Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides.

Shiitake Mushrooms / metabolism Molecular Docking Simulation Receptors, G-Protein-Coupled / metabolism Chromatography, Liquid Taste Tandem Mass Spectrometry Peptides / chemistry
LC–MS Lentinula edodes NMR Taste characterization Umami peptide Water extracts and continuous enzymolysis

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
15 Sep 2023
Historique:
received: 01 01 2023
revised: 28 03 2023
accepted: 29 03 2023
medline: 8 5 2023
pubmed: 21 4 2023
entrez: 20 04 2023
Statut: ppublish

Résumé

The purpose of this study was to explore the effect of continuous enzymolysis on the umami characteristics of Lentinula edodes and illuminate the umami mechanism of peptides. The results indicated that the continuous enzymolysis extracts (LFTE) of L.edodes had higher umami intensity and palatability than the water extracts (LWE).

Identifiants

DOI: 10.1016/j.foodchem.2023.136090 PMID: 37080114
pubmed: 37080114
pii: S0308-8146(23)00708-2
doi: 10.1016/j.foodchem.2023.136090
pii:
doi:

Substances chimiques

Receptors, G-Protein-Coupled 0
Peptides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

136090

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Daoyou Chen (D)

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; Shanghai Engineering Research Center of Food Microbiology, School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: chendayo@126.com.

Wanchao Chen (W)

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: chenwanchao@saas.sh.cn.

Wen Li (W)

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: wxm980403@163.com.

Xinmeng Wen (X)

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: wxm980403@163.com.

Di Wu (D)

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: sytufengjie@163.com.

Zhong Zhang (Z)

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: weirancoco@163.com.

Yan Yang (Y)

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: yangyan@saas.sh.cn.

Articles similaires

Decoding the genomic terrain: functional insights into 14 chemosensory proteins in whitefly Bemisia tabaci Asia II-1.

M N Rudra Gouda, Sabtharishi Subramanian
1.00
Animals Hemiptera Insect Proteins Phylogeny Insecticides

Sensory processing and child appetitive traits: findings from the ROLO longitudinal birth cohort study.

Anna Delahunt, Sophie Callanan, Eileen C O' Brien et al.
1.00
Humans Female Longitudinal Studies Child Male

Drug repurposing against fucosyltransferase-2 via docking, STD-NMR, and molecular dynamic simulation studies.

Muhammad Atif, Humaira Zafar, Atia-Tul- Wahab et al.
1.00
Fucosyltransferases Drug Repositioning Molecular Docking Simulation Molecular Dynamics Simulation Humans

Proteomimetic polymer blocks mitochondrial damage, rescues Huntington's neurons, and slows onset of neuropathology in vivo.

Wonmin Choi, Mara Fattah, Yutong Shang et al.
1.00
Animals Huntington Disease Mitochondria Neurons Mice

Classifications MeSH

questionsmedicales.fr › Eucaryotes › Champignons › Basidiomycota › Agaricales › Lentinula › Champignons shiitake › Effects of continuous enzymolysis on the umami...
questionsmedicales.fr › Sciences de l'information › Méthodologies informatiques › Simulation numérique › Simulation de docking moléculaire › Effects of continuous enzymolysis on the umami...
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines membranaires › Récepteurs de surface cellulaire › Récepteurs couplés aux protéines G › Effects of continuous enzymolysis on the umami...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Chromatographie › Chromatographie en phase liquide › Effects of continuous enzymolysis on the umami...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Effects of continuous enzymolysis on the umami...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Spectrométrie de masse en tandem › Effects of continuous enzymolysis on the umami...
questionsmedicales.fr › Acides aminés, peptides et protéines › Peptides › Effects of continuous enzymolysis on the umami...