鲜味肽与鲜味受体的研究进展
|
摘要
鲜味肽是一种重要的鲜味物质,具有补充、增强食品总体味感使其更加协调、柔和、浓郁的性质。鲜味肽与鲜味受体的相互作用可激活味觉系统级联信号传递使得大脑感知到鲜味,该作用决定了鲜味肽的呈味效果。文章对鲜味肽的来源及其序列结构特征、鲜味受体的种类及其信号传导机制以及鲜味受体对鲜味配体识别机制等研究现状进行了系统的论述,以期对鲜味肽与鲜味受体的相互作用模式及鲜味肽的挖掘、改造、应用等研究提供参考。
The umami peptide,one of the important umami substances,has the properties of supplementing and enhancing the overall taste of food to make it more harmonious,soft and strong.The interaction of umami peptides and umami receptors could activate the cascade signaling of taste system to make the brain perceive the umami,which determines the taste effect of umami peptides.In this paper,the research status of the source and sequence structure of umami peptides,the types of umami receptors and their signal transduction mechanism and the recognition mechanism of umami receptors to umami peptides is systematically discussed,it is expected to provide a theoretical reference for the further study on the interaction modes of umami peptides and umami receptors and the excavation,transformation and application of umami peptides.
The umami peptide,one of the important umami substances,has the properties of supplementing and enhancing the overall taste of food to make it more harmonious,soft and strong.The interaction of umami peptides and umami receptors could activate the cascade signaling of taste system to make the brain perceive the umami,which determines the taste effect of umami peptides.In this paper,the research status of the source and sequence structure of umami peptides,the types of umami receptors and their signal transduction mechanism and the recognition mechanism of umami receptors to umami peptides is systematically discussed,it is expected to provide a theoretical reference for the further study on the interaction modes of umami peptides and umami receptors and the excavation,transformation and application of umami peptides.
引文
[1]Kurihara K.Umami the fifth basic taste:history of studies on receptor mechanisms and role as a food flavor[J].Biomed Research International,2015,2015(1):189402.
[2]韩富亮,郭安鹊,王华,等.食源性鲜味肽和浓厚感肽的研究进展[J].食品科学,2015,36(23):314-320.
[3]Kerth C R,Miller R K.Beef flavor:a review from chemistry to consumer[J].Journal of the Science of Food&Agriculture,2015,95(14):2783-2798.
[4]Chaudhari N,Pereira E,Roper S D.Taste receptors for umami:the case for multiple receptors[J].American Journal of Clinical Nutrition,2009,90(3):738-742.
[5]Drake S L,Carunchia Whetstine M E,Drake M A,et al.Sources of umami taste in Cheddar and Swiss cheeses[J].Journal of Food Science,2007,72(6):S360-S366.
[6]Zhuang M,Zhao M,Lin L,et al.Macroporous resin purification of peptides with umami taste from soy sauce[J].Food Chemistry,2016,190:338-344.
[7]Zhang Y,Pan Z,Venkitasamy C,et al.Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal[J].LWT-Food Science and Technology,2015,62(2):1154-1161.
[8]Arai S,Yamashita M,Fujimaki M.Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein[J].Journal of the Agricultural Chemical Society of Japan,1972,36(7):1253-1256.
[9]Noguchi M,Arai S,Yamashita M,et al.Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate[J].Journal of Agricultural&Food Chemistry,1975,23(1):49-53.
[10]Yamasaki Y,Maekawa K.A peptide with delicious taste[J].Journal of the Agricultural Chemical Society of Japan,1978,42(9):1761-1765.
[11]Tamura M,Nakatsuka T,Tada M,et al.The relationship between taste and primary structure of"delicious peptide"(Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala)from beef soup[J].Agricultural&Biological Chemistry,1989,53(2):319-325.
[12]Maehashi K,Matsuzaki M,Yamamoto Y,et al.Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties[J].Journal of the Agricultural Chemical Society of Japan,1999,63(3):555-559.
[13]Schlichtherle-Cerny H,Renato Amadò.Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515-1522.
[14]党亚丽.金华火腿和巴马火腿风味的研究[D].无锡:江南大学,2009.
[15]Su G,Cui C,Zheng L,et al.Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS[J].Food Chemistry,2012,135(2):479-485.
[16]Zhang M X,Wang X C,Liu Y,et al.Isolation and identification of flavour peptides from Puffer fish(Takifugu obscurus)muscle using an electronic tongue and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2012,135(3):1463-1470.
[17]Ohyama S,Ishibashi N,Tamura M,et al.Synthesis of bitter peptides composed of aspartic acid and glutamic acid[J].Journal of the Agricultural Chemical Society of Japan,1988,52(3):871-872.
[18]廖顺,胡雪潇,金二庆,等.白腐乳中呈味肽的分离与鉴定[J].食品科学,2017,38(9):113-118.
[19]周超.茶褐牛肝菌中风味成分的分析与分离研究[D].昆明:昆明理工大学,2017.
[20]Yu Z,Jiang H,Guo R,et al.Taste,umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate[J].Food Research International,2018,108:144-150.
[21]Oord A H A V D,Wassenaar P D V.Umami peptides:assessment of their alleged taste properties[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1997,205(2):125-130.
[22]Nakata T,Takahashi M,Nakatani M,et al.Role of basic and acidic fragments in delicious peptides(Lys-Gly-AspGlu-Glu-Ser-Leu-Ala)and the taste behavior of sodium and potassium salts in acidic oligopeptides[J].Journal of the Agricultural Chemical Society of Japan,1995,59(4):689-693.
[23]Arai S,Yamashita M,Noguchi M.Tastes of L-glutamyl oligopeptides in relation to their chromatographic properties[J].Agricultural and Biological Chemistry,1973,7(1):151-156.
[24]Ishibashi N,Sadamori K,Yamamoto O,et al.Bitterness of phenylalanine-and tyrosine-containing peptides[J].Journal of the Agricultural Chemical Society of Japan,1987,51(12):3309-3313.
[25]崔春,钱杨鹏,彭睆睆,等.谷朊粉发酵液中鲜味肽的分离、鉴定与呈味分析[J].现代食品科技,2015,31(9):175-179.
[26]Han F L,Xu Y.Identification of low molecular weight peptides in Chinese rice wine(Huang Jiu)by UPLC-ESI-MS/MS[J].Journal of the Institute of Brewing,2012,117(2):238-250.
[27]Matsushita I.Purification and sequence determination of tasty tetrapeptide(Asp-Asp-Asp-Asp)from beer yeast seasoning and its enzymatic synthesis[J].Peptide Chem,1994.
[28]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
[29]刘源,马垒,仇春泱,等.热加工暗纹东方鲀肌肉中呈味肽分离鉴定及呈味特性研究[J].现代食品科技,2016,32(3):152-157.
[30]庄明珠.酱油鲜味肽的分离纯化鉴定及呈味特性研究[D].广州:华南理工大学,2015.
[31]Zhuang M,Lin L,Zhao M,et al.Sequence,taste and umami-enhancing effect of the peptides separated from soy sauce[J].Food Chemistry,2016,206:174-181.
[32]杨明泉,贾爱娟,陈穗,等.鸡肉鲜味肽及其制制备方法与应用:中国,CN 105707405A[P].2016-06-29.
[33]胡雪潇.腐乳与虾酱中呈味肽的分离与鉴定[D].广州:暨南大学,2016.
[34]Dang Y,Gao X,Ma F,et al.Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams[J].LWT-Food Science and Technology,2015,60(2):1179-1186.
[35]赵阳,陈海华,王雨生,等.紫贻贝蛋白酶解过程中呈味物质释放规律和呈味肽结构[J].食品与机械,2015,31(1):18-24.
[36]党亚丽,张中健,闫小伟,等.巴马火腿酶解物中呈味肽的分离纯化及其结构研究[J].食品科学,2010,31(13):127-131.
[37]刘源,仇春泱,王锡昌,等.一种源于河豚鱼的呈味肽及其制备方法和应用:中国,CN 103936831A[P].2014-07-23.
[38]江逢春,云帆,许小博,等.一种猪肉风味肽及其生产方法与应用:中国,CN 103044525A[P].2013-04-17.
[39]都荣强,肖群飞,范梦蝶,等.猪肉蛋白酶解液中鲜味肽组分的分离[J].中国食品学报,2017,17(9):134-141.
[40]Fadda S,López C,Vignolo G.Role of lactic acid bacteria during meat conditioning and fermentation:peptides generated as sensorial and hygienic biomarkers[J].Meat Science,2010,86(1):66-79.
[41]王莺颖,郭兴凤.鲜味肽的呈味机制及制备方法研究进展[J].粮食加工,2016,41(6):36-41.
[42]王丽华,王金鹏,金征宇,等.谷朊粉鲜味肽的呈味规律研究[J].食品工业科技,2016,37(7):333-337.
[43]Ogasawara M,Katsumata T,Egi M.Taste properties of Maillard-reaction products prepared from 1000to 5000Da peptide[J].Food Chemistry,2006,99(3):600-604.
[44]Rhyu M R,Kim E Y.Umami taste characteristics of water extract of Doenjang,a Korean soybean paste:lowmolecular acidic peptides may be a possible clue to the taste[J].Food Chemistry,2011,127(3):1210-1215.
[45]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357-363.
[46]陶正清,刘登勇,戴琛,等.盐水鸭呈味肽的分离纯化及结构鉴定[J].南京农业大学学报,2014,37(5):135-142.
[47]Yamasaki Y,Maekawa K.Synthesis of a peptide with delicious taste[J].Journal of the Agricultural Chemical Society of Japan,1980,44(1):93-97.
[48]余霞琴.鲜味受体T1R1/T1R3的结构模拟及其与鲜味六肽作用研究[D].上海:上海海洋大学,2017.
[49]王艳萍,张宝持,孟琦,等.基因剂量与溶氧对毕赤酵母工程菌发酵产BMP的影响研究[J].中国调味品,2010,35(6):50-53.
[50]王艳萍.利用GAP启动子在毕赤酵母中表达牛肉风味强化肽[J].中国食品学报,2014,14(7):46-51.
[51]钱伟.三种呈味肽串联基因的构建和表达[J].食品工业科技,2013,34(14):209-211.
[52]Zhao L,Zhang Y,Venkitasamy C,et al.Preparation of umami octopeptide with recombined Escherichia coli:feasibility and challenges[J].Bioengineered,2017,9(1):166-169.
[53]张崟,熊伟,郭思亚,等.发酵菌融合蛋白中鲜味八肽的分离纯化工艺优化[J].中国调味品,2018,43(1):26-29.
[54]张崟,卢洲,熊伟,等.鲜味八肽的表达载体构建及表达效果验证[J].现代食品科技,2017,33(2):89-93.
[55]Cygankiewicz A I,Maslowska A,Krajewska W M.Molecular basis of taste sense:involvement of GPCR receptors[J].Critical Reviews in Food Science and Nutrition,2014,54(6):771-780.
[56]Chandrashekar J.T2Rs function as bitter taste receptors[J].Cell,2000,100(6):703-711.
[57]Li X,Staszewski L,Xu H,et al.Human receptors for sweet and umami taste[J].Proceedings of the National Academy of Sciences,2002,99(7):4692-4696.
[58]Nelson G,Chandrashekar J,Hoon M A,et al.An amino-acid taste receptor[J].Nature,2002,416(6877):199-202.
[59]Zhao G,Zhang Y,Hoon M A,et al.The receptors for mammalian sweet and umami taste[J].Cell,2003,115(3):255-266.
[60]Chaudhari N,Yang H,Lamp C,et al.The taste of monosodium glutamate:membrane receptors in taste buds[J].Journal of Neuroscience,1996,16(12):3817-3826.
[61]Chaudhari N,Landin A M,Roper S D.A metabotropic glutamate receptor variant functions as a taste receptor[J].Nature Neuroscience,2000,3(2):113-119.
[62]Yasumatsu K,Manabe T,Yoshida R,et al.Involvement of multiple taste receptors in umami taste:analysis of gustatory nerve responses in metabotropic glutamate receptor 4knockout mice[J].The Journal of Physiology,2015,593(4):1021-1034.
[63]Toda Y,Nakagita T,Hayakawa T,et al.Two distinct determinants of ligand specificity in T1R1/T1R3(the umami taste receptor)[J].Journal of Biological Chemistry,2013,288(52):36863-36877.
[64]Zhang F,Klebansky B,Fine R M,et al.Molecular mechanism for the umami taste synergism[J].Proceedings of the National Academy of Sciences of the United States of America,2008,105(52):20930-20934.
[65]Cascales J J L,Costa S D O,Groot B L D,et al.Binding of glutamate to the umami receptor[J].Biophysical Chemistry,2010,152(1):139-144.
[66]Dang Y,Gao X,Xie A,et al.Interaction between umami peptide and taste receptor T1R1/T1R3[J].Cell Biochemistry and Biophysics,2014,70(3):1841-1848.
[67]Dang Y,Hao L,Cao J,et al.Molecular docking and simulation of the synergistic effect between umami peptides,monosodium glutamate and taste receptor T1R1/T1R3[J].Food Chemistry,2019,271:697-706.
[68]Raliou M,Grauso M,Hoffmann B,et al.Human genetic polymorphisms in T1R1and T1R3taste receptor subunits affect their function[J].Chemical Senses,2011,36(6):527-537.
[69]Taruno A,Vingtdeux V,Ohmoto M,et al.CALHM1ion channel mediates purinergic neurotransmission of sweet,bitter and umami tastes[J].Nature,2013,495(7440):223-226.
[70]Tordoff M G,Ellis H T,Aleman T R,et al.Salty taste deficits in CALHM1 knockout mice[J].Chemical Senses,2014,39(6):515-528.
[71]Kinnamon S C.Taste receptor signalling-from tongues to lungs[J].Acta Physiologica,2012,204(2):158-168.
[72]Kinnamon S C.Umami taste transduction mechanisms[J].The American Journal of Clinical Nutrition,2009,90(3):753-755.
[73]Gilbertson T A,Damak S,Margolskee R F.The molecular physiology of taste transduction[J].Current Opinion in Neurobiology,2000,10(4):519-527.
[74]Huang Y A,Roper S D.Intracellular Ca2+and TRPM5-mediated membrane depolarization produce ATP secretion from taste receptor cells[J].The Journal of Physiology,2010,588(13):2343-2350.
[75]Murata Y,Yasuo T,Yoshida R,et al.Action potentialenhanced ATP release from taste cells through hemichannels[J].Journal of Neurophysiology,2010,104(2):896-901.
[76]Misaka T,Kusakabe Y,Emori Y,et al.Taste buds have a cyclic nucleotide-activated channel,CNGgust[J].Journal of Biological Chemistry,1997,272(36):22623-22629.
[77]Liu M,Simon M I.Regulation by cAMP-dependent protein kinease of a G-protein-mediated phospholipase C[J].Nature,1996,382(6586):83-87.
[78]Giovannucci D R,Groblewski G E,Sneyd J,et al.Targeted phosphorylation of inositol 1,4,5-trisphosphate receptors selectively inhibits localized Ca2+release and shapes oscillatory Ca2+signals[J].Journal of Biological Chemistry,2000,275(43):33704-33711.
[79]Clapp T R,Trubey K R,Vandenbeuch A,et al.Tonic activity of Gα-gustducin regulates taste cell responsivity[J].Febs Letters,2008,582(27):3783-3787.
[80]姚玉静,杨昭,黄佳佳,等.乙醇萃取3种酶解产物鲜味肽的研究[J].食品与机械,2018,34(3):156-161.
[81]王虹,刘鑫,李佳妮,等.蛋白鲜味肽调味品生产工艺初探[J].中国食物与营养,2017,23(11):33-37.
[82]刘通讯,何婷,赵谋明,等.酵母抽提物和大豆呈味肽在酱油中的应用[J].中国调味品,2018,43(2):23-27.
[83]周超,黄裕怡,胡旭佳.茶褐牛肝菌酶解制备呈味肽基料的工艺研究[J].昆明理工大学学报(自然科学版),2017,42(4):79-86.
[84]Ha D,Sun Q,Su K,et al.Recent achievements in electronic tongue and bioelectronic tongue as taste sensors[J].Sensors and Actuators B:Chemical,2015,207:1136-1146.
[85]Ahn S R,An J H,Song H S,et al.Duplex bioelectronic tongue for sensing umami and sweet tastes based on human taste receptor nanovesicles[J].ACS Nano,2016,10(8):7287-7296.
[86]Ahn S R,An J H,Jang I H,et al.High-performance bioelectronic tongue using ligand binding domain T1R1VFTfor umami taste detection[J].Biosensors and Bioelectronics,2018,117:628-636.
[87]Zhang F,Klebansky B,Fine R M,et al.Molecular mechanism for the umami taste synergism[J].Proceedings of the National Academy of Sciences of the United States of America,2008,105(52):20930-20934.
[2]韩富亮,郭安鹊,王华,等.食源性鲜味肽和浓厚感肽的研究进展[J].食品科学,2015,36(23):314-320.
[3]Kerth C R,Miller R K.Beef flavor:a review from chemistry to consumer[J].Journal of the Science of Food&Agriculture,2015,95(14):2783-2798.
[4]Chaudhari N,Pereira E,Roper S D.Taste receptors for umami:the case for multiple receptors[J].American Journal of Clinical Nutrition,2009,90(3):738-742.
[5]Drake S L,Carunchia Whetstine M E,Drake M A,et al.Sources of umami taste in Cheddar and Swiss cheeses[J].Journal of Food Science,2007,72(6):S360-S366.
[6]Zhuang M,Zhao M,Lin L,et al.Macroporous resin purification of peptides with umami taste from soy sauce[J].Food Chemistry,2016,190:338-344.
[7]Zhang Y,Pan Z,Venkitasamy C,et al.Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal[J].LWT-Food Science and Technology,2015,62(2):1154-1161.
[8]Arai S,Yamashita M,Fujimaki M.Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein[J].Journal of the Agricultural Chemical Society of Japan,1972,36(7):1253-1256.
[9]Noguchi M,Arai S,Yamashita M,et al.Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate[J].Journal of Agricultural&Food Chemistry,1975,23(1):49-53.
[10]Yamasaki Y,Maekawa K.A peptide with delicious taste[J].Journal of the Agricultural Chemical Society of Japan,1978,42(9):1761-1765.
[11]Tamura M,Nakatsuka T,Tada M,et al.The relationship between taste and primary structure of"delicious peptide"(Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala)from beef soup[J].Agricultural&Biological Chemistry,1989,53(2):319-325.
[12]Maehashi K,Matsuzaki M,Yamamoto Y,et al.Isolation of peptides from an enzymatic hydrolysate of food proteins and characterization of their taste properties[J].Journal of the Agricultural Chemical Society of Japan,1999,63(3):555-559.
[13]Schlichtherle-Cerny H,Renato Amadò.Analysis of taste-active compounds in an enzymatic hydrolysate of deamidated wheat gluten[J].Journal of Agricultural and Food Chemistry,2002,50(6):1515-1522.
[14]党亚丽.金华火腿和巴马火腿风味的研究[D].无锡:江南大学,2009.
[15]Su G,Cui C,Zheng L,et al.Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS[J].Food Chemistry,2012,135(2):479-485.
[16]Zhang M X,Wang X C,Liu Y,et al.Isolation and identification of flavour peptides from Puffer fish(Takifugu obscurus)muscle using an electronic tongue and MALDI-TOF/TOF MS/MS[J].Food Chemistry,2012,135(3):1463-1470.
[17]Ohyama S,Ishibashi N,Tamura M,et al.Synthesis of bitter peptides composed of aspartic acid and glutamic acid[J].Journal of the Agricultural Chemical Society of Japan,1988,52(3):871-872.
[18]廖顺,胡雪潇,金二庆,等.白腐乳中呈味肽的分离与鉴定[J].食品科学,2017,38(9):113-118.
[19]周超.茶褐牛肝菌中风味成分的分析与分离研究[D].昆明:昆明理工大学,2017.
[20]Yu Z,Jiang H,Guo R,et al.Taste,umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate[J].Food Research International,2018,108:144-150.
[21]Oord A H A V D,Wassenaar P D V.Umami peptides:assessment of their alleged taste properties[J].Zeitschrift für Lebensmitteluntersuchung und-Forschung A,1997,205(2):125-130.
[22]Nakata T,Takahashi M,Nakatani M,et al.Role of basic and acidic fragments in delicious peptides(Lys-Gly-AspGlu-Glu-Ser-Leu-Ala)and the taste behavior of sodium and potassium salts in acidic oligopeptides[J].Journal of the Agricultural Chemical Society of Japan,1995,59(4):689-693.
[23]Arai S,Yamashita M,Noguchi M.Tastes of L-glutamyl oligopeptides in relation to their chromatographic properties[J].Agricultural and Biological Chemistry,1973,7(1):151-156.
[24]Ishibashi N,Sadamori K,Yamamoto O,et al.Bitterness of phenylalanine-and tyrosine-containing peptides[J].Journal of the Agricultural Chemical Society of Japan,1987,51(12):3309-3313.
[25]崔春,钱杨鹏,彭睆睆,等.谷朊粉发酵液中鲜味肽的分离、鉴定与呈味分析[J].现代食品科技,2015,31(9):175-179.
[26]Han F L,Xu Y.Identification of low molecular weight peptides in Chinese rice wine(Huang Jiu)by UPLC-ESI-MS/MS[J].Journal of the Institute of Brewing,2012,117(2):238-250.
[27]Matsushita I.Purification and sequence determination of tasty tetrapeptide(Asp-Asp-Asp-Asp)from beer yeast seasoning and its enzymatic synthesis[J].Peptide Chem,1994.
[28]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
[29]刘源,马垒,仇春泱,等.热加工暗纹东方鲀肌肉中呈味肽分离鉴定及呈味特性研究[J].现代食品科技,2016,32(3):152-157.
[30]庄明珠.酱油鲜味肽的分离纯化鉴定及呈味特性研究[D].广州:华南理工大学,2015.
[31]Zhuang M,Lin L,Zhao M,et al.Sequence,taste and umami-enhancing effect of the peptides separated from soy sauce[J].Food Chemistry,2016,206:174-181.
[32]杨明泉,贾爱娟,陈穗,等.鸡肉鲜味肽及其制制备方法与应用:中国,CN 105707405A[P].2016-06-29.
[33]胡雪潇.腐乳与虾酱中呈味肽的分离与鉴定[D].广州:暨南大学,2016.
[34]Dang Y,Gao X,Ma F,et al.Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams[J].LWT-Food Science and Technology,2015,60(2):1179-1186.
[35]赵阳,陈海华,王雨生,等.紫贻贝蛋白酶解过程中呈味物质释放规律和呈味肽结构[J].食品与机械,2015,31(1):18-24.
[36]党亚丽,张中健,闫小伟,等.巴马火腿酶解物中呈味肽的分离纯化及其结构研究[J].食品科学,2010,31(13):127-131.
[37]刘源,仇春泱,王锡昌,等.一种源于河豚鱼的呈味肽及其制备方法和应用:中国,CN 103936831A[P].2014-07-23.
[38]江逢春,云帆,许小博,等.一种猪肉风味肽及其生产方法与应用:中国,CN 103044525A[P].2013-04-17.
[39]都荣强,肖群飞,范梦蝶,等.猪肉蛋白酶解液中鲜味肽组分的分离[J].中国食品学报,2017,17(9):134-141.
[40]Fadda S,López C,Vignolo G.Role of lactic acid bacteria during meat conditioning and fermentation:peptides generated as sensorial and hygienic biomarkers[J].Meat Science,2010,86(1):66-79.
[41]王莺颖,郭兴凤.鲜味肽的呈味机制及制备方法研究进展[J].粮食加工,2016,41(6):36-41.
[42]王丽华,王金鹏,金征宇,等.谷朊粉鲜味肽的呈味规律研究[J].食品工业科技,2016,37(7):333-337.
[43]Ogasawara M,Katsumata T,Egi M.Taste properties of Maillard-reaction products prepared from 1000to 5000Da peptide[J].Food Chemistry,2006,99(3):600-604.
[44]Rhyu M R,Kim E Y.Umami taste characteristics of water extract of Doenjang,a Korean soybean paste:lowmolecular acidic peptides may be a possible clue to the taste[J].Food Chemistry,2011,127(3):1210-1215.
[45]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014,35(6):357-363.
[46]陶正清,刘登勇,戴琛,等.盐水鸭呈味肽的分离纯化及结构鉴定[J].南京农业大学学报,2014,37(5):135-142.
[47]Yamasaki Y,Maekawa K.Synthesis of a peptide with delicious taste[J].Journal of the Agricultural Chemical Society of Japan,1980,44(1):93-97.
[48]余霞琴.鲜味受体T1R1/T1R3的结构模拟及其与鲜味六肽作用研究[D].上海:上海海洋大学,2017.
[49]王艳萍,张宝持,孟琦,等.基因剂量与溶氧对毕赤酵母工程菌发酵产BMP的影响研究[J].中国调味品,2010,35(6):50-53.
[50]王艳萍.利用GAP启动子在毕赤酵母中表达牛肉风味强化肽[J].中国食品学报,2014,14(7):46-51.
[51]钱伟.三种呈味肽串联基因的构建和表达[J].食品工业科技,2013,34(14):209-211.
[52]Zhao L,Zhang Y,Venkitasamy C,et al.Preparation of umami octopeptide with recombined Escherichia coli:feasibility and challenges[J].Bioengineered,2017,9(1):166-169.
[53]张崟,熊伟,郭思亚,等.发酵菌融合蛋白中鲜味八肽的分离纯化工艺优化[J].中国调味品,2018,43(1):26-29.
[54]张崟,卢洲,熊伟,等.鲜味八肽的表达载体构建及表达效果验证[J].现代食品科技,2017,33(2):89-93.
[55]Cygankiewicz A I,Maslowska A,Krajewska W M.Molecular basis of taste sense:involvement of GPCR receptors[J].Critical Reviews in Food Science and Nutrition,2014,54(6):771-780.
[56]Chandrashekar J.T2Rs function as bitter taste receptors[J].Cell,2000,100(6):703-711.
[57]Li X,Staszewski L,Xu H,et al.Human receptors for sweet and umami taste[J].Proceedings of the National Academy of Sciences,2002,99(7):4692-4696.
[58]Nelson G,Chandrashekar J,Hoon M A,et al.An amino-acid taste receptor[J].Nature,2002,416(6877):199-202.
[59]Zhao G,Zhang Y,Hoon M A,et al.The receptors for mammalian sweet and umami taste[J].Cell,2003,115(3):255-266.
[60]Chaudhari N,Yang H,Lamp C,et al.The taste of monosodium glutamate:membrane receptors in taste buds[J].Journal of Neuroscience,1996,16(12):3817-3826.
[61]Chaudhari N,Landin A M,Roper S D.A metabotropic glutamate receptor variant functions as a taste receptor[J].Nature Neuroscience,2000,3(2):113-119.
[62]Yasumatsu K,Manabe T,Yoshida R,et al.Involvement of multiple taste receptors in umami taste:analysis of gustatory nerve responses in metabotropic glutamate receptor 4knockout mice[J].The Journal of Physiology,2015,593(4):1021-1034.
[63]Toda Y,Nakagita T,Hayakawa T,et al.Two distinct determinants of ligand specificity in T1R1/T1R3(the umami taste receptor)[J].Journal of Biological Chemistry,2013,288(52):36863-36877.
[64]Zhang F,Klebansky B,Fine R M,et al.Molecular mechanism for the umami taste synergism[J].Proceedings of the National Academy of Sciences of the United States of America,2008,105(52):20930-20934.
[65]Cascales J J L,Costa S D O,Groot B L D,et al.Binding of glutamate to the umami receptor[J].Biophysical Chemistry,2010,152(1):139-144.
[66]Dang Y,Gao X,Xie A,et al.Interaction between umami peptide and taste receptor T1R1/T1R3[J].Cell Biochemistry and Biophysics,2014,70(3):1841-1848.
[67]Dang Y,Hao L,Cao J,et al.Molecular docking and simulation of the synergistic effect between umami peptides,monosodium glutamate and taste receptor T1R1/T1R3[J].Food Chemistry,2019,271:697-706.
[68]Raliou M,Grauso M,Hoffmann B,et al.Human genetic polymorphisms in T1R1and T1R3taste receptor subunits affect their function[J].Chemical Senses,2011,36(6):527-537.
[69]Taruno A,Vingtdeux V,Ohmoto M,et al.CALHM1ion channel mediates purinergic neurotransmission of sweet,bitter and umami tastes[J].Nature,2013,495(7440):223-226.
[70]Tordoff M G,Ellis H T,Aleman T R,et al.Salty taste deficits in CALHM1 knockout mice[J].Chemical Senses,2014,39(6):515-528.
[71]Kinnamon S C.Taste receptor signalling-from tongues to lungs[J].Acta Physiologica,2012,204(2):158-168.
[72]Kinnamon S C.Umami taste transduction mechanisms[J].The American Journal of Clinical Nutrition,2009,90(3):753-755.
[73]Gilbertson T A,Damak S,Margolskee R F.The molecular physiology of taste transduction[J].Current Opinion in Neurobiology,2000,10(4):519-527.
[74]Huang Y A,Roper S D.Intracellular Ca2+and TRPM5-mediated membrane depolarization produce ATP secretion from taste receptor cells[J].The Journal of Physiology,2010,588(13):2343-2350.
[75]Murata Y,Yasuo T,Yoshida R,et al.Action potentialenhanced ATP release from taste cells through hemichannels[J].Journal of Neurophysiology,2010,104(2):896-901.
[76]Misaka T,Kusakabe Y,Emori Y,et al.Taste buds have a cyclic nucleotide-activated channel,CNGgust[J].Journal of Biological Chemistry,1997,272(36):22623-22629.
[77]Liu M,Simon M I.Regulation by cAMP-dependent protein kinease of a G-protein-mediated phospholipase C[J].Nature,1996,382(6586):83-87.
[78]Giovannucci D R,Groblewski G E,Sneyd J,et al.Targeted phosphorylation of inositol 1,4,5-trisphosphate receptors selectively inhibits localized Ca2+release and shapes oscillatory Ca2+signals[J].Journal of Biological Chemistry,2000,275(43):33704-33711.
[79]Clapp T R,Trubey K R,Vandenbeuch A,et al.Tonic activity of Gα-gustducin regulates taste cell responsivity[J].Febs Letters,2008,582(27):3783-3787.
[80]姚玉静,杨昭,黄佳佳,等.乙醇萃取3种酶解产物鲜味肽的研究[J].食品与机械,2018,34(3):156-161.
[81]王虹,刘鑫,李佳妮,等.蛋白鲜味肽调味品生产工艺初探[J].中国食物与营养,2017,23(11):33-37.
[82]刘通讯,何婷,赵谋明,等.酵母抽提物和大豆呈味肽在酱油中的应用[J].中国调味品,2018,43(2):23-27.
[83]周超,黄裕怡,胡旭佳.茶褐牛肝菌酶解制备呈味肽基料的工艺研究[J].昆明理工大学学报(自然科学版),2017,42(4):79-86.
[84]Ha D,Sun Q,Su K,et al.Recent achievements in electronic tongue and bioelectronic tongue as taste sensors[J].Sensors and Actuators B:Chemical,2015,207:1136-1146.
[85]Ahn S R,An J H,Song H S,et al.Duplex bioelectronic tongue for sensing umami and sweet tastes based on human taste receptor nanovesicles[J].ACS Nano,2016,10(8):7287-7296.
[86]Ahn S R,An J H,Jang I H,et al.High-performance bioelectronic tongue using ligand binding domain T1R1VFTfor umami taste detection[J].Biosensors and Bioelectronics,2018,117:628-636.
[87]Zhang F,Klebansky B,Fine R M,et al.Molecular mechanism for the umami taste synergism[J].Proceedings of the National Academy of Sciences of the United States of America,2008,105(52):20930-20934.