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A mechanistic investigation on kokumi-active γ-Glutamyl tripeptides - A computational study to understand molecular basis of their activity and to identify novel potential kokumi-tasting sequences.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2022 Dec; Vol. 162 (Pt A), pp. 111932. Date of Electronic Publication: 2022 Sep 14. - Publication Year :
- 2022
-
Abstract
- Kokumi is an important taste perception whose chemical basis still needs clarifications and for which the development of high-throughput tools of analysis is desirable. The activation of Calcium-sensing receptor (CaSR) was described as the basis of kokumi perception allowing the use of molecular modelling to deepen its chemical rationale and related mechanisms. This study focused on γ-Glutamyl tripeptides, computationally providing mechanistic insights on their CaSR-activating properties and extended the comprehension of their structure-activity relationship. A library of 400 γ-Glutamyl tripeptides was also screened. γ-Glu-Pro-Ala and γ-Glu-Pro-Ser were identified for further dedicated investigations based on their promising CaSR-activating potential and their presence should be checked accordingly in food matrices to better profile the kokumi fingerprint. This work provided a meaningful tool for the top-down analysis of kokumi-active molecules that may support either the identification of kokumi molecules concealed in food or the rational design of kokumi-active molecules de novo.<br />Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2022 Elsevier Ltd. All rights reserved.)
- Subjects :
- Food
Models, Molecular
Structure-Activity Relationship
Taste
Taste Perception
Subjects
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 162
- Issue :
- Pt A
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 36461279
- Full Text :
- https://doi.org/10.1016/j.foodres.2022.111932