Fermented soybean curds (FSC) are popular because of its umami taste. Its bioactivities are of interest. Peptides in FSC were identified using nano-HPLC-MS/MS, and 11 candidate peptides showing potential umami and ACE inhibitory activities were screened using various databases. Pharmacophore model analysis showed their high probability of ACE inhibition with fit values >2, which showed the peptides bound to umami receptors and ACE mainly through hydrogen bond, and electrostatic and hydrophobic interactions. Additionally, their docking and interaction energy were independent of the peptide length. Three high umami-ACE inhibitory peptides (VE, FEF, and WEEF) were synthesized. Their umami thresholds were WEEF (0.32 mM) < FEF (0.55 mM) < VE (1.10 mM), while their IC₅₀ were WEEF (85 ± 2 μM) < FEF (170 ± 10 μM) < VE (205 ± 5 μM). NO and ET-1 production were dose-dependent with WEEF showing the best ACE inhibitory activity. The results allowed identification of effective umami agents and ACE inhibitory peptides from fermented soybean products. It could also be useful method for screening potential umami-ACE inhibitory peptides.

中文翻译：

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传统发酵大豆凝乳中鲜味-ACE 抑制肽的鉴定和表征


发酵大豆凝乳 （FSC） 因其鲜味而广受欢迎。它的生物活性很有趣。使用 nano-HPLC-MS/MS 鉴定 FSC 中的肽，并使用各种数据库筛选了 11 种显示出潜在鲜味和 ACE 抑制活性的候选肽。药效团模型分析显示它们 ACE 抑制的可能性很高，拟合值 >2，这表明肽主要通过氢键以及静电和疏水相互作用与鲜味受体和 ACE 结合。此外，它们的停靠和相互作用能与肽段长度无关。合成了三种高鲜味 ACE 抑制肽 （VE 、 FEF 和 WEEF）。他们的鲜味阈值是 WEEF （0.32 mM） < FEF （0.55 mM） < VE （1.10 mM），而他们的 IC₅₀ 是 WEEF （85 ± 2 μM） < FEF （170 ± 10 μM） < VE （205 ± 5 μM）。NO 和 ET-1 的产生呈剂量依赖性，WEEF 显示出最佳的 ACE 抑制活性。结果允许从发酵豆制品中鉴定出有效的鲜味剂和 ACE 抑制肽。它也可能是筛选潜在鲜味 ACE 抑制肽的有用方法。