Three novel umami peptides derived from the alcohol extract of the Pacific oyster ( <i>Crassostrea gigas</i>): Identification, characterizations and interactions with T1R1/T1R3 taste receptors

Oyster (Crassostrea gigas), the main ingredient of oyster sauce, has a strong umami taste. In this study, three potential peptides, FLNQDEEAR (FR-9), FNKEE (FE-5), and EEFLK (EK-5), were identified screened from alcoholic extracts gigas) using nano-HPLC-MS/MS analysis, iUmami-Scoring Card Method (iUmami-SCM) database molecular docking (MD). Sensory evaluation electronic tongue analysis further used to confirm their tastes. The threshold peptides ranged 0.38 0.55 mg/mL. MD with receptors T1R1/T1R3 indicated that electrostatic interaction hydrogen bond forces involved. Besides, Phe592 Gln853 T1R3 primary site for played an important role in intensity. Peptides two Glu residues at terminus had stronger umami, especially C-terminus. These results contribute understanding oysters mechanism between receptors.