Cargando…

Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat

Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing recept...

Descripción completa

Detalles Bibliográficos
Autores principales: Kim, Jihan, Ahmad, Raise, Deb-Choudhury, Santanu, Subbaraj, Arvind, Dalziel, Julie E., Knowles, Scott O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039938/
https://www.ncbi.nlm.nih.gov/pubmed/35498975
http://dx.doi.org/10.1016/j.fochx.2022.100218
_version_ 1784694236945317888
author Kim, Jihan
Ahmad, Raise
Deb-Choudhury, Santanu
Subbaraj, Arvind
Dalziel, Julie E.
Knowles, Scott O.
author_facet Kim, Jihan
Ahmad, Raise
Deb-Choudhury, Santanu
Subbaraj, Arvind
Dalziel, Julie E.
Knowles, Scott O.
author_sort Kim, Jihan
collection PubMed
description Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing receptor (CaSR) assay. The water-soluble extract (WSE) of meat crust was hydrolysed by protease A (PA) and treated with glutaminase (GA). Fifteen GGP were identified, with 14 being significantly increased in PA and GA groups compared to WSE, as were along with free amino acid levels. The GA extract activated CaSR with higher potency and efficacy than PA and WSE suggesting the generation of potent kokumi tastants. The in vitro receptor assay might be an expedient tool for screening kokumi tastants prior to conducting human sensory analysis. Collectively, our findings indicate that the meat crust can be a valuable source to generate kokumi tastants via a two-step enzymatic reaction.
format Online
Article
Text
id pubmed-9039938
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-90399382022-04-27 Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat Kim, Jihan Ahmad, Raise Deb-Choudhury, Santanu Subbaraj, Arvind Dalziel, Julie E. Knowles, Scott O. Food Chem X Short Communication Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing receptor (CaSR) assay. The water-soluble extract (WSE) of meat crust was hydrolysed by protease A (PA) and treated with glutaminase (GA). Fifteen GGP were identified, with 14 being significantly increased in PA and GA groups compared to WSE, as were along with free amino acid levels. The GA extract activated CaSR with higher potency and efficacy than PA and WSE suggesting the generation of potent kokumi tastants. The in vitro receptor assay might be an expedient tool for screening kokumi tastants prior to conducting human sensory analysis. Collectively, our findings indicate that the meat crust can be a valuable source to generate kokumi tastants via a two-step enzymatic reaction. Elsevier 2022-01-19 /pmc/articles/PMC9039938/ /pubmed/35498975 http://dx.doi.org/10.1016/j.fochx.2022.100218 Text en © 2022 The Authors https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Short Communication
Kim, Jihan
Ahmad, Raise
Deb-Choudhury, Santanu
Subbaraj, Arvind
Dalziel, Julie E.
Knowles, Scott O.
Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
title Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
title_full Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
title_fullStr Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
title_full_unstemmed Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
title_short Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat
title_sort generation and identification of kokumi compounds and their validation by taste-receptor assay: an example with dry-cured lamb meat
topic Short Communication
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039938/
https://www.ncbi.nlm.nih.gov/pubmed/35498975
http://dx.doi.org/10.1016/j.fochx.2022.100218
work_keys_str_mv AT kimjihan generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat
AT ahmadraise generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat
AT debchoudhurysantanu generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat
AT subbarajarvind generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat
AT dalzieljuliee generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat
AT knowlesscotto generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat