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Saltiness Enhancement through the Synergism of Pyroglutamyl Peptides and Organic Acids
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-12-18 , DOI: 10.1021/acs.jafc.3c05911 Oshin Sahni 1 , John Didzbalis 2 , John P Munafo 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2023-12-18 , DOI: 10.1021/acs.jafc.3c05911 Oshin Sahni 1 , John Didzbalis 2 , John P Munafo 1
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Excess sodium intake poses health risks, prompting the exploration of taste modulators to reduce the salt content in low-sodium foods yet maintain salty perception. Previous research found a subthreshold synergistic effect among pyroglutamyl dipeptides on saltiness enhancement. This study investigated the subthreshold synergistic effect of pyroglutamyl peptides and organic acids on saltiness perception. Pyroglutamyl dipeptides (pgluE, pgluV), pyroglutamyl tripeptides (pgluVL and pgluVC), and organic acids (malic acid and succinic acid) were explored in a model system and subsequently in commercial brown onion sauce. The detection thresholds of peptides (pgluE, pgluV, pgluVL, and pgluVC) were determined to be 646, 77, 273, and 221 μmol/L, respectively, and the subthreshold synergistic effect of the pyroglutamyl tripeptides and organic acids was determined using the isobologram method. One of the eight combinations of pyroglutamyl tripeptides with pyroglutamyl dipeptide (pgluV) showed a subthreshold synergistic effect, whereas four combinations of tripeptides with malic acid and one combination with succinic acid exhibited a subthreshold synergistic effect. In commercial brown onion sauce, 25 and 30% salt reductions were achieved using the combinations of the tripeptides with malic acid and succinic acid, respectively. This research lays the foundation for future investigations into the potential combinations of pyroglutamyl peptides and organic acids for saltiness enhancement in low-sodium foods.
中文翻译：
通过焦谷氨酰肽和有机酸的协同作用增强咸味
过量的钠摄入会带来健康风险，促使人们探索味觉调节剂，以减少低钠食品中的盐含量，同时保持咸味。先前的研究发现焦谷氨酰二肽对咸味增强具有阈下协同作用。本研究研究了焦谷氨酰肽和有机酸对咸味感知的阈下协同效应。在模型系统中探索了焦谷氨酰二肽（pgluE、pgluV）、焦谷氨酰三肽（pgluVL 和 pgluVC）和有机酸（苹果酸和琥珀酸），随后在商业褐洋葱酱中进行了探索。确定肽（pgluE、pgluV、pgluVL 和 pgluVC）的检测阈值分别为 646、77、273 和 221 μmol/L，并利用等效线图确定焦谷氨酰三肽与有机酸的阈下协同效应方法。焦谷氨酰三肽与焦谷氨酰二肽(pgluV)的八种组合中的一种表现出阈下协同效应，而三肽与苹果酸的四种组合和一种与琥珀酸的组合表现出阈下协同效应。在商业红洋葱酱中，使用三肽与苹果酸和琥珀酸的组合分别可以减少 25% 和 30% 的盐含量。这项研究为未来研究焦谷氨酰肽和有机酸在低钠食品中增强咸味的潜在组合奠定了基础。
更新日期：2023-12-18
中文翻译：
通过焦谷氨酰肽和有机酸的协同作用增强咸味
过量的钠摄入会带来健康风险，促使人们探索味觉调节剂，以减少低钠食品中的盐含量，同时保持咸味。先前的研究发现焦谷氨酰二肽对咸味增强具有阈下协同作用。本研究研究了焦谷氨酰肽和有机酸对咸味感知的阈下协同效应。在模型系统中探索了焦谷氨酰二肽（pgluE、pgluV）、焦谷氨酰三肽（pgluVL 和 pgluVC）和有机酸（苹果酸和琥珀酸），随后在商业褐洋葱酱中进行了探索。确定肽（pgluE、pgluV、pgluVL 和 pgluVC）的检测阈值分别为 646、77、273 和 221 μmol/L，并利用等效线图确定焦谷氨酰三肽与有机酸的阈下协同效应方法。焦谷氨酰三肽与焦谷氨酰二肽(pgluV)的八种组合中的一种表现出阈下协同效应，而三肽与苹果酸的四种组合和一种与琥珀酸的组合表现出阈下协同效应。在商业红洋葱酱中，使用三肽与苹果酸和琥珀酸的组合分别可以减少 25% 和 30% 的盐含量。这项研究为未来研究焦谷氨酰肽和有机酸在低钠食品中增强咸味的潜在组合奠定了基础。
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