通过感官实验和分子模拟阐明 Nl-lactoyl-l-Met 的醇厚增强机制,Journal of Agricultural and Food Chemistry

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通过感官实验和分子模拟阐明 Nl-lactoyl-l-Met 的醇厚增强机制
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-09-26 , DOI: 10.1021/acs.jafc.3c03054
Jing Wu _{1,

2} , Zhan Ling ₁ , Yunzi Feng ₁ , Chun Cui ₁ , Laihao Li ₂

Affiliation

最近的研究表明，N-乳酰氨基酸衍生物具有作为浓味物质的潜力，其浓味特征与氨基酸的浓味特征密切相关。本研究旨在探索将乳酸基团引入l-甲硫醛( l -Met) 中所产生的尚未探索的影响，l-甲硫醛 (l-Met) 是食物中常见的风味化合物，例如西红柿，以其激活谷氨酸钠反应的能力而闻名。使用食品级酶法合成N - l - Lac -l- Met，并研究其味道特征和潜在机制。通过高效液相色谱(HPLC)-质谱(MS)/MS测定N - l - Lac - l- Met的结构。感官评价显示存在N - l - Lac -l- Met的涩味、醇厚感和苦味。在刺激肉汤中，与lM et 相比，N - l- Lac -l- Met 表现出增强的鲜味和浓郁味觉，同时在 pH 5 至 9 内表现出良好的稳定性。分子模拟和量子力学分析表明，酰胺键的形成在N - l - Lac -l- Met的浓味增强作用中发挥了至关重要的作用，特别是通过增加其与鲜味受体 T1R1–T1R3 和浓味受体 CaSR 的亲和力。这些发现建立了酰胺键形成与N - l- Lac -l- Met醇厚味增强作用之间的关系，展示了其作为醇厚味物质在食品工业中的潜在应用。

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Kokumi-Enhancing Mechanism of N-l-lactoyl-l-Met Elucidated by Sensory Experiments and Molecular Simulations

Recent research indicates that N-lactoyl amino acid derivatives have the potential as kokumi substances, with their kokumi profile closely linked to that of amino acids. This study aimed to explore the unexplored effects resulting from the introduction of lactate groups into l-Methional (l-Met), a prevalent flavor compound found in foods, such as tomatoes, known for its ability to activate the monosodium glutamate response. N-l-Lac-l-Met was enzymatically synthesized using food grade, and its taste profile and underlying mechanisms were investigated. The structure of N-l-Lac-l-Met was determined by high-performance liquid chromatography (HPLC)-mass spectrometry (MS)/MS. Sensory evaluation revealed the presence of astringency, kokumi, and bitterness of N-l-Lac-l-Met. In a stimulated broth, N-l-Lac-l-Met exhibited enhanced umami and kokumi taste perception compared to l-Met while demonstrating good stability within pH 5 to 9. A molecular simulation and quantum mechanics analysis indicated that the formation of an amide bond played a crucial role in the kokumi-enhancing effect of N-l-Lac-l-Met, specifically by increasing its affinity with umami receptors T1R1–T1R3 and a kokumi receptor CaSR. These findings established the relationship between amide bond formation and the kokumi-enhancing effect of N-l-Lac-l-Met, presenting its potential application as the kokumi substance in the food industry.

更新日期：2023-09-26

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