Article
Biophysics
Jiansen Li, Wenli Wang, Jing Liu, He Li, Ninglong Zhang, Fengzhen Yang, Haowei Dong, Xia Sun, Gaole Chen, Yuxia Fan, Yemin Guo, Yuan Liu
Summary: In this study, an electrochemical biosensor based on a double-signal amplification strategy was constructed using single-walled carbon nanotubes (SWCNTs) and Prussian blue (PB), to successfully quantify the umami taste of four representative substances. The biosensor showed high sensitivity and selectivity in detecting umami substances with a normalized signal intensity of over 90%.
BIOSENSORS & BIOELECTRONICS
(2021)
Article
Chemistry, Applied
Li Liang, Chenchen Zhou, Jingcheng Zhang, Yan Huang, Jing Zhao, Baoguo Sun, Yuyu Zhang
Summary: Four potential umami peptides were identified from porcine bone soup, and three of them were proven to have dominant umami taste. The key binding sites of taste receptors and the role of electrostatic interaction and hydrogen bond in umami taste were revealed.
Article
Engineering, Biomedical
Chuanxi Zhang, Yulu Miao, Yinghui Feng, Jiawei Wang, Zhuoli Tian, Juan Dong, Bei Gao, Lujia Zhang
Summary: This study establishes a system to detect umami peptides targeting human T1R1 receptors and investigates the molecular mechanisms involved. The results show that different peptide binding sites and peptide hydrophobicity play important roles in determining taste thresholds and affinity. This research enables rapid screening of high-intensity umami peptides and the development of T1R1 receptor-based umami detection sensors.
Article
Chemistry, Applied
Daqiao Yang, Chunsheng Li, Laihao Li, Shengjun Chen, Xiao Hu, Huan Xiang
Summary: Umami peptides formed during fermentation enhance the unique taste of Chouguiyu. After identifying 400 umami peptides using peptidomics, it was found that most of them were significantly enhanced after fermentation. Molecular docking analysis revealed that these umami peptides interacted with specific amino acid residues in T1R3.
Article
Chemistry, Applied
Shiyan Ruan, Liping Sun, Xiaodong Sun, Jinlun He, Yongliang Zhuang
Summary: This study isolated and identified five peptides with intense umami taste from tilapia lower jaw, with recognition thresholds in the range of 0.125-0.250 mg/mL. These peptides could interact with umami taste receptor T1R1/T1R3 through hydrogen bonding and hydrophobic interactions to produce umami taste.
Article
Agriculture, Multidisciplinary
Ninglong Zhang, Zhiyong Cui, Mingyang Li, Yuxia Fan, Jing Liu, Wenli Wang, Yin Zhang, Yuan Liu
Summary: In this study, the binding characteristics between T1R1-VFT and umami molecules were explored through experiments and simulations. The results showed that the binding process is driven by hydrogen bond, van der Waals forces, and electrostatic interactions, and induces conformational changes of T1R1-VFT. These findings improve our understanding of how the umami receptor recognizes specific ligand molecules.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Chemistry, Applied
Hao Wang, Wenjun Wang, Shuyu Zhang, Zhenhao Hu, Ruohan Yao, Hadiatullah Hadiatullah, Pei Li, Guozhong Zhao
Summary: Yeast extract was analyzed for its umami mechanism through ultrafiltration, gel filtration chromatography, and preparative high-performance liquid chromatography. Thirteen umami peptides were identified from 73 peptides in yeast extract using nanoscale ultra-performance liquid chromatography-tandem mass spectrometry and virtual screening. These umami peptides had a threshold range of 0.07-0.61 mM. Molecular docking studies revealed the critical role of specific amino acid residues in the T1R1 subunit in umami perception with these peptides. Overall, this study highlights the potential of natural flavor enhancers and provides insights into the mechanism of umami taste perception.
Article
Biophysics
Yuxia Fan, Weizhu Chen, Ninglong Zhang, Mingyang Li, Yiwen Zhu, Gaole Chen, Yin Zhang, Yuan Liu
Summary: A self-assembled biosensor based on matured taste receptor cells (TRCs) was developed, which successfully detected L-monosodium glutamate (MSG) and other umami substances, providing insights into taste signal transduction mechanisms and suggesting the potential for biomimetic sensors in intelligent perception applications.
BIOSENSORS & BIOELECTRONICS
(2023)
Article
Agriculture, Multidisciplinary
Juan Yang, Jianhong Liao, Hao Dong, Guiying Huang, Weidong Bai, Juncai Tu, Xiaofang Zeng
Summary: This study found that there is a synergistic effect between gamma-glutamyl peptides and MSG in activating the umami receptor and promoting CCK secretion. The intake of gamma-glutamyl peptides and MSG can significantly enhance umami taste and increase CCK secretion, possibly involving other receptors as well.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Johan Diepeveen, Tanja C. W. Moerdijk-Poortvliet, Feike R. van der Leij
Summary: Understanding taste is crucial for improving the palatability of protein-rich non-animal-based foods like seaweeds. Different taste receptors in the mouth detect sweet, bitter, umami, sour, and salty tastes. The taste of amino acids is influenced by various factors, and umami ingredients enhance the overall flavor of food, potentially reducing salt and fat consumption.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Xiaobo Dong, Chao Wan, Aiyun Huang, Huaide Xu, Hongjie Lei
Summary: Umami peptides from Hypsizygus marmoreus hydrolysate were purified and identified. Their binding mechanism with T1R1/T1R3 receptor was investigated using computational simulations. Five novel umami peptides were obtained and their interaction forces with the receptor were analyzed. These findings contribute to the development of umami peptides in edible mushrooms.
Review
Food Science & Technology
Lulu Qi, Xinchang Gao, Daodong Pan, Yangying Sun, Zhendong Cai, Yongzhao Xiong, Yali Dang
Summary: This article summarizes the issues related to umami receptors and umami peptides, and introduces the methods of rapid screening based on molecular docking technology and machine learning, as well as the use of a bionic taste sensor for standard evaluation.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Chemistry, Applied
Jincui Chang, Xue Li, Yi Liang, Tao Feng, Min Sun, Shiqing Song, Lingyun Yao, Huatian Wang, Feina Hou
Summary: This study aimed to discover new umami peptides in Hypsizygus marmoreus. After enzymatic hydrolysis, the mushrooms were separated and characterized. The umami peptide EGTAG was obtained and sensory evaluation showed its distinct umami taste. Molecular docking analysis revealed the key amino acids involved in the binding between T1R1/T1R3 and the umami peptide. It is suggested that umami peptides from Hypsizygus marmoreus could be used as savory enhancers in low-salt foods.
Article
Engineering, Biomedical
Wenli Wang, Zhiyong Cui, Menghua Ning, Tianxing Zhou, Yuan Liu
Summary: This study analyzed the sequence and properties of umami peptides, and investigated their active sites and binding residues with the receptor T1R1/T1R3. The results identified the key active sites as well as the crucial residues in the receptor that bind umami peptides. A decision rule was proposed to predict potential umami peptides, providing convenience and efficiency.
Article
Agriculture, Dairy & Animal Science
Yuta Yoshida, Ryota Tanaka, Shu Fujishiro, Shotaro Nishimura, Shoji Tabata, Fuminori Kawabata
Summary: Elucidating taste sensing systems in chickens is crucial for understanding poultry nutrition. This study reveals that chickens can perceive L-amino acids through gustatory perception and that the expression of T1R1/T1R3 genes in the oral cavity can be regulated by L-amino acid intake.
JOURNAL OF POULTRY SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Glenn Cockburn, Meng-Ching Ko, Keren R. Sadanandan, Eliot T. Miller, Tomoya Nakagita, Amanda Monte, Sungbo Cho, Eugeni Roura, Yasuka Toda, Maude W. Baldwin
Summary: This study reveals the evolutionary changes in the sensory perception of sugars and amino acids in hummingbirds, and identifies a novel form of synergistic interaction between sugars and amino acids in their taste receptors.
MOLECULAR BIOLOGY AND EVOLUTION
(2022)
Article
Agriculture, Dairy & Animal Science
Maximiliano Muller, Elout Van Liefferinge, Marta Navarro, Elisabet Garcia-Puig, Alan Tilbrook, Robert van Barneveld, Eugeni Roura
Summary: The individual impact of the 20 proteinogenic amino acids on the secretion of anorexigenic gut hormones in pigs was studied using a small intestine ex vivo model. The results suggest that both essential and nonessential amino acids play a key role in appetite control in pigs.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Genetics & Heredity
Minju Kim, Eugeni Roura, Yohan Choi, Joeun Kim
Summary: This study investigated the impact of heat stress on gene expression in the porcine jejunum and explored the effects of dietary soluble fiber from beet pulp. The findings revealed that heat stress was associated with cellular oxidative stress, immune responses, and cellular differentiation, while dietary soluble fiber was related to intestinal epithelium integrity and immune response to pathogens.
Article
Agriculture, Dairy & Animal Science
Maximiliano Mueller, Chenjing Xu, Marta Navarro, Nuria Elias-Masiques, Alan Tilbrook, Robert van Barneveld, Eugeni Roura
Summary: The research investigated the effects of specific amino acids on feeding behavior in young pigs. The results showed that Lys and branched chained amino acids (Leu or Ile) reduced feed intake and altered meal patterns. Lys stimulated early satiation and longer satiety, while Leu and Ile had delayed effects on appetite. These findings suggest that Lys and Leu/Ile play important roles in appetite modulation in pigs, potentially through different pathways.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
Tong Wu, Khashayar Rajabimoghadam, Ankita Puri, David D. Hebert, Yi Lin Qiu, Sidney Eichelberger, Maxime A. Siegler, Marcel Swart, Michael P. Hendrich, Isaac Garcia-Bosch
Summary: In this research article, a 4H(+)/4e(-) electron-coupled-proton buffer (ECPB) based on Cu and a redox-active ligand is described. The ECPB system catalyzes both the reduction of O-2 to H2O and the dehydrogenation of organic substrates. Mechanistic analysis reveals that fast disproportionation reactions maintain the ECPB equilibrium.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2022)
Article
Chemistry, Multidisciplinary
Mayukh Bhadra, Therese Albert, Alicja Franke, Verena Josef, Ivana Ivanovic-Burmazovic, Marcel Swart, Pierre Moenne-Loccoz, Kenneth D. Karlin
Summary: Transition-metal-mediated reductive coupling of nitric oxide (NO(g)) to nitrous oxide (N2O(g)) is significant in various fields. In this study, a detailed mechanism of NO(g) reductive coupling at a copper-ion center was elucidated using density functional theory (DFT). The reaction pathway and intermediates were studied in different solvents, and metastable species were characterized using spectroscopic techniques. The findings provide a comprehensive understanding of NO(g) activation at a reduced Cu site and its implications in different environments.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2023)
Article
Chemistry, Physical
Eduardo Jaimes-Romano, Hugo Valdes, Simon Hernandez-Ortega, Rosa Mollfulleda, Marcel Swart, David Morales-Morales
Summary: The catalytic activities of three Ni(II) complexes with fluorinated and non-fluorinated N-heterocyclic carbene (NHC) ligands were evaluated in the C-S cross-coupling reaction. The complexes with fluorinated-NHC ligands exhibited lower catalytic activities compared to the non-fluorinated derivative, attributed to the lower electron-donating character of the fluorinated ligands. Different substrates were tested using complex 3-Ni, achieving varying conversions due to differences in the stability of the intermediates formed.
JOURNAL OF CATALYSIS
(2023)
Article
Agriculture, Dairy & Animal Science
Hieu Huu Le, Weicheng Zhao, John Barton Furness, Majid Shakeri, Kristy Digiacomo, Eugeni Roura, David Renaudeau, Nicolas Kurt Gabler, Brian Joseph Leury, Frank Rowland Dunshea, Gene Wijffels, Jeremy James Cottrell
Summary: Climate change increases the risk of heat stress in pig production, leading to decreased efficiency. This study investigated the effects of recombinant superoxide dismutase (rSOD) on oxidative stress and inflammatory responses in heat-stressed pigs. The results suggest that using in-feed SOD enzymes may be a beneficial strategy for preventing oxidative stress in pigs.
Article
Agriculture, Dairy & Animal Science
Paloma Cordero, Francisca Diaz-Aviles, Paulina Torres, Miguel Guzman, Shahram Niknafs, Eugeni Roura, Sergio A. Guzman-Pino
Summary: This study evaluated the gene expression of amino acid and fatty acid sensors in different parts of the chicken gastrointestinal tract at different ages. The results showed significant differences in the expression of these sensors in different sections of the gut. At 7 days old, amino acid sensors were mainly expressed in the upper gut section, while fatty acid sensors were mainly expressed in the lower gut section. At 26 days old, both amino acid and fatty acid sensors were observed in the jejunum. These findings provide important insights into the mechanisms of nutrient sensing in the gut and the signaling between the gut and the brain.
Article
Chemistry, Inorganic & Nuclear
Rakesh Kumar, Faiza Ahsan, Ayushi Awasthi, Marcel Swart, Apparao Draksharapu
Summary: The reaction of [(Me/BnTPEN)Ru-II(NCCH3)](2+) with mCPBA in the presence of chloride ions generated a novel (Me/BnTPEN)Ru-III-OCl species. This hypochlorite adduct can also be obtained by the direct reaction of (L)Ru-II complexes with NaOCl and HClO4. The ruthenium hypochlorite adduct catalyzes hydrogen atom abstraction reactions of phenols and their derivatives.
DALTON TRANSACTIONS
(2023)
Article
Agriculture, Dairy & Animal Science
Maximiliano Muller, Chenjing Xu, Marta Navarro, Nuria Elias Masiques, Alan Tilbrook, Robert van Barneveld, Eugeni Roura
Summary: This study aimed to validate the ex vivo model by testing the amino acids of interest in live pigs. The results showed that Leu increased plasma CCK levels, Phe sustained long-lasting increase in GLP-1 levels, and there was a positive correlation between CCK and GLP-1 levels for Phe treated pigs. These findings are important for commercial feed formulation practices, particularly in regards to the importance of aromatic amino acids in pig nutrition.
JOURNAL OF ANIMAL SCIENCE
(2023)
Article
Chemistry, Physical
Erik Diaz-Cervantes, Juvencio Robles, Miquel Sola, Marcel Swart
Summary: The peptide bond rupture mechanism of the ovarian cancer-related enzyme KLK5 has been studied using three sequential scaled models. The results show that it is a stepwise process involving two proton transfer reactions. The second model with additional residues shows the same trends as the full system and can be considered an appropriate model for studying the peptide bond rupture mechanism.
PHYSICAL CHEMISTRY CHEMICAL PHYSICS
(2023)
Article
Polymer Science
Yujun Wan, Sheena M. H. Chua, Yin Yao, Lewis Adler, Marta Navarro, Eugeni Roura, Richard D. Tilley, Changfeng Li, Lars Nilsson, Robert G. Gilbert, Mitchell A. Sullivan
Summary: This study compared the effectiveness of different techniques in analyzing glycogen size distributions. Combining size-separation and microscopy techniques can provide a comprehensive view of glycogen size distribution and morphology. However, microscopy techniques provide richer morphological information, while size-separation techniques have better resolution.
EUROPEAN POLYMER JOURNAL
(2023)
Article
Chemistry, Multidisciplinary
Mayukh Bhadra, Therese Albert, Alicja Franke, Verena Josef, Ivana Ivanovic-Burmazovic, Marcel Swart, Pierre Moenne-Loccoz, Kenneth D. Karlin
Summary: Transition-metal-mediated reductive coupling of nitric oxide to nitrous oxide has significance in various fields. This study presents a detailed spectroscopic characterization of the reaction mechanism in different solvents.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY
(2023)
Review
Agriculture, Dairy & Animal Science
Maximiliano Muller, Michael Che-Kwang Ryoo, Eugeni Roura
Summary: Amino acids play crucial roles in regulating appetite in pigs by stimulating the release of gut hormones. Research shows that certain essential and free amino acids can influence the secretion of appetite-regulating hormones in pigs. Further exploration of the impact of amino acids and proteins on appetite modulation could be beneficial for improving swine nutrition and performance.
ANIMAL PRODUCTION SCIENCE
(2022)
