ArticleFoods (Basel, Switzerland)2025
The Screening Strategy and Activity Investigation of Skipjack Tuna (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations.Food chemistry: X · 2026Article
- Taste properties and mechanism of umami peptides from bay scallop (Current research in food science · 2026Article
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Authors and funding
5 authors.
Funding
Abstract
Marine-derived proteins are important sources in the preparation of umami peptides due to their delicious and unique taste. The research endeavored to elucidate the established umami peptide library derived from Skipjack tuna protein through a combined approach of computational and experimental proteolysis. A total of five potential shared umami peptides (GVGGHGAGG, GVTGVG, GGVAGCQGK, MANR, and SPAAK) were identified through database and molecular docking, which revealed that hydrogen bonds and electrostatic forces critically influence the interaction between peptides and T1R1/T1R3. The specific amino acids within the T1R1/T1R3 corresponding to glutamic acid, serine, arginine, aspartic acid, and histidine significantly influenced the affinity for umami peptides. It was verified through sensory and electronic tongue analysis that all these peptides exhibit umami performance and flavor-enhancing effects. Furthermore, bioinformatic predictions and computer simulations exploring the biological activity of umami peptides revealed that GVGGHGAGG, GVTGVG, and GGVAGCQGK, combined with Keap1, presented potential antioxidant activity. These observations offered new insights for identifying bioactive umami peptides from aquatic products and a theoretical foundation for developing novel seasonings.
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