| Cellular mechanisms of salt taste enhancement by Volvariella volvacea-derived peptides in taste bud cells |
| 论文作者 |
Song, SQ; Jin, DN; Yang, Y; Li, Y; Zhang, Q; Zhang, FX; Zhang, B; Yao, LY; Feng, T; Liu, Q |
| 期刊/会议名称 |
FOOD BIOSCIENCE |
| 论文年度 |
2025 |
| 论文类别 |
|
| 摘要 |
This study aimed to investigate salt taste perception in taste bud cells and thus elucidate the saltiness-enhancing properties and mechanisms of Volvariella volvacea peptides. Taste bud cells (TBCs) were characterized and validated by western blotting (WB), qPCR and basic taste tests. The taste perception model of mouse TBCs was then constructed. Calcium imaging and epithelial sodium channel (ENaC) were combined to illustrate the potential mechanism of the saltiness-enhancing effect of Volvariella volvacea peptides. The results demonstrated that WPGFK and YFDWPGFKT at concentrations ranging from 10 to 1000 mu M, as well as YFDWPGFK at 10-100 mu M, failed to induce significant alterations in intracellular calcium levels within TBCs. YFDWPGFK at 250-1000 mu M caused drastic changes in calcium levels in TBCs. When 10, 50 or 100 mu M WPGFK, YFDWPGFK, and YFDWPGFKT were co-stimulated with NaCl, the fluorescence responses of TBCs were significantly increased compared to NaCl stimulation alone. Furthermore, the 200 mM fluorescence response was elicited in TBCs by micromolar concentrations of Volvariella volvacea peptides. The peptides showed a significant saltiness-enhancing effect and caused millimolar changes in TBCs at micromolar concentrations. These results suggested that the peptides transmitted the message of enhanced salt taste by increasing cellular calcium levels. The saltiness-enhancing effect of Volvariella volvacea peptides was much lessened by amiloride, indicating that the NaCl-induced reaction was increased by the peptides through the amiloride-sensitive route. The study offered the groundwork for thorough investigation into the process underlying mushroom peptide flavor presentation while also offered a non-artificial sensory evaluation tool for these qualities. |
| 卷 |
72 |
| 影响因子 |
5.9 |
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