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Umami peptide

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Umami peptides are a family of small to medium length polypeptides found in a variety of savoury foods, which impart an umami taste. They are best known from Asian condiments and foods such as soy sauce, fish sauce, oyster sauce, and miso,[1][2] but are also found in a diverse range of other foods including cheese,[3][4] stewed or preserved meat products,[5] and Bolete mushrooms.[6] One of the best characterised umami peptides is beefy meaty peptide, originally isolated from beef soup,[7] an eight amino acid peptide with the sequence Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala[8] which is thought to interact with the T1R1/T1R3 taste receptor complex.[9]

There are dozens if not hundreds of umami peptides known, most of which have been little studied in isolation as they typically occur in complex mixtures, which can vary significantly between different foods, brands, and even different batches made the same way. Not all peptides isolated from such mixtures have umami flavour, with some closely related peptides tasting sweet, sour, salty, bitter or kokumi, and often a change in only a single amino acid can be enough to change the flavour entirely. However, the majority of peptides isolated from fermented foods or cooked or preserved meat products tend to have an umami flavour, with trace amounts of peptides with other flavours contributing to the overall flavour profile of the food.[10][11][12][13][14][15][16][17][18][19][20][21][22][23][24][25][26]

References

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  1. ^ Diez-Simon C, Eichelsheim C, Mumm R, Hall RD (October 2020). "Chemical and Sensory Characteristics of Soy Sauce: A Review". Journal of Agricultural and Food Chemistry. 68 (42): 11612–11630. doi:10.1021/acs.jafc.0c04274. PMC 7581291. PMID 32880168.
  2. ^ Servant G, Frerot E. Pharmacology of the Umami Taste Receptor. Handb Exp Pharmacol. 2022;275:109-136. doi:10.1007/164_2021_439 PMID 33580387
  3. ^ Gómez-Ruiz JA, Taborda G, Amigo L, Ramos M, Molina E. Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese. J Dairy Sci. 2007 Nov;90(11):4966-73. doi:10.3168/jds.2007-0350 PMID 17954735
  4. ^ Møller KK, Rattray FP, Bredie WLP, Høier E, Ardö Y. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content. J Dairy Sci. 2013 Apr;96(4):1953-1971. doi:10.3168/jds.2012-5524 PMID 23522101
  5. ^ You Z, Bai Y, Bo D, Feng Y, Shen J, Wang Y, et al. (December 2024). "A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism". Journal of Food Science. 89 (12): 8128–8155. doi:10.1111/1750-3841.17480. PMID 39468910.
  6. ^ Liu Q, Sun L, Ding Y, Zhuang Y (2024). "Chemical composition, health benefits, food processing effects and applications of Boletus: a review". Critical Reviews in Food Science and Nutrition. 64 (29): 10812–10834. doi:10.1080/10408398.2023.2229426. PMID 37395409.
  7. ^ Yamasaki Y, Maekawa K (1978). "A peptide with delicious taste". Agricultural and Biological Chemistry. 42 (9): 1761–1765. doi:10.1271/bbb1961.42.1761.
  8. ^ Nakata T, Takahashi M, Nakatani M, Kuramitsu R, Tamura M, Okai H (April 1995). "Role of basic and acidic fragments in delicious peptides (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) and the taste behavior of sodium and potassium salts in acidic oligopeptides". Bioscience, Biotechnology, and Biochemistry. 59 (4): 689–93. doi:10.1271/bbb.59.689. PMID 7772834.
  9. ^ Dang Y, Gao X, Xie A, Wu X, Ma F (December 2014). "Interaction between umami peptide and taste receptor T1R1/T1R3". Cell Biochemistry and Biophysics. 70 (3): 1841–8. doi:10.1007/s12013-014-0141-z. PMID 25331670.
  10. ^ Temussi PA (February 2012). "The good taste of peptides". Journal of Peptide Science. 18 (2): 73–82. doi:10.1002/psc.1428. PMID 22147342.
  11. ^ Iwaniak A, Minkiewicz P, Darewicz M, Hrynkiewicz M (November 2016). "Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches". Food Research International. 89 (Pt 1). Ottawa, Ont.: 27–38. doi:10.1016/j.foodres.2016.08.010. PMID 28460914.
  12. ^ Zhao CJ, Schieber A, Gänzle MG (November 2016). "Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review". Food Research International. 89 (Pt 1). Ottawa, Ont.: 39–47. doi:10.1016/j.foodres.2016.08.042. PMID 28460929.
  13. ^ Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L (January 2017). "Novel Umami Ingredients: Umami Peptides and Their Taste". Journal of Food Science. 82 (1): 16–23. doi:10.1111/1750-3841.13576. PMID 27926796.
  14. ^ Li W, Chen W, Wu D, Zhang Z, Yang Y (2022). "Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3". Frontiers in Nutrition. 9: 960218. doi:10.3389/fnut.2022.960218. PMC 9371610. PMID 35967776.
  15. ^ Qi L, Gao X, Pan D, Sun Y, Cai Z, Xiong Y, et al. (March 2022). "Research progress in the screening and evaluation of umami peptides". Comprehensive Reviews in Food Science and Food Safety. 21 (2): 1462–1490. doi:10.1111/1541-4337.12916. PMID 35201672.
  16. ^ Lu Y, Teo JN, Liu SQ (September 2022). "Fermented shellfish condiments: A comprehensive review". Comprehensive Reviews in Food Science and Food Safety. 21 (5): 4447–4477. doi:10.1111/1541-4337.13024. PMID 36038528.
  17. ^ Mao J, Zhou Z, Yang H (2023). "Microbial succession and its effect on the formation of umami peptides during sufu fermentation". Frontiers in Microbiology. 14: 1181588. doi:10.3389/fmicb.2023.1181588. PMC 10149673. PMID 37138594.
  18. ^ Zhao X, Qiu W, Shao XG, Fu B, Qiao X, Yuan Z, et al. (March 2024). "Identification, screening and taste mechanisms analysis of two novel umami pentapeptides derived from the myosin heavy chain of Atlantic cod (Gadus morhua)". RSC Advances. 14 (15): 10152–10160. doi:10.1039/d4ra00890a. PMC 10966902. PMID 38544946.
  19. ^ Huang Z, Feng Y, Zeng J, Zhao M (2024). "Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce". Critical Reviews in Food Science and Nutrition. 64 (22): 7981–7992. doi:10.1080/10408398.2023.2194422. PMID 37009850.
  20. ^ Gao T, Huang X, Chen X, Cai X, Huang J, Vincent G, et al. (September 2024). "Advances in flavor peptides with sodium-reducing ability: A review". Critical Reviews in Food Science and Nutrition. 64 (26): 9568–9584. doi:10.1080/10408398.2023.2214613. PMID 37218684.
  21. ^ Yang Z, Li W, Yang R, Qu L, Piao C, Mu B, et al. (September 2024). "Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS/MS and Molecular Docking". Foods. 13 (18). Basel, Switzerland: 2870. doi:10.3390/foods13182870. PMC 11431280. PMID 39335798.
  22. ^ Wu Y, Shi Y, Qiu Z, Zhang J, Liu T, Shi W, et al. (December 2024). "Food-derived umami peptides: bioactive ingredients for enhancing flavor". Critical Reviews in Food Science and Nutrition: 1–17. doi:10.1080/10408398.2024.2435592. PMID 39654424.
  23. ^ Luo X, Pan R, Xu L, Zheng Y, Zheng B (April 2025). "Clam peptides: Preparation, flavor properties, health benefits, and safety risks". Food Research International. 207. Ottawa, Ont.: 116113. doi:10.1016/j.foodres.2025.116113. PMID 40086968.
  24. ^ Fan Y, Gan R, Zhang Z, Xu J, Liu S, Bu Y, et al. (September 2025). "Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food". Food Microbiology. 130: 104769. doi:10.1016/j.fm.2025.104769. PMID 40210398.
  25. ^ Zheng Y, Cao M, Liu D (April 2025). "Identification of umami peptides and mechanism of the interaction with umami receptors T1R1/T1R3 in pigeon meat". Animal Bioscience. 38 (4): 739–751. doi:10.5713/ab.24.0425. PMC 11917414. PMID 39483023.
  26. ^ Kajiya K, Arino M, Koshio A, Minami Y (February 2023). "Composition and taste of beef, pork, and duck meat and bioregulatory functions of imidazole dipeptides in meat". Scientific Reports. 13 (1): 2125. doi:10.1038/s41598-023-29351-z. PMC 9902555. PMID 36746992.
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