{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,24]],"date-time":"2026-09-24T17:33:07Z","timestamp":1790271187070,"version":"4.1.0"},"reference-count":60,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2025,11,26]],"date-time":"2025-11-26T00:00:00Z","timestamp":1764115200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Zhejiang Province Key Research and Development Program","award":["2024C04005"],"award-info":[{"award-number":["2024C04005"]}]},{"name":"Zhejiang Province Key Research and Development Program","award":["2025C01101"],"award-info":[{"award-number":["2025C01101"]}]},{"name":"Naqu Key Research and Development Program","award":["NQ2024ZYYD01-004"],"award-info":[{"award-number":["NQ2024ZYYD01-004"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Umami peptides were screened and identified from yak bone collagen for the first time by in silico analysis, molecular docking, and electronic tongue. Twenty proteases with known cleavage sites were used for the simulated proteolysis, and results indicated that \u201cpepsin + papain\u201d was the optimal enzymatic strategy for yak bone collagen to generate peptides with potential umami taste. Moreover, 82 novel unreported peptides with umami taste were found from the simulated hydrolysate, among which 9 peptides exhibited high binding affinity with the T1R1\/T1R3 receptor (both -CDOCKER energy and CDOCKER interaction energy &gt; 40 kcal\/mol) via molecular docking. Subsequently, six novel umami peptides were identified through sensory evaluation and electronic tongue analysis, including VY, VM, SL, SN, VN, and IS (umami sensory score &gt; 5). These peptides were also in silico characterized with high hydrophobicity, good water solubility, non-toxicity, non-allergenicity, good intestinal absorption, and good oral bioavailability. Furthermore, the identified peptides could bind with the key residues (such as HIS281 and LEU304) within the Venus flytrap domain of the T1R3 subunit of receptor T1R1\/T1R3 through hydrogen bonds and electrostatic attractions to generate umami perception. This study revealed the mechanism of umami peptides identified from yak bone collagen and provides a novel approach for the development of umami peptides from animal sources.<\/jats:p>","DOI":"10.3390\/foods14234057","type":"journal-article","created":{"date-parts":[[2025,11,27]],"date-time":"2025-11-27T11:50:13Z","timestamp":1764244213000},"page":"4057","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Identification of Novel Umami Peptides from Yak Bone Collagen and Mechanism Exploration Through In Silico Discovery, Molecular Docking, and Electronic Tongue"],"prefix":"10.3390","volume":"14","author":[{"given":"Yimeng","family":"Mei","sequence":"first","affiliation":[{"name":"College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaoli","family":"Wu","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruoyu","family":"Xie","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yulong","family":"Wu","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongying","family":"Du","sequence":"additional","affiliation":[{"name":"Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenxuan","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jun","family":"Hu","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ke","family":"Zhao","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Runfang","family":"Guo","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6359-4147","authenticated-orcid":false,"given":"Jin","family":"Zhang","sequence":"additional","affiliation":[{"name":"State Key Laboratory for Quality and Safety of Agro-Products, Zhejiang Key Laboratory of Intelligent Food Logistic and Processing, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,11,26]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"110401","DOI":"10.1016\/j.foodres.2021.110401","article-title":"Physicochemical properties, digestibility and anti-osteoporosis effect of yak bone powder with different particle sizes","volume":"145","author":"Qin","year":"2021","journal-title":"Food Res. 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