Three novel umami peptides derived from the alcohol extract of the Pacific oyster(Crassostrea gigas):identification,characterizations and interactions with T1R1/T1R3 taste receptors

Oyster(Crassostrea gigas),the main ingredient of oyster sauce,has a strong umami taste.In this study,three potential umami peptides,FLNQDEEAR(FR-9),FNKEE(FE-5),and EEFLK(EK-5),were identified and screened from the alcoholic extracts of the oyster using nano-HPLC-MS/MS analysis,i Umami-Scoring Card Method(i Umami-SCM)database and molecular docking(MD).Sensory evaluation and electronic tongue analysis were further used to confirm their tastes.The threshold of the three peptides ranged from 0.38 to 0.55 mg/m L.MD with umami receptors T1R1/T1R3 indicated that the electrostatic interaction and hydrogen bond interaction were the main forces involved.Besides,the Phe592 and Gln853 of T1R3 were the primary docking site for MD and played an important role in umami intensity.Peptides with two Glu residues at the terminus had stronger umami,especially at the C-terminus.These results contribute to the understanding of umami peptides in oysters and the interaction mechanism between umami peptides and umami receptors.

高等教育数据治理的未来图景与实施路径——美国《2023年EDUCAUSE地平线行动计划:数据治理》解读与反思

厘清高等教育数据治理的目标、行动和方法,有助于提升高等教育数据治理水平。2023年3月,美国高等教育信息技术专业机构EDUCAUSE发布的《2023年EDUCAUSE地平线行动计划:数据治理》,围绕高等教育数据治理的愿景目标、行动方案、未来规划进行具体阐释,为高等教育机构数据治理提供了方向指引。基于对该报告的分析,提出可供我国高等教育数据治理参考的实施路径:塑造高等教育数据文化、建立教育数据治理制度、加强数据治理技术应用、注重教育数据隐私伦理,进而实现数据要素价值释放,提升高等教育治理现代化水平。