Evidence map›Paper›PMID 41750863›Full record

ArticleFoods (Basel, Switzerland)2026

Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate.

Xinmiao Ren, Yiling Zhong, Changyun Wang, Qingping Liang, Shuang Li, Rongqiang Chen, Dongyu Li, Changliang Zhu, Xiaodan Fu, Haijin Mou

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

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.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

10 authors.

Xinmiao RenCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Yiling ZhongCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Changyun WangSchool of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China.
Qingping LiangCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Shuang LiCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Rongqiang ChenCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Dongyu LiCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Changliang ZhuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Xiaodan FuCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Haijin MouCollege of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.

Funding

China Postdoctoral Science Foundation 2025M783022Innovation and Entrepreneurship Community Project of Shandong Province YZ2024004Key R&D Plan of Shandong Province 2022TZXD005, 2024TZXD003, and 2024TZXD046Major Scientific and Technological Innovation Project in Shandong Province 2022CXGC020414Postdoctoral Fellowship Program of China Postdoctoral Science Foundation GZC20251956
6 · The paper itself

Abstract

Sea cucumber viscera by-products are abundant but remain underutilized. Although the development of umami peptides from marine by-products has been well-reported, sea cucumber viscera have received less attention. In this study, an umami-rich hydrolysate was prepared from sea cucumber viscera through synergistic dual-enzyme hydrolysis. Under optimal conditions, the co-hydrolysis using Flavourzyme and aminopeptidase yielded extraction rates of 69.38% for solids, 67.29% for protein, and 66.96% for total sugar, and produced a 1.75-fold higher umami signal intensity (electronic tongue) than the single-enzyme (Flavourzyme) hydrolysate. The target umami fraction was enriched through sensory-guided separation combined with ultrafiltration and ion-exchange chromatography. Thirty-three umami peptides, predominantly derived from actin hydrolysis, were identified in this fraction via peptidomics and virtual screening. Based on docking simulations against the umami receptor T1R1/T1R3, two peptides (DFLDDGPG and SDTGNFGF) with the lowest docking scores were selected. The predictions revealed that two peptides bind to the T1R3 subunit via hydrogen bonds and π-related interactions. The umami-enhancing effect of peptide DFLDDGPG in salty systems was demonstrated by a trained panel (

Indexed as

Apostichopus japonicusby-product valorizationelectronic tongueenzymatic hydrolysisin silico screeningpeptidomicssodium reductionT1R1/T1R3 receptor

Identifiers

PMID41750863
PMCPMC12939894

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.