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Review | Publishing Language: Chinese | Open Access

Recent Progress in Understanding the Properties of Linseed Cyclic Peptides and the Mechanism Underlying Their Bitter Taste

Qingyi ZHANG1 , Ruirui GUO1, Caihua JIA1 ( ), Yifu ZHENG1, Lin TANG1, Qianchun DENG2, Chen CHENG2, Fenghong HUANG2, Siming ZHAO1, Cui’e TANG1
Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Hubei Provincial Key Laboratory of Oilseeds Lipid Chemistry and Nutrition, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
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Abstract

Linseed cyclic peptides are important active ingredients in flaxseed, exhibiting antioxidant, anti-inflammatory and anti-cancer properties. However, linseed cyclic peptides undergo partial oxidation during processing and storage, leading to structural changes in [1-8-NαC],[1-MetO2]-linusorb B1. As a result, the bitter compound [1-8-NαC],[1-MetO]-linusorb B1 is produced, which reduces the flavor of linseed-related products, thus limiting the use of linseed in the food industry. This article summarizes the structures and encoding genes of linseed cyclic peptides as well as the methods for their detection. Based on related research, the biological activities of cyclic peptides, the mechanism underlying their bitter taste and the debittering methods for them are described. Furthermore, this review envisages the application of linseed cyclic peptides in the pharmaceutical and food fields, and proposes that germination may be a new idea for de-bittering linseed cyclic peptides, with a view to providing a theoretical basis for the integrated regulation of the physicochemical properties and biological activities of linseed cyclic peptides.

Keywords

linseed cyclic peptidesstructure and functionanalytical methodsmechanism underlying bitternesscyclic peptide oxidationbitterness removal methods
CLC number: TS202.1 Document code: A Article ID: 1002-6630(2025)05-0319-09

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Food Science
Volume 46 Issue 5,
March 2025
Pages 319-327
DOI: 10.7506/spkx1002-6630-20240724-246
Cite this article:
ZHANG Q, GUO R, JIA C, et al. Recent Progress in Understanding the Properties of Linseed Cyclic Peptides and the Mechanism Underlying Their Bitter Taste. Food Science, 2025, 46(5): 319-327. https://doi.org/10.7506/spkx1002-6630-20240724-246

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Received: 24 July 2024
Published: 15 March 2025
© Beijing Academy of Food Sciences 2025.

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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