【作者】 王维； 杨敏； 马爱民； 许丹云；

【Author】 Wei Wang;Min Yang;Aimin Ma;Danyun Xu;School of Life Sciences,Jianghan University;College of Food Science and Technology,Huazhong Agricultural University;

【机构】 江汉大学生命科学学院； 华中农业大学食品科技学院；

【摘要】 食用菌作为天然风味物质的重要来源,其含有的呈味肽在食品风味调控中具有重要的应用潜力。发掘食用菌的呈味增强肽,并解析其呈味机制,可为开发天然、高效的风味增强剂提供理论支撑。本研究通过综合虚拟筛选,分别获得6个潜在鲜味增强肽(平菇来源)和6个潜在咸味增强肽(杏鲍菇来源)。感官评价显示,两类肽味觉特征存在差异,鲜味增强肽检测阈值为0.05～0.17 mmol/L,咸味增强肽为0.04～0.12 mmol/L。其中,鲜味增强肽可显著增强3 mg/mL谷氨酸钠溶液的鲜味强度与持续时间;咸味增强肽能增强3 mg/mL氯化钠溶液的咸味,且均表现出协同或累加效应。分子对接表明,鲜味增强肽主要通过氢键与鲜味味觉受体作用,关键位点包括Asp218、Asp108等;咸味增强肽则通过氢键与咸味受体结合,关键位点有Gln527、Glu531等。分子动力学模拟证实,两类肽分别与对应受体形成稳定复合物,验证了其调控呈味感知的潜力。本研究为食用菌来源呈味增强肽的筛选及相关调味料开发提供了理论基础。更多还原

【Abstract】 Edible fungi,as an important source of natural flavor substances,contain flavorenhancing peptides that have significant application potential in food flavor regulation.Exploring flavor-enhancing peptides from edible fungi and analyzing their flavor mechanisms can provide a theoretical basis for the development of natural and efficient flavor enhancers.In this study,6potential umami-enhancing peptides from Pleurotus ostreatus and 6 potential saltiness-enhancing peptides from Pleurotus eryngii were identified through comprehensive virtual screening.Sensory evaluations revealed distinct taste characteristics between the two types of peptides:the detection thresholds of umami-enhancing peptides ranged from 0.05 to 0.17 mmol/L,while those of saltinessenhancing peptides ranged from 0.04 to 0.12 mmol/L.Specifically,the umami-enhancing peptides significantly increased both the intensity and duration of umami in a 3 mg/mL monosodium glutamate solution,and the saltiness-enhancing peptides enhanced the saltiness of a 3 mg/mL NaCl solution,with all exhibiting synergistic or additive effects.Molecular docking showed that umami-enhancing peptides primarily interacted with umami taste receptors via hydrogen bonds,involving key sites such as Asp218 and Asp108;in contrast,saltiness-enhancing peptides bound to the saltiness receptor through hydrogen bonds,with critical interaction sites including Gln527and Glu531.Molecular dynamics simulations confirmed that both types of peptides formed stable complexes with their corresponding receptors,validating their potential to modulate flavor perception.This study provides a theoretical foundation for the screening of flavor-enhancing peptides from edible fungi and the development of related seasonings.更多还原