The existing technology used for screening umami peptides is time-consuming and labor-intensive, making it difficult to meet the requirements of rapid screening of peptides. In this study, a high-throughput screening method for umami peptides was established based on peptidomics and virtual screening including the mass spectrometry, iUmami-SCM, PeptideRanker, and T1R1/T1R3 receptor. Subsequently, they were characterized and validated using sensory evaluation and electronic tongue. Results showed that 18 potential umami peptides were screened from two clams. Among them, 16 peptides had umami characteristics with thresholds range 0.123–1.481 mmol/L, and the accuracy of the screening method was about 88.9%. Additionally, active sites such as Tyr143, Gly144, Ser146, Ala145, His121, Ser123, and Glu277 may play a critical role in flavor presentation by molecular docking with T1R1/T1R3. The paper could provide a fast and reliable method for screening umami peptides as well as lay the foundation for novel strategies for evaluating umami taste.

现有的鲜味肽筛选技术费时费力，难以满足多肽快速筛选的要求。本研究建立了基于肽组学和质谱、iUmami-SCM、PeptideRanker、T1R1/T1R3受体等虚拟筛选的鲜味肽高通量筛选方法。随后，使用感官评估和电子舌对它们进行了表征和验证。结果表明，从两个蛤蜊中筛选出18个潜在的鲜味肽。其中，16条肽段具有鲜味特征，阈值范围为0.123~1.481 mmol/L，筛选方法的准确率约为88.9%。此外，活性位点如 Tyr143、Gly144、Ser146、Ala145、His121、Ser123、Glu277 可能通过与 T1R1/T1R3 的分子对接在风味呈现中发挥关键作用。该论文可以提供一种快速可靠的鲜味肽筛选方法，并为评估鲜味味道的新策略奠定基础。