Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation

Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation

The taste presentation and receptor perception mechanism of the salty peptide of Stropharia rugosoannulata were predicted and verified using peptide omics and molecular interaction techniques. The combination of aspartic acid (D) and glutamic acid (E), or peptide fragments composed of arginine (R),...

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Bibliographic Details
Main Authors: Wen Li, Shuai Sun, Wanchao Chen, Haile Ma, Tingzhao Li, Zhong Zhang, Di Wu, Mengqiu Yan, Yan Yang
Format: Article
Language:English
Published: Tsinghua University Press 2024-07-01
Series:Food Science and Human Wellness
Subjects:
salty peptide
molecular docking
biolayer interferometry
isothermal titration calorimetry
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250190
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https://www.sciopen.com/article/10.26599/FSHW.2022.9250190

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