investigate the mechanism of formation and control technologies of Chinese traditional and ethnic food quality (2021YFD2100100).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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