文献类型：期刊文献

英文题名：Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides

作者：Song, Chunyong[1];Wang, Zhijun[1];Li, Hanqi[1];Cao, Wenhong[1,2,3,4,5];Chen, Zhongqin[1,2,3,4];Zheng, Huina[1,2,3,4,5];Gao, Jialong[1,2,3,4,5];Lin, Haisheng[1,2,3,4,5];Zhu, Guoping[1,2,3,4]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang, Peoples R China;[2]Natl Res & Dev Branch Ctr Shellfish Proc Zhanjiang, Zhanjiang, Peoples R China;[3]Guangdong Prov Engn Technol Res Ctr Seafood, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China;[4]Guangdong Prov Engn Lab Marine Biol Prod, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang, Peoples R China;[5]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen, Peoples R China

年份：2023

外文期刊名：CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

收录：SCI-EXPANDED(收录号：WOS:001102182500001)、、EI(收录号：20234615068944)、Scopus(收录号：2-s2.0-85176384653)、WOS

基金：We gratefully acknowledge the anonymous referees for the comments and constructive suggestions provided for improving the manuscript.

语种：英文

外文关键词：Taste peptides; taste transduction mechanisms; taste receptors; taste characteristics; analysis methods; modification

外文摘要：Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recently, taste peptides have attracted the attention of several fields of research in food science and commercial applications. However, research on taste receptors of taste peptides and their taste transduction mechanisms are not clearly understood and we present a comprehensive review about these topics here. This review covers the aspects of taste peptides perceived by their receptors in taste cells, the proposed transduction pathway, as well as structural features of taste peptides. Apart from traditional methods, molecular docking, peptidomic analysis, cell and animal models and taste bud biosensors can be used to explore the taste mechanism of taste peptides. Furthermore, synergistic effect, Maillard reaction, structural modifications and changing external environment are employed to improve the taste of taste peptides. Consequently, we discussed the current challenges and future trends in taste peptide research. Based on the summarized developments, taste peptides derived from food proteins potentially appear to be important taste substances. Their applications meet the principles of "safe, nutritious and sustainable" in food development.