Abstract
Enzymatic activity and microbial fermentation play a prominent role in the bioconversion of complex muscle tissue into smaller units of peptides and amino acids, possibly contribute to sensory properties. Thus, this study screens and evaluate anchovy proteins with taste-active peptides and amino acids by the reaction of multiple enzymes using an in silico approach. Information about sensory components was provided based on an in silico analysis using tools available in the BIOPEP-UWM database. Proteins from anchovy, namely myosin heavy chain 6 alpha, myosin light chain 1, cytochrome B, and NADH ubiquinone oxidoreductase, were subjected to in silico digestion with the combination of 23 enzymes. This led to the release of taste-active peptides and amino acids, including umami, sweet, salty, sour, and bitter sensory properties. The combination of multiple enzymes released a more significant number of taste-active peptides and amino acids for both myosins compared to other proteins.
Similar content being viewed by others
References
Ahmad F, Mahmud MF, Che Ali NS, Ayub MNA, Mohamad SN, Ismail N, Tuan Chilek TZ, Zamri AI, Khalid MI. Determination of proximate composition and amino acid profile of Budu from Setiu, Terengganu and Tumpat, Kelantan. Asian Journal of Agriculture and Biology. Special Issue: 61–68 (2019)
Alvarez VE, Niemirowicz GT, Cazzulo JJ. The peptidases of Trypanosoma cruzi: Digestive enzymes, virulence factors, and mediators of autophagy and programmed cell death. Biochimica et Biophysica Acta. 1824: 195–206 (2012)
Arai S, Yamashita M, Noguchi M, Fujimaki M. Tastes of L-glutamyl oligopeptides in relation to their chromatographic properties. Agricultural and Biological Chemistry. 37: 151–156 (1973)
Briand L, Salles C. Taste perception and integration. 1st Edition, pp. 101–119. In: Flavor: From Food to Behaviours, Wellbeing and Health. Etievant P, Guichard E, Salles C, Voilley A (eds). Woodhead Publishing, Cambridge, UK (2016)
Chan ECYL, Cheung IWY. Flavor - active properties of amino acids, peptides and proteins. 1st Edition, pp. 341–358. In: Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals. Mine Y, Chan EL, Jiang B (eds). Blackwell Publishing Ltd. New Jersey, USA (2010)
Choi YJ, Heu MS, Kim HR, Pyeun JH. Properties of proteases responsible for degradation of muscle protein s during anchovy sauce fermentation. Developments in Food Science. 42: 425–439 (2004)
Fernandes P. Enzymes in fish and seafood processing. Frontiers in Bioengineering and Biotechnology. 4: 1–14 (2016)
Dewi EN. Chemical analysis during the processing of dried salted anchovy. Journal of Coastal Developments. 5: 55–65 (2002)
Faisal M, Islami SN, Islam MN, Kamal MD, Khan MNA. Study on microbial and physical changes in fish sauce during fermentation. Research in Agriculture, Livestock and Fisheries. 2: 375–383 (2015)
Fuke S, Konosu S. Taste-active components in some foods: A review of Japanese research. Physiology and Behavior. 49: 863–868 (1991)
Herrero MMH, Sagués RAX, Sabater LEI, Jerez RJJ, Ventura MMT. SDS-PAGE of salted anchovies (Engraulis encrasicholus L) during the ripening process. European Food Research and Technology. 212: 26–30 (2000)
Kaneko S, Kumazawa K, Nishimura O. Isolation and identification of the umami enhancing compounds in Japanese soy sauce. Bioscience, Biotechnology and Biochemistry. 75: 1275–1282 (2011)
Kartal C, Kaplan B, Otles S. Prediction, identification and evaluation of bioactive peptides from tomato seed proteins using in-silico approach. Journal of Food Management and Characterization. 14: 1865–1883 (2020)
Khositanon P, Inpratom D, Somwang T, Iawsipo P. Antibacterial and anticancer activities of protein hydrolysate from fish sauce byproduct. pp. 1–8. In: 6th International Conference on Biochemistry and Molecular Biology. June 20–22, Rayong, Thailand. BMB Thailand, Bangkok, Thailand (2018)
Kirimura J, Shimizu A, Kimizuka A, Ninomiya T, Katsuya N. Contribution of peptides and amino acids to the taste of foodstuffs. Journal of Agriculture and Food Chemistry. 17: 5013–5016 (1997)
Kuroda M, Kato Y, Yamazaki J, Kai Y, Mizukoshi T, Miyano H, Eto Y. Determination and quantification of y-glutamyl-valyl-glycine in commercial fish sauces. Journal of Agricultural and Food Chemistry. 60: 7291–7296 (2012)
Lacou L, Léonil J, Gagnaire V. Functional properties of peptides: from single peptide solutions to a mixture of peptides in food products. Food Hydrocolloid. 57: 187–199 (2016)
Law J, Haandrikman A. Review article: Proteolytic enzymes of lactic acid bacteria. International Dairy Journal. 7: 1–11 (1997)
Linden G, Lorient D. Amino acids and peptides. 1st Edition, pp. 315–336. In: New Ingredients in Food Processing. Holzapfel W (ed). CRC Press, Boca Raton, USA (1999)
Lioe H, Apriyantono A, Takara K, Wada K, Yasuda M. Umami taste enhancement of MSG/NaCl mixtures by subthreshold L-α-aromatic amino acids. Journal of Food Science. 70: 401–405 (2005)
Lopetcharat K, Choi YJ, Park JW, Daeschel MA. Fish sauce products and manufacturing: A review. Food Reviews International. 17: 65–88 (2007)
Minkiewicz P, Iwaniak A, Darewicz M. BIOPEP-UWM database of bioactive peptides: current opportunities. International Journal of Molecular Science. 20: 5978 (2019)
Miyamura N, Kuroda M, Mizukoshi T, Kato Y, Yamazaki J, Miyano H, Eto Y. Distribution of a kokumi peptide, y-Glu-Val-Gly in various fermented foods and possibility of its contribution to the sensory quality of fermented foods. The Journal of Biological Chemistry. 4: 3–5 (2015)
Montero P, Alvarez OM, Caballero MEL, Guillen MCG. Fermented seafood products and health. 1st Edition, pp. 173–202. In: Fermented Foods in Health and Disease Prevention. Frias J, Villaluenga CM, Penas E (eds). Academic Press, London, UK (2017)
Morty RE, Burleigh BA. Oligopeptidase B. 3rd Edition, pp. 3364–3370. In: Handbook of Proteolytic Enzymes. Rawlings ND, Salvesen G (eds). Academic Press, London, UK (2013)
Nishimura T, Kato H. Taste of free amino acids and peptides. Food Reviews International. 4:37–41 (2009)
Nongonierma AB, FitzGerald RJ. Strategies for the discovery, identification and validation of milk protein-derived bioactive peptides. Trends in Food Science and Technology. 50: 26–43 (2016)
Palmer T, Bonner PLR. Monomeric and oligomeric enzymes. 2nd Edition, pp. 76–83. In: Enzymes: biochemistry, biotechnology and clinical chemistry. Palmer T, Bonner PLR (eds). Woodhead Publishing, Chichester, UK (2007)
Park JN, Ishida K, Watanabe T, Endoh K, Watanabe K, Murakami M, Abe H. Taste effects of oligopeptides in a Vietnamese fish sauce. Fisheries Science. 6: 921–928 (2002)
Phewpan A, Phuwaprisirisan P, Takahashi H, Ohshima C, Ngamchuachit P, Techaruvichit P, Dirndorfer S, Dawid C, Hofmann T, Keeratipibul S. Investigation of kokumi substances and bacteria in thai fermented freshwater fish (Pla-ra). Journal of Agriculture and Food Chemistry. 68: 10345–10351 (2019)
Ray CM, Montet D. Microorganisms and fermentation of traditional foods. 1st Edition. CRC Press, Boca Raton, USA. pp. 188–217 (2015)
Schindler A, Dunkel A, Stahler F, Backes M, Ley J, Meerhof W, Hofman T. Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach. Journal of Agriculture and Food Chemistry. 59: 12578–12588 (2011)
Siringan P, Raksakulthai N, Yongsawatdigul J. Source and changes of proteinase activities of Indian anchovy (Stolephorus spp.) during fish sauce fermentation. Journal of the Science and Food Agriculture. 86: 1970–1976 (2006)
Su GW, Cui C, Zheng L, Yan B, Ren JY, Zhao MM. Isolation and identification of two novel umami and umami-enhancing peptides from peanut hydrolysate by consecutive chromatography and MALDI-TOF/TOF MS. Food Chemistry. 135: 479–485 (2012)
Tamura M, Nakatsuka T, Tada M, Kawasaki Y, Kikuchi E, Okai H. The relationship between taste and primary structure of “delicious peptide” (Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala) from beef soup. Agricultural and Biological Chemistry. 53(2): 319–325 (1989)
Temussi PA. The good taste of peptides. Peptide Science. 18: 73–82 (2012)
Terra WR, Ferreira C. Biochemistry of digestion. 1st Edition, pp. 171–224. In: Comprehensive Molecular Insect Science. Gilbert LI, Latrou K, Gill SS (eds). Pergamon Press, Oxford, UK (2005)
Toelstede S, Dunkel A, Hofmann T. A series of kokumi peptides impart the long-lasting ‘mouthfulness’ of matured Gouda cheese. Journal of Agriculture and Food Chemistry. 57: 1440–1448 (2009)
Tokita K, Boughter JD. Sweet-bitter and umami-bitter taste interactions in single parabrachial neurons in C57BL/6J mice. Journal of Neurophysiology. 108: 2179–2190 (2012)
Wang W, Zhou X, Liu Y. Characterization and evaluation of umami taste: A review. Trends in Analytical Chemistry.127: 115876 (2020)
Zhang Y, Venkitasamy C, Pan Z, Liu W, Zhao L. Novel umami ingredients: umami peptides and their taste. Journal of Food Science. 82: 16–23 (2016)
Acknowledgements
The work was supported by the Fundamental Research Grant Scheme (FRGS/1/2018/WAB09/UMT/03/2). The author appreciated everyone involved in the process of article writing.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of interest
All authors have declared no conflict of interest in this study.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Hakimi, S., Kari, N.M., Ismail, N. et al. Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach. Food Sci Biotechnol 31, 767–785 (2022). https://doi.org/10.1007/s10068-022-01097-w
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-022-01097-w