Molecular Recognition and Modification Strategies of Umami Dipeptides with T1R1/T1R3 Receptors

作者：Kaixuan Hu, Guangzhou Sun, Wentong Yu, Mengyu Zhang, Shuang Wang, Yujie Cao, Dong Hu, Li Liang, Gang He, Jianping Hu, Wei Liu · 发表于：Molecules · 年份：2025 · DOI：10.3390/molecules30132774 · 被引用次数：7 · 研究领域：Biochemical Analysis and Sensing Techniques、Olfactory and Sensory Function Studies、Advanced Chemical Sensor Technologies

Umami is a fundamental taste sensation, often described as a delicious and pleasant flavor perception. To enhance or complement the original flavor and meet the tastes of diverse regions, umami dipeptides have been extensively utilized in global food manufacturing. Currently, the application and purification techniques of dipeptides are relatively mature, while their umami mechanisms and molecular modification are both scarce. In this work, the 3D structure of the umami dipeptide target T1R1/T1R3 was first obtained through sequence alignment and homology modeling, then followed by the successful construction of a database containing 400 samples of dipeptides. Subsequently, the complex models of T1R1/T1R3, respectively, with DG (Asp-Gly) and EK (Glu-Lys) (i.e., T1R1_DG/T1R3, T1R1/T1R3_DG, T1R1_EK/T1R3, and T1R1/T1R3_EK) were obtained via molecular docking and virtual screening. Finally, based on comparative molecular dynamics (MD) simulation trajectories, the binding free energy was calculated to investigate receptor-ligand recognition and conformational changes, providing some implications for potential modifications of umami dipeptides. T1R1 tends to bind relatively small umami dipeptides, whereas T1R3 does the opposite, both of which favor the recognition of acidic and hydrophilic dipeptides. By comparing strategies such as hydroxyl introduction and chain length alteration, electrostatic effects may be more important than non-polar effects in molecular design. This work not...