Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3

This study identified the peptides in the fermentation mycelia of Stropharia rugosoannulata. The molecular weight of the peptides was below 3,000 Da. Heptapeptides to decapeptides were the main peptides in the fermentation mycelia of S. rugosoannulata. More than 50% of the peptides had salty and uma...

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Detalles Bibliográficos
Autores principales: Li, Wen, Chen, Wanchao, Wu, Di, Zhang, Zhong, Yang, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9371610/
https://www.ncbi.nlm.nih.gov/pubmed/35967776
http://dx.doi.org/10.3389/fnut.2022.960218

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9371610/
https://www.ncbi.nlm.nih.gov/pubmed/35967776
http://dx.doi.org/10.3389/fnut.2022.960218

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