{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,26]],"date-time":"2026-06-26T16:09:10Z","timestamp":1782490150729,"version":"3.54.5"},"reference-count":45,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T00:00:00Z","timestamp":1770854400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Key R&D Plan of Shandong Province","award":["2022TZXD005"],"award-info":[{"award-number":["2022TZXD005"]}]},{"name":"Key R&D Plan of Shandong Province","award":["2024TZXD003"],"award-info":[{"award-number":["2024TZXD003"]}]},{"name":"Key R&D Plan of Shandong Province","award":["2024TZXD046"],"award-info":[{"award-number":["2024TZXD046"]}]},{"name":"Postdoctoral Fellowship Program of China Postdoctoral Science Foundation","award":["GZC20251956"],"award-info":[{"award-number":["GZC20251956"]}]},{"DOI":"10.13039\/501100002858","name":"China Postdoctoral Science Foundation","doi-asserted-by":"publisher","award":["2025M783022"],"award-info":[{"award-number":["2025M783022"]}],"id":[{"id":"10.13039\/501100002858","id-type":"DOI","asserted-by":"publisher"}]},{"name":"Major Scientific and Technological Innovation Project in Shandong Province","award":["2022CXGC020414"],"award-info":[{"award-number":["2022CXGC020414"]}]},{"name":"Innovation and Entrepreneurship Community Project of Shandong Province","award":["YZ2024004"],"award-info":[{"award-number":["YZ2024004"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Sea cucumber viscera by-products are abundant but remain underutilized. Although the development of umami peptides from marine by-products has been well-reported, sea cucumber viscera have received less attention. In this study, an umami-rich hydrolysate was prepared from sea cucumber viscera through synergistic dual-enzyme hydrolysis. Under optimal conditions, the co-hydrolysis using Flavourzyme and aminopeptidase yielded extraction rates of 69.38% for solids, 67.29% for protein, and 66.96% for total sugar, and produced a 1.75-fold higher umami signal intensity (electronic tongue) than the single-enzyme (Flavourzyme) hydrolysate. The target umami fraction was enriched through sensory-guided separation combined with ultrafiltration and ion-exchange chromatography. Thirty-three umami peptides, predominantly derived from actin hydrolysis, were identified in this fraction via peptidomics and virtual screening. Based on docking simulations against the umami receptor T1R1\/T1R3, two peptides (DFLDDGPG and SDTGNFGF) with the lowest docking scores were selected. The predictions revealed that two peptides bind to the T1R3 subunit via hydrogen bonds and \u03c0-related interactions. The umami-enhancing effect of peptide DFLDDGPG in salty systems was demonstrated by a trained panel (n = 10) across concentration ranges of 0.1\u20131.0 mg\/mL peptide and 0.1\u20131.0% NaCl, with a positive correlation validated by RSM and ANOVA (p &lt; 0.05). This study identified novel umami peptides from sea cucumber by-products as promising candidates for natural, low-sodium flavor enhancers.<\/jats:p>","DOI":"10.3390\/foods15040673","type":"journal-article","created":{"date-parts":[[2026,2,12]],"date-time":"2026-02-12T14:06:16Z","timestamp":1770905176000},"page":"673","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Preparation and Identification of the Novel Umami Peptides from Sea Cucumber Viscera Hydrolysate"],"prefix":"10.3390","volume":"15","author":[{"given":"Xinmiao","family":"Ren","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiling","family":"Zhong","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changyun","family":"Wang","sequence":"additional","affiliation":[{"name":"School of Medicine and Pharmacy, Ocean University of China, Qingdao 266003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qingping","family":"Liang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shuang","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongqiang","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dongyu","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Changliang","family":"Zhu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaodan","family":"Fu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haijin","family":"Mou","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,12]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1462","DOI":"10.1111\/1541-4337.12916","article-title":"Research progress in the screening and evaluation of umami peptides","volume":"21","author":"Qi","year":"2022","journal-title":"Compr. 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