Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meat Article Swipe
Jihan Kim
,
Raise Ahmad
,
Santanu Deb‐Choudhury
,
Arvind Subbaraj
,
Julie E. Dalziel
,
Scott O. Knowles
·
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1016/j.fochx.2022.100218
YOU?
·
· 2022
· Open Access
·
· DOI: https://doi.org/10.1016/j.fochx.2022.100218
Kokumi tastants are small γ-glutamyl peptides (GGP) that enhance flavour in foods. We sought to generate GGP from the meat crusts of dry-cured lamb, an underutilised protein resource, identify these using mass spectrometry, and validate their functional activity using a kokumi-calcium sensing receptor (CaSR) assay. The water-soluble extract (WSE) of meat crust was hydrolysed by protease A (PA) and treated with glutaminase (GA). Fifteen GGP were identified, with 14 being significantly increased in PA and GA groups compared to WSE, as were along with free amino acid levels. The GA extract activated CaSR with higher potency and efficacy than PA and WSE suggesting the generation of potent kokumi tastants. The in vitro receptor assay might be an expedient tool for screening kokumi tastants prior to conducting human sensory analysis. Collectively, our findings indicate that the meat crust can be a valuable source to generate kokumi tastants via a two-step enzymatic reaction.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.1016/j.fochx.2022.100218
- OA Status
- gold
- Cited By
- 14
- References
- 20
- Related Works
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- OpenAlex ID
- https://openalex.org/W4205701663
All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4205701663Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.1016/j.fochx.2022.100218Digital Object Identifier
- Title
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Generation and identification of kokumi compounds and their validation by taste-receptor assay: An example with dry-cured lamb meatWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2022Year of publication
- Publication date
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2022-01-19Full publication date if available
- Authors
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Jihan Kim, Raise Ahmad, Santanu Deb‐Choudhury, Arvind Subbaraj, Julie E. Dalziel, Scott O. KnowlesList of authors in order
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https://doi.org/10.1016/j.fochx.2022.100218Publisher landing page
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://doi.org/10.1016/j.fochx.2022.100218Direct OA link when available
- Concepts
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Taste, Chemistry, Food science, Receptor, Flavour, Protease, Enzyme, Biochemistry, HydrolysisTop concepts (fields/topics) attached by OpenAlex
- Cited by
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14Total citation count in OpenAlex
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2025: 6, 2024: 3, 2023: 1, 2022: 4Per-year citation counts (last 5 years)
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20Number of works referenced by this work
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10Other works algorithmically related by OpenAlex
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