Related Experiment Video
Updated: Nov 29, 2025
Biosensor-based High Throughput Biopanning and Bioinformatics Analysis Strategy for the Global Validation of Drug-protein Interactions
Published on: December 1, 2020
Isolation, characterization and molecular docking of novel umami and umami-enhancing peptides from Ruditapes
Yue Zhang1, Xinchang Gao2, Daodong Pan1
1State 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 Province, PR China.
Abstract:
To understand the taste of the Ruditapes philippinarum, 14 novel umami peptides were isolated and identified by gel chromatography, HPLC and UPLC-ESI-QTOF-MS/MS. Separations were combined with sensory evaluations and electronic tongue determinations. The peptide sequences were GRVSNCAA, SEEK, KEMQKN, KSAEN, QIEELEGK, TDVEQEGD, HNESQN, RGEPNND, TGDPEK, KGGGGP, TYLPVH, PAATIPE, GPAGPAGPR and AGAGPTP. All peptides had umami and umami-enhancing qualities, KSAEN and QIEELEGK had higher sensory evaluation than the others, while PAATIPE and HNESQN had the best umami-enhancing taste in a 0.35% MSG solution. Molecular docking of the peptides with T1R1/T1R3 indicated that Ser123, Ser146 and Tyr143 may be important in the interaction of the peptides with T1R3. Arg303, Ser123 and Asp166 appear to be involved in the synergistic effect of umami peptides combined with monosodium glutamate. The omission test and the addition test confirmed that the 14 umami peptides contributed to the umami taste of R. philippinarum.
