Evidence map›Paper›PMID 42569632›Full record

ArticleFood chemistry: X2026

Identification and characterization of umami peptides from enzymatic hydrolysates of cod skin based on sensory evaluation and molecular simulations.

Shengli Shi, Mengkai Li, Yiqing Wang, Dan Li, Tiantian Wang, Aiguo Luo, Hongmei Zhao, Xiaoli Ma, Yanjun Yang

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing 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

0 citing papers in PubMed.

No citing paper in PubMed yet.

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

9 authors.

Shengli ShiDepartment of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
Mengkai LiShanxi Composite Condiment Technology Innovation Center, Jinzhong University, Jinzhong 030619, China.
Yiqing WangShanxi Composite Condiment Technology Innovation Center, Jinzhong University, Jinzhong 030619, China.
Dan LiShanxi Composite Condiment Technology Innovation Center, Jinzhong University, Jinzhong 030619, China.
Tiantian WangShanxi Composite Condiment Technology Innovation Center, Jinzhong University, Jinzhong 030619, China.
Aiguo LuoShanxi Composite Condiment Technology Innovation Center, Jinzhong University, Jinzhong 030619, China.
Hongmei ZhaoDepartment of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
Xiaoli MaDepartment of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.
Yanjun YangDepartment of Biological Science and Technology, Jinzhong University, Jinzhong 030619, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Cod skin possesses a pronounced savoury flavour yet remains underutilised as a processing by product. As a potential source of umami peptides, cod skin holds significant development potential. This study employed gel permeation chromatography (GPC), ultrafiltration (UF), sensory evaluation, high-performance liquid chromatography tandem mass spectrometry (LC-MS/MS), and virtual screening to isolate, purify, screen, and identify potential umami peptides from cod skin enzymatic hydrolysate (EHCS). Five potential umami peptides: GDRGFPGER, SSGDQGPAG, SSGPFGE, LPGADDDKF, and GLPGADDKF were screened. Their interactions with T1R1/T1R3 receptors and the stability of peptide-receptor complexes were investigated via molecular docking and molecular dynamics simulations. Ultimately, GDRGFPGER was identified as a potent umami peptide, while SSGDQGPAG and SSGPFGE exhibited umami enhancing characteristics. This study provides a screening and identification methodology for extracting umami peptides from cod skin, elucidates the molecular perception mechanism of umami peptides, and establishes a theoretical foundation and technical support for developing natural umami enhancers.

Indexed as

Cod skin enzymatic hydrolysateInteractionsMolecular simulationSensory evaluationUmami peptides

Identifiers

PMID42569632
PMCPMC13450613

What OpenQuestion holds

Textmetadata
LicenceCC BY
Read underepoch 390

Registered trials

None linked

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.