The study of ligand-receptor interactions is of great significance in food flavor perception.In this study,a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T...The study of ligand-receptor interactions is of great significance in food flavor perception.In this study,a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T1R1/T1R3-Venus-flytrap domain(VFT)receptor.The binding site,conformational changes,and binding free energy between umami peptides and T1R1/T1R3-VFT were analyzed through molecular modeling,molecular docking,and molecular dynamics simulations.The receptor model constructed using AlphaFold2 has the best rationality.The molecular docking results showed that umami peptides primarily bound to T1R1-VFT through hydrogen bonding,with key binding residues such as Thr149,Arg151,and Asp108.The binding of umami peptides led to a more stable complex system,and the positively charged amino acids contributed positively to the overall binding free energy.This study provides theoretical support for the development of a better understanding of the interaction between umami substances and the umami receptor.展开更多
Umami peptides play important roles in the flavor of fermented broad bean paste(FBBP),and proteases produced by microorganisms contributed to the production of umami peptides.In order to reveal the formation of umami ...Umami peptides play important roles in the flavor of fermented broad bean paste(FBBP),and proteases produced by microorganisms contributed to the production of umami peptides.In order to reveal the formation of umami peptides and their relationships with protease-producing microorganisms during the natural fermentation of FBBP,peptidomics and virtual screening were used to identify and screen umami peptides.Meanwhile,macrogenomics was used to analyze the abundance of microbial-derived protease genes during FBBP fermentation.Then,based on the Pearson correlation coefficient,the correlation network diagram of each protease-producing microorganism with umami peptides was constructed.The results showed that a total of two exopeptidases and four endopeptidases were annotated from FBBP.Staphylococcus,Lactobacillus,Aspergillus,and Weissella can produce most proteases.The species Lactobacillus curvatus,Dyella jiangningensis,Erythrobacter sp.,and unclassified_g_Pantoea had strong correlation with umami peptides,and they may contribute to the process of protein hydrolysis to produce umami peptides.This study is expected to reveal the formation mechanism of umami peptides in FBBP,and the results of this study provided a better understanding of the relationship between proteases,microbiota,and core umami peptides in FBBP,which could help to improve the umami taste of Pixian Douban paste during fermentation.展开更多
SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease ma...SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease management.This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients,focusing on the alterations in their olfaction,taste,and chemesthesis perception.Further,a subset of 36 participants(18 healthy and 18 infected)underwent sensory evaluations to check the variation of umami taste sensitivity.The results demonstrated that most of the infected cohort experienced chemosensory disorders,with the recovery period varying between one week and over a month.Intriguingly,the severity of flavor perception changes during infection significantly correlated with the length of the recovery period.Furthermore,this study explored the specific manifestations of flavor perception dysfunction,potential contributing factors,and potential mechanistic explanations for chemosensory disorders.These include local damage,inflammatory responses,and virus-induced neural damage.However,this study revealed no significant change(P>0.05)in umami taste sensitivity among infected patients 55 days post-infection.While this research faces limitations related to its self-reported,cross-sectional design,and regional focus,it offers valuable insights into the multifaceted impact of COVID-19,particularly the Omicron variant,on chemosensory perception.展开更多
Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alc...Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.展开更多
In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-um...In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.展开更多
Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual...Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual screening,molecular docking,and electronic tongue analysis.First,the O.mykiss protein was hydrolyzed using the PeptideCutter online enzymolysis program.Subsequently,water-soluble and toxicity screening were performed by Innovagen and ToxinPred software,respectively.The potential peptides were docked with umami receptor T1R1/T1R3.Furthermore,taste properties of potential peptides were validated by electronic tongue.Docking results suggested that the three tetrapeptide EANK,EEAK,and EMQK could enter the binding pocket in the T1R1 cavity,wherein Arg151,Asp147,Gln52,and Arg277 may play key roles in the production of umami taste.Electronic tongue results showed that the umami value of EANK,EEAK,and EMQK were stronger than monosodium glutamate.This work provides a new insight for the screening of umami peptides in O.mykiss.展开更多
Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces...Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.展开更多
Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in differen...Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.展开更多
Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),a...Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.展开更多
The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood.In this study,the variations of energy status and umami taste of mus...The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood.In this study,the variations of energy status and umami taste of mushrooms were measured at 25℃.At 24 h storage,slight spore prints of mushrooms were first pictured,respiration peaked.Significant ATP decrease and ADP increase were also observed as the initiation of postharvest senescence(P<0.05).Meanwhile,the activities of phosphohexose isomerase,succinate dehydrogenase,glucose-6-phosphate dehydrogenase and cytochrome c oxidase and the contents of umami nucleotides and amino acids were maintained at higher levels in mushrooms with spore release.Notably,the equivalent umami concentration(EUC)was strongly correlated with energy levels(R=0.80).Fifteen related gene expression levels in the energy metabolism pathway were downregulated.LecpdP1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami level.These results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.展开更多
COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerabl...COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.展开更多
Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women part...Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women participated between 14:00 and 15:00, taking the circadian rhythm of salivary secretion into account. The types and concentrations of the taste solutions were glutamic acid (1.7 × 10<sup>−3</sup> M), inosinic acid (9.8 × 10<sup>−3</sup> M), and guanylic acid (9.8 × 10<sup>−3</sup> M) for umami stimulation, citric acid (6.5 × 10<sup>−3</sup> M) for acidity stimulation, and sucrose (1.6 × 10<sup>−2</sup> M) for sweetness stimulation. First, the unstimulated salivary flow rate was measured. Then, 3 ml of a flavor solution was dropped under the tongue using a syringe. The saliva was expelled into an aluminum cup every minute and weighed. The first minute’s value minus 3 ml flavor solution was the stimulated salivary secretion rate produced by each flavor. The time-to-return to the initial unstimulated salivary flow rate was the duration of the stimulated saliva secretion rate. Results: The mean unstimulated salivary flow rate across participants was 0.64 ± 0.25 ml/min (range: 0.23 - 1.03 ml/min). The highest amount of saliva was induced by citric acid. There were significant differences between citric acid and the other flavor solutions (p < 0.05 for glutamic acid, inosinic acid, and sucrose;p < 0.01 for guanylic acid). There were no significant differences in duration of salivation between the flavor solutions. When the participants were divided into slow (0.45 ± 0.16 ml/min) and fast groups (0.83 ± 0.15 ml/min) based on their median resting salivary secretion rate, there were no significant differences between the two groups in the amount of saliva secreted at 1 minute after stimulation and the duration of the salivary secretion rate. Conclusion: Umami stimulation was effective in slowing salivary secretion and sustaining salivary secretion after stimulation.展开更多
A non-experimental approach based on protein sequences of Takifugu rubripes(a well-known fish for its umami taste)was initially employed using the Procleave database for virtual endogenous enzyme digestion,aimed at sc...A non-experimental approach based on protein sequences of Takifugu rubripes(a well-known fish for its umami taste)was initially employed using the Procleave database for virtual endogenous enzyme digestion,aimed at screening and identifying novel umami peptides.The potential umami peptides were screened through a dual-strategy approach combining sequence-based analysis and molecular docking techniques.Consequently,five umami peptides(FAGDDAPR,HEGEQGQEG,AAPHENATLH,ESHQQTLDD,and GEVED)were selected,synthesized and subjected to comprehensive sensory evaluation,electronic tongue assessment and kinetic analysis using the T1R1-VFT biosensor.Sensory evaluation demonstrated that these peptides exhibited low umami thresholds,ranging from 0.195 to 0.281 mg/mL,with primary binding sites at Asnl50,Ser248,Argl51,Thrl54,and Lysl55 on the receptor.The kinetic analysis revealed a linear correlation between the kinetic values and peptide concentrations within the range of 10^(-15)-10^(-5) mg/mL,consistent with sensory evaluation results.Therefore,the virtual hydrolysis and screening strategies,designed for the rapid identification of novel umami peptides from T.rubripes,emerge as a practicable and efficient means for the rapid acquisition of peptides and the enrichment of the umami peptides database.展开更多
Severe acute respiratory syndrome coronavirus 2(SARS-CoV-2)enter human cells by binding its spike protein receptor-binding domain(S-RBD)with human angiotensin-converting enzyme 2(hACE2).In the present work,a novel dru...Severe acute respiratory syndrome coronavirus 2(SARS-CoV-2)enter human cells by binding its spike protein receptor-binding domain(S-RBD)with human angiotensin-converting enzyme 2(hACE2).In the present work,a novel drug-exploring view(food taste:umami)to interfere SARS-CoV-2 S-RBD and one of its variants(Omicron)into human body was explored by an in-silico study.Their interfering interaction and potential mechanism have been illuminated:1)34 umami molecules presenting low binding score(<−7 kcal/mol)in molecular docking bonded with active residues of SARS-CoV-2(Omicron)S-RBD/hACE2 protein by intermolecular interaction(hydrogen bond,hydrophobic interaction and salt bridge,mainly);2)4 umami molecules classified in nucleotides and peptides formed relatively stable protein-ligand contacts during molecular dynamic simulation;3)3 critical residues(His34,Glu37,and Asp406)remained positive effects in maintaining the ligand-protein structural stability.Taken together,these 4 umami molecules could be supportive as orally bioactive agents for preventing SARS-CoV-2(Omicron)S-RBD/hACE2 interaction which needs further experimental assays to prove.展开更多
The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible fungus.Scanning electron microscopy,high performance liquid chromatograph...The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible fungus.Scanning electron microscopy,high performance liquid chromatography,amino acid analysis,and electronic tongue analysis were used to evaluate the quality characteristics and the release pattern of umami components from F.velutipes under hot air drying(HAD),vacuum drying(VD),and vacuum freeze-drying(VFD).Additionally,taste activity value,equivalent umami concentration value,and principal component analysis were performed.The results indicate each of the drying methods exhibited respective advantages.F.velutipes under VFD had better micro-spatial structure and high rehydration capacity,followed by HAD.In VD treatment,dried F.velutipes had the highest levels of free amino acids and organic acids,especially the umami amino acids Glu and Asp were significantly retained and released.Compared with other methods,the content of umami 5′-nucleotides(5′-IMP,5′-GMP)in F.velutipes was the highest under HAD and at 50℃ had the highest level of equivalent umami concentration(EUC)value.The results showed that the mutual regulation of flavor substances in F.velutipes was related to the drying method,and HAD at 50℃ was the optimal method to preserve flavor substances and quality characteristics in F.velutipes.The results can provide a method reference for the production of dried Flammulina velutipes with good flavor.展开更多
Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a p...Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a phosphoproteomic approach,we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades.Ryanodine receptor isoform 1(RYR1)was further verified by sensory and behavioral assays.We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel,which mediates Ca^(2+)release from the endoplasmic reticulum,is closed by dephosphorylation in bud tissue after sweet/umami treatment.The alteration in Ca^(2+)content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction.We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a“metabolic clock”notion based on sweet/umami sensing.Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.展开更多
As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of m...As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of mushroom root fermentation broth(MRFB)based substrate on umami taste and nutrients of F.velutipes were evaluated;four proportions of MRFB were conducted(CK 0%,E16.7%,E213.4%,E320.1%).Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate.E2 and E3 showed higher crude fiber,crude fat,and soluble protein.Compared to CK,the content of monosodium glutamate-like(MSG-like)amino acids,essential amino acids,total amino acids,and total 5′-nucleotides in E2 and E3 were higher.The equivalent umami concentration(EUC)values in E1,E2 and E3 were 1.70,2.43 and 1.56 times that of CK,respectively.Higher umami,saltness and sweetness taste values were found in E2.Thereby,it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB,especially,E2 with 13.4%of MRFB.Overall,better mushroom quality could be derived from the application of MRFB in cultivation.MRFB was a favorable nutrient supplement for F.velutipes cultivation substrate.展开更多
Like olfaction,the sense of taste allows the detection and discrimination of chemicals in the environment.However,while olfaction is specialized in the detection of volatile chemicals,taste is restricted to the detect...Like olfaction,the sense of taste allows the detection and discrimination of chemicals in the environment.However,while olfaction is specialized in the detection of volatile chemicals,taste is restricted to the detection of contact-chemicals.Two families of mammalian taste receptors,T1R and T2R,involved in recognition of sweet,umami(the taste of monosodium glutamate)and bitter stimuli have been identified and characterized.Although much progress has been made in studies on the basic mechanisms of taste recognition and signal transduction in mammals,we are still far from a full understanding of different taste qualities.This review presents a current perspective on sweet,bitter and umami taste receptors and their signal transduction mechanism.We also discuss the evolution of taste and taste-related molecules.展开更多
基金funded by the National Natural Science Foundation of China(32001824,31972198)supported by the Startup Fund for Young Faculty at SJTU(Shanghai Jiao Tong University)High Level Innovation Team and Distinguished Scholar Project of Guangxi Universities and Colleges(2020[6]).
文摘The study of ligand-receptor interactions is of great significance in food flavor perception.In this study,a computer simulation method was used to investigate the mechanism of interaction between umami peptides and T1R1/T1R3-Venus-flytrap domain(VFT)receptor.The binding site,conformational changes,and binding free energy between umami peptides and T1R1/T1R3-VFT were analyzed through molecular modeling,molecular docking,and molecular dynamics simulations.The receptor model constructed using AlphaFold2 has the best rationality.The molecular docking results showed that umami peptides primarily bound to T1R1-VFT through hydrogen bonding,with key binding residues such as Thr149,Arg151,and Asp108.The binding of umami peptides led to a more stable complex system,and the positively charged amino acids contributed positively to the overall binding free energy.This study provides theoretical support for the development of a better understanding of the interaction between umami substances and the umami receptor.
基金supported by the Science and Technology Department of Sichuan Province,China(2020YFN0151,23ZDYF3100)Chongqing Science and Technology Commission(cstc2021jscx-cylhX0014).
文摘Umami peptides play important roles in the flavor of fermented broad bean paste(FBBP),and proteases produced by microorganisms contributed to the production of umami peptides.In order to reveal the formation of umami peptides and their relationships with protease-producing microorganisms during the natural fermentation of FBBP,peptidomics and virtual screening were used to identify and screen umami peptides.Meanwhile,macrogenomics was used to analyze the abundance of microbial-derived protease genes during FBBP fermentation.Then,based on the Pearson correlation coefficient,the correlation network diagram of each protease-producing microorganism with umami peptides was constructed.The results showed that a total of two exopeptidases and four endopeptidases were annotated from FBBP.Staphylococcus,Lactobacillus,Aspergillus,and Weissella can produce most proteases.The species Lactobacillus curvatus,Dyella jiangningensis,Erythrobacter sp.,and unclassified_g_Pantoea had strong correlation with umami peptides,and they may contribute to the process of protein hydrolysis to produce umami peptides.This study is expected to reveal the formation mechanism of umami peptides in FBBP,and the results of this study provided a better understanding of the relationship between proteases,microbiota,and core umami peptides in FBBP,which could help to improve the umami taste of Pixian Douban paste during fermentation.
基金supported by the National Natural Science Foundation of China(32001824,31901813,32001827)。
文摘SARS-CoV-2,particularly the Omicron variant,often leads to flavor perception dysfunction in infected individuals,making a comprehensive understanding of its duration and recovery patterns a critical part of disease management.This study surveyed a cohort of 199 mildly-to-moderately affected SARS-CoV-2 Omicron-infected patients,focusing on the alterations in their olfaction,taste,and chemesthesis perception.Further,a subset of 36 participants(18 healthy and 18 infected)underwent sensory evaluations to check the variation of umami taste sensitivity.The results demonstrated that most of the infected cohort experienced chemosensory disorders,with the recovery period varying between one week and over a month.Intriguingly,the severity of flavor perception changes during infection significantly correlated with the length of the recovery period.Furthermore,this study explored the specific manifestations of flavor perception dysfunction,potential contributing factors,and potential mechanistic explanations for chemosensory disorders.These include local damage,inflammatory responses,and virus-induced neural damage.However,this study revealed no significant change(P>0.05)in umami taste sensitivity among infected patients 55 days post-infection.While this research faces limitations related to its self-reported,cross-sectional design,and regional focus,it offers valuable insights into the multifaceted impact of COVID-19,particularly the Omicron variant,on chemosensory perception.
基金supported by the National Key Research and Development Program of China:Investigate the mechanism of formation and control technologies of Chinese traditional and ethnic food quality(2021YFD2100100)。
文摘Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.
基金supported by the National Natural Science Foundation of China (31622042)。
文摘In this study,umami taste intensity(UTI)and umami taste components in chicken breast(CB)and chickenspices blends were characterized using sensory and instrumental analysis.Our main objective was to assess the aroma-umami taste interactions in different food matrices and reconcile the aroma-taste perception to assist future product development.The impact of key aroma,including vegetable-note"2-pentylfuran",meaty"methional",green"hexanal",and spicy-note-estragole and caryophyllene"on UTI was evaluated in monosodium glutamate and chicken extract.We found that spices significantly decreased UTI and umami taste components in CB.Interestingly,the perceptually similar odorants and tastants exhibited the potential to enhance UTI in food matrices.Methional was able to increase the UTI,whereas spicy and green-note components could reduce the UTI significantly.This information would be valuable to food engineers and formulators in aroma selection to control the UTI perceived by consumers,thus,improving the quality and acceptability of the chicken products.
基金supported by The National Key R&D Program of China (2019YFD0901702)
文摘Oncorhynchus mykiss is delicious and contains abundant flavor substances.However,few studies focused on umami peptides of O.mykiss.In the current work,umami peptides derived from O.mykiss were identified using virtual screening,molecular docking,and electronic tongue analysis.First,the O.mykiss protein was hydrolyzed using the PeptideCutter online enzymolysis program.Subsequently,water-soluble and toxicity screening were performed by Innovagen and ToxinPred software,respectively.The potential peptides were docked with umami receptor T1R1/T1R3.Furthermore,taste properties of potential peptides were validated by electronic tongue.Docking results suggested that the three tetrapeptide EANK,EEAK,and EMQK could enter the binding pocket in the T1R1 cavity,wherein Arg151,Asp147,Gln52,and Arg277 may play key roles in the production of umami taste.Electronic tongue results showed that the umami value of EANK,EEAK,and EMQK were stronger than monosodium glutamate.This work provides a new insight for the screening of umami peptides in O.mykiss.
基金supported by the Yunnan Key Project of Science and Technology(202202AE090001)Postdoctoral Directional Training Foundation of Yunnan Province(E23174K2)Postdoctoral Research Funding Projects of Yunnan Province,China(E2313442)。
文摘Wild edible Termitomyces mushrooms are popular in Southwest China and umami is important flavor qualities of edible mushrooms.This study aimed to understand the umami taste of Termitomyces intermedius and Termitomyces aff.bulborhizus.Ten umami peptides from aqueous extracts were separated using a Sephadex G-15 gel filtration chromatography.The intense umami fraction was evaluated by both sensory evaluation and electronic tongue.They were identified as KLNDAQAPK,DSTDEKFLR,VGKGAHLSGEH,MLKKKKLA,SLGFGGPPGY,TVATFSSSTKPDD,AMDDDEADLLLLAM,VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK.Seven peptides,except VEDEDEKPKEK,SPEEKKEEET and PEGADKPNK were selectively synthesized to verify their taste characteristics.All these 10 peptides had umami or salt taste.The 10 peptides were conducted by molecular docking to study their interaction with identified peptides and the umami taste receptor T1R1/T1R3.All these 10 peptides perfectly docked the active residues in the T1R3 subunit.Our results provide theoretical basis for the umami taste and address the umami mechanism of two wild edible Termitomyces mushrooms.
基金supported in part by the China Scholarship Council Fund
文摘Tilapia is a freshwater fish group with a sustainable prospect but suffers off-notes appearing during cooking processes.To promote pleasant odorants by thermal cooking processes,tilapia fillets were cooked in different ways(roasting,microwave-heating,boiling and steaming).Their aroma profiles were analysed with special focus on off-notes and umami-enhancing odorants by principal component analysis,and correlated with the heating time,colour,moisture and water activity by partial least squares regression analysis.Results showed that the“green”and“earthy”off-notes were highly correlated with the boiling process(excess of water,short heating time),while most of the umami-enhancing odorants had a high association with the roasting process(low water content,long heating time,better Maillard reaction).This study indicated that roasting is the most adapted cooking process promoting Maillard-derived aromas,umami-enhancing aromas and meanwhile,reducing off-notes.This research helps in understanding the off-note generation in tilapia and promoting desirable umami-enhancing odorants.
基金Liaoning Provincial Department of Education Annual(2019)Scientific Research Fund Project(No.LSNZD201903)National Key R&D Program of China(No.2018YFD0400200)+1 种基金Liaoning Province,Shenyang Agricultural University,High-end Talent Introduction Fund Project(NO.SYAU20160003)Natural Science Foundation of Liaoning Province(No.20170540822).
文摘Suillus granulatus is a valuable wild edible mushroom with a strong umami taste.Different grades of S.granulatus were dried by different methods,including natural air drying(ND),hot air drying(HAD),vacuum drying(VD),and freeze drying(FD).Results showed that VD samples of all grades had the highest equivalent umami concentration(EUC)value(P<0.05).The second grade of ND samples showed the highest EUC value(P<0.05).The first grade of HAD samples showed the highest EUC value(P<0.05).The third grade of FD samples showed the highest EUC value(P<0.05).The third grade of VD samples had a higher EUC value than the other grades of samples dried by VD.Electronic tongue results indicated no significant differences between samples of all grades dried by all methods.Thus,umami taste components are affected by drying method and grade.VD is an appropriate drying method for all sample grades.ND,HAD,and FD are suitable for second-,first-,and third-grade samples,respectively.
基金supported by Liaoning Province Science and Technology Planning Project (2021JH5/10400011& 2020JH2/10200013)the Central Guidance on Local Science and Technology Development Project of Liaoning Province (2021JH6/10500133)Shenyang Agricultural University, high-end talent introduction fund (SYAU20160003)
文摘The molecular mechanisms of energy status related to the umami taste of postharvest shiitake mushrooms during spore release remain poorly understood.In this study,the variations of energy status and umami taste of mushrooms were measured at 25℃.At 24 h storage,slight spore prints of mushrooms were first pictured,respiration peaked.Significant ATP decrease and ADP increase were also observed as the initiation of postharvest senescence(P<0.05).Meanwhile,the activities of phosphohexose isomerase,succinate dehydrogenase,glucose-6-phosphate dehydrogenase and cytochrome c oxidase and the contents of umami nucleotides and amino acids were maintained at higher levels in mushrooms with spore release.Notably,the equivalent umami concentration(EUC)was strongly correlated with energy levels(R=0.80).Fifteen related gene expression levels in the energy metabolism pathway were downregulated.LecpdP1 and LeAK were significantly expressed in the conversion of ATP into AMP and played key roles in connecting the energy state and umami level.These results provided valuable insights on the umami taste associated with energy metabolism mechanism during postharvest mushroom spore release.
文摘COVID-19 has highlighted the underlying global burden from non-communicable diseases (NCDs) and the lack of resiliency in health systems to tackle highly preventable risk factors, which have left populations vulnerable to acute health crises. The persistent issue of unhealthy behaviors, particularly those related to a high-sodium diet, suggests inadequate policy attention and insufficient funding for public health and behavioral research. This year, Japan will host the Tokyo Nutrition for Growth (N4G) Summit 2021. The summit is being held in the era of COVID-19, offering a historic opportunity to make a difference on the global health agenda for food and nutrition and to reaffirm the global commitment to prevent future health crises by addressing the growing burden of NCDs and building better prepared and more resilient health systems. This perspective article suggests that we, global health researchers and decision-makers, should rethink the value of using “Umami” substances as candidates for a practical salt-reducing alternative that originated in Japan (while maintaining the affordability, accessibility, availability, and desirability of healthy food). Reduced salt intake will help address the global syndemic of COVID-19 pandemic and high rates of hypertension, heart diseases, diabetes, and other NCDs. By addressing these issues, it will make countries more resilient to future pandemic threats.
文摘Purpose: Umami reportedly promotes salivation. We aimed to investigate the effects of taste stimuli on slow and fast salivary secretion in humans using umami, sweet, and sour stimuli. Methods: Eight healthy women participated between 14:00 and 15:00, taking the circadian rhythm of salivary secretion into account. The types and concentrations of the taste solutions were glutamic acid (1.7 × 10<sup>−3</sup> M), inosinic acid (9.8 × 10<sup>−3</sup> M), and guanylic acid (9.8 × 10<sup>−3</sup> M) for umami stimulation, citric acid (6.5 × 10<sup>−3</sup> M) for acidity stimulation, and sucrose (1.6 × 10<sup>−2</sup> M) for sweetness stimulation. First, the unstimulated salivary flow rate was measured. Then, 3 ml of a flavor solution was dropped under the tongue using a syringe. The saliva was expelled into an aluminum cup every minute and weighed. The first minute’s value minus 3 ml flavor solution was the stimulated salivary secretion rate produced by each flavor. The time-to-return to the initial unstimulated salivary flow rate was the duration of the stimulated saliva secretion rate. Results: The mean unstimulated salivary flow rate across participants was 0.64 ± 0.25 ml/min (range: 0.23 - 1.03 ml/min). The highest amount of saliva was induced by citric acid. There were significant differences between citric acid and the other flavor solutions (p < 0.05 for glutamic acid, inosinic acid, and sucrose;p < 0.01 for guanylic acid). There were no significant differences in duration of salivation between the flavor solutions. When the participants were divided into slow (0.45 ± 0.16 ml/min) and fast groups (0.83 ± 0.15 ml/min) based on their median resting salivary secretion rate, there were no significant differences between the two groups in the amount of saliva secreted at 1 minute after stimulation and the duration of the salivary secretion rate. Conclusion: Umami stimulation was effective in slowing salivary secretion and sustaining salivary secretion after stimulation.
基金supported by the National Natural Science foundation of China(32472478,31972198).
文摘A non-experimental approach based on protein sequences of Takifugu rubripes(a well-known fish for its umami taste)was initially employed using the Procleave database for virtual endogenous enzyme digestion,aimed at screening and identifying novel umami peptides.The potential umami peptides were screened through a dual-strategy approach combining sequence-based analysis and molecular docking techniques.Consequently,five umami peptides(FAGDDAPR,HEGEQGQEG,AAPHENATLH,ESHQQTLDD,and GEVED)were selected,synthesized and subjected to comprehensive sensory evaluation,electronic tongue assessment and kinetic analysis using the T1R1-VFT biosensor.Sensory evaluation demonstrated that these peptides exhibited low umami thresholds,ranging from 0.195 to 0.281 mg/mL,with primary binding sites at Asnl50,Ser248,Argl51,Thrl54,and Lysl55 on the receptor.The kinetic analysis revealed a linear correlation between the kinetic values and peptide concentrations within the range of 10^(-15)-10^(-5) mg/mL,consistent with sensory evaluation results.Therefore,the virtual hydrolysis and screening strategies,designed for the rapid identification of novel umami peptides from T.rubripes,emerge as a practicable and efficient means for the rapid acquisition of peptides and the enrichment of the umami peptides database.
基金supported by the National Natural Science Foundation of China(31901813).
文摘Severe acute respiratory syndrome coronavirus 2(SARS-CoV-2)enter human cells by binding its spike protein receptor-binding domain(S-RBD)with human angiotensin-converting enzyme 2(hACE2).In the present work,a novel drug-exploring view(food taste:umami)to interfere SARS-CoV-2 S-RBD and one of its variants(Omicron)into human body was explored by an in-silico study.Their interfering interaction and potential mechanism have been illuminated:1)34 umami molecules presenting low binding score(<−7 kcal/mol)in molecular docking bonded with active residues of SARS-CoV-2(Omicron)S-RBD/hACE2 protein by intermolecular interaction(hydrogen bond,hydrophobic interaction and salt bridge,mainly);2)4 umami molecules classified in nucleotides and peptides formed relatively stable protein-ligand contacts during molecular dynamic simulation;3)3 critical residues(His34,Glu37,and Asp406)remained positive effects in maintaining the ligand-protein structural stability.Taken together,these 4 umami molecules could be supportive as orally bioactive agents for preventing SARS-CoV-2(Omicron)S-RBD/hACE2 interaction which needs further experimental assays to prove.
文摘The aim of this research was to study the effects of drying methods on the flavor substances of Flammulina velutipes,a common commercial edible fungus.Scanning electron microscopy,high performance liquid chromatography,amino acid analysis,and electronic tongue analysis were used to evaluate the quality characteristics and the release pattern of umami components from F.velutipes under hot air drying(HAD),vacuum drying(VD),and vacuum freeze-drying(VFD).Additionally,taste activity value,equivalent umami concentration value,and principal component analysis were performed.The results indicate each of the drying methods exhibited respective advantages.F.velutipes under VFD had better micro-spatial structure and high rehydration capacity,followed by HAD.In VD treatment,dried F.velutipes had the highest levels of free amino acids and organic acids,especially the umami amino acids Glu and Asp were significantly retained and released.Compared with other methods,the content of umami 5′-nucleotides(5′-IMP,5′-GMP)in F.velutipes was the highest under HAD and at 50℃ had the highest level of equivalent umami concentration(EUC)value.The results showed that the mutual regulation of flavor substances in F.velutipes was related to the drying method,and HAD at 50℃ was the optimal method to preserve flavor substances and quality characteristics in F.velutipes.The results can provide a method reference for the production of dried Flammulina velutipes with good flavor.
基金supported by the National Natural Science Foundation of China(31972198,31622042,31901813,31671857,31901782).
文摘Sweet and umami tastes are elicited by sweet and umami receptors on the tongue and palate epithelium,respectively.However,the molecular machinery allowing the taste reaction remains incompletely understood.Through a phosphoproteomic approach,we identified the key proteins that trigger taste mechanisms based on phosphorylation cascades.Ryanodine receptor isoform 1(RYR1)was further verified by sensory and behavioral assays.We propose a model of RYR1-mediated sweet/umami signaling in which the RYR1 channel,which mediates Ca^(2+)release from the endoplasmic reticulum,is closed by dephosphorylation in bud tissue after sweet/umami treatment.The alteration in Ca^(2+)content in the cytosol induces transient membrane depolarization and generates a cell current for taste signal transduction.We demonstrate that RYR1 is a new channel involved in the regulation of sweet/umami signal transduction and propose a“metabolic clock”notion based on sweet/umami sensing.Our study provides a valuable foundation for a system-level understanding of the taste perception mechanism.
基金This work was supported by Liaoning Provincial Department of Educational Annual(2019)Scientific Research Fund Project(NO.LSNZD201903)Shenyang Bureau of Science and Technology Annual(2021)Scientific Research Fund Project(NO.21110319)Shenyang Agricultural University,high-end talent introduction fund project(NO.SYAU20160003)。
文摘As one of the most appealing edible mushrooms,the quality of Flammulina velutipes can be affected by the cultivation substrate,which has an impact on the mushroom umami taste and nutrients.In our study,the effect of mushroom root fermentation broth(MRFB)based substrate on umami taste and nutrients of F.velutipes were evaluated;four proportions of MRFB were conducted(CK 0%,E16.7%,E213.4%,E320.1%).Results indicated that MRFB was an effective nutrient supplement for mushroom cultivation substrate.E2 and E3 showed higher crude fiber,crude fat,and soluble protein.Compared to CK,the content of monosodium glutamate-like(MSG-like)amino acids,essential amino acids,total amino acids,and total 5′-nucleotides in E2 and E3 were higher.The equivalent umami concentration(EUC)values in E1,E2 and E3 were 1.70,2.43 and 1.56 times that of CK,respectively.Higher umami,saltness and sweetness taste values were found in E2.Thereby,it signified that better umami and richer nutrients were achieved by using substrate with proper volume of MRFB,especially,E2 with 13.4%of MRFB.Overall,better mushroom quality could be derived from the application of MRFB in cultivation.MRFB was a favorable nutrient supplement for F.velutipes cultivation substrate.
基金the grants of National Natural Science Foundation of China(31572259)the Fundamental Research Funds for the Central Universities of China(201822020,201841013).
文摘Like olfaction,the sense of taste allows the detection and discrimination of chemicals in the environment.However,while olfaction is specialized in the detection of volatile chemicals,taste is restricted to the detection of contact-chemicals.Two families of mammalian taste receptors,T1R and T2R,involved in recognition of sweet,umami(the taste of monosodium glutamate)and bitter stimuli have been identified and characterized.Although much progress has been made in studies on the basic mechanisms of taste recognition and signal transduction in mammals,we are still far from a full understanding of different taste qualities.This review presents a current perspective on sweet,bitter and umami taste receptors and their signal transduction mechanism.We also discuss the evolution of taste and taste-related molecules.
