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Bitter Peptides in Fermented Soybean Foods - A Review

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Abstract

Fermented soybean foods with a long history are popular worldwide because of rich nutrition. However, many traditional fermented soybean foods have unacceptable bitterness, which mostly comes from the bitter peptides produced from the hydrolysis of soybean proteins. In this review, the bitter peptides in fermented soybean foods is briefly reviewed. The structural properties of bitter receptors and bitter peptides were reviewed. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G-protein. And it converts chemical signals into electrical signals, and transmit them to the brain. In addition, the influencing factors of bitter peptides in fermented soybean foods were summarized. The bitterness of fermented soybean foods primarily results from the raw materials, microbial metabolism during fermentation, unique techniques, and interactions of various flavor compounds. Moreover, the structure-bitterness relationship of bitter peptides was also discussed in this review. The bitterness degree of the bitter peptide is related to the polypeptide hydrophobicity, amino acids in the peptide, peptide molecular weight and polypeptide spatial structure. Studying the bitter peptides and their bitter characteristics in fermented soybean foods is beneficial for improving the sensory quality of fermented soybean foods and prompting more consumers accept them.

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Funding

This research was financially supported by science and technology research project of Education Department of Jilin Province - Research and Numerical Simulation of Heat and Mass Transfer Mechanism in Beef Roasting Process (JJKH20211128KJ) and Project of Changchun ZhuLaoLiu Food Co., Ltd - Identification and analysis of bitter substances in fermented bean curd and research on the influencing factors of bitterness formation (2021XQ0030) and Project of Changchun ZhuLaoLiu Food Co., Ltd - Development of compound starter for Northeast Sauerkraut and identification of main flavor substances (hp2020001).

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Authors and Affiliations

  1. College of Food Science and Engineering, Jilin University, No. 5333, Xi’an Road, Changchun, Jilin, 130062, China

    Shaoping Jiang, Xiaodan Wang, Jiaxue Tian & Ping Chang

  2. Tianjin haigang steel coil Co.,Ltd, Tianjin, 301600, China

    Maosong Yu

  3. Changchun ZhuLaoLiu Food Co., Ltd, Changchun, 130507, China

    Shijie Zhu

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  1. Shaoping Jiang
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Contributions

Shaoping Jiang collected test data, interpreted the results and drafted the manuscript. Xiaodan Wang designed the study. Maosong Yu and Shijie Zhu provided the fund for the research. Jiaxue Tian and Ping Chang collected test data.

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Correspondence to Xiaodan Wang.

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Jiang, S., Wang, X., Yu, M. et al. Bitter Peptides in Fermented Soybean Foods - A Review. Plant Foods Hum Nutr 78, 261–269 (2023). https://doi.org/10.1007/s11130-023-01077-3

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