作者：Hengli Meng, Zhiyong Cui, Yanyang Yu, Yingqiu Li, Shui Jiang, and Yuan Liu
期刊：Journal of Agricultural and Food Chemistry
摘要：The research on the umami receptor–ligand interaction is crucial for understanding umami perception. This study integrated molecular simulations, sensory evaluation, and biosensor technology to analyze the interaction between umami peptides and the umami receptor T1R1/T1R3-VFT. Molecular dynamics simulations were used to investigate the dissociation process of seven umami peptides with the umami receptor T1R1/T1R3-VFT, and by calculating the potential mean force curve using the Jarzynski equation, it was found that the binding free energy of umami peptide is between −58.80 and −12.17 kcal/mol, which had a strong correlation with the umami intensity obtained by time intensity sensory evaluation. Through correlation analysis, the dissociation rate constants (0.0126–0.394 1/s) of umami peptides were found to have a great impact on umami perception. The faster the dissociation rate of umami peptides from receptors, the stronger the perceived intensity of the umami taste. This research aims to elucidate the relationship between the umami peptide–receptor interaction and umami perception, providing theoretical support for the exploration of umami perception mechanisms.
DOI:10.1021/acs.jafc.3c09598
Cite：Meng H, Cui Z, Yu Y, et al. From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor[J]. Journal of Agricultural and Food Chemistry, 2024, 72(12): 6533-6543.
