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使用纳米-HPLC-MS/MS和分子对接,从牛骨中探索新的乌玛米

Zheng Yang¹, Wanying Li¹, Ran Yang^2,3

¹School of Life Science, Zhengzhou University, Zhengzhou 450001, China.

Foods (Basel, Switzerland)

|September 28, 2024

概括

研究人员从牛骨中发现了新的乌玛米. 这些,包括YDAELS,TDVAHR和ELELQ,增强单谷氨酸 (MSG) 的味道,并与乌玛米味觉受体相互作用.

科学领域:

食品科学食品科学食品科学
生物化学生物化学
感官科学感官科学

背景情况:

乌玛米味道是味口味的关键组成部分.
牛骨是生物活性的潜在来源.
了解乌玛米与味觉受体的相互作用,对于味道的发展至关重要.

研究的目的:

从牛骨中选和表征乌玛米.
评估选定的乌玛米特性和协同效应.
阐明乌玛米与T1R1/T1R3受体相互作用的分子机制.

主要方法:

牛骨蛋白质 (<3kDa) 的分化.
使用LC-MS/MS进行类序列测定和毒性预测.
选择的合成和感官评估 (包括电子舌头).
对受体相互作用的分子对接分析.

主要成果:

三种乌玛米 (YDAELS,TDVAHR,ELELQ) 被确定并合成.
乌玛米值在0.375至0.75毫克/毫升之间.
这些酸盐与单谷氨酸 (MSG) 显示出显著的协同效应.
分子对接揭示了与T1R1/T1R3受体的结,静电和疏水相互作用.

结论:

牛骨是功能性乌玛米的丰富来源.
已识别的具有强大的乌玛米味道和协同作用的特性.
这项研究提供了关于乌玛米味觉感知分子基础的见解.

关键词:

在T1R1/T1R3中.牛的骨头是牛的骨头分子对接的分子对接.乌玛米酸是一种酸.

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