Study on Umami Characteristics of Proline Dipeptides in Fish Sauce Based on STC-1 Cells Taste Sensing Model

GU Huarong; ZHANG Qimeng; MU Hongtao; ZHAO Mengbin; CHEN Yuzhu; GAO Xiangyang

doi:10.13386/j.issn1002-0306.2021050135

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 1-7. > DOI: 10.13386/j.issn1002-0306.2021050135

GU Huarong, ZHANG Qimeng, MU Hongtao, et al. Study on Umami Characteristics of Proline Dipeptides in Fish Sauce Based on STC-1 Cells Taste Sensing Model[J]. Science and Technology of Food Industry, 2021, 42(24): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021050135.

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Study on Umami Characteristics of Proline Dipeptides in Fish Sauce Based on STC-1 Cells Taste Sensing Model

1.
Guangdong Laboratory for Lingnan Modern Agriculture, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China
2.
College of Biology and Food Engineering, Guangdong University of Education, Guangzhou 510303, China
3.
Shantou Fish Sauce Factory Co., Ltd., Shantou 515021, China

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Received Date: May 18, 2021
Available Online: September 29, 2021

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Abstract

Abstract

This paper aimed to explore the umami characteristic of proline dipeptides in fish sauce. The STC-1 cells taste sensing model was established based on sensory evaluation in this study. Calcium imaging was used to reflect the taste dose effect of proline dipeptides. In order to identify the main receptors that mediate umami taste of proline dipeptides, effects on the mRNA expression of umami receptors (T1R1, T1R3, CaSR and GPRC6a) that dipeptides caused were measured by real-time quantitative PCR. The results showed that none of the 13 proline dipeptides had bitter taste, and most of them presented umami and sour taste. The dipeptides with stronger taste also had lower threshold values, among which the peptides with excellent taste activity were Ser-Pro, Ala-Pro, Pro-Ala, Pro-Val and Pro-Ile. The proline dipeptides with stronger taste activity had stronger upregulation effect on expression of umami taste receptors mRNA, and T1R1 was likely to be an important receptor mediating the umami taste of proline dipeptides. This study would provide a non-artificial sensory evaluation method for evaluating umami taste of proline dipeptides in fish sauce, and laid a foundation for further study of quantitative structure-activity relationship of umami oligopeptides in fish sauce.
- umami peptides,
- umami receptor,
- STC-1 cells,
- calcium imaging,
- taste dose effect

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