AI Chat Paper
Note: Please note that the following content is generated by AMiner AI. SciOpen does not take any responsibility related to this content.
{{lang === 'zh_CN' ? '文章概述' : 'Summary'}}
{{lang === 'en_US' ? '中' : 'Eng'}}
Chat more with AI
Powered by AMiner. Clicking this button will take you away from SciOpen.
Home Food Science and Human Wellness Article
PDF (1.2 MB)
Cite
EndNote(RIS) BibTeX
Collect
Submit Manuscript AI Chat Paper
Show Outline
Outline
Show full outline
Hide outline
Outline
Show full outline
Hide outline
Research Article | Open Access

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

Juan Yanga,b, Jing Guoa, Ruijie Maia, Hao Donga,b, Chun Cuic, Xiaofang Zenga,b( ), Weidong Baia,b( )
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
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

Peer review under responsibility of KeAi Communications Co., Ltd.

Show Author Information

Abstract

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.

Keywords

Molecular mechanismγ-Glutamyl peptidesTaste-enhancing effect Taste type 1 receptor 1Taste type 1 receptor 2

References

[1]

X.D. Li, G. Servant, C. Tachdjian, The discovery and mechanism of sweet taste enhancers, Biomol. Concepts 2 (2011) 327-332. https://doi.org/10.1515/bmc.2011.021.
Crossref Google Scholar
[2]

M.C. Beltrami, D. Thiago, J.D.D. Lindner, Sweeteners and sweet taste enhancers in the food industry, Food Sci. Tech.-Brazil 38 (2018) 181-187. https://doi.org/10.1097/MCO.0000000000000377.
Crossref Google Scholar
[3]

H. Kino, K. Kino, Alteration of the substrate specificity of L-amino acid ligase and selective synthesis of Met-Gly as a salt taste enhancer, Bio. Biotech. Biochem. (2015) 1827-1832. https://doi.org/10.1080/09168451.2015.1056511.
Crossref Google Scholar
[4]

H. Liu, L.T. Da, Y. Liu, Understanding the molecular mechanism of umami recognition by T1R1-T1R3 using molecular dynamics simulations, Biochem. Bioph. Res. Co. 514 (2019) 967-973. https://doi.org/10.1016/j.bbrc.2019.05.066.
Crossref Google Scholar
[5]

F. Zhang, B. Klebansky, R.M. Fine, et al., Molecular mechanism for the umami taste synergism, P Natl. Acad. Sci. USA 105(52) (2008) 20930-20934. https://doi.org/10.1073/pnas.0810174106.
Crossref Google Scholar
[6]

T.K. Goto, A.W.K. Yeung, H.C. Tanabe, et al., Enhancement of combined umami and salty taste by glutathione in the human tongue and brain, Chem. Senses 41 (2016) 623-639. https://doi.org/10.1093/chemse/bjw066.
Crossref Google Scholar
[7]

M. Kuroda, N. Miyamura, Mechanism of the perception of "kokumi" substances and the sensory characteristics of the kokumi peptide, γ-Glu-Val-Gly, Flavour 4 (2015) 11-14. https://doi.org/10.1186/2044-7248-4-11.
Crossref Google Scholar
[8]

Y. Maruyama, R. Yasuda, M. Kuroda, et al., Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells, PLoS ONE 7(4) (2012) 34489-34496. https://doi.org/10.1371/journal.pone.0034489.
Crossref Google Scholar
[9]

T. Miyaki, H. Kawasaki, M. Kuroda, et al., Effect of a kokumi, peptide, γ-Glu-valyl-glycine, on the sensory characteristics of chicken consommé, Flavour 4(1) (2015) 17-24. https://doi.org/10.1186/2044-7248-4-17.
Crossref Google Scholar
[10]

T. Ohsu, Y. Amino, H. Nagasaki, et al., Involvement of the calcium-sensing receptor in human taste perception, J. Biol. Chem. 285(2) (2010) 1016-1022. https://doi.org/10.1074/jbc.M109.029165.
Crossref Google Scholar
[11]

J. Yang, D.X. Sun-waterhouse, C. Cui, et al., Synthesis and sensory characteristics of kokumi γ-[Glu]n-Phe in the presence of glutamine and phenylalanine: glutaminase from Bacillus amyloliquefaciens or Aspergillus oryzae as the catalyst, J. Agr. Food Chem. 65(39) (2017) 8696-8703. https://doi.org/10.1021/acs.jafc.7b03419.
Crossref Google Scholar
[12]

J. Yang, D.X. Sun-Waterhouse, J. Xie, et al., Comparison of kokumi γ-[Glu](n>1)-Val and γ-[Glu](n>1)-Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens, Food Chem. 247 (2018) 89-97. https://doi.org/10.1016/j.foodchem.2017.11.096.
Crossref Google Scholar
[13]

J. Yang, W.D. Bai, X.F. Zeng, et al., Gamma glutamyl peptides: the food source, enzymatic synthesis, kokumi-active and the potential functional properties-a review, Trends Food Sci. Tech. 91 (2019) 339-346. https://doi.org/10.1016/j.tifs.2019.07.022.
Crossref Google Scholar
[14]

J. Yang, Y.R. Huang, C. Cui, et al., Umami-enhancing effect of typical kokumi-active γ-glutamyl peptides evaluated via sensory analysis and molecular modeling approaches, Food Chem. 338 (2021). https://doi.org/10.1016/j.foodchem.2020.128018.
Crossref Google Scholar
[15]

Y. Amino, M. Nakazawa, M. Kaneko, et al., Structure-CaSR-activity relation of kokumi γ-glutamyl peptides, Chem. Pharm. Bull. 64(8) (2016) 1181-1189. https://doi.org/10.1248/cpb.c16-00293.
Crossref Google Scholar
[16]

G. Morini, A. Bassoli, G. Borgonovo, Molecular modelling and models in the study of sweet and umami taste receptors. a review, Flavour Frag. J. 26(4) (2011) 254-259. https://doi.org/10.1002/ffj.2054.
Crossref Google Scholar
[17]

T. Tancredi, A. Pastore, S. Salvadori, et al., Temussi, interaction of sweet proteins with their receptor, FEBS J. 271(11) (2010) 2231-2240. https://doi.org/10.1111/j.1432-1033.2004.04154.x.
Crossref Google Scholar
[18]

O.G. Mouritsen, H. Khandelia, Molecular mechanism of the allosteric enhancement of the umami taste sensation, FEBS J. 279(17) (2012) 3112-3120. https://doi.org/10.1111/j.1742-4658.2012.08690.x.
Crossref Google Scholar
[19]

C. López, S.D.O. Costa, B.L.D. Groot, et al., Binding of glutamate to the umami receptor, Biophys. Chem. 152(1) (2010) 139-144. https://doi.org/10.1016/j.bpc.2010.09.001.
Crossref Google Scholar
[20]

M. Raliou, M. Grauso, B. Hoffmann, et al., Human genetic polymorphisms in T1R1 and T1R3 taste receptor subunits affect their function, Chem. Senses 36(6) (2011) 527-537. https://doi.org/10.1093/chemse/bjr014.
Crossref Google Scholar
[21]

E.L. Maillet, C. Meng, J. Peihua, et al., Characterization of the binding site of aspartame in the human sweet taste receptor, Chem. Senses 40(8) (2015) 577-586. https://doi.org/10.1093/chemse/bjv045.
Crossref Google Scholar
[22]

Y.L. Dang, X.C. Gao, A.Y. Xie, et al., Interaction between umami peptide and taste receptor T1R1/T1R3, Cell Biochem. Biophys. 70(3) (2014) 1841-1848. https://doi.org/10.1007/s12013-014-0141-z.
Crossref Google Scholar
[23]

Y.L. Dang, L. Hao, J.X. Cao, et al., Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3, Food Chem. 271 (2019) 697-706. https://doi.org/10.1016/j.foodchem.2018.08.001.
Crossref Google Scholar
[24]

A.C. Wallace, R.D. Laskowski, J.M. Thornton, LIGPLOT: a program to generateschematic diagrams of protein–ligand interactions, Protein Eng. Des. Sel. 8 (1995) 127-134. https://doi.org/10.1109/7.481286.
Crossref Google Scholar
[25]

P.A. Temussi, Determinants of sweetness in proteins: a topological approach, J. Mol. Recognit. 24 (2011) 1033-1042. https://doi.org/10.1002/jmr.1152.
Crossref Google Scholar
[26]

M. Narukawa, Y. Toda, T. Nakagita, et al., L-theanine elicits umami taste via the T1R1, Amino Acids 46(6) (2014) 1583-1587. https://doi.org/10.1007/s00726-014-1713-3.
Crossref Google Scholar
Food Science and Human Wellness
Volume 11 Issue 6,
November 2022
Pages 1573-1579
DOI: 10.1016/j.fshw.2022.06.015
Cite this article:
Yang J, Guo J, Mai R, et al. Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation. Food Science and Human Wellness, 2022, 11(6): 1573-1579. https://doi.org/10.1016/j.fshw.2022.06.015

662

Views

40

Downloads

11

Crossref

9

Web of Science

13

Scopus

1

CSCD

Altmetrics
Received: 18 January 2021
Revised: 20 March 2021
Accepted: 06 July 2021
Published: 18 July 2022
© 2022 Beijing Academy of Food Sciences.

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