Discovery of Novel Umami Peptides and Their Bitterness Masking Effects from Yellowfin Tuna (Thunnus Albacares) Via Peptidomics, Multisensory Evaluation, and Molecular Docking Approaches

Abstract

Yellowfin tuna (Thunnus albacares) using enzymatic digestion, peptidomics, molecular docking, and sensory evaluation. Nine umami peptides were discovered, among which SI-5 and VE-8 exhibited strong umami characteristics. Peptides AP-6, LD-5, and LT-5 effectively masked bitterness, confirmed through sensory analysis and electronic tongue assays. Molecular docking revealed interactions between these peptides and T1R1/T1R3 umami receptors, as well as TAS2R14 bitter receptors, highlighting key binding residues. LT-5 demonstrated the highest bitterness-masking effect, reducing quinine intensity and raising its taste threshold. These findings demonstrate the potential of yellowfin tuna-derived peptides for enhancing food flavor by increasing umami and reducing bitterness, providing valuable insights for the development of healthier and more palatable food products.

Keywords: Yellowfin tuna, Umami peptides, Bitterness masking effects, Peptidomics, Multisensory evaluation, Molecular Docking