<br>咸味和咸味增强肽的当前趋势和展望：关注咸味的制备、评估和感知机制,Food Research International

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咸味和咸味增强肽的当前趋势和展望：关注咸味的制备、评估和感知机制
Food Research International ( IF 7.0 ) Pub Date : 2024-06-06 , DOI: 10.1016/j.foodres.2024.114593
Xin Chen ₁ , Na Luo ₁ , Chaofan Guo ₁ , Junhua Luo ₁ , Jianping Wei ₂ , Nianwen Zhang ₁ , Xiaoyu Yin ₁ , Xianchao Feng ₃ , Xuejiao Wang ₁ , Jianxin Cao ₁

Affiliation

长期过量摄入钠会对人体健康产生负面影响。减少食品中钠含量的有效策略包括使用咸味和咸味增强肽，它可以减少钠的摄入量，而不会影响风味或咸味。咸味和咸味增强肽天然存在于各种食品中，主要表现为由 < 10 氨基酸组成的短链肽。这些肽主要通过化学或酶水解方法生产、纯化，并使用超滤+凝胶过滤色谱+液相色谱-串联质谱法进行鉴定。本研究回顾了这些纯化和鉴定技术的最新进展，并讨论了评估其咸味感知有效性的方法。此外，该研究还探索了四种可能与咸味感知相关的生物通道（上皮钠通道、瞬时受体电位香草酸 1、钙敏感受体 (CaSR) 和跨膜通道样 4 (TMC4)），其中后三种主要在高钠含量。其中，咸味增强肽，例如γ-谷氨酰肽，可能与钙离子共同激活CaSR通道，参与咸味感知。具有带负电荷的氨基酸侧链或末端基团的咸味增强肽可能会取代氯离子并激活 TMC4 通道，从而有助于咸味感知。最后，该研究从食品原料限制、加工适应性、多功能应用和跨模式相互作用等角度讨论了使用这些肽的可行性，同时强调了利用计算技术的重要性。该综述为推进咸味及增咸肽作为钠替代品在低钠食品配方中的开发和应用提供参考。

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Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste

Long-term excessive intake of sodium negatively impacts human health. Effective strategies to reduce sodium content in foods include the use of salty and salt taste–enhancing peptides, which can reduce sodium intake without compromising the flavor or salt taste. Salty and salt taste–enhancing peptides naturally exist in various foods and predominantly manifest as short-chain peptides consisting of < 10 amino acids. These peptides are primarily produced through chemical or enzymatic hydrolysis methods, purified, and identified using ultrafiltration + gel filtration chromatography + liquid chromatography–tandem mass spectrometry. This study reviews the latest developments in these purification and identification technologies, and discusses methods to evaluate their effectiveness in saltiness perception. Additionally, the study explores four biological channels potentially involved in saltiness perception (epithelial sodium channel, transient receptor potential vanilloid 1, calcium-sensing receptor (CaSR), and transmembrane channel-like 4 (TMC4)), with the latter three primarily functioning under high sodium levels. Among the channels, salty taste–enhancing peptides, such as γ-glutamyl peptides, may co-activate the CaSR channel with calcium ions to participate in saltiness perception. Salty taste–enhancing peptides with negatively charged amino acid side chains or terminal groups may replace chloride ions and activate the TMC4 channel, contributing to saltiness perception. Finally, the study discusses the feasibility of using these peptides from the perspectives of food material constraints, processing adaptability, multifunctional application, and cross-modal interaction while emphasizing the importance of utilizing computational technology. This review provides a reference for advancing the development and application of salty and salt-enhancing peptides as sodium substitutes in low-sodium food formulations.

更新日期：2024-06-06

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