Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams

Ting Zhang; Ying Hua; Changyu Zhou; Yongzhao Xiong; Daodong Pan; Zhu Liu; Yali Dang

doi:10.1016/j.foodchem.2022.133504

Umami peptides screened based on peptidomics and virtual screening from Ruditapes philippinarum and Mactra veneriformis clams

Food Chem. 2022 Nov 15:394:133504. doi: 10.1016/j.foodchem.2022.133504. Epub 2022 Jun 16.

Authors

Ting Zhang¹, Ying Hua², Changyu Zhou², Yongzhao Xiong¹, Daodong Pan¹, Zhu Liu³, Yali Dang⁴

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, China.
² College of Pharmaceutical Science, Zhejiang Chinese Medical University, 548 Binwen Road, 310053 Hangzhou, Zhejiang, China.
³ Zhejiang Institute for Food and Drug Control, Hangzhou 310004, China. Electronic address: zliu82@126.com.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, China. Electronic address: dangyali@nbu.edu.cn.

PMID: 35749874
DOI: 10.1016/j.foodchem.2022.133504

Abstract

The existing technology used for screening umami peptides is time-consuming and labor-intensive, making it difficult to meet the requirements of rapid screening of peptides. In this study, a high-throughput screening method for umami peptides was established based on peptidomics and virtual screening including the mass spectrometry, iUmami-SCM, PeptideRanker, and T1R1/T1R3 receptor. Subsequently, they were characterized and validated using sensory evaluation and electronic tongue. Results showed that 18 potential umami peptides were screened from two clams. Among them, 16 peptides had umami characteristics with thresholds range 0.123-1.481 mmol/L, and the accuracy of the screening method was about 88.9%. Additionally, active sites such as Tyr143, Gly144, Ser146, Ala145, His121, Ser123, and Glu277 may play a critical role in flavor presentation by molecular docking with T1R1/T1R3. The paper could provide a fast and reliable method for screening umami peptides as well as lay the foundation for novel strategies for evaluating umami taste.

Keywords: Clams; Peptidomics; Screening; Umami peptides; Virtual screening.

MeSH terms

Animals
Bivalvia*
Molecular Docking Simulation
Peptides / chemistry
Receptors, G-Protein-Coupled*
Taste

Substances

Peptides
Receptors, G-Protein-Coupled