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Open Access

Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3

Lanyun Zhanga,b, Li Zhanga,c, Jesus Pérez-Morenod, Lu Bine, Fengming Zhanga( ), Fuqiang Yua( )
The Germplasm Bank of Wild Species, Yunnan Key Laboratory for Fungal Diversity and Green Development, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China
College of Chemical Science and Technology, Yunnan University, Kunming 650091, China
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
Colegio Postgraduados, Campus Montecillo, Edafología, Texcoco 56230, México
Key Laboratory for Forest Resources Conservation and Use in the Southwest Mountains of China, Southwest Forestry University, Kunming 650224, China

Peer review under responsibility of Tsinghua University Press.

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Abstract

Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms. This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff. bulborhizus. Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography. The intense umami fraction was evaluated by both sensory evaluation and electronic tongue. They were identified as KLNDAQAPK, DSTDEKFLR, VGKGAHLSGEH, MLKKKKLA, SLGFGGPPGY, TVATFSSSTKPDD, AMDDDEADLLLLAM, VEDEDEKPKEK, SPEEKKEEET and PEGADKPNK. Seven peptides, except VEDEDEKPKEK，SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics. All these 10 peptides had umami or salt taste. The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3. All these 10 peptides perfectly docked the active residues in the T1R3 subunit. Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.

Keywords

Molecular dockingUmami peptidesTermitomycesNon-volatile flavor compoundsTaste characteristics

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Food Science and Human Wellness
Volume 13 Issue 2,
March 2024
Pages 1055-1064
DOI: 10.26599/FSHW.2022.9250091
Cite this article:
Zhang L, Zhang L, Pérez-Moreno J, et al. Novel umami peptides from two Termitomyces mushrooms and molecular docking to the taste receptor T1R1/T1R3. Food Science and Human Wellness, 2024, 13(2): 1055-1064. https://doi.org/10.26599/FSHW.2022.9250091

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Received: 16 September 2022
Revised: 24 September 2022
Accepted: 23 October 2022
Published: 25 September 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

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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