In the growing search for therapeutic strategies, there is an interest in foods containing
natural antioxidants and other bioactive compounds capable of preventing or reversing …

Bioactive peptides (BAPs) with potential health benefits are gaining popularity as people
become more health-conscious. Fermented foods are produced through the vigorous …

Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which
might be contributed by amino acids and umami peptides. Umami peptides have been …

The structure of the umami receptor T1R1/T1R3 was constructed using homology modeling
and molecular dynamics, and the interactions between peptides and this umami receptor …

This study aimed to isolate and identify peptides with intense umami taste from tilapia lower
jaw. The aqueous extract was separated using ultrafiltration and Sephadex G-15 gel …

Umami, providing amino acids/peptides for animal growth, represents one of the major
attractive taste modalities. The biochemical and umami properties of peptide are both …

Seven enzyme groups were applied to hydrolyze broken fruiting bodies of morel mushroom
(Morchella sextelata) to extract umami substances. Physical-chemical properties, as well as …

Umami peptide (UP) is an important flavor substance from natural proteins, which can make
foods have a more harmonious and rich taste. In addition, UPs have a variety of significant …

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy
paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and …

To understand the umami taste of fermented broad bean paste (FBBP) and explore the
umami mechanism, eight peptides (PKALSAFK, NKHGSGK, SADETPR, EIKKAALDANEK …