Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds

Guanmian Wei; Feiran Zhao; Ziyi Zhang; Joe M Regenstein; Yaxin Sang; Peng Zhou

doi:10.1016/j.foodchem.2024.142160

Identification and characterization of umami-ACE inhibitory peptides from traditional fermented soybean curds

Food Chem. 2024 Nov 20;465(Pt 2):142160. doi: 10.1016/j.foodchem.2024.142160. Online ahead of print.

Authors

Guanmian Wei¹, Feiran Zhao², Ziyi Zhang², Joe M Regenstein³, Yaxin Sang⁴, Peng Zhou⁵

Affiliations

¹ College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
² College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, PR China.
³ Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA.
⁴ College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, PR China. Electronic address: yxsang1418@163.com.
⁵ School of Food Science, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China. Electronic address: zhoupeng@jiangnan.edu.cn.

PMID: 39579405
DOI: 10.1016/j.foodchem.2024.142160

Abstract

Fermented soybean curds (FSC) are popular because of its umami taste. Its bioactivities are of interest. Peptides in FSC were identified using nano-HPLC-MS/MS, and 11 candidate peptides showing potential umami and ACE inhibitory activities were screened using various databases. Pharmacophore model analysis showed their high probability of ACE inhibition with fit values >2, which showed the peptides bound to umami receptors and ACE mainly through hydrogen bond, and electrostatic and hydrophobic interactions. Additionally, their docking and interaction energy were independent of the peptide length. Three high umami-ACE inhibitory peptides (VE, FEF, and WEEF) were synthesized. Their umami thresholds were WEEF (0.32 mM) < FEF (0.55 mM) < VE (1.10 mM), while their IC₅₀ were WEEF (85 ± 2 μM) < FEF (170 ± 10 μM) < VE (205 ± 5 μM). NO and ET-1 production were dose-dependent with WEEF showing the best ACE inhibitory activity. The results allowed identification of effective umami agents and ACE inhibitory peptides from fermented soybean products. It could also be useful method for screening potential umami-ACE inhibitory peptides.

Keywords: Antihypertension; Fermented soybean curd; Homology modelling; Umami; Virtual screening.