Cargando…

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

Through virtual screening, electronic tongue verification, and molecular docking technology, the structure-taste activity relationship of 47 kinds of umami peptides (octapeptide - undecapeptide) from Stropharia rugosoannulata prepared by simultaneous ultrasonic-assisted directional enzymatic hydroly...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Wen, Chen, Wanchao, Ma, Haile, Wang, Jinbin, Li, Zhengpeng, Wang, Qian, Zhang, Zhong, Wu, Di, Zhang, Jingsong, Yang, Yan
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2022
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9593856/ https://www.ncbi.nlm.nih.gov/pubmed/36274418 http://dx.doi.org/10.1016/j.ultsonch.2022.106206

Ejemplares similares

Structural characterization and angiotensin-converting enzyme (ACE) inhibitory mechanism of Stropharia rugosoannulata mushroom peptides prepared by ultrasound
por: Li, Wen, et al.
Publicado: (2022)

Structure–Activity Relationship of Novel ACE Inhibitory Undecapeptides from Stropharia rugosoannulata by Molecular Interactions and Activity Analyses
por: Li, Wen, et al.
Publicado: (2023)

Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3
por: Li, Wen, et al.
Publicado: (2022)

Whole Genome Sequence of an Edible Mushroom Stropharia rugosoannulata (Daqiugaigu)
por: Li, Shuwen, et al.
Publicado: (2022)

Isolation, purification, and structural elucidation of Stropharia rugosoannulata polysaccharides with hypolipidemic effect
por: Gao, Yinlu, et al.
Publicado: (2022)

Isolation and Characterization of a Novel Lectin from the Edible Mushroom Stropharia rugosoannulata
por: Zhang, Weiwei, et al.
Publicado: (2014)

Three-phase extraction of polysaccharide from Stropharia rugosoannulata: Process optimization, structural characterization and bioactivities
por: Li, Xinxin, et al.
Publicado: (2023)

Widely Targeted Metabolomics Analysis of the Changes to Key Non-volatile Taste Components in Stropharia rugosoannulata Under Different Drying Methods
por: Liu, Yi, et al.
Publicado: (2022)

Genomic Analysis of Stropharia rugosoannulata Reveals Its Nutritional Strategy and Application Potential in Bioremediation
por: Yang, Ying, et al.
Publicado: (2022)

Transcriptome Analysis Explored the Differential Genes’ Expression During the Development of the Stropharia rugosoannulata Fruiting Body
por: Wang, Cui, et al.
Publicado: (2022)

Transcriptome and Differentially Expressed Gene Profiles in Mycelium, Primordium and Fruiting Body Development in Stropharia rugosoannulata
por: Hao, Haibo, et al.
Publicado: (2022)

Research on the stipe cracking of wine-cap mushroom (Stropharia rugosoannulata) in different humidity conditions
por: Huang, Lei, et al.
Publicado: (2023)

Study of thermotolerant mechanism of Stropharia rugosoannulata under high temperature stress based on the transcriptome sequencing
por: Ren, Jifan, et al.
Publicado: (2021)

Soil microbial diversity and functional capacity associated with the production of edible mushroom Stropharia rugosoannulata in croplands
por: Tang, Shaojun, et al.
Publicado: (2022)

Transcriptomic analysis of Stropharia rugosoannulata reveals carbohydrate metabolism and cold resistance mechanisms under low-temperature stress
por: Hao, Haibo, et al.
Publicado: (2022)

Difference in Volatile Aroma Components of Stropharia rugosoannulata under Two Cultivated Environments Investigated by SPME-GC-MS
por: Wang, Yanbin, et al.
Publicado: (2023)

Effects of Different Nitrogen Levels on Lignocellulolytic Enzyme Production and Gene Expression under Straw-State Cultivation in Stropharia rugosoannulata
por: Zhang, Jinjing, et al.
Publicado: (2023)

Correction: Transcriptomic analysis of Stropharia rugosoannulata reveals carbohydrate metabolism and cold resistance mechanisms under low-temperature stress
por: Hao, Haibo, et al.
Publicado: (2022)

Kokumi Taste Active Peptides Modulate Salt and Umami Taste
por: Rhyu, Mee-Ra, et al.
Publicado: (2020)

Loss or major reduction of umami taste sensation in pinnipeds
por: Sato, Jun J., et al.
Publicado: (2012)

Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification
por: Hartley, Isabella E, et al.
Publicado: (2019)

Genomic and Genetic Evidence for the Loss of Umami Taste in Bats
por: Zhao, Huabin, et al.
Publicado: (2012)

Clofibrate inhibits the umami-savory taste of glutamate
por: Kochem, Matthew, et al.
Publicado: (2017)

Dataset of verbal evaluation of umami taste in Europe
por: Iannilli, Emilia, et al.
Publicado: (2020)

Evolutionary insights into umami, sweet, and bitter taste receptors in amphibians
por: Zhong, Huaming, et al.
Publicado: (2021)

Umami and Other Taste Perceptions in Patients With Parkinson’s Disease
por: Jagota, Priya, et al.
Publicado: (2022)

Development of lentil peptides with potent antioxidant, antihypertensive, and antidiabetic activities along with umami taste
por: Rezvankhah, Amir, et al.
Publicado: (2023)

Mechanism of fungal remediation of wetland water: Stropharia rugosoannulata as promising fungal species for the development of biofilters to remove clinically important pathogenic and antibiotic resistant bacteria in contaminated water
por: Sen, Keya, et al.
Publicado: (2023)

Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System
por: Hwang, Young-Hwa, et al.
Publicado: (2020)

Development of an Umami Taste Sensitivity Test and Its Clinical Use
por: Satoh-Kuriwada, Shizuko, et al.
Publicado: (2014)

Molecular evolution of umami/sweet taste receptor genes in reptiles
por: Feng, Ping, et al.
Publicado: (2018)

Sweet and Umami Taste Perception Differs with Habitual Exercise in Males
por: Feeney, Emma L., et al.
Publicado: (2019)

Polymorphic variants in Sweet and Umami taste receptor genes and birthweight
por: Farinella, Riccardo, et al.
Publicado: (2021)

Evaluation of eight kinds of flavor enhancer of umami taste by an electronic tongue
por: Wang, Kai, et al.
Publicado: (2021)

Genetic and Molecular Basis of Individual Differences in Human Umami Taste Perception
por: Shigemura, Noriatsu, et al.
Publicado: (2009)

Amino acid sensing in hypothalamic tanycytes via umami taste receptors
por: Lazutkaite, Greta, et al.
Publicado: (2017)

Umami synergy as the scientific principle behind taste-pairing champagne and oysters
por: Schmidt, Charlotte Vinther, et al.
Publicado: (2020)

Molecular insights into human taste perception and umami tastants: A review
por: Diepeveen, Johan, et al.
Publicado: (2022)

Nutritional, Bioactive, and Flavor Components of Giant Stropharia (Stropharia rugoso-annulata): A Review
por: Huang, Lei, et al.
Publicado: (2023)

Sweet, Salty, and Umami Taste Sensitivity and the Hedonic Perception of Taste Sensations in Adolescent Females with Anorexia Nervosa
por: Hartman-Petrycka, Magdalena, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_82t1ecmb0i2gp5abeghktt70b7