Umami peptide identification and interaction dynamics in traditional fermented Seabass: Bridging sensory evaluation with molecular insights

作者：Huan Xiang, Chunxin Wang, Yanyan Wu, Shengjun Chen, Yongqiang Zhao, Jiang Wang, Dongxiao Sun‐Waterhouse, Yueqi Wang · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.118028 · 被引用次数：8 · 研究领域：Biochemical Analysis and Sensing Techniques、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides

Traditional fermented sea bass is an Asian product known for its abundant umami peptides. We successfully isolated and characterized FDD (Phe-Asp-Asp), EDEI (Glu-Asp-Glu-Ile), GIELE (Gly-Ile-Glu-Leu-Glu), and ELPDGQ (Glu-Leu-Pro-Asp-Gly-Gln) from fermented sea bass using an aqueous extraction method, followed by purification and identification techniques, such as UF (ultrafiltration), GFC (gel filtration chromatography) and RP-HPLC-MS. Sensory evaluations and e-tongue analyses validated the enhancement of umami, salty, and sweet flavors in the chicken broth. Sigmoid curves revealed a synergistic effect of ELPDGQ and EDEI, whereas FDD and GIELE exhibited an additive effect in a solution of 1 mg/mL MSG. We employed molecular docking to investigate the interactions with T1R1/T1R3 receptors, highlighting the roles of Ser, His, Ala, Gly, and Glu, as well as considering aspects like hydrogen bonding, aromatic interactions, hydrophilicity, and the solvent-accessible surface area. Additionally, molecular dynamics simulations confirmed the stability of the peptide-receptor complexes. This study lays a theoretical foundation for the extraction of umami peptides from fermented marine fish and provides an understanding of the perception of these peptides. Future studies should focus on improving the umami intensity of synthetic umami peptides by modifying their spatial conformation, and further exploring the umami taste mechanism of the umami peptides and how these peptides can be synthe...