کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7584040 | 1492021 | 2019 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Molecular docking and simulation of the synergistic effect between umami peptides, monosodium glutamate and taste receptor T1R1/T1R3
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله

چکیده انگلیسی
In order to investigate the synergistic effect between umami peptides, monosodium glutamate (MSG) and the taste receptor T1R1/T1R3, a novel bivariate model was created based on our previous work. The results showed three specific changes upon the addition of MSG between umami peptides and T1R1/T1R3, in terms of energy and conformation. First, the addition of MSG enlarged the size of the binding cavity of T1R3 from 534.125â¯A3 to 1135.75â¯A3. Second, the addition of MSG caused small peptides to bind with T1R3, with the lowest docking energy and docking interaction energy, â77.2295 and â60.7146â¯kcal/mol respectively. Third, five binding residues ,including Glu-429, Gln-302, Gly-304, Try-107 and His-364, increased which play critical roles in hydrogen bonding. They are consistent with the results of electronic tongue and facilitate better understanding of the synergism. Furthermore, novel umami and umami-enhanced compounds could be discovered, based on the use of the novel bivariate model.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 697-706
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 697-706
نویسندگان
Yali Dang, Li Hao, Jinxuan Cao, Yangying Sun, Xiaoqun Zeng, Zhen Wu, Daodong Pan,