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Active peptide with umami

An active peptide, umami technology, applied in the field of active peptides with umami, can solve problems such as large investment and large work, and achieve the effects of simple application operation, wide application prospects, and good water solubility.

Inactive Publication Date: 2021-08-13
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The separation and preparation of umami peptides are mainly based on classical and traditional experimental methods, which require a lot of work and high cost

Method used

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  • Active peptide with umami
  • Active peptide with umami
  • Active peptide with umami

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1. Computer-aided screening of potential umami peptides

[0021] The present invention uses ExPASy PeptideCutter (http: / / web.expasy.org / peptide_cutter / ), an online enzyme cutting tool, to perform virtual enzyme cutting on the rainbow trout concomitant actin sequence to obtain 1918 dipeptides and above active peptides. Through the online tools Innovagen (http: / / www.innovagen.com / and http: / / www.imtech.res.in / raghava / toxinpred / ) and ToxinPred (http: / / www.imtech.res.in / raghava / toxinpred / ) predicted the water solubility and toxicity of 1918 active peptides, and screened 332 peptides with good water solubility and non-toxicity. Among them, there are 93 tripeptides, 102 tetrapeptides, 71 pentapeptides and 53 hexapeptides. The crystal structure of the umami taste receptor T1R1 / T1R3 was obtained by homology modeling, and the peptides that could effectively bind to the umami taste receptor T1R1 / T1R3 were screened by molecular docking using the CDOCKER program in the Dis...

Embodiment 2

[0025] Embodiment 2. Determination of umami taste

[0026]The taste properties of the three tetrapeptides of EANK, EEAK and EMQK were verified by SA402B electronic tongue (INSENT, Kanagawa, Japan). The instrument consists of five artificial bilayer-based taste probes and two reference electrodes. Five test sensors were used to collect taste information. The five test sensors were named AAE, CT0, CA0, C00, and AE1, representing umami, savory, sour, bitter, and astringent, respectively. Reference probes include positive reference probes and negative reference probes. During the test, an odorless sample containing 30mM KCl and 0.3mM tartaric acid was used as a reference. In this experiment, monosodium glutamate was used as the positive control. Then wash three times, wash in the positive and negative cleaning solutions for 90 seconds, and then wash in the other two reference solutions for 120 seconds. After washing, equilibrate in the reference solution for 30 seconds, then ...

Embodiment 3

[0028] Example 3. Application of umami peptides EANK, EEAK and EMQK

[0029] In actual production, the umami peptides EANK, EEAK and EMQK can be prepared by solid-phase chemical synthesis, or can be obtained by directional biological enzymatic hydrolysis and purification, and can also be obtained by biological fermentation, in the form of powder, granule or dissolved in The liquid form of water is added to condiments, food and health care products to meet the demand for umami-based taste.

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Abstract

The invention discloses an active peptide with umami. The amino acid sequences of the active peptide are respectively Glu-Ala-Asn-Lys, Glu-Glu-Ala-Lys and Glu-Met-Gln-Lys. The active peptide with umami provided by the invention can be effectively combined with an umami receptor T1R1 / T1R3, and main binding sites are amino acid residues Arg151, Asp147, Gln52 and Arg277 located on a T1R1 subunit. And the disclosed active peptide with umami has the characteristics of safety, no toxic or side effect, good water solubility and the like, and has a wide application prospect in the aspect of preparing seasonings or food additives.

Description

technical field [0001] The invention belongs to the field of bioactive peptides, in particular to active peptides with umami taste. Background technique [0002] As one of the five basic tastes, umami can bring people a pleasant feeling and is the basic taste requirement of human beings. Umami can be attributed to organic acids, free amino acids, nucleotides, organic bases, Maillard reaction products, and certain peptides. As a new umami substance proposed in recent years, umami peptides can interact with umami receptors on human taste buds, thereby exhibiting certain umami characteristics. At the same time, compared with small molecules, peptides have many advantages such as high biological activity, high specificity, low production cost and high penetration. Therefore, the discovery of umami peptides is of great significance for the preparation of new umami seasonings or umami additives. [0003] Umami taste is produced by the interaction between umami substances and um...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07K5/113A23L27/21A23L29/00
CPCC07K5/1021A23L27/21A23L29/045A23V2002/00A23V2250/55
Inventor 赵文竹苏礼君于志鹏徐歌
Owner BOHAI UNIV