Lentinula Edodes Peptide Extraction for 50% NaCl Replacement
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Solution Overview
Problem
There is a need for a natural salt substitute that enhances saltiness without increasing sodium intake, as excessive salt consumption poses health risks, and current salt substitutes lack effective saltiness enhancing peptides derived from Lentinula edodes.
Innovation Solution
A Lentinula edodes-derived saltiness enhancing peptide with the amino acid sequence DIQPEER is prepared through enzymatic extraction, ultrafiltration, nanofiltration, and gel chromatography, demonstrating a strong ability to enhance saltiness and umami flavor.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If edible salt is used to enhance saltiness, then the saltiness of food is improved, but excessive salt intake causes damage to organs and increases hypertension risk
Solution Approach 1:
The patent extracts and isolates specific saltiness-enhancing peptides (including sequences like DIQPEER, DIQPERR, and DIQPEKA) from Lentinula edodes through enzymatic hydrolysis and purification processes. These extracted peptides can enhance saltiness without requiring sodium chloride, directly resolving the contradiction by separating the saltiness-enhancing function from harmful sodium intake.
Solution Approach 2:
The patent changes the chemical parameter from sodium chloride to peptide-based saltiness enhancers. By identifying and utilizing specific amino acid sequences that activate saltiness receptors, the solution transforms the substance type while maintaining the sensory effect, thereby enhancing saltiness without the harmful effects of excessive salt.
2Object-affected harmful factors
If salt substitutes are developed to reduce salt intake, then health risks are reduced, but current salt substitutes lack effective saltiness enhancing peptides derived from Lentinula edodes
Solution Approach 1:
The patent utilizes the natural protein resources of Lentinula edodes itself to produce saltiness-enhancing peptides through enzymatic hydrolysis. The fungus serves as both the source material and the basis for generating the active compounds, creating a self-contained solution that provides effective saltiness enhancement while maintaining health benefits.
Solution Approach 2:
The patent creates a composite approach by combining specific peptide sequences (such as DIQPEER, DIQPERR, DIQPEKA) with controlled enzymatic treatment processes. This composite strategy integrates multiple peptide variants and purification methods to achieve superior saltiness enhancement compared to single-substance approaches.
3Quantity of substance
If multiple purification steps are applied to obtain high-purity saltiness enhancing peptide, then the saltiness enhancing effect is improved, but the preparation process complexity increases
Solution Approach 1:
The patent segments the preparation process into distinct functional stages: enzymatic hydrolysis phase, ultrafiltration phase (3 kDa cutoff), nanofiltration phase (200 Da cutoff), and gel chromatography phase. Each segment targets specific purification needs, progressively isolating the saltiness-enhancing peptides while managing process complexity through modular organization.
Solution Approach 2:
The patent applies different purification intensities and methods at different stages of the process. Ultrafiltration provides initial concentration, nanofiltration removes smaller contaminants, and gel chromatography delivers final high-purity separation. Each local stage is optimized for its specific function, achieving high overall purity without uniformly applying maximum complexity throughout.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The peptide can replace about 50% of NaCl in food without reducing saltiness, offering a healthy alternative for low-salt and flavor-enhancing foods.
Implementation Method 1
subjecting a Lentinula edodes fruiting body to first enzymolysis with a flavourzyme to obtain an enzymolysis extract by flavourzyme
Implementation Method 2
subjecting the enzymolysis extract by flavourzyme to second enzymolysis with trypsin to obtain an enzymolysis extract by trypsin
Implementation Method 3
subjecting the enzymolysis extract from Lentinula edodes to ultrafiltration to obtain an ultrafiltration permeate
Implementation Method 4
subjecting the ultrafiltration permeate to nanofiltration to obtain a nanofiltration retentate
Implementation Method 5
subjecting the nanofiltration retentate to gel chromatography separation to obtain an eluate, and collecting the eluate of 100 min to 150 min
Data Source
AI summary
A Lentinula edodes-derived saltiness enhancing peptide, a method for preparing the same and use thereof are provided herein, belonging to the technical field of active peptides. The Lentinula edodes-derived saltiness enhancing peptide is derived from an enzymolysis extract of a Lentinula edodes fruiting body by flavourzyme and shows a strong ability to enhance saltiness. Compared with the saltiness value of a 4.0 g/L NaCl solution, the Lentinula edodes-derived saltiness enhancing peptide could replace about 50% of NaCl, thus reducing salt without reducing saltiness. Moreover, the Lentinula edodes-derived saltiness enhancing peptide also has a high umami value and can be used in preparation of low-salt foods including low-salt and flavor-enhancing foods.