Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Taste-Active Peptides from Triple Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste and Elucidate Its Effect on the Taste Receptor T1R1/T1R3 by Molecular Docking

Chuang Yu
* ORCID logo ,
Shiqing Song
* ,
Yunpeng Cheng
,
Jingyi Wangzhang
,
Min Sun
,
Tao Feng
ORCID logo ,
Chi-Tang Ho
,
Qian Liu
,
Linyun Yao
ORCID logo
Version 1 : Received: 29 February 2024 / Approved: 29 February 2024 / Online: 1 March 2024 (08:22:33 CET)

A peer-reviewed article of this Preprint also exists.

Song, S.; Cheng, Y.; Wangzhang, J.; Sun, M.; Feng, T.; Liu, Q.; Yao, L.; Ho, C.-T.; Yu, C. Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods 2024, 13, 995. Song, S.; Cheng, Y.; Wangzhang, J.; Sun, M.; Feng, T.; Liu, Q.; Yao, L.; Ho, C.-T.; Yu, C. Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods 2024, 13, 995.

Abstract

The development of saltiness enhancement peptides is important in reducing salt intake and promoting dietary health. Our study aimed to analyze and identify straw mushroom enzymatic peptides with salty taste enhancing effects. The taste-related peptides within the straw mush-room extract were isolated via ultrafiltration and identified using UPLC-Q-TOF-MS/MS. Sub-sequent, E-tongue and sensory analyses unveiled that the ultrafiltration fraction (500-2000 Da) of straw mushroom peptides exhibited a saltiness enhancement effect. The UPLC-Q-TOF-MS/MS analysis identified 220 peptides within the ultrafiltration fractions (500-2000 Da), which were then assessed for their interaction with the T1R1/T1R3 receptor. The investigation underscored the significant involvement of Asp223, Gln243, Leu232, Asp251, and Pro254 in the binding of peptides from triple enzymatically hydrolyzed straw mushrooms to T1R1/T1R3. Based on the binding energy and active site analysis, three peptides were selected for synthesis: DFNALPFK (-9.2 kcal/mol), YNEDNGIVK (-8.8 kcal/mol), and VPGGQEIKDR (-8.9 kcal/mol). Notably, 3.2 mmol of VPGGQEIKDR enhanced a 0.05% NaCl solution to the saltiness level of a 0.15% NaCl solution. Also, 0.8 mmol of YNEDNGIVK elevated a 0.05% NaCl solution to the saltiness of a 0.1% NaCl solution.

Keywords

straw mushroom; peptides from triple enzymatically hydrolyzed straw mushroom proteins; molecular docking; UPLC-Q-TOF-MS/MS; T1R1/T1R3

Subject

Biology and Life Sciences, Food Science and Technology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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