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Updated: Feb 11, 2026
Molecular Evolution of the Tre Recombinase
Published on: May 29, 2008
Temporal evolution and molecular mechanism of umami peptides in Daweishan Mini chicken: synergistic analysis by
Shuangmin Liang1, Min Yang1, Xuehai Ge2
1Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Abstract:
The method by which umami peptides are formed in Daweishan Mini chicken (DMC) during slaughter and their interaction with umami receptors T1R1/T1R3 were the main topics of this investigation. A temporal gradient umami peptide profile from 0 h to 5 d post-slaughter was constructed by peptidomics, 763 umami peptides were predicted, and 128 potential umami peptides were screened. The molecular docking results showed 6 umami peptides had low binding energies to T1R1/T1R3 receptors. Molecular dynamics simulations further verified the stability of binding of these umami peptides to the receptor, among which GAEAVVAELH, VEEL, VESF, and VEY showed better binding stability. The analysis revealed that the precursor proteins of umami peptides were mainly derived from myofibrillar proteins and myosin. This study elucidated the time-dependent formation and molecular mechanism of umami peptides in chicken meat for the first time, which provides a theoretical basis for the regulation of chicken meat flavor quality.
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