{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T20:31:43Z","timestamp":1791664303644,"version":"4.3.4"},"reference-count":29,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T00:00:00Z","timestamp":1725926400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the National Natural Science Foundation of China","award":["32372265"],"award-info":[{"award-number":["32372265"]}]},{"name":"the National Natural Science Foundation of China","award":["20240601062RC"],"award-info":[{"award-number":["20240601062RC"]}]},{"name":"the Projects of the Department of Science and Technology of Jilin Province","award":["32372265"],"award-info":[{"award-number":["32372265"]}]},{"name":"the Projects of the Department of Science and Technology of Jilin Province","award":["20240601062RC"],"award-info":[{"award-number":["20240601062RC"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, umami peptides were screened and characterized from bovine bone soups manufactured via atmospheric and high-pressure boiling. Peptide fractions with molecular weights less than 3 kDa were selected for peptide sequencing using LC-MS\/MS, the toxicity prediction of the umami peptides was carried out by using an website, and the peptides were screened according to the binding energy, i.e., three peptides including YDAELS, TDVAHR, and ELELQ were selected. The three umami peptides were further synthesized, and their umami thresholds were determined through sensory evaluation and electronic tongue analysis, ranging from 0.375 to 0.75 mg\/mL. All three peptides exhibited a significant synergistic taste enhancement effect when combined with MSG (monosodium glutamate) solution. The molecular docking of the umami peptides with the T1R1\/T1R3 receptor revealed the mechanism of umami presentation, and the main interaction forces between the three umami peptides and the receptor were hydrogen bonding, electrostatic interactions, and hydrophobic interactions.<\/jats:p>","DOI":"10.3390\/foods13182870","type":"journal-article","created":{"date-parts":[[2024,9,10]],"date-time":"2024-09-10T07:33:25Z","timestamp":1725953605000},"page":"2870","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":17,"title":["Exploring Novel Umami Peptides from Bovine Bone Soups Using Nano-HPLC-MS\/MS and Molecular Docking"],"prefix":"10.3390","volume":"13","author":[{"given":"Zheng","family":"Yang","sequence":"first","affiliation":[{"name":"School of Life Science, Zhengzhou University, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wanying","family":"Li","sequence":"additional","affiliation":[{"name":"School of Life Science, Zhengzhou University, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ran","family":"Yang","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou 450001, China"},{"name":"College of Chemistry, Zhengzhou University, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingbo","family":"Qu","sequence":"additional","affiliation":[{"name":"Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou 450001, China"},{"name":"College of Chemistry, Zhengzhou University, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunxiang","family":"Piao","sequence":"additional","affiliation":[{"name":"Agricultural College of Yanbian University, Yanji 133000, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, College of Agricultural, Yanbian University, Yanji 133000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Baide","family":"Mu","sequence":"additional","affiliation":[{"name":"Agricultural College of Yanbian University, Yanji 133000, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, College of Agricultural, Yanbian University, Yanji 133000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodi","family":"Niu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin University, Changchun 130062, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guanhao","family":"Li","sequence":"additional","affiliation":[{"name":"Agricultural College of Yanbian University, Yanji 133000, China"},{"name":"Engineering Research Center of North-East Cold Region Beef Cattle Science & Technology Innovation, Ministry of Education, Key Innovation Laboratory for Deep and Intensive Processing of Yanbian High Quality Beef, Ministry of Agriculture and Rural Affairs, College of Agricultural, Yanbian University, Yanji 133000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changcheng","family":"Zhao","sequence":"additional","affiliation":[{"name":"School of Life Science, Zhengzhou University, Zhengzhou 450001, China"},{"name":"Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou 450001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,9,10]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"105467","DOI":"10.1016\/j.jfca.2023.105467","article-title":"Using high-temperature cooking for different times for bone soup: Physicochemical properties, protein oxidation and nutritional value","volume":"122","author":"Ma","year":"2023","journal-title":"J. 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