Positive Health Online
Your Country
![[Image: http://www.abundanceandhealth.co.uk]](/img/original/BannerAvatar/2836.df7d2315253110ff5b3a566f94871f99.jpg "http://www.abundanceandhealth.co.uk")
![[Image: https://www.water-for-health.co.uk/]](/img/original/BannerAvatar/4046.12831f50177f8848ee87b8e94411d6b3.jpg "https://www.water-for-health.co.uk/")
![[Image: http://www.balens.co.uk]](/img/original/BannerAvatar/2148.50367fa908013fae0a7f1a171543ef92.jpg "http://www.balens.co.uk")
![[Image: http://www.drsgoodman.com/books-goodman/52-nutrition-and-cancer]](/img/original/BannerAvatar/1859.1296090fd8385e7ceff51c8011559097.jpg "http://www.drsgoodman.com/books-goodman/52-nutrition-and-cancer")
Research: KONG and COLLEAGUES,
Listed in Issue 303
Abstract
KONG and COLLEAGUES, 1 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China; 2 Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, 100048, China. zhangyuyu@btbu.edu.com isolated and identified the umami peptides from shiitake mushrooms using ultrafiltration, consecutive gel filtration chromatography, (GFC), and High-performance liquid chromatography (HPLC).
Background
Umami is critical to the taste of shiitake mushroom.
Methodology
To isolate and identify umami peptides, fractions from hydrolyzed dried shiitake mushroom were separated by ultrafiltration, gel filtration chromatography (GFC), and reversed-phase high-performance liquid chromatography (RP-HPLC). Separations were combined with sensory evaluations (grading and taste dilution analysis) and analysis of electronic tongue, which were used to identify the most umami component in shiitake mushroom.
Results
Low-molecular-weight fractions (MW < 3 kDa) have the strongest flavour in the shiitake mushroom hydrolysate. In the 3 sub-fractions separated from low-molecular-weight fractions (MW < 3 kDa) by GFC, the second sub-fraction (F2) was selected for RP-HPLC analysis. The first peak (G1) in RP-HPLC was identified by LC-Q-TOF-MS, and 2 tripeptides and 3 dipeptides were identified.
Conclusion
The amino acid sequence of these peptides were Gly-Cys-Gly, Glu-Pro-Glu, Cys-Met, Val-Phe, and Gly-Glu.
References
Yan Kong 1 , Li-Li Zhang 1 , Jing Zhao 1 , Yu-Yu Zhang 2 , Bao-Guo Sun 1 , Hai-Tao Chen 1. Isolation and identification of the umami peptides from shiitake mushroom by consecutive chromatography and LC-Q-TOF-MS. Food Res Int ;121:463-470. doi: 10.1016/j.foodres.2018.11.060. Epub Nov 29 2018 . Jul 2019.
