Novel Umami Peptides from : Evaluation of the Umami Enhancing Effect Using Biosensors and Molecular Simulation.

are edible fungi with a unique aroma and umami flavor. The current study sought to identify novel umami peptides in while investigating their umami-enhancing properties. We conducted a virtual screening of 12 potential umami peptides from the ultrasound-assisted hydrolysate of , and five potential umami peptides were finally obtained. The findings indicated that the umami detection thresholds of the five peptides varied between 0.42 to 0.65 mM. The umami-enhancing effect of five peptides combined with MSG/IMP was examined using sensory evaluation, biosensors, and molecular dynamics simulations. With regard to umami umami-enhancing effect, peptide ADVDANGRALPTTTT (AT15) demonstrated the best performance. AT15 primarily interacts with TAS1R1-VFT via hydrogen bonds and hydrophobic interactions, resulting in the formation of stable complexes, with SER_148 playing a crucial role in the binding of umami peptides to TAS1R1-VFT. These findings provided a theoretical basis for the future screening of umami peptides and for augmenting the umami taste in mushroom-containing foods.