Abstract：
Hypsizygus marmoreuss is an under-explored source of flavor peptides that can enhance the flavor of NaCl or MSG, allowing products to be reformulated in line with reduction policies. This study utilized advanced techniques, including UPLC-Q-TOF MS/MS and molecular docking, to identify H. marmoreuss peptides. Sensory evaluations revealed 10 peptides with pronounced umami flavors and seven with dominantly salty tastes. VLPVPQK scored highest for umami intensity (5.2), and EGNPAHQK for salty intensity (6.2). Further investigation influenced by 0.35 % MSG or 0.35 % NaCl exposed peptides with elevated umami and salty thresholds. LDSPATPEK, VVEGEPSLK, and QKLPEKPER had umami-enhancing thresholds of 0.18, 0.18, and 0.35 mM, while LDSPATPEK and VVEGEPSLK had similar thresholds for salt (0.09 mM). Molecular docking revealed that taste receptor proteins interacted with umami peptides through hydrogen, carbon-hydrogen, alkyl, and van der Waals forces. Specific amino acids in the umami receptor T1R1 had roles in bonding with umami peptides through hydrogen and carbon-hydrogen interactions. In conclusion, molecular docking proved to be an effective and efficient method for flavor peptide screening. Further, this study demonstrated that flavor peptides from H. marmoreuss had the capacity to enhance NaCl and MSG flavours and might be useful tools for reformulation, reducing salt and MSG contents.
摘要：
Hypsizygusmarmoreuss是一种正在探索的风味肽来源，可以增强NaCl或MSG的风味，允许产品根据减排政策重新配制。这项研究利用了先进的技术，包括UPLC-Q-TOFMS/MS和分子对接，鉴定H.marmoreuss肽.感官评估显示10种具有明显鲜味的肽和7种具有主要咸味的肽。VLPVPQK的鲜味强度得分最高（5.2），和EGNPAHQK用于盐强度（6.2）。进一步研究受0.35％MSG或0.35％NaCl暴露肽的影响，鲜味和咸味阈值升高。LDSPATPEK,VVEGEPSLK,QKLPEKPER的鲜味增强阈值为0.18、0.18和0.35mM，而LDSPATPEK和VVEGEPSLK具有相似的盐阈值（0.09mM）。分子对接显示味觉受体蛋白通过氢与鲜味肽相互作用，碳-氢，烷基，和范德华部队.鲜味受体T1R1中的特定氨基酸通过氢和碳-氢相互作用与鲜味肽结合。总之,分子对接被证明是一种有效和高效的风味肽筛选方法。Further,这项研究表明，来自H.marmoreuss的风味肽具有增强NaCl和味精风味的能力，可能是重新配制的有用工具，降低盐和味精含量。
