Bitter Peptides in Fermented Soybean Foods - A Review
- PMID: 37410257
- DOI: 10.1007/s11130-023-01077-3
Bitter Peptides in Fermented Soybean Foods - A Review
Abstract
Fermented soybean foods with a long history are popular worldwide because of rich nutrition. However, many traditional fermented soybean foods have unacceptable bitterness, which mostly comes from the bitter peptides produced from the hydrolysis of soybean proteins. In this review, the bitter peptides in fermented soybean foods is briefly reviewed. The structural properties of bitter receptors and bitter peptides were reviewed. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G-protein. And it converts chemical signals into electrical signals, and transmit them to the brain. In addition, the influencing factors of bitter peptides in fermented soybean foods were summarized. The bitterness of fermented soybean foods primarily results from the raw materials, microbial metabolism during fermentation, unique techniques, and interactions of various flavor compounds. Moreover, the structure-bitterness relationship of bitter peptides was also discussed in this review. The bitterness degree of the bitter peptide is related to the polypeptide hydrophobicity, amino acids in the peptide, peptide molecular weight and polypeptide spatial structure. Studying the bitter peptides and their bitter characteristics in fermented soybean foods is beneficial for improving the sensory quality of fermented soybean foods and prompting more consumers accept them.
Keywords: Bitter peptides; Bitter receptors; Fermented soybean foods; Influence factors; Structure-bitterness relationship.
© 2023. The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.
Similar articles
-
Traditional fermented soybean products: processing, flavor formation, nutritional and biological activities.Crit Rev Food Sci Nutr. 2022;62(7):1971-1989. doi: 10.1080/10408398.2020.1848792. Epub 2020 Nov 23. Crit Rev Food Sci Nutr. 2022. PMID: 33226273 Review.
-
Bitter peptides activate hTAS2Rs, the human bitter receptors.Biochem Biophys Res Commun. 2008 Jan 25;365(4):851-5. doi: 10.1016/j.bbrc.2007.11.070. Epub 2007 Nov 26. Biochem Biophys Res Commun. 2008. PMID: 18037373 Free PMC article.
-
Bitter Perception and Effects of Foods Rich in Bitter Compounds on Human Health: A Comprehensive Review.Foods. 2024 Nov 22;13(23):3747. doi: 10.3390/foods13233747. Foods. 2024. PMID: 39682819 Free PMC article. Review.
-
Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang).J Agric Food Chem. 2023 Dec 6;71(48):18953-18962. doi: 10.1021/acs.jafc.3c04943. Epub 2023 Nov 18. J Agric Food Chem. 2023. PMID: 37979135
-
Hydrophobicity of bitter peptides from soy protein hydrolysates.J Agric Food Chem. 2004 Sep 22;52(19):5895-901. doi: 10.1021/jf0495035. J Agric Food Chem. 2004. PMID: 15366839
Cited by
-
Research on Bitter Peptides in the Field of Bioinformatics: A Comprehensive Review.Int J Mol Sci. 2024 Sep 12;25(18):9844. doi: 10.3390/ijms25189844. Int J Mol Sci. 2024. PMID: 39337334 Free PMC article. Review.
-
Non-targeted metabolomics reveals the characteristics of the unique bitterness substances in quinoa.Heliyon. 2024 Sep 2;10(17):e37133. doi: 10.1016/j.heliyon.2024.e37133. eCollection 2024 Sep 15. Heliyon. 2024. PMID: 39296137 Free PMC article.
-
Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases.Plant Foods Hum Nutr. 2024 Mar;79(1):1-11. doi: 10.1007/s11130-023-01130-1. Epub 2023 Dec 20. Plant Foods Hum Nutr. 2024. PMID: 38117392 Review.
-
Characterizing the flavor profiles of Linjiangsi broad bean (Vicia faba L.) paste using bionic sensory and multivariate statistics analyses based on ripening time and fermentation environment.Food Chem X. 2024 Jul 26;23:101677. doi: 10.1016/j.fochx.2024.101677. eCollection 2024 Oct 30. Food Chem X. 2024. PMID: 39189012 Free PMC article.
-
Morus alba L. Leaves (WML) Modulate Sweet (TAS1R) and Bitter (TAS2R) Taste in the Studies on Human Receptors - A New Perspective on the Utilization of White Mulberry Leaves in Food Production?Plant Foods Hum Nutr. 2023 Dec;78(4):748-754. doi: 10.1007/s11130-023-01107-0. Epub 2023 Oct 5. Plant Foods Hum Nutr. 2023. PMID: 37796414 Free PMC article.
References
-
- Kim SL, Berhow MA, Kim JT, Chi HY, Lee SJ, Chung IM (2006) Evaluation of soyasaponin, isoflavone, protein, lipid, and free sugar accumulation in developing soybean seeds. J Agric Food Chem 54:10003–10010. https://doi.org/10.1021/jf062275p - DOI - PubMed
-
- Wang W, Bringe NA, Berhow MA, de Mejia EG (2008) Beta-conglycinins among sources of bioactives in hydrolysates of different soybean varieties that inhibit leukemia cells in vitro. J Agric Food Chem 56:4012–4020. https://doi.org/10.1021/jf8002009 - DOI - PubMed
-
- Sanjukta S, Rai AK (2016) Production of bioactive peptides during soybean fermentation and their potential health benefits. Trends Food Sci Technol 50:1–10. https://doi.org/10.1016/j.tifs.2016.01.010 - DOI
-
- Ding Y, Li X, Kan J (2017) Isolation and identification of flavor peptides from douchi (traditional chinese soybean food). Int J Food Prop 20:1982–1994. https://doi.org/10.1080/10942912.2017.1360906 - DOI
-
- Zhu X, Sun-Waterhouse D, Chen J, Cui C, Wang W (2020) Bitter-tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation. Int J Food Sci Technol 55:146–156. https://doi.org/10.1111/ijfs.14271 - DOI
Publication types
MeSH terms
Substances
Grants and funding
LinkOut - more resources
Full Text Sources