Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. (30th July 2022)

• Record Type: Journal Article
• Authors: Liang, Li; Duan, Wen; Zhang, Jingcheng; Huang, Yan; Zhang, Yuyu; Sun, Baoguo
• Is Part Of: Food chemistry. Volume 383(2022)
• Publication Date: 2022-07-30
• Subjects: Chicken soup -- Ginger -- Umami -- Temporal dominance of sensations -- Dynamic sensory evaluation -- Molecular docking; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.132455
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: The dynamic taste perception of chicken soups was conducted by TDS and D-QDA. Nine taste peptides were identified from chicken soup and chicken soup with ginger. AGPSIVH, IKDPHVD and TPPKID were recognized as potential umami peptides. The binding of umami peptides with T1R1/T1R3 were studied by docking simulation. Abstract: Dynamic quantitative descriptive analysis and temporal dominance of sensations were used to analyze the data of sensory evaluation and characterize the taste profiles of chicken soup. The results showed that umami and saltiness were the dominant taste of the chicken soup and chicken soup with ginger. Nine taste peptides were identified by Nano-LC-Q-TOF-MS/MS and evaluated by sensory evaluation and electronic tongue. Among the identified peptides, AGPSIVH, IKDPHVD and TPPKID were characterized by umami. Besides, IKDPHVD, FAGDDAPR and NALNDITSL showed umami-enhancing effects. The results of molecular docking suggested that the key binding sites were crucial to the docking, such as His71, Ser107 and Glu301 of taste receptor type 1 member 1 and Asp216, Ser104, His145 and Ala302 of taste receptor type 1 member 3. Considering the ranking of sensory analysis, the interaction with taste receptor type 1 member 3 was more likely to relate to the umami intensity of peptides.