Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce.
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DOI: 10.1002/jsfa.10943
Abstract: BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and… read more here.
Keywords: umami peptides; study; peptides chinese; taste characterization ... See more keywords
Rapid screening based on machine learning and molecular docking of umami peptides from porcine bone.
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DOI: 10.1002/jsfa.12319
Abstract: BACKGROUND The traditional screening method for umami peptide, extracted from porcine bone, was labor-intensive and time-consuming. In this study, the rapid screening method and molecular mechanism of umami peptide was investigated. RESULTS This paper showed… read more here.
Keywords: rapid screening; umami peptides; porcine bone; machine learning ... See more keywords
Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius).
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DOI: 10.1016/j.foodchem.2022.132175
Abstract: Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms… read more here.
Keywords: umami peptides; cured spanish; identification comparison; comparison umami ... See more keywords
Angiotensin I Converting Enzyme (ACE) Inhibitory and Antioxidant Activity of Umami Peptides after In Vitro Gastrointestinal Digestion.
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DOI: 10.1021/acs.jafc.0c02797
Abstract: Umami peptides can help reduce the salt content in foods while still maintaining a savory taste. Few studies have reported the bioactivity of umami peptides after consumption. We studied the bioactivities of 12 umami peptides… read more here.
Keywords: antioxidant activity; ace inhibitory; umami peptides; digestion ... See more keywords
Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3
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DOI: 10.3390/foods12040703
Abstract: Umami peptides are important taste components of foods. In this study, umami peptides from Hypsizygus marmoreus hydrolysate were purified through ultrafiltration, gel filtration chromatography, and RP-HPLC, and then identified using LC-MS/MS. The binding mechanism of… read more here.
Keywords: interaction; peptides hypsizygus; t1r3; umami peptides ... See more keywords
A Machine Learning Method to Identify Umami Peptide Sequences by Using Multiplicative LSTM Embedded Features
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DOI: 10.3390/foods12071498
Abstract: Umami peptides enhance the umami taste of food and have good food processing properties, nutritional value, and numerous potential applications. Wet testing for the identification of umami peptides is a time-consuming and expensive process. Here,… read more here.
Keywords: machine learning; peptide sequences; umami peptides; multiplicative lstm ... See more keywords