Screening of salty peptides from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor.

To elucidate the salty mechanism of salty peptides, 152 salty peptides were rapidly screened from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor. The results revealed that these salty peptides are enriched in residues of Leu, Asp and Glu, with their N- and C-terminals primarily composed of hydrophobic and polar amino acid residues, which caused the acidic amino acid residues and their related sequences to become vital "salty sequences" within the peptides. Furthermore, salty peptides could notably alter TMC4 receptor's surface morphology, characterized by enhanced surface roughness.

Stereotactic body radiotherapy plus cadonilimab (PD-1/CTLA-4 bispecific antibody) as third-line or beyond therapy for refractory solid tumors: A phase 1b study.

Background: Cadonilimab is a humanized immunoglobulin G1 bispecific antibody targeting programmed cell death protein 1 (PD-1) and cytotoxic T-lymphocyte-associated antigen 4 (CTLA-4). This study aimed to evaluate the safety and efficacy of stereotactic body radiotherapy (SBRT) combined with cadonilimab in patients with advanced recurrent or refractory solid tumors.

Methods: Patients with advanced solid tumors who progressed after at least two lines of systemic treatment, including immunotherapy, and were eligible for SBRT were enrolled.

Insight into the correlation of taste substances and salty-umami taste from hydrolysates prepared using different proteases.

To prepare dual-functional seasoning ingredients with a salty-umami taste, five proteases were applied to hydrolyze proteins, preparing enzymatic hydrolysates. Their taste compounds along with the salty-umami taste, were investigated. The results revealed that enzymatic hydrolysis facilitated the release of taste compounds from .

Tapioca Starch Improves the Quality of Surimi Gel by Enhancing Molecular Interaction in the Gel System.

The gel prepared using () surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of surimi gel after complexing with tapioca starch.

Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides.

Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here.

Compare with different vegetable oils on the quality of the surimi gel.

To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Surimi Gel.

Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of surimi gel was evaluated. The texture and whiteness of the gel were improved, and the WHC increased ( < 0.