ArticleAnimal bioscience2025
Identification of umami peptides and mechanism of the interaction with umami receptors T1R1/T1R3 in pigeon meat.
Article in Animal bioscience, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Discovery and Validation of Novel Umami Peptides from Traditional Broad Bean Paste (Doubanjiang).Foods (Basel, Switzerland) · 2026Article
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
- The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body.Foods (Basel, Switzerland) · 2025Article
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3 authors.
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Abstract
objectivePigeon meat offer an ideal source for extracting fresh flavor peptides. These peptides not only enhance the taste of food but also have potential health benefits, including providing low-sugar, low-sodium, and low-calorie options for individuals with conditions like diabetes, hypertension, and obesity. Therefore, further research into the pigeon industry holds promise for addressing both economic and nutritional needs.
methodsTo explore umami peptides and their molecular binding mechanisms with umami receptor type 1 member 1 in pigeon meat, an enzymatic hydrolysate product is isolated, analyzed, and subjected to sensory evaluation. Fifteen peptides with high freshness characteristics are separated and identified by ultrafiltration, gel separation, reverse performance liquid chromatography, and nano-liquid chromatography-tandem mass spectrometry (nano-LC-MS/MS).
resultsThe molecular docking results show that the amino acid residue Glu128 is a common ligand binding site for all of the fresh-flavored peptides to taste T1R1/T1R3 receptors and it exerts freshness-presenting effects with 15 fresh-flavored peptides through hydrogen bonding, electrostatic interactions, salt bridges, and hydrophobic interactions.
conclusionThis study provides a theoretical basis and technical support for the subsequent development of flavor peptide products in pigeon meat.
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