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  • Title: Identification of novel umami peptides from yeast extract and the mechanism against T1R1/T1R3.
    Author: Wang H, Wang W, Zhang S, Hu Z, Yao R, Hadiatullah H, Li P, Zhao G.
    Journal: Food Chem; 2023 Dec 15; 429():136807. PubMed ID: 37450993.
    Abstract:
    Yeast extract was separated by using ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography for analyzing the umami mechanism. 13 kinds of umami peptides were screened out from 73 kinds of peptides which were identified in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. The umami peptides were found to have a threshold range of 0.07-0.61 mM. DWTDDVEAR exhibited a strong umami taste with a pronounced enhancement effect for monosodium glutamate. Molecular docking studies revealed that specific amino acid residues in the T1R1 subunit, including Arg316, Ser401, and Asp315, played a critical role in the umami perception with these peptides. Overall, the study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.
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