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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. Salty peptides could primarily interact with TMC4 receptor via hydrogen and hydrophobic bonds, averaging binding energy of -7.3 kcal/mol. The residues Arg506, Leu520, Gln524, Glu525 and Gln527 were the key binding sites for hydrogen bonds, while Ile426 and Leu520 residues were the key binding sites for hydrophobic bonds. Similar to NaCl, four salty peptides demonstrated strong-affinity interaction with the TMC4 receptor, with affinity (Kd) ranging from 1.766 × 10 to 3.427 × 10 M. Moreover, three salty peptides (TWDLL, EDFLLA and VDEVLRL) exhibited exceptional saltiness, equivalent in strength to the same NaCl concentration. These findings provide new perspectives for studying the interaction between salty peptides and salty receptors.
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http://dx.doi.org/10.1016/j.foodres.2025.116930 | DOI Listing |
Food Chem
August 2025
Key Laboratory of Food Nutrition and Health in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, Shandong 271018, PR China. Electronic address:
This study aimed to explore the potential of garlic proteins for producing multifunctional salty peptides. Three novel salty peptides (SNDPGR, SASDPNF, and ASTCMAR) were identified through simulated hydrolysis and in silico screening. Sensory evaluation and electronic tongue analysis confirmed their potent saltiness, with dose-dependent salt-enhancing effects further validated by the electronic tongue.
View Article and Find Full Text PDFJ Agric Food Chem
September 2025
School of Food Science and Engineering, South China University of Technology, Wushan Road 381, Guangzhou 510640, Guangdong, China.
Walnut meal protein hydrolysates showing a significant saltiness-enhancing effect were obtained through single-factor optimization and ultrafiltration. An integrated virtual screening strategy was employed to identify eight candidate saltiness-enhancing peptides, which were then evaluated for their saltiness-enhancing effect via sensory evaluations, electronic tongue, and salivary aldosterone. Incorporating the peptides AVEFDKWAGP, GPEHDW, and DDPRFT into NaCl solutions (3, 6, and 9 mg/mL) enhanced saltiness intensity by 19.
View Article and Find Full Text PDFFood Chem
August 2025
Key Laboratory of Food Nutrition and Health of Liaoning Province, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. El
In food field, both identification of umami peptides and their sensory evaluation are limited by low efficiency of traditional methods and subjectivity of human-based assessments. To overcome these issues, Umami-Transformer was developed by integrating Transformer architecture with eight physicochemical descriptors. A classification accuracy of 0.
View Article and Find Full Text PDFFood Chem
August 2025
Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address:
Protein hydrolysates are considered as suitable reactants for the Maillard reaction due to their desirable taste characteristic and highly reactivity. However, the complexity of Maillard reaction systems involving protein hydrolysates makes it challenging to predict and control peptide taste stability. This study employed fluorescence intensity (FI) as an indicator of Maillard reaction degree to investigate its correlation with the saltiness-enhancing (SE) effect of peptides.
View Article and Find Full Text PDFCrit Rev Food Sci Nutr
August 2025
College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Heal
Salt, as a vital food additive, is indispensable in human life. However, excessive sodium intake poses a significant risk factor for hypertension and cardiovascular diseases, underscoring the imperative for effective salt reduction and flavor enhancement strategies in the food industry. Conventional salt reduction flavor enhancement (SRFE) strategies include salt substitutes, optimized salt physical forms, salty peptides (SPs), non-thermal processing (NTP) technologies, odor-induced saltiness enhancement (OISE), and gradual salt reduction.
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