Identification of novel umami molecules

Humans Molecular Docking Simulation Quantitative Structure-Activity Relationship Receptors, G-Protein-Coupled Taste

Journal

Food & function
ISSN: 2042-650X
Titre abrégé: Food Funct
Pays: England
ID NLM: 101549033

Informations de publication

Date de publication:
18 Jul 2022
Historique:
pubmed: 30 6 2022
medline: 22 7 2022
entrez: 29 6 2022
Statut: epublish

Résumé

Umami substances can increase the overall taste of food and bring pleasure to people. However, it is still challenging to identify the umami molecules through virtual screening due to the crystal structure of the umami receptor being undefined. Herein, based on the hypothesis that the molecules with bitter and sweet taste characteristics may be umami molecules, this study proposed an

Identifiants

DOI: 10.1039/d2fo00544a PMID: 35765918
pubmed: 35765918
doi: 10.1039/d2fo00544a
doi:

Substances chimiques

Receptors, G-Protein-Coupled 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

7529-7539

Auteurs

Hongxia Xiu (H)

Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. wangyt@neau.edu.cn.
CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou, 061001, PR China. Zhang18631700017@163.com.

Yajie Liu (Y)

Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.

Huihui Yang (H)

Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.

Haibin Ren (H)

Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.

Bowen Luo (B)

Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.

Zhipeng Wang (Z)

Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.

Hong Shao (H)

Department of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR China.

Fengzhong Wang (F)

Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. wangyt@neau.edu.cn.

Jingjian Zhang (J)

CangZhou Academy of Agriculture and Forestry Sciences, Cangzhou, 061001, PR China. Zhang18631700017@163.com.

Yutang Wang (Y)

Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, PR China. wangyt@neau.edu.cn.
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, PR China.
ORCID: 0000-0002-3959-8332

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Identification of novel umami molecules
questionsmedicales.fr › Sciences de l'information › Méthodologies informatiques › Simulation numérique › Simulation de docking moléculaire › Identification of novel umami molecules
questionsmedicales.fr › Phénomènes physiologiques › Phénomènes pharmacologiques et toxicologiques › Phénomènes pharmacologiques › Relation structure-activité › Relation quantitative structure-activité › Identification of novel umami molecules
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines membranaires › Récepteurs de surface cellulaire › Récepteurs couplés aux protéines G › Identification of novel umami molecules
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Identification of novel umami molecules