鲜味肽与鲜味受体的研究进展

Research Progress of Umami Peptides and Umami Receptors

鲜味肽是一种重要的鲜味物质,具有补充、增强食品总体味感使其更加协调、柔和、浓郁的性质。鲜味肽与鲜味受体的相互作用可激活味觉系统级联信号传递使得大脑感知到鲜味,该作用决定了鲜味肽的呈味效果。文章对鲜味肽的来源及其序列结构特征、鲜味受体的种类及其信号传导机制以及鲜味受体对鲜味配体识别机制等研究现状进行了系统的论述,以期对鲜味肽与鲜味受体的相互作用模式及鲜味肽的挖掘、改造、应用等研究提供参考。

The umami peptide,one of the important umami substances,has the properties of supplementing and enhancing the overall taste of food to make it more harmonious,soft and strong.The interaction of umami peptides and umami receptors could activate the cascade signaling of taste system to make the brain perceive the umami,which determines the taste effect of umami peptides.In this paper,the research status of the source and sequence structure of umami peptides,the types of umami receptors and their signal transduction mechanism and the recognition mechanism of umami receptors to umami peptides is systematically discussed,it is expected to provide a theoretical reference for the further study on the interaction modes of umami peptides and umami receptors and the excavation,transformation and application of umami peptides.