已知Umami肽通过与口服鲜味T1R1和T1R3受体结合来增强味觉体验。其中,小肽(由2-4个氨基酸组成)占报道的鲜味肽的近40%。鉴于氨基酸和肽序列的多样性,鲜味小肽具有巨大的未开发潜力。通过研究168,400个小肽,我们通过分子对接和分子动力学模拟筛选了与T1R1/T1R3结合的候选物,探索粘合类型,氨基酸特性,优选的结合位点,等。利用三维分子描述符,绑定信息,和反向传播神经网络,我们开发了一个准确率为90.3%的预测模型,鉴定24,539个潜在的鲜味肽。聚类显示三个类别具有不同的logP(-2.66±1.02,-3.52±0.93,-2.44±1.23)和非球面性(0.28±0.12,0.26±0.11,0.25±0.11),表明与T1R1/T1R3结合的潜在鲜味肽在形状和疏水性上存在显着差异(P<0.05)。在聚类之后,九种代表性肽(CQ,DP,NN,CSQ,DMC,TGS,日期,HANR,和STAN)被合成并通过感官评估和电子舌分析确认具有鲜味。总之,这项研究提供了探索小肽与鲜味受体相互作用的见解,推进鲜味肽预测模型。
Umami peptides are known for enhancing the taste experience by binding to oral umami T1R1 and T1R3 receptors. Among them, small peptides (composed of 2-4 amino acids) constitute nearly 40% of reported umami peptides. Given the diversity in amino acids and peptide sequences, umami small peptides possess tremendous untapped potential. By investigating 168,400 small peptides, we screened candidates binding to T1R1/T1R3 through molecular docking and molecular dynamics simulations, explored bonding types, amino acid characteristics, preferred binding sites, etc. Utilizing three-dimensional molecular descriptors, bonding information, and a back-propagation neural network, we developed a predictive model with 90.3% accuracy, identifying 24,539 potential umami peptides. Clustering revealed three classes with distinct logP (-2.66 ± 1.02, -3.52 ± 0.93, -2.44 ± 1.23) and asphericity (0.28 ± 0.12, 0.26 ± 0.11, 0.25 ± 0.11), indicating significant differences in shape and hydrophobicity (P < 0.05) among potential umami peptides binding to T1R1/T1R3. Following clustering, nine representative peptides (CQ, DP, NN, CSQ, DMC, TGS, DATE, HANR, and STAN) were synthesized and confirmed to possess umami taste through sensory evaluations and electronic tongue analyses. In summary, this study provides insights into exploring small peptide interactions with umami receptors, advancing umami peptide prediction models.