Identification of Bitter Peptides in Lilium lancifolium Thunb.; Peptidomics, Computational Simulation and Cellular Functional Assays

作者：Zhuang Dong, Xiaohong Zhong, Mengshan Sun, Peng Huang, Yuedong He, Haiyuan Gong, Zhou Li, Jianguo Zeng, Wei Xiang · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14234056 · 被引用次数：2 · 研究领域：Biochemical Analysis and Sensing Techniques、Ziziphus Jujuba Studies and Applications、Advanced Chemical Sensor Technologies

Lilium lancifolium Thunb., as a predominant variety of medicinal and edible lilies, has long been renowned in traditional medicine for “moistening the lungs, relieving coughs, and calming the mind to soothe the heart.” The bitter taste formation in L. lancifolium is predominantly attributed to secondary metabolites such as alkaloids, this study explores an alternative mechanism underlying taste divergence among Lilium brownii var. viridulum, and Lilium pumilum DC, proposing a foundational scientific question: Are peptides one of the important sources of bitterness in Lilium lancifolium Thunb.? Peptidomic analysis identified 8479 peptide sequences, with 46.27% upregulated in L. lancifolium flesh. Through high-throughput molecular docking with the bitter taste receptor TAS2R14, 214 candidate bitter peptides were identified, showing the strongest average binding affinity (−119.73 kcal/mol). Molecular dynamics simulations further demonstrated that four of these peptides formed stable interactions with key residues in TAS2R14. Cellular assays confirmed TAS2R14 activation by these peptides, as indicated by enhanced EGFP reporter fluorescence, upregulation of downstream signaling molecules (GNAT1, PLCB2, TRPM5), decreased cAMP levels, and increased IP3 accumulation. Transcriptomic analysis further indicated that bitter peptides mediate taste transduction primarily through neuroactive receptor interaction pathways. These findings represent the first identification of bitter peptides ...