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Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation

Wen Li Shuai Sun Wanchao Chen Haile Ma Tingzhao Li Zhong Zhang Di Wu Mengqiu Yan Yan Yang

Food Science and Human Wellness2024，Vol.13Issue(4)：P.2277-2288,12.

Food Science and Human Wellness2024，Vol.13Issue(4)：P.2277-2288,12.DOI:10.26599/FSHW.2022.9250190

Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation

Wen Li ¹Shuai Sun ²Wanchao Chen ³Haile Ma ⁴Tingzhao Li ⁵Zhong Zhang ³Di Wu ³Mengqiu Yan ³Yan Yang³

作者信息

1. 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 and Rural Affairs,Shanghai 201403,China School of Food&Biological Engineering,Institute of Food Physical Processing,Jiangsu University,Zhenjiang 212013,China
2. Amway(Shanghai)Innovation&Science Co.,Ltd.,Shanghai 201203,China
3. 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 and Rural Affairs,Shanghai 201403,China
4. School of Food&Biological Engineering,Institute of Food Physical Processing,Jiangsu University,Zhenjiang 212013,China
5. Amway(Shanghai)Innovation&Science Co.,Ltd.,Shanghai 201203,China Amway(China)Botanical R&D Center,Wuxi 214115,China
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摘要

关键词

Salty peptide/Molecular docking/Biolayer interferometry/Isothermal titration calorimetry

分类

轻工纺织

引用本文复制引用

Wen Li,Shuai Sun,Wanchao Chen,Haile Ma,Tingzhao Li,Zhong Zhang,Di Wu,Mengqiu Yan,Yan Yang..Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation[J].Food Science and Human Wellness,2024,13(4):P.2277-2288,12.

基金项目

funded by Natural Science Foundation of Shanghai,China(No.23ZR1426100) （No.23ZR1426100）

SAAS program for Excellent Research Team(No.G202203)。（No.G202203）

Food Science and Human Wellness

ISSN：2097-0765

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