From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor-Reference-Cited by-同舟云学术

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From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor

Published:2024-03-15 Issue:12 Volume:72 Page:6533-6543
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meng Hengli¹,Cui Zhiyong¹,Yu Yanyang¹,Li Yingqiu²,Jiang Shui¹,Liu Yuan¹^ORCID

Affiliation:

1. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China

2. Secondary College of Cereals and Tourism, Guangxi Vocational College of Technology and Business, Nanning 530005, China

Funder

Shanghai Jiao Tong University

National Natural Science Foundation of China

High Level Innovation Team and Distinguished Scholar Project of Guangxi Universities and Colleges

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09598

Reference41 articles.

1. Residence Time of Receptor−Ligand Complexes and Its Effect on Biological Function

2. Two-dimensional measurements of receptor-ligand interactions

3. Molecular insights into human taste perception and umami tastants: A review

4. Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification

5. Study on the distribution of umami receptors on the tongue and its signal coding logic based on taste bud biosensor

Cited by 8 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor;Journal of Chromatography A;2024-10

2. Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking;Foods;2024-09-10

3. Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate;Foods;2024-09-03

4. A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine;Journal of Agricultural and Food Chemistry;2024-08-06

5. Recent advances and applications of deep learning, electroencephalography, and modern analysis techniques in screening, evaluation, and mechanistic analysis of taste peptides;Trends in Food Science & Technology;2024-08

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