{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,23]],"date-time":"2026-10-23T21:03:10Z","timestamp":1792789390158,"version":"4.5.0"},"reference-count":60,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2024,3,25]],"date-time":"2024-03-25T00:00:00Z","timestamp":1711324800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Natural Science Foundation of Shanghai","award":["21ZR1462400\/23010504700"],"award-info":[{"award-number":["21ZR1462400\/23010504700"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The objective of our study was to analyze and identify enzymatic peptides from straw mushrooms that can enhance salty taste with the aim of developing saltiness enhancement peptides to reduce salt intake and promote dietary health. We isolated taste-related peptides from the straw mushroom extract using ultrafiltration and identified them using UPLC-Q-TOF-MS\/MS. The study found that the ultrafiltration fraction (500\u20132000 Da) of straw mushroom peptides had a saltiness enhancement effect, as revealed via subsequent E-tongue and sensory analyses. The ultrafiltration fractions (500\u20132000 Da) were found to contain 220 peptides, which were identified through UPLC-Q-TOF-MS\/MS analysis. The interaction of these peptides with the T1R1\/T1R3 receptor was also assessed. The investigation highlighted the significant involvement of Asp223, Gln243, Leu232, Asp251, and Pro254 in binding peptides from triple-enzymatically hydrolyzed straw mushrooms to T1R1\/T1R3. Based on the binding energy and active site analysis, three peptides were selected for synthesis: DFNALPFK (\u22129.2 kcal\/mol), YNEDNGIVK (\u22128.8 kcal\/mol), and VPGGQEIKDR (\u22128.9 kcal\/mol). Importantly, 3.2 mmol of VPGGQEIKDR increased the saltiness level of a 0.05% NaCl solution to that of a 0.15% NaCl solution. Additionally, the addition of 0.8 mmol of YNEDNGIVK to a 0.05% NaCl solution resulted in the same level of saltiness as a 0.1% NaCl solution.<\/jats:p>","DOI":"10.3390\/foods13070995","type":"journal-article","created":{"date-parts":[[2024,3,25]],"date-time":"2024-03-25T14:14:12Z","timestamp":1711376052000},"page":"995","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1\/T1R3 Taste Receptor via Molecular Docking"],"prefix":"10.3390","volume":"13","author":[{"given":"Shiqing","family":"Song","sequence":"first","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunpeng","family":"Cheng","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingyi","family":"Wangzhang","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Sun","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5582-4419","authenticated-orcid":false,"given":"Tao","family":"Feng","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qian","family":"Liu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7469-635X","authenticated-orcid":false,"given":"Lingyun","family":"Yao","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chi-Tang","family":"Ho","sequence":"additional","affiliation":[{"name":"Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-2688-8417","authenticated-orcid":false,"given":"Chuang","family":"Yu","sequence":"additional","affiliation":[{"name":"School of Perfume and Aroma Technology, Shanghai Institute of Technology, 100 Haiquan Road, Shanghai 201418, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,3,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.jcs.2013.06.001","article-title":"Saltiness potentiation in white bread by substituting sodium chloride with a fermented soy ingredient","volume":"58","author":"Sato","year":"2013","journal-title":"J. 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