基于微生物代谢的传统发酵海鲈鲜味肽筛选及其对苦味的抑制作用

doi:10.7506/spkx1002-6630-20240130-275

食品科学 ›› 2024, Vol. 45 ›› Issue (21): 147-156.doi: 10.7506/spkx1002-6630-20240130-275

• 生物工程 • 上一篇

基于微生物代谢的传统发酵海鲈鲜味肽筛选及其对苦味的抑制作用

王春鑫, 吴燕燕, 方秀, 陈胜军, 赵永强, 相欢, 岑剑伟, 魏涯, 王悦齐

（1.上海海洋大学食品学院，上海 201306；2.北部湾大学广西高校北部湾海产品高值化利用与预制食品重点实验室，广西钦州 535011；3.中国水产科学研究院南海水产研究所，农业农村部水产品加工重点实验室，国家水产品加工技术研发中心，广东广州 510300；4.福建闽威实业股份有限公司，福建省花鲈育种重点实验室，福建福鼎 355200）

发布日期:2024-11-05
基金资助:
国家自然科学基金面上项目（32372367）；财政部和农业农村部：国家海水鱼产业技术体系资助项目（CARS-47）；广州市科技计划项目（2024A04J3711）；中国水产科学研究院基本科研业务费项目（2020TD69）

Screening of Umami Peptides from Traditional Fermented Sea Bass Based on Microbial Metabolism and Their Inhibition on Bitterness

WANG Chunxin, WU Yanyan, FANG Xiu, CHEN Shengjun, ZHAO Yongqiang, XIANG Huan, CEN Jianwei, WEI Ya, WANG Yueqi

(1. College of Food Sciences & Technology, Shanghai Ocean University, Shanghai 201306, China; 2. Guangxi College and University Key Laboratory of High-Value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China; 3. Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 4. Fujian Key Laboratory of Sea Bass Breeding, Fujian Minwei Industry Co. Ltd., Fuding 355200, China)

Published:2024-11-05

摘要/Abstract

摘要： 旨在确定传统发酵海鲈鱼鲜味肽与微生物的相互关系，探索鲜味肽对苦味抑制的作用。采用肽组学联合机器学习技术从传统发酵海鲈鱼中鉴定并预测出38 种鲜味肽，宏基因组注释结果初步表明共有51 个微生物属和7 种蛋白酶参与其中。发酵海鲈鱼鲜味肽的形成过程中，Rhodococcus、Staphylococcus、Clostridium、Thiothrix、Pseudomonas和Achromobacter可能起到关键作用。分子对接结果显示，鲜味肽EEEVVEEVE、DEEYPDL和DEEYPDLS均能与苦味受体（TAS2R14）结合，它们的结合活性空腔一致。3 条鲜味肽与TAS2R14之间主要通过氢键相互作用，同时TAS2R14与这些肽的关键结合位点主要是SER265、SER69、SER65和THR86。电子舌仿生技术结果显示，这3 条鲜味肽均对苦味具有明显的抑制作用。本研究为研究鱼源鲜味肽与苦味的相互作用提供了新的思路。

关键词: 鲜味肽；苦味受体；微生物；发酵海鲈鱼

Abstract: The aim of this study was to determine the interrelationship between umami peptides and microorganisms in traditional fermented sea bass and to explore the inhibitory effect of umami peptides on bitterness. Thirty-eight umami peptides were identified and predicted from traditional fermented sea bass using peptidomics combined with machine learning techniques, and the results of macrogenomic annotation indicated that a total of 51 microbial genera and 7 proteases were involved. Rhodococcus, Staphylococcus, Clostridium, Thiothrix, Pseudomonas and Achromobacter might play key roles in the formation of the flavor peptides in fermented sea bass. Molecular docking results showed that umami peptides EEEVVEEVE, DEEYPDL and DEEYPDLS could bind to the bitter taste receptor (TAS2R14), and their binding cavities were consistent. The interaction between the three peptides and TAS2R14 was mainly through hydrogen bonding, and the key binding sites of these peptides were SER265, SER69, SER65 and THR86. The electronic tongue results showed that all three umami peptides had a significant inhibitory effect on bitterness. This study provides a new idea to study the interaction between fish-derived umami peptides and bitterness.

Key words: umami peptide; bitter taste receptor; microorganism; fermented sea bass

中图分类号:

TS254.1

王春鑫, 吴燕燕, 方秀, 陈胜军, 赵永强, 相欢, 岑剑伟, 魏涯, 王悦齐. 基于微生物代谢的传统发酵海鲈鲜味肽筛选及其对苦味的抑制作用[J]. 食品科学, 2024, 45(21): 147-156.

WANG Chunxin, WU Yanyan, FANG Xiu, CHEN Shengjun, ZHAO Yongqiang, XIANG Huan, CEN Jianwei, WEI Ya, WANG Yueqi. Screening of Umami Peptides from Traditional Fermented Sea Bass Based on Microbial Metabolism and Their Inhibition on Bitterness[J]. FOOD SCIENCE, 2024, 45(21): 147-156.

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基于微生物代谢的传统发酵海鲈鲜味肽筛选及其对苦味的抑制作用

Screening of Umami Peptides from Traditional Fermented Sea Bass Based on Microbial Metabolism and Their Inhibition on Bitterness

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