食品与发酵工业2025，Vol.51Issue(18)：19-27,9.DOI:10.13995/j.cnki.11-1802/ts.042879
酱油源鲜味肽与T1R1、T1R3鲜味受体构效关系研究
Study on structure-activity relationship of soy sauce derived umami peptides with T1R1/T1R3 umami receptors
摘要
Abstract
To explore the interaction between umami peptides and the main umami receptors in high-quality soy sauce,this study synthesized 10 umami peptides.Based on sensory evaluation,homology modeling and molecular docking were employed to investigate their structure-activity relationships with taste receptor type 1 member 1(T1R1)and taste receptor type 1 member 3(T1R3).The results showed that the umami threshold of glutamic acid-glycine-proline(Glu-Gly-Pro)was higher than that of monosodium glutamate(0.3 mg/mL),the umami threshold of isoleucine-lysine(Ile-Lys)was equal to that of monosodium glutamate,and the umami thresholds of the other umami peptides were all lower than that of monosodium glutamate,with the lowest being glutamic acid-glycine-glycine(Glu-Gly-Gly)at 0.06 mg/mL.The key binding sites of the umami peptides with T1R1 were Asp108,Ser109,Arg180 on chain A and Gln52 on chain B.In docking with T1R3,the key binding sites were all on chain A and the key binding sites were His145,Ser147,Gly168,and Ser170.The peptides mainly interacted with the receptors through hydrogen bonds,and hydrophobic bonds and electrostatic bonds also played an important role in stabilizing the conformation.The receptor-ligand complex conformation was more stable when hydrogen bonds o-verlapped with the latter two.This study helps to clarify the interaction mechanism between soy sauce-derived umami peptides and umami receptors,and lays the foundation for further research on the umami mechanism of soy sauce.关键词
酱油/鲜味肽/鲜味受体/分子对接/构效关系Key words
soy sauce/umami peptides/umami receptors/molecular docking/structure-activity relationship引用本文复制引用
刘希,童星,林伟斌,林顺,高向阳..酱油源鲜味肽与T1R1、T1R3鲜味受体构效关系研究[J].食品与发酵工业,2025,51(18):19-27,9.基金项目
国家重点研发计划项目(2022YFD2101203) （2022YFD2101203）
