Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
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.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
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
Research on the dynamic perception mechanisms of umami peptides within seasoning matrices.
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DOI: 10.1002/jsfa.70287
Abstract: Understanding the perception mechanisms of umami peptides within complex food matrices is essential for the rational design of flavor profiles and the enhancement of product stability. This study systematically investigates these mechanisms under varying seasoning… read more here.
Keywords: perception mechanisms; mechanisms umami; research dynamic; umami peptides ... See more keywords
Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius).
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
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.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of agricultural and food chemistry"
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 Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c04608
Abstract: This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM,… read more here.
Keywords: umami enhancing; agaricus bisporus; novel umami; enhancing effect ... See more keywords
From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.3c09598
Abstract: The research on the umami receptor-ligand interaction is crucial for understanding umami perception. This study integrated molecular simulations, sensory evaluation, and biosensor technology to analyze the interaction between umami peptides and the umami receptor T1R1/T1R3-VFT.… read more here.
Keywords: receptor; interaction umami; perception; t1r1 t1r3 ... See more keywords
Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.4c00187
Abstract: Umami peptides are known for enhancing the taste experience by binding to oral umami T1R1 and T1R3 receptors. Among them, small peptides (composed of 2-4 amino acids) constitute nearly 40% of reported umami peptides. Given… read more here.
Keywords: t1r1 t1r3; peptide; umami taste; umami peptides ... See more keywords
Advances in edible mushroom-derived umami peptides: preparation, screening, evaluation, resource exploration and synergistic effects.
Sign Up to like & getrecommendations! Published in 2025 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2025.2578705
Abstract: Umami peptides are central to research on food flavor, with edible mushroom serving as an ideal natural raw material due to their richness in umami compounds. Although numerous edible mushroom-derived umami peptides have been unearthed,… read more here.
Keywords: screening evaluation; edible mushroom; mushroom derived; derived umami ... See more keywords
Novel Umami Peptides from Hypsizygus marmoreus and Interaction with Umami Receptor T1R1/T1R3
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
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
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
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