Tempeh, a traditional Indonesian soybean product produced by fermentation, is especially popular because of its umami taste. In this study, a novel umami peptide GENEEEDSGAIVTVK (GK-15) was identified in the small peptide (<3 kDa) fraction of the water extract of tempeh using LC-MS/MS analysis and database-assisted identification. The umami taste of GK-15 was further validated using sensory evaluation, which suggested that GK-15 may be one of the key components contributing to the umami taste in tempeh. To rationalize the biological effect of GK-15, molecular docking of GK-15 into the N-terminal extracellular ligand-binding domain of the umami (T1R) receptor was performed. ZDOCK data showed that GK-15 could perfectly bind either to the open or closed conformation of T1R3. To the best of our knowledge, the present work is the first study to focus on the screening of umami peptides from tempeh.

Tempeh是通过发酵生产的传统印尼大豆产品，因其鲜味而特别受欢迎。在这项研究中，使用LC-MS / MS分析和数据库辅助鉴定，在豆eh水提取物中的小肽段（<3 kDa）中鉴定了一种新的鲜味肽GENEEEDSGAIVTVK（GK-15）。GK-15的鲜味已通过感官评估得到进一步验证，这表明GK-15可能是豆中鲜味的关键成分之一。为了使GK-15的生物学效应合理化，将GK-15分子对接至N进行了鲜味（T1R）受体的-末端胞外配体结合结构域。ZDOCK数据显示GK-15可以完美结合T1R3的开放或封闭构象。据我们所知，本研究是第一个侧重于从豆eh中提取鲜味肽的研究。