Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, Carolina E. Realini, Raise Ahmad
{"title":"通过体外钙传感受体活性比较分析三个物种机械去骨肉的 Kokumi 味觉强度","authors":"Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, Carolina E. Realini, Raise Ahmad","doi":"10.1111/ijfs.17293","DOIUrl":null,"url":null,"abstract":"SummaryThe emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and <jats:italic>in vitro</jats:italic> calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry.","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity\",\"authors\":\"Jihan Kim, Santanu Deb‐Choudhury, Arvind Subbaraj, Carolina E. Realini, Raise Ahmad\",\"doi\":\"10.1111/ijfs.17293\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"SummaryThe emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and <jats:italic>in vitro</jats:italic> calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry.\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://doi.org/10.1111/ijfs.17293\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://doi.org/10.1111/ijfs.17293","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Comparative analysis of kokumi tastant intensity from mechanically deboned meat across three species through in vitro calcium‐sensing receptor activity
SummaryThe emergence of kokumi sensation as a flavour enhancer prompted the search for cost effective and the sustainable production of kokumi flavour substances (KS), including small γ‐glutamyl peptides (GGP) and aromatic free amino acids (FAA). We sought to investigate the potential of mechanically deboned meat (MDM) from beef, mutton, lamb and venison for KS production through enzymatic γ‐glutamylation. Liquid chromatography‐mass spectrometry (LC–MS) and in vitro calcium‐sensing receptor (CaSR) activity assays were utilised to identify GGPs and their kokumi intensity, respectively. The enzymatic method significantly increased GGP and FAA in all MDM samples with differences in individual peptides across the species. Notably, all four sources of MDM activated CaSR in a dose‐dependent manner, displaying varying potency and efficacy levels. Beef, lamb and mutton showed a similar range of higher potency, while venison exhibited lower potency but higher efficacy. The thermal stability of γ‐glutamylated beef samples, used as an exemplar, was confirmed at temperatures of 80 °C, 120 °C and 150 °C. Given these findings, MDM represents a promising substrate for KS production and warrants further investigation to assess its practical applicability for enhancing kokumi flavour in the food industry.
期刊介绍:
The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.