Identification, screening and taste mechanisms analysis of two novel umami pentapeptides derived from the myosin heavy chain of Atlantic cod (Gadus morhua)

Xu Zhao, Wenpei Qiu, Xian-guang Shao, Baifeng Fu, Xinyu Qiao, Zhen Yuan, Meilian Yang, Pan Liu, Ming Du and Maolin Tu

RSC Adv., 2024, 14, 10152
DOI: 10.1039/D4RA00890A

High-throughput discovery of umami peptides from pork bone and elucidation of their molecular mechanism for umami taste perception

Yuxiang Gu, Yajie Niu, Jingcheng Zhang, Baoguo Sun, Zunying Liu, Xiangzhao Mao and Yuyu Zhang

Food Funct., 2024, 15, 9766
DOI: 10.1039/D4FO03145H

Taste characterization and molecular docking study of novel umami flavor peptides in Yanjin black bone Chicken meat

Chaohui Yang, Xuehai Ge, Changrong Ge, Ping Zhao, Shuangmin Liang and Zhichao Xiao

Food Chemistry, 2025, 464, 141695
DOI: 10.1016/j.foodchem.2024.141695

Preparation of no-salt-added fish sauce with aroma and umami coexistence from yellowfin tuna dark meat

Hui Yu, Caiye Qu, Pai Peng, Meiting Xian, Zhiqiang Guo, Eunice Mutethya and Juan Xiao

npj Sci Food, 2025, 9
DOI: 10.1038/s41538-025-00582-w

Identification and Taste Characteristics of Six Novel Umami Peptides from Mytilus coruscus and Their Interaction with the T1R1/T1R3 Receptor

Jian Chen, Yuhan Li, Yanbin Lu, Zhiyuan Dai and Huan Li

J. Agric. Food Chem., 2025, 73, 12929
DOI: 10.1021/acs.jafc.5c03722

Unlocking the potential of umami peptides: A comprehensive review of preparation methods, evaluation strategies, health benefits, and taste transduction mechanisms

Jianhua Zhao, Xinyu Li, Lunjie Huang, Hongbin Lin and Qiang He

Food Research International, 2026, 225, 118024
DOI: 10.1016/j.foodres.2025.118024

Aquatic biopeptides in flavor and metabolic regulation: A convergence of biochemistry and artificial intelligence

Haonan Sun, Tao Yu, Yuchen Zhang, Baosong Wang, Yuan Zhang, Weiqiang Qiu, Guoping Zhao and Yanbo Wang

Trends in Food Science & Technology, 2026, 171, 105644
DOI: 10.1016/j.tifs.2026.105644

Rapid screening of novel umami peptides in high-umami scored air-dried chicken under low-salt processing based on molecular sensory techniques

Zhenzhen Yu, Mingzhen Liu, Ju Xu, Xiankang Fan, Wei Wang, Yangying Sun and Daodong Pan

Food Bioscience, 2024, 62, 105479
DOI: 10.1016/j.fbio.2024.105479

Exploring the interaction mechanism of chlorogenic acid and myoglobin: Insights from structure and molecular dynamics simulation

Menglin Han, Chaonan Sun, Ying Bu, Wenhui Zhu, Xuepeng Li, Yi Zhang and Jianrong Li

Food Chemistry, 2024, 438, 138053
DOI: 10.1016/j.foodchem.2023.138053

The ENaC taste receptor’s perceived mechanism of mushroom salty peptides revealed by molecular interaction analysis

Wen Li, Wanchao Chen, Di Wu, Zhong Zhang, Peng Liu, Zhengpeng Li and Yan Yang

npj Sci Food, 2025, 9
DOI: 10.1038/s41538-025-00380-4

Rapid identification of novel umami peptides from Litopenaeus vannamei by virtual screening and molecular simulation techniques

Shixin Hua, Qingze Sun, Yanmei Ren and Jianan Sun

Food Chemistry, 2025, 493, 145810
DOI: 10.1016/j.foodchem.2025.145810

Discovery of novel umami-enhancing peptides in Russula vinosa Lindblad through multi-level virtual screening, multisensory evaluation, electronic tongue, and molecular simulation

Houyuan Lao, Chao Cheng, Fangxue Hang, Caifeng Xie, Debao Niu, Kai Li and Biyang Zhu

Food Chemistry: X, 2025, 30, 102964
DOI: 10.1016/j.fochx.2025.102964

Molecular Informatics, Chemometrics, and Sensory Omics for Constructing an Umami Peptide Cluster Library Across the Entire Lager Beer Brewing Process

Yashuai Wu, Ruiyang Yin, Wenjing Tian, Wanqiu Zhao, Jiayang Luo, Mingtao Huang and Dongrui Zhao

Foods, 2026, 15, 641
DOI: 10.3390/foods15040641

Impact of Enzymatic Hydrolysis on the Structural Characteristic and Flavor Profile of Porcine Blood Meal Hydrolysates: Insights From FT‐IR, CD, and HS‐SPME‐GC‐MS

Rong Jia, Jinxuan Cao, Jinpeng Wang, Yuemei Zhang, Wendi Teng and Ying Wang

Journal of Food Science, 2025, 90
DOI: 10.1111/1750-3841.70454

Screening and identification of novel umami peptides from yeast proteins: Insights into their mechanism of action on receptors T1R1/T1R3

Yuxiang Gu, Xuewei Zhou, Yajie Niu, Jingcheng Zhang, Baoguo Sun, Zunying Liu, Xiangzhao Mao, Yan Zhang, Ku Li and Yuyu Zhang

Food Chemistry, 2025, 463, 141138
DOI: 10.1016/j.foodchem.2024.141138

Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches

Yuxiang Gu, Yajie Niu, Jingcheng Zhang, Baoguo Sun, Xiangzhao Mao, Zunying Liu and Yuyu Zhang

J. Agric. Food Chem., 2024, 72, 20014
DOI: 10.1021/acs.jafc.3c08346

Food-derived umami peptides: bioactive ingredients for enhancing flavor

Yi Wu, Yuyao Shi, Zehui Qiu, Jiahui Zhang, Taiang Liu, Wenzheng Shi and Xichang Wang

Critical Reviews in Food Science and Nutrition, 2025, 65, 5970
DOI: 10.1080/10408398.2024.2435592

Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor

Liyang Chang, Xiuzheng Zhang, Zhiqin Zhang, Fangyuan Cai, Hui Yu, Dong Lin, Haimei Liu and Qin Zhao

LWT, 2024, 207, 116645
DOI: 10.1016/j.lwt.2024.116645

Identification and Characterization of Novel Umami and Umami-Enhancing Peptides from Soy Sauce Using an In Silico Approach and Electronic Tongue

Ting Cai, Zhiqing Lin, Tianliang Wu, Ying Su, Huan Liu, Shiqi Chen and Long Ding

Foods, 2026, 15, 680
DOI: 10.3390/foods15040680

Identification, characterization and molecular docking study of umami peptides from Spanish mackerel head enzymatic hydrolysate and Maillard reaction products

Xuhua Tang, Shouyu Feng, Yanwei Liu, Wenhui Zhu, Ying Bu, Jianrong Li, Cikun Liu and Xuepeng Li

International Journal of Biological Macromolecules, 2025, 304, 140876
DOI: 10.1016/j.ijbiomac.2025.140876

Comparison of Umami Peptides Obtained by in vitro and in silico Enzymatic Hydrolysis from Tiger Shrimp (Penaeus monodon), Interaction Mechanism with Umami Receptors and Peptide Sequence Reconstruction

Qingze Sun, Qiang Zhao, Shixin Hua, Yanmei Ren, Jianan Sun and Xiangzhao Mao

Adv. Funct. Foods, 2025, 1, 19
DOI: 10.64187/aff.2025010102

Identification and Molecular Mechanism of Novel α-Glucosidase Inhibitory Peptides from the Hydrolysate of Hemp Seed Proteins: Peptidomic Analysis, Molecular Docking, and Dynamics Simulation

Zhang Mengyuan, Chen Chen, Wei Feng, Zhao Ning, Yang Wanyu, Zhang Tianrong, Ren Guoyan, Qiu Zhijun and Zhang Bin

IJMS, 2025, 26, 2222
DOI: 10.3390/ijms26052222

Preparation, taste characterization, and evaluation of oyster composite products with increased umami and salty

Baifeng Fu, Shuzhen Cheng, Xin Zhang, Junjie Yi, Zhishen Mu and Ming Du

Food Bioscience, 2024, 60, 104274
DOI: 10.1016/j.fbio.2024.104274

Development of an Eco‐Friendly Flavor Enhancer From Red Seaweed and Shrimp Waste: A Food Sustainability Approach

Muhammad Yusuf, Linda Waya Fitri Husnia and Nurhidajah Inung

J Food Process Engineering, 2026, 49
DOI: 10.1111/jfpe.70488

Identification and mechanism exploration of novel umami peptides from oysters with an integrated pipeline

Jiayu Li, Yanchao Wang, Zihao Zhu, Yaoguang Chang and Changhu Xue

Food Chemistry, 2025, 493, 145909
DOI: 10.1016/j.foodchem.2025.145909

Sacha Inchi (Plukenetia volubilis L.) Protein Hydrolysate as a New Ingredient of Functional Foods

Ana Lemus-Conejo, Alvaro Villanueva-Lazo, Maria E. Martin, Francisco Millan and Maria C. Millan-Linares

Foods, 2024, 13, 2045
DOI: 10.3390/foods13132045

Identification of potential 3CLpro inhibitors-modulators for human norovirus infections through an advanced virtual screening approach

Shovonlal Bhowmick, Tapan Kumar Mistri, Mohammad K. Okla, Ibrahim A. Saleh, Achintya Saha and Pritee Chunarkar Patil

Journal of Biomolecular Structure and Dynamics, 2026, 44, 1756
DOI: 10.1080/07391102.2025.2502672

Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities

Yanli Yang, Lunjie Huang, Zhangjun Huang, Yao Ren, Yanfei Xiong, Zhenghong Xu and Yuanlong Chi

Critical Reviews in Food Science and Nutrition, 2025, 65, 3186
DOI: 10.1080/10408398.2024.2360074

Elucidating the umami mechanism of novel oyster-derived peptides: an approach combining in silico enzymolysis and molecular dynamics simulation

Shikun Suo, Kuo Dang, Yanli Wang, Daodong Pan, Yali Dang and Xinchang Gao

Food Chemistry, 2025, 493, 145875
DOI: 10.1016/j.foodchem.2025.145875

Identification of novel salty peptides in Tenebrio molitor by a combination of computer analysis and sensory evaluation: exploring the underlying mechanism of saltiness formation

Jiaru Zhao, Yifeng Liu, Yongli Jiang, Jia Liu and Shengbao Cai

International Journal of Food Science and Technology, 2025, 61
DOI: 10.1093/ijfood/vvag019

Screening and characterization of umami peptides from enzymatic and fermented products of wheat gluten using machine learning

Haowen Chen, Chunxia Zhou, Guili Jiang, Jiawen Yi, Jingjing Guan, Meizhen Xu, Huiyan Zhao and Donghui Luo

LWT, 2024, 208, 116700
DOI: 10.1016/j.lwt.2024.116700

Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions

Yikun Fang, Min Lv, Chuanyan Pan, Xu Lo, Shiya Ya, Ermeng Yu and Huawei Ma

Food Chemistry, 2025, 476, 143367
DOI: 10.1016/j.foodchem.2025.143367

In-depth investigation of the interaction between quercetin and myoglobin: A combined spectroscopy, molecular docking, and molecular dynamics simulation approach

Yupei Sun, Yanhui Yi, Yaxi Xu, Xiangyang Zhang, Feng Zhao, Jianzeng Xin and Sheng Liu

LWT, 2025, 233, 118552
DOI: 10.1016/j.lwt.2025.118552

Developing machine learning-driven QSAR models for predicting bitter activity and bitterness thresholds of oligopeptides

Fuxiang Ren, Lu Yang, Minjie Zhang, Yage Tan, Yifan Fang, Hongtao Lei, Huize Tan and Xiaoqun Wei

Food Chemistry, 2026, 512, 148934
DOI: 10.1016/j.foodchem.2026.148934

A Machine Learning Method to Identify Umami Peptide Sequences by Using Multiplicative LSTM Embedded Features

Jici Jiang, Jiayu Li, Junxian Li, Hongdi Pei, Mingxin Li, Quan Zou and Zhibin Lv

Foods, 2023, 12, 1498
DOI: 10.3390/foods12071498

Discovery and mechanistic profiling of novel kokumi peptides from Wuding chicken soup

Chunfang Yang, Yanfei Du, Guiying Wang, Jia Liu, Jiayan Tan, Shuai Tang, Yuan Liu, Hongbin Pan and Guozhou Liao

Food Chemistry: X, 2025, 31, 103171
DOI: 10.1016/j.fochx.2025.103171

Peptide profiling and antioxidant characterization of the simulated gastrointestinal digest of hemp seed proteins

Mengyuan Zhang, Tianrong Zhang, Chen Chen, Wanyu Yang, Ming Zhao, Qiongmin Li, Jiayuan Tian, Yuan Zhao and Bin Zhang

Food Chemistry, 2025, 496, 146658
DOI: 10.1016/j.foodchem.2025.146658

Recent progress in valorization of fish-derived peptides: multifunctional development from molecular insights to versatile applications

Yuan Qi, Fanyu He, Yanshun Xu and Hong Sabrina Tian

Critical Reviews in Food Science and Nutrition, 2026, 1
DOI: 10.1080/10408398.2026.2613709

Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3

Yuexin Yao, Yanling Shi, Juanjuan Yi, Jiaqing Zhu, Qiaozhen Kang, Lingbo Qu, Ran Yang, Jike Lu and Changcheng Zhao

Food Bioscience, 2024, 59, 104155
DOI: 10.1016/j.fbio.2024.104155

Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)

Ningchen Wang, Guixin Han, Yuanhui Zhao, Fan Bai, Jinlin Wang, He Xu, Ruichang Gao, Xiaoming Jiang, Xinxing Xu and Kang Liu

J. Agric. Food Chem., 2023
DOI: 10.1021/acs.jafc.3c05395

Novel Umami Peptides from Mushroom (Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation

Yeling Xu, Gaole Chen, Zhiyong Cui, Yueming Wang, Wenli Wang, Imre Blank, Yin Zhang, Changhua Xu, Yan Yang and Yuan Liu

J. Agric. Food Chem., 2024
DOI: 10.1021/acs.jafc.3c04608

The molecular reactive pathway between lipoxygenase and lipase and reactive species generated in dielectric barrier discharge atmospheric cold plasma: An investigation using molecular docking

Yuanyuan Wang, Lixian Zeng, Wentao Deng, Jiamei Wang and Jianhao Zhang

Food Chemistry, 2025, 465, 141973
DOI: 10.1016/j.foodchem.2024.141973

Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken

Rong Jia, Yuan Yang, Guozhou Liao, Dahai Gu, Yuehong Pu, Ming Huang and Guiying Wang

Food Chemistry, 2024, 430, 137051
DOI: 10.1016/j.foodchem.2023.137051

Discrimination and evaluation of commercial salmons by low-molecule-weight compounds: Oligopeptides and phosphatides

Meng Dong, Zichun Zhang, Hao-Peng Wang, Xuhui Huang, Xusong Wang and Lei Qin

Food Chemistry, 2024, 455, 139777
DOI: 10.1016/j.foodchem.2024.139777

Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation

Rong Jia, Yuan Yang, Guozhou Liao, Hongyan Wu, Chunfang Yang and Guiying Wang

J. Agric. Food Chem., 2024, 72, 3673
DOI: 10.1021/acs.jafc.3c08348

Recent progress and prospects in production and identification of umami peptides from marine proteins

Di Hu, Zhenxiao Zheng, Botao Liang, Yating Jin, Cui Shi, Qianqian Chen, Lai Wei, Dongcheng Li, Chengcheng Li, Jing Ye, Zhiyuan Dai, Xiaoli Dong and Yanbin Lu

FIA, 2024, 3, 256
DOI: 10.48130/fia-0024-0024

A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities

Yu-Mei Wang, Zhe Zhang, Yan Sheng, Chang-Feng Chi and Bin Wang

Food Bioscience, 2024, 57, 103637
DOI: 10.1016/j.fbio.2024.103637

Machine learning-based exploration of Umami peptides in Pixian douban: Insights from virtual screening, molecular docking, and post-translational modifications

Sen Mei, Liangyu Zhang, Yajie Li, Xiaoqian Zhang, Weili Li and Tao Wu

Food Chemistry, 2025, 478, 143672
DOI: 10.1016/j.foodchem.2025.143672

Multiprotein blends-regulated high-moisture extruded seafood analogs: texture, structure, and flavor profile

Ran Xin, Shuang Cui, Xinyan Liu, Chengzhen Nie, Xuhui Huang and Lei Qin

Food Research International, 2026, 233, 119010
DOI: 10.1016/j.foodres.2026.119010

Effect of ultrasound on the characterization and peptidomics of foxtail millet bran protein hydrolysates

Zeyu Peng, Fei Wang, Luming Yu, Bo Jiang, Jia Cao, Zhigang Sun and Jianjun Cheng

Ultrasonics Sonochemistry, 2024, 110, 107044
DOI: 10.1016/j.ultsonch.2024.107044

Prospects and Challenges of Umami in Edible Fungi: Biological Sources, Structure‐Function Relationship, Production, Mechanism, and Evaluation

Xuyue Wang, Shuxin Ye, Xiang Yan, Qiongdan Zhang, Qun Lu and Hongshan Liang

Comp Rev Food Sci Food Safe, 2026, 25
DOI: 10.1111/1541-4337.70305

Uncovering the taste features: Applying machine learning and molecular docking approaches to predict umami taste intensity of peptides

Mariia S. Ashikhmina, Artemii M. Zenkin, Igor S. Pantiukhin, Igor G. Litvak, Pavel V. Nesterov, Kunal Dutta, Sergey Shityakov, Michael Nosonovsky, Maxim A. Korablev-Dyson, Olga Y. Orlova, Sviatlana A. Ulasevich and Ekaterina V. Skorb

Food Bioscience, 2024, 62, 105358
DOI: 10.1016/j.fbio.2024.105358

Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss

Wenting Wang, Hongbo Li, Zhenbin Liu, Dan Xu, Huayin Pu, Liangbin Hu and Haizhen Mo

Food Chemistry, 2024, 448, 139071
DOI: 10.1016/j.foodchem.2024.139071

Decoding of novel umami peptides from Sesamum indicum L. and their taste mechanism: An integrated machine learning, quantum chemistry and molecular simulation study

Lingjiao Zhu, Jingyan Li, Mostafa Gouda, Miaoyan Zhang, Hongxun Wang, Danjun Guo, Tianyi Wang, Yang Yi and Wei Xu

LWT, 2026, 239, 118916
DOI: 10.1016/j.lwt.2025.118916

The Identification and Analysis of Novel Umami Peptides in Lager Beer and Their Multidimensional Effects on the Sensory Attributes of the Beer Body

Yashuai Wu, Ruiyang Yin, Liyun Guo, Yumei Song, Xiuli He, Mingtao Huang, Yi Ren, Xian Zhong, Dongrui Zhao, Jinchen Li, Mengyao Liu, Jinyuan Sun, Mingquan Huang and Baoguo Sun

Foods, 2025, 14, 2743
DOI: 10.3390/foods14152743

Extraction, characterization, and molecular docking study of umami peptides from Antarctic krill

Wei Tang, Yuqi Feng, Jing Tian, Zhijun Wang, Jianfei He and Jianhua Liu

Food Bioscience, 2024, 61, 104836
DOI: 10.1016/j.fbio.2024.104836

Identification of the Bioavailable Peptidome of Chia Protein Hydrolysate and the In Silico Evaluation of Its Antioxidant and ACE Inhibitory Potential

Alvaro Villanueva, Fernando Rivero-Pino, Maria E. Martin, Teresa Gonzalez-de la Rosa, Sergio Montserrat-de la Paz and Maria C. Millan-Linares

J. Agric. Food Chem., 2024, 72, 3189
DOI: 10.1021/acs.jafc.3c05331

Identification and screening of umami peptides from skipjack tuna (Katsuwonus pelamis) hydrolysates using EAD/CID based micro-UPLC-QTOF-MS and the molecular interaction with T1R1/T1R3 taste receptor

Cui Shi, Di Hu, Lai Wei, Xiaoqing Yang, Shan Wang, Jian Chen, Yiqi Zhang, Xiuping Dong, Zhiyuan Dai and Yanbin Lu

Journal of Chromatography A, 2024, 1734, 465290
DOI: 10.1016/j.chroma.2024.465290

Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening

Chaogeng Xiao, Zeping Lai, Cen Zhang, Wenjing Lu, Di Chen, Haiyan Wang, Huan Cheng, Liquan Huang, Xingqian Ye and Donghong Liu

Food Research International, 2024, 195, 114966
DOI: 10.1016/j.foodres.2024.114966

A screening strategy for bioactive peptides from enzymolysis extracts of Lentinula edodes based on molecular docking and molecular dynamics simulation

Daoyou Chen, Xuexiang Shen, Wanchao Chen, Di Wu, Zhong Zhang, Peng Liu, Yanfang Liu, Wen Li and Yan Yang

Journal of Future Foods, 2025, 5, 388
DOI: 10.1016/j.jfutfo.2024.07.017

Thermodynamic binding properties of a novel umami octapeptide K1ADEDSLA8 and its mutational variants p.A2G, p.D5E, and p.A2G + p.D5E (BMP) in complex with the umami receptor hT1R1/hT1R3

Cenk A. Andac, Cem Özel, Taha M. Rababah, Ceren Kececiler-Emir, Kevser Köklü, Duygu Aydin Tekdaş and Sevil Yücel

Food Chemistry, 2025, 473, 142966
DOI: 10.1016/j.foodchem.2025.142966

Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)

Kaixin Cao, Feiyu An, Junrui Wu, Shuaiqi Ji, Yaozhong Rong, Yuchen Hou, Xuwen Ma, Wenxin Yang, Longkun Hu and Rina Wu

J. Agric. Food Chem., 2023, 71, 18953
DOI: 10.1021/acs.jafc.3c04943

Identification of novel salt-enhancing peptides in soy protein and molecular docking studies with transmembrane channel-like 4 (TMC4)

Jun Li, Peng Wang, Hongbo Yi, Shengnan Wang, He Liu and Na Zhang

Food Bioscience, 2024, 62, 105225
DOI: 10.1016/j.fbio.2024.105225

Identification of Novel Umami Peptides in Termitornyces albuminosus (Berk) Heim Soup by In Silico Analyses Combined with Sensory Evaluation: Discovering Potential Mechanism of Umami Taste Formation with Molecular Perspective

Haixia Yu, Shuai Zhao, Junjie Yi, Ming Du, Jia Liu, Yifeng Liu and Shengbao Cai

J. Agric. Food Chem., 2023
DOI: 10.1021/acs.jafc.3c04281

Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism

Li Hao, Yan Fan, Qiaoji Tian, Chaozhong Fan, Yanying Zhang, Ping Dong, Yanchao Wang and Hu Hou

Trends in Food Science & Technology, 2024, 149, 104567
DOI: 10.1016/j.tifs.2024.104567

An integrated in silico and multi-omics workflow identifies novel microbiota-derived umami peptides and elucidates T1R1/T1R3 binding mechanisms

Feiyu An, Junrui Wu, Xianbing Xu, Ming Du, Shuaiqi Ji, Jia Guo, Guoyang Pan, Jinhui Jiang, Kaixin Cao, Dongbing Tao, Rina Wu and Beiwei Zhu

Food Chemistry, 2026, 149468
DOI: 10.1016/j.foodchem.2026.149468

Virtual screening and characteristics of novel umami peptides from porcine type I collagen

Yuxiang Gu, Jingcheng Zhang, Yajie Niu, Baoguo Sun, Zunying Liu, Xiangzhao Mao and Yuyu Zhang

Food Chemistry, 2024, 434, 137386
DOI: 10.1016/j.foodchem.2023.137386

Screening novel anti-inflammatory peptides inhibiting the NLRP3 inflammasome from UHPLC-MS/MS-characterized peptide profiles of cocoa tea protein hydrolysates

Hai-Biao Gong, Chang-Yu Yan, Hui-Er Ye, Shuo-Yan Tan, Shi-Sheng Chen, Jian-Wen Ye, Wan-Yang Sun, Hong-Li Tan, Xiang Luo, Jie Niu, Kun Li, Jing-Hao Wang, Hiroshi Kurihara, Yi-Fang Li and Rong-Rong He

Food Research International, 2025, 212, 116519
DOI: 10.1016/j.foodres.2025.116519

Peptidomics-based analysis and preparation of umami peptides from enzymatically digested chicken bone fluid

Di Jiang, Qi Gao, Qiqi Wang, Xin Li, Chengjuan Mao, Jinchun Cai, Huan Liu, Jinqi Cai, Weiqiang Cai, Xiaoyue Hou, Jie Yang and Yanan Liu

LWT, 2025, 223, 117739
DOI: 10.1016/j.lwt.2025.117739

Virtual screening of umami peptides during sufu ripening based on machine learning and molecular docking to umami receptor T1R1/T1R3

Jieqi Mao, YinYing Liu, Dongna Ma and Zhilei Zhou

Food Chemistry, 2025, 486, 144684
DOI: 10.1016/j.foodchem.2025.144684

Chitosan and inulin synergized with Lactiplantibacillus plantarum LPP95 to improve the quality characteristics of low-salt pickled tuber mustard

Han Tan, Dandan Huang, Yu Zhang, Yuanli Luo, Dejun Liu, Xiaoyong Chen and Huayi Suo

International Journal of Biological Macromolecules, 2024, 278, 134335
DOI: 10.1016/j.ijbiomac.2024.134335

Chicken sternum cartilage protein-chelated calcium: enhance bone density in vivo and in vitro, with insights into chelation mechanism

Shikun Suo, Yanli Wang, Lihui Du, Maolin Tu, Kuo Dang, Jingyi Chen, Yi Lin, Yali Dang and Qingqing Li

Food Research International, 2026, 228, 118435
DOI: 10.1016/j.foodres.2026.118435

Peptidomics Screening and Molecular Docking with Umami Receptors T1R1/T1R3 of Novel Umami Peptides from Oyster (Crassostrea gigas) Hydrolysates

Junwei Zhang, Zongcai Tu, Pingwei Wen, Hui Wang and Yueming Hu

J. Agric. Food Chem., 2024, 72, 634
DOI: 10.1021/acs.jafc.3c06859

Unveiling dual-functional umami peptides with antioxidant effects from eggshell membrane byproducts: A machine learning-guided approach integrating molecular simulation and quantum chemistry

Lingjiao Zhu, Jingyan Li, Vincent Guyonnet, Yang Xu, Qiwei Dai, Miaoyan Zhang, Hongxun Wang, Yang Yi and Wei Xu

Food Chemistry: X, 2025, 32, 103343
DOI: 10.1016/j.fochx.2025.103343

Novel dual-pathogen multi-epitope mRNA vaccine development for Brucella melitensis and Mycobacterium tuberculosis in silico approach

Yuejie Zhu, Juan Shi, Quan Wang, Yun Zhu, Min Li, Tingting Tian, Huidong Shi, Kaiyu Shang, Zhengwei Yin, Fengbo Zhang and Wenping Gong

PLoS ONE, 2024, 19, e0309560
DOI: 10.1371/journal.pone.0309560

Rapid screening and taste mechanism of novel umami peptides from natural tripeptide database

Jing Lan, Yongzhao Xiong, Kuo Dang, Daodong Pan, Lihui Du, Yanli Wang and Yali Dang

Food Chemistry: X, 2025, 28, 102565
DOI: 10.1016/j.fochx.2025.102565

Advances in structure-activity relationships of food-derived umami peptides: Molecular basis and receptor interactions—A review

Jun Gong, Zi-Xuan Wang, Li Huang, Wen-Yu Lu, Yan-Chao Wu and Hui-Jing Li

Trends in Food Science & Technology, 2026, 172, 105716
DOI: 10.1016/j.tifs.2026.105716

Evaluation of nutrient composition and bone-promoting activity of miiuy croaker (Miichthys miiuy) bone

Qianqian Ouyang, Lifen Liu, Lili Liu, Yi Li, Yi Qi, Kefeng Wu, Guoping Zhu and Hua Ye

Front. Nutr., 2024, 11
DOI: 10.3389/fnut.2024.1510028

Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach

Wenyuan Zhang, Hui Guan, Miaomiao Wang, Wenyu Wang, Jianyu Pu, Hui Zou and Dapeng Li

J. Agric. Food Chem., 2024, 72, 13262
DOI: 10.1021/acs.jafc.4c00187

Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening

Guoyang Pan, Feiyu An, Junrui Wu, Yaqi Wang, Li Deng, Xing Tong, Shuaiqi Ji, Jinhui Jiang, Qu Liu, Ning Yang, Dongbing Tao and Rina Wu

Food Chemistry, 2025, 477, 143621
DOI: 10.1016/j.foodchem.2025.143621