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