Abstract
Salty taste is an important sensory attribute in many foods, which stimulates the appetite. But high-salt diets bring many health risks, and salty alternatives should be explored to solve this problem. The salt-reducing agents may impart new odors in food. Therefore, the research should focus on developing a novel agent, which would replace the salt without affecting the taste of the food. Generally, some yeast extracts taste salty and can be used for replacing salts in foods without imparting any additional odor. In this study, we fractionated salty peptides from FA31 (Angel Yeast) by ultrafiltration, gel permeation chromatography, preparative liquid chromatography (pre-HPLC), with the combination of sensory evaluation, and the peptide sequence was identified by ESI-Q-TOF LC/MS as Asp-Asp, Glu-Asp, Asp-Asp-Asp, Ser-Pro-Glu, and Phe-Ile.
Graphic abstract
References
Alim A, Yang C, Song H, Liu Y, Zou T, Zhang Y, Zhang S (2019) The behavior of umami components in thermally treated yeast extract. Food Res Int 120:534–543
Brandsma I (2006a) Reducing sodium: a European perspective. Food Technol 60(3):25–29
Brandsma I (2006b) Reducing sodium: a European perspective[J]. Food Technol 60(3):25–29
Bruni R, Gianfranceschi G, Koch G (2005) On peptide de novo sequencing: a new approach. J Pept Sci 11:225–23410
Chandrashekar J, Kuhn C, Oka Y, Yarmolinsky DA, Hummler E, Ryba NJ, Zuker CS (2010) The cells and peripheral representation of sodium taste in mice. Nature 464:297–3015
Charve J, Manganiello S, Glabasnia A (2018) Analysis of umami taste compounds in a fermented corn sauce by means of sensory-guided fractionation. J Agric Food Chem 66:1863–1871
Ganesan B, Brown K, Irish DA, Brothersen C, McMahon DJ (2014) Manufacture and sensory analysis of reduced-and low-sodium cheddar and mozzarella cheeses. J Dairy Sci 97:1970–1982
Gębski J, Jezewska-Zychowicz M, Szlachciuk J et al (2019) Impact of nutritional claims on consumer preferences for bread with varied fiber and salt content. Food Qual Prefer 76:91–99
Inguglia ES, Zhang Z, Tiwari BK, Kerry JP, Burgess CM (2017) Salt reduction strategies in processed meat products—a review. Trends Food Sci Technol 59:70–78
Israr T, Rakha A, Sohail M, Rashid S, Shehzad A (2016) Salt reduction in baked products: strategies and constraints. Trends Food Sci Technol 51:98–105
Kang L (2017) Identification of Maillard Reactive peptides in beef and deducing the mechanism of its flavor products formation. Master Thesis. Beijing Technology and Business University
Li YN, Liu WY, Zhang SL, Cheng XY (2016) Separation, purification and analysis of salty peptides derived from bovine bone by chromatography and mass spectrometry. Meat Res 30(3):25–284
Li YN, Liu WY, Zhang SL, Qiao XL, Chen WH, Qu C, Cheng XY (2016) Amino acid composition and stability analysis of salty peptides derived from bovine bone under simulated processing conditions. Meat Res 30(1):11–144
Liem DG, Miremadi F, Keast RS (2011) Reducing sodium in foods: the effect on flavor. Nutrients 3:694–711
Liu J (2015) The mechanism of chicken peptide in flavor generation via Maillard reaction. Master Thesis. Beijing Technology and Business University
Liu J, Song H, Liu Y, Li P, Yao J, Xiong J (2015) Discovery of kokumi peptide from yeast extract by LC-Q-TOF-MS/MS and sensomics approach. J Sci Food Agric 95:3183–3194
Makoto Tada ISAH (1984) L-ornithyltaurineOrnithyltaurine, a new salty peptide. J Agrie Food Chem 32:992–996
Mitchell M, Brunton NP, Wilkinson MG (2011) Current salt reduction strategies and their effect on sensory acceptability: a study with reduced salt ready-meals. Eur Food Res Technol 232:529–539
Münch P, Hofmann T, Schieberle P (1997) Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation. J Agric Food Chem 45(4):1338–1344
Onuma T, Maruyama H, Sakai N (2018) Enhancement of saltiness perception by monosodium glutamate taste and soy sauce odor: a near infrared spectroscopy study. Chem Senses 43(3):151–167
Peng ZQ, Zhang YW, Guo XY (2011) Polypeptide common salt substitute and preparation method. CN102224921A
Silva HLA, Balthazar CF, Esmerino EA, Vieira AH, Cappato LP, Neto RPC, Verruck S, Cavalcanti RN, Portela JB, Andrade MM, Moraes J, Franco RM, Tavares MIB, Prudencio ES, Freitas MQ, Nascimento JS, Silva MC, Raices RSL, Cruz AG (2017) Effect of sodium reduction and flavor enhancer addition on probiotic prato cheese processing. Food Res Int 99:247–255
Steen H, Mann M (2004) The ABC’s (and XYZ’s) of peptide sequencing. Nat Rev Mol Cell Biol 5(9):699–711
Strazzullo P, D'Elia L, Ngianga-Bakwin K, Cappucccio FP (2009) Salt intake, stroke and cardiovascular disease: metaanalysis of prospective studies. BMJ 339:b4567
Van Der Klaauw NJ, Smith DV (1995) Taste quality profiles for fifteen organic and inorganic salts. Physiol Behav 58(2):295–306
Xu X, You M, Song H, Gong L, Pan W (2018) Investigation of umami and kokumi taste-active components in bovine bone marrow extract produced during enzymatic hydrolysis and Maillard reaction. Int J Food Sci Technol 53:2465–2481
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Zheng, Y., Tang, L., Yu, M. et al. Fractionation and identification of salty peptides from yeast extract. J Food Sci Technol 58, 1199–1208 (2021). https://doi.org/10.1007/s13197-020-04836-1
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-020-04836-1