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Decoding of novel umami-enhancing peptides from Hericium Erinaceus and its mechanisms by virtual screening, multisensory techniques, and molecular simulation approaches

Summary

Researchers discovered four special proteins (peptides) from lion’s mane mushrooms that can enhance the savory umami taste of foods while potentially allowing for less salt in products. These peptides work by helping salt compounds stick better to taste receptors in your mouth. This discovery could help food companies create healthier products with better flavor but lower sodium content, reducing the health risks associated with excessive salt consumption.

Background

Umami taste plays a pivotal role in food flavor evaluation. While monosodium glutamate (MSG) is widely used as an umami agent, its high sodium content poses health risks. Umami peptides from natural sources like edible mushrooms are promising alternatives, offering palatability benefits and potential physiological advantages.

Objective

To identify novel umami-enhancing peptides from Hericium erinaceus through integrated sensory-guided, ultrafiltration fractionation, machine learning and bioinformatics approaches, and to investigate their mechanisms of action on umami taste perception.

Results

Four novel umami-enhancing peptides (WGDAP, DGFE, GGLDP, and NPPGDF) were identified and validated. These peptides significantly enhanced both intensity and duration of umami perception in MSG solutions through synergistic or additive effects. Molecular studies revealed that these peptides stabilized and enhanced MSG binding to the T1R1/T1R3 receptor complex through multiple interaction forces.

Conclusion

This study successfully identified four umami-enhancing peptides from Hericium erinaceus and elucidated their mechanisms through integrated multidisciplinary approaches. These findings provide a feasible strategy for developing novel umami-enhancing seasonings that could reduce MSG and sodium content in food products while maintaining palatability and offering healthier dietary options.
  • Published in:Food Chem X,
  • Study Type:Experimental Research Study,
  • Source: PMID: 41126865, DOI: 10.1016/j.fochx.2025.103105
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