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...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-03-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522000165 |
| _version_ | 1818365173303345152 |
|---|---|
| author | Jihan Kim Raise Ahmad Santanu Deb-Choudhury Arvind Subbaraj Julie E. Dalziel Scott O. Knowles |
| author_facet | Jihan Kim Raise Ahmad Santanu Deb-Choudhury Arvind Subbaraj Julie E. Dalziel Scott O. Knowles |
| author_sort | Jihan Kim |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-13T22:16:03Z |
| format | Article |
| id | doaj.art-facb18b24d6041fa8c6bdad3a6338da2 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-12-13T22:16:03Z |
| publishDate | 2022-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-facb18b24d6041fa8c6bdad3a6338da22022-12-21T23:29:33ZengElsevierFood Chemistry: X2590-15752022-03-0113100218Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meatJihan Kim0Raise Ahmad1Santanu Deb-Choudhury2Arvind Subbaraj3Julie E. Dalziel4Scott O. Knowles5Corresponding author.; Smart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New ZealandSmart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New ZealandSmart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New ZealandSmart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New ZealandSmart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New ZealandSmart Foods Innovation Centre of Excellence, AgResearch Ltd., Te Ohu Rangahau Kai, Palmerston North 4422, New ZealandKokumi 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.http://www.sciencedirect.com/science/article/pii/S2590157522000165TasteHydrolysateMeat crustKokumiCaSRγ-Glutamyl peptides |
| spellingShingle | Jihan Kim Raise Ahmad Santanu Deb-Choudhury Arvind Subbaraj Julie E. Dalziel Scott O. Knowles Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat Food Chemistry: X Taste Hydrolysate Meat crust Kokumi CaSR γ-Glutamyl peptides |
| 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 | Taste Hydrolysate Meat crust Kokumi CaSR γ-Glutamyl peptides |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522000165 |
| work_keys_str_mv | AT jihankim generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat AT raiseahmad generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat AT santanudebchoudhury generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat AT arvindsubbaraj generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat AT julieedalziel generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat AT scottoknowles generationandidentificationofkokumicompoundsandtheirvalidationbytastereceptorassayanexamplewithdrycuredlambmeat |