Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (<i>Chouguiyu</i>) based on molecular docking and electronic tongue technology-Reference-Cited by-同舟云学术

Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology

Published:2023 Issue:21 Volume:14 Page:9671-9680
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Li Chunsheng¹²^ORCID,Yang Daqiao¹³,Li Laihao¹,Wang Yueqi¹,Chen Shengjun¹,Zhao Yongqiang¹,Lin Wanling⁴

Affiliation:

1. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

2. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China

3. College of Life Sciences, Linyi University, Linyi 276000, China

4. School of Life Science and Food Engineering, Hanshan Normal University, Chaozhou 521041, China

Abstract

Key indicators of molecular docking related to taste intensity were specified in umami and bitter peptides to develop a rapid screening technique for taste peptides.

Funder

Earmarked Fund for China Agriculture Research System

Basic and Applied Basic Research Foundation of Guangdong Province

National Natural Science Foundation of China

Guangzhou Municipal Science and Technology Project

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D3FO02697C

Reference40 articles.

1. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

2. In-silico investigation of umami peptides with receptor T1R1/T1R3 for the discovering potential targets: A combined modeling approach

3. Bitter-RF: A random forest machine model for recognizing bitter peptides

4. Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste

5. Novel insight into the formation mechanism of umami peptides based on microbial metabolism in Chouguiyu, a traditional Chinese fermented fish