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中国精品科技期刊2020
杨动听,王晔洋,杨选,等. 食品呈味肽的呈味机制及计算机辅助分析研究进展[J]. 食品工业科技,2024,45(13):1−11. doi: 10.13386/j.issn1002-0306.2023080040.
引用本文: 杨动听,王晔洋,杨选,等. 食品呈味肽的呈味机制及计算机辅助分析研究进展[J]. 食品工业科技,2024,45(13):1−11. doi: 10.13386/j.issn1002-0306.2023080040.
YANG Dongting, WANG Yeyang, YANG Xuan, et al. Progress on the Tasting Mechanism and Computer Aided Analysis of Food Taste-Modulating Peptides[J]. Science and Technology of Food Industry, 2024, 45(13): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080040.
Citation: YANG Dongting, WANG Yeyang, YANG Xuan, et al. Progress on the Tasting Mechanism and Computer Aided Analysis of Food Taste-Modulating Peptides[J]. Science and Technology of Food Industry, 2024, 45(13): 1−11. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080040.

食品呈味肽的呈味机制及计算机辅助分析研究进展

Progress on the Tasting Mechanism and Computer Aided Analysis of Food Taste-Modulating Peptides

  • 摘要: 食品呈味肽主要通过与咸味受体ENaC、TRPV1和TMC4、鲜味受体T1R1/T1R3、甜味受体T1R2/T1R3、苦味受体T2R和浓厚感味受体CaSR互相作用引发PLCβ2/IP3或cAMP/PKA等多种途径达成味觉信号转导。分子对接、动力学模拟、虚拟筛选和深度学习等计算机辅助分析技术可以高效、准确、广泛地鉴定和开发新型呈味肽,有效推动营养健康食品产业高质量发展。本文旨在介绍人体味觉感受机制、食品呈味肽呈味机制及计算机辅助分析技术在呈味肽领域的最新研究进展,为实现未来大算力时代食品呈味肽研发领域的降本增效和后续深入研究开发新型呈味肽产品提供思路方向。

     

    Abstract: Food taste-modulating peptides mainly interact with salt taste receptor ENaC, TRPV1 or TMC4, umami receptor T1R1/T1R3, sweet receptor T1R2/T1R3, bitter receptor T2R and kokumi receptor CaSR to induce PLCβ2/IP3 or cAMP/PKA pathway to achieve taste transduction. Computer aided analysis techniques such as molecular docking, dynamic simulation, virtual screening and deep learning can efficiently, accurately and widely identify and develop novel taste-modulating peptides, which can effectively promote the high-quality development of nutrition and health food industry. This paper aims to present the latest research progress in the field of taste-modulating peptides, including the human taste perception mechanism, the taste mechanism of food taste-modulating peptides, as well as computer aided analysis techniques. This provides ideas for cost reduction, efficiency enhancement, and subsequent in-depth research in the era of Big Compute and development of new taste-modulating peptide products in the field of food taste-modulating peptides development.

     

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