Purification, Identification, and Sensory Evaluation of Kokumi Peptides from Agaricus bisporus Mushroom.

Tao Feng,Shiqing Song,Linyun Yao,Zhiwen Zhang,Zhimin Xu,Min Sun,Yang Wu,Haining Zhuang

doi:10.3390/foods8020043

Abstract

Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom. Therefore, through ultrafiltration, gel permeation chromatography (GPC), and reverse phase-high performance liquid chromatography (RP-HPLC), some peptides in fresh Agaricus bisporus mushroom were isolated. Then, these peptides were identified by sensory evaluation and ultra performance liquid chromatography (UPLC) coupled quadruple time of flight mass spectrometry (Q-TOF-MS). The sensory evaluation results showed that the addition of aqueous extract isolated from Agaricus bisporus to model chicken broth did enhance chicken broth’s complexity, mouthfulness, and palatability. UPLC-Q-TOF-MS analysis found that Gly-Leu-Pro-Asp (Mw = 399.99) and Gly-His-Gly-Asp (Mw = 383.99) might act as key molecules to cause kokumi taste. In order to verify the kokumi taste of the above two peptides, they were synthesized by solid-phase synthesis and the taste properties of these two peptides were further characterized by descriptive sensory evaluation and taste intensity tests. This work indicated that it was feasible to produce kokumi peptides from Agaricus bisporus.

Highlights

Mushrooms often have good textures and flavors, and have been used as foods for many centuries.Because of their taste and nutritious value, mushrooms were widely used in the formulations of soups, stews, and sauces, as well as other savory dishes
Kokumi is a sort of taste that differs from all five basic tastes, and is described by flavor characteristics such as mouthfulness, complexity, and continuity [2]
It was reported that various peptides, such as glutathione; γ-Glu-Val-Gly; and some γ-glutamyl di- and tri-peptides isolated from cheese, edible beans, soy sauce, and yeast extract, have kokumi tastes [4,5,6,7]

Summary

Introduction

Mushrooms often have good textures and flavors, and have been used as foods for many centuries. Because of their taste and nutritious value, mushrooms were widely used in the formulations of soups, stews, and sauces, as well as other savory dishes. The umami-like taste of mushrooms would impart palatability, complexity, and rich mouthfeel to culinary products [1]. Sweet, sour, bitter, salt, and umami are the five fundamental tastes, contributing to the palatability of foods. Kokumi taste substances have slight taste or even no taste by themselves, but they can enhance the flavor of the basic tastes, such as sweet, salty, and umami [3]. It was reported that various peptides, such as glutathione; γ-Glu-Val-Gly; and some γ-glutamyl di- and tri-peptides isolated from cheese, edible beans, soy sauce, and yeast extract, have kokumi tastes [4,5,6,7]

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Results