A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception

Daoyou Chen; Mingli Rong; Shuting Tang; Chuanxi Zhang; Hao Wei; Zhaoting Yuan; Tingwei Miao; Hucheng Song; Haiming Jiang; Yan Yang; Lujia Zhang

doi:10.1016/j.foodchem.2024.142385

A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception

Food Chem. 2025 Mar 15:468:142385. doi: 10.1016/j.foodchem.2024.142385. Epub 2024 Dec 5.

Authors

Daoyou Chen¹, Mingli Rong¹, Shuting Tang², Chuanxi Zhang³, Hao Wei³, Zhaoting Yuan¹, Tingwei Miao¹, Hucheng Song¹, Haiming Jiang⁴, Yan Yang⁵, Lujia Zhang⁶

Affiliations

¹ Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200062, China.
² School of Food Science and Technology, Shihezi University, Shihezi 832000, China.
³ Department of Micro/Nano Electronics, School of Electronic Information and Electrical Engineering, Shanghai Jiao Tong University, Shanghai 200240, China.
⁴ School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China.
⁵ Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, the People's Republic of China, 1000 Jinqi Road, Shanghai 201403, China. Electronic address: [email protected].
⁶ Shanghai Engineering Research Center of Molecular Therapeutics & New Drug Development, School of Chemistry and Molecular Engineering, East China Normal University, Shanghai 200062, China. Electronic address: [email protected].

PMID: 39675269
DOI: 10.1016/j.foodchem.2024.142385

Abstract

This study aimed to explore the effect of directed enzymolysis on the umami characteristics of S. rugosoannulata, clarify the flavour formation mechanism of umami peptides. We expressed a new aminopeptidase (DNPEP) and obtained the umami peptides of S. rugosoannulata by alkaline protease and DNPEP. The optimal enzymolysis conditions were temperature 55 °C, solid-liquid ratio 1:20 (g/mL), alkaline protease enzymolysis (60 min, 0.5 %, pH 9.0), and DNPEP enzymolysis (80 min, 0.3 %, pH 8.0). The umami peptide components were separated by ultrafiltration and gel filtration chromatography. Six umami peptides (EEAKFN, KAELDLH, LADVEEDK, LKEAHDVA, AHLDYGDGK, and LGKSEDDVSK) were identified by LC-MS/MS and virtual screening, and the umami thresholds of the peptides were 0.15-1.09 mmol/L. Molecular simulations revealed that the amino acid residues Glu301, Ser217, Asp218, and Arg277 were crucial in the binding of the umami peptide to the T1R1/T1R3. Therefore, this study provides a theoretical basis for the development of mushroom condiments.

Keywords: Directed enzymolysis; Molecular simulation; Stropharia rugosoannulata; Umami peptide; Virtual screening.

MeSH terms

Adult
Aminopeptidases / chemistry
Aminopeptidases / metabolism
Bacterial Proteins / chemistry
Bacterial Proteins / metabolism
Endopeptidases / chemistry
Endopeptidases / metabolism
Female
Flavoring Agents / chemistry
Flavoring Agents / metabolism
Humans
Male
Peptides* / chemistry
Tandem Mass Spectrometry
Taste Perception
Taste*

Substances

Peptides
Endopeptidases
Flavoring Agents
Aminopeptidases
Bacterial Proteins
alkaline protease