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从酵母提取物 (Saccharomyces cerevisiae) 中解开新的乌玛米,使用体学和分子相互作用建模

Chunyu Gao¹, Rilei Yu², Xiaomei Zhang³

¹College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China.

|May 23, 2024

概括

酵母提取物产生了 FE 和 YDQ 等新的乌玛米,提供了更健康的调味选项. 分子建模揭示了与T1R1/T1R3受体的关键相互作用,解释了乌玛米味道机制.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
分子生物学分子生物学

背景情况:

酵母提取物是新型乌玛米的有希望的来源.
现有的乌玛米通常缺乏详细的分子相互作用数据.
需要更健康,更有营养的调味品替代品.

研究的目的:

建立一种选酵母提取物中的新型乌玛米的策略.
用质谱和分子建模来识别和验证新的乌玛米.
为了阐明负责乌玛米味的分子相互作用.

主要方法:

基于质谱的性学用于的识别.
分子相互作用建模以预测与T1R1/T1R3受体的结合.
感官评估以验证乌玛米活动并确定味道值.

主要成果:

从Saccharomyces cerevisiae提取物中发现了四种新的乌玛米 (FE,YDQ,FQEY,SPFSQ).
感官评估证实了这些的乌玛米味道,并确定了值.
分子建模确定了和离子键作为T1R1/T1R3的关键相互作用,突出了特定的氨基酸残留物 (Asp 110, Thr 112, Arg 114, Arg 240, Lys 342, Glu 264).

结论:

这项研究成功地从酵母提取物中发现了新型的乌玛米.
一种结合组学和分子建模的方法是有效的发现乌玛米.
这些发现提供了关于乌玛米味觉感知分子基础的见解.

关键词:

分子对接是分子对接.类组学类组学类组学这种植物是Saccharomyces cerevisiae.在UHPLC-HRMS中使用.乌玛米可以作为一种.

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