ArticleFoods (Basel, Switzerland)2024
Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Bioactive Peptides from Animal By-Products: Production, Functional Evidence and Food Applications.Foods (Basel, Switzerland) · 2026Review
- Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release.Foods (Basel, Switzerland) · 2026Article
- Discovery and Validation of Novel Umami Peptides from Traditional Broad Bean Paste (Doubanjiang).Foods (Basel, Switzerland) · 2026Article
- Protein Fraction-Dependent Antioxidant Responses to Thermal Processing in Korean Native Black Goat Extracts: A Screening and Multivariate Analysis.Foods (Basel, Switzerland) · 2026Article
- Impact of selenium-enrichedFood chemistry: X · 2026Article
- Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate.Foods (Basel, Switzerland) · 2026Article
- Molecular Informatics, Chemometrics, and Sensory Omics for Constructing an Umami Peptide Cluster Library Across the Entire Lager Beer Brewing Process.Foods (Basel, Switzerland) · 2026Article
- Taste properties and mechanism of umami peptides from bay scallop (Current research in food science · 2026Article
- In silico discovery of umami peptides: From sequence-based intelligent models to structure-function mechanistic insight.Current research in food science · 2026Review
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9 authors.
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Abstract
In this study, umami peptides were screened and characterized from bovine bone soups manufactured via atmospheric and high-pressure boiling. Peptide fractions with molecular weights less than 3 kDa were selected for peptide sequencing using LC-MS/MS, the toxicity prediction of the umami peptides was carried out by using an website, and the peptides were screened according to the binding energy, i.e., three peptides including YDAELS, TDVAHR, and ELELQ were selected. The three umami peptides were further synthesized, and their umami thresholds were determined through sensory evaluation and electronic tongue analysis, ranging from 0.375 to 0.75 mg/mL. All three peptides exhibited a significant synergistic taste enhancement effect when combined with MSG (monosodium glutamate) solution. The molecular docking of the umami peptides with the T1R1/T1R3 receptor revealed the mechanism of umami presentation, and the main interaction forces between the three umami peptides and the receptor were hydrogen bonding, electrostatic interactions, and hydrophobic interactions.
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