Isolation and screening of umami peptides from preserved egg yolk by nano-HPLC-MS/MS and molecular docking. (30th May 2022)

• Record Type: Journal Article
• Authors: Gao, Binghong; Hu, Xiaobo; Xue, Hui; Li, Ruiling; Liu, Huilan; Han, Tianfeng; Ruan, Dandan; Tu, Yonggang; Zhao, Yan
• Is Part Of: Food chemistry. Volume 377(2022)
• Publication Date: 2022-05-30
• Subjects: Duck yolk -- Preserved egg yolk -- Umami peptide -- Molecular docking; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.131996
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Five novel umami peptides were screened from preserved egg yolk. Phe527 on T1R1/T1R3 played critical role in the production of umami. Molecular docking could be used to screen umami peptides. Abstract: The material basis leading to the rich umami flavor of preserved egg yolk is poorly understood. This study used nano-high-performance liquid chromatography − tandem mass spectrometry (nano-HPLC-MS/MS) to isolate, identify, and screen umami peptides from preserved egg yolk. Five novel umami peptides—AGFMPLP, APYSGY, PPMF, SLSSLMK, and VAMNPVDHPH—were identified. Molecular docking showed that Phe527 on the taste receptor T1R1/T1R3 (T1R1, taste receptor type 1 member 1; T1R3, taste receptor type 1 member 3) was the key interaction site. Hydrogen bonding, electrostatic interactions, and hydrophobic interactions were the main binding forces between T1R1/T1R3 and umami peptides. These results contribute to understanding the umami peptides in preserved egg yolk and the interaction mechanism between umami peptides and umami receptors.