Bei Le , Binbin Yu , Mohammad Sadiq Amin , Ruixi Liu , Na Zhang , Olugbenga P. Soladoye , Rotimi E. Aluko , Yuhao Zhang , Yu Fu
{"title":"盐味受体和相关的盐/盐味增强肽:结构和功能的综合综述","authors":"Bei Le , Binbin Yu , Mohammad Sadiq Amin , Ruixi Liu , Na Zhang , Olugbenga P. Soladoye , Rotimi E. Aluko , Yuhao Zhang , Yu Fu","doi":"10.1016/j.tifs.2022.11.014","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><p>Long-term high sodium<span> diet consumption has been largely implicated in the pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as potassium<span> chloride and calcium chloride<span> are thus often used in the food<span> industry to partially replace sodium chloride. But excessive use of these alternatives can negatively impact the sensory quality of foods. Therefore, the research, development and application of salty peptides and salt taste-enhancing peptides are promising as a potential salt reduction strategy.</span></span></span></span></p></div><div><h3>Scope and approach</h3><p>This work firstly recapped the necessity of global salt reduction, followed by salt taste receptors and salt taste transduction mechanism. Subsequently, the recent progress on salty peptides and salt taste-enhancing peptides from different protein sources was reviewed. Furthermore, the main approaches used to evaluate salty peptides and salt taste-enhancing peptides were introduced. In addition, application prospects and the current challenges were discussed.</p></div><div><h3>Key findings and conclusions</h3><p>The salty peptides and salt taste-enhancing peptides derived from food proteins are promising to be employed as an effective salt reduction strategy. This review can provide a theoretical reference for the food industry to reduce salt consumption by the use of salty peptides and salt taste-enhancing peptides.</p></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":15.1000,"publicationDate":"2022-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"10","resultStr":"{\"title\":\"Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function\",\"authors\":\"Bei Le , Binbin Yu , Mohammad Sadiq Amin , Ruixi Liu , Na Zhang , Olugbenga P. Soladoye , Rotimi E. Aluko , Yuhao Zhang , Yu Fu\",\"doi\":\"10.1016/j.tifs.2022.11.014\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><h3>Background</h3><p>Long-term high sodium<span> diet consumption has been largely implicated in the pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as potassium<span> chloride and calcium chloride<span> are thus often used in the food<span> industry to partially replace sodium chloride. But excessive use of these alternatives can negatively impact the sensory quality of foods. Therefore, the research, development and application of salty peptides and salt taste-enhancing peptides are promising as a potential salt reduction strategy.</span></span></span></span></p></div><div><h3>Scope and approach</h3><p>This work firstly recapped the necessity of global salt reduction, followed by salt taste receptors and salt taste transduction mechanism. Subsequently, the recent progress on salty peptides and salt taste-enhancing peptides from different protein sources was reviewed. Furthermore, the main approaches used to evaluate salty peptides and salt taste-enhancing peptides were introduced. In addition, application prospects and the current challenges were discussed.</p></div><div><h3>Key findings and conclusions</h3><p>The salty peptides and salt taste-enhancing peptides derived from food proteins are promising to be employed as an effective salt reduction strategy. This review can provide a theoretical reference for the food industry to reduce salt consumption by the use of salty peptides and salt taste-enhancing peptides.</p></div>\",\"PeriodicalId\":441,\"journal\":{\"name\":\"Trends in Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":15.1000,\"publicationDate\":\"2022-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"10\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Trends in Food Science & Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0924224422004502\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Trends in Food Science & Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0924224422004502","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Salt taste receptors and associated salty/salt taste-enhancing peptides: A comprehensive review of structure and function
Background
Long-term high sodium diet consumption has been largely implicated in the pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as potassium chloride and calcium chloride are thus often used in the food industry to partially replace sodium chloride. But excessive use of these alternatives can negatively impact the sensory quality of foods. Therefore, the research, development and application of salty peptides and salt taste-enhancing peptides are promising as a potential salt reduction strategy.
Scope and approach
This work firstly recapped the necessity of global salt reduction, followed by salt taste receptors and salt taste transduction mechanism. Subsequently, the recent progress on salty peptides and salt taste-enhancing peptides from different protein sources was reviewed. Furthermore, the main approaches used to evaluate salty peptides and salt taste-enhancing peptides were introduced. In addition, application prospects and the current challenges were discussed.
Key findings and conclusions
The salty peptides and salt taste-enhancing peptides derived from food proteins are promising to be employed as an effective salt reduction strategy. This review can provide a theoretical reference for the food industry to reduce salt consumption by the use of salty peptides and salt taste-enhancing peptides.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.