RESUMEN
To explore the umami mechanism in sturgeon meat, five peptides (ERRY, VRGPR, LKYPLE, VKKVFK, and YVVFKD) were isolated and identified by ultrafiltration, gel filtration chromatography, and UPLC-QTOF-MS/MS. The omission test confirmed that the five umami peptides contributed to the umami taste of sturgeon meat. Also, the peptides had the double effective role of enhancing both umami and saltiness. The threshold of ERRY was only 0.031, which exceeded most umami peptides in the last 3 years. Molecular docking results showed that five peptides could easily bind to Gly167, Ser170, and Try218 residues in T1R3 through hydrogen bonds and electrostatic interactions. Furthermore, molecular dynamics simulations indicated that hydrogen bonds and hydrophobic interactions were the main intermolecular interaction forces. This study could contribute to revealing the umami taste mechanism of sturgeon meat and provide new insights for effective screening of short umami peptides.
RESUMEN
Cadmium is a heavy metal which exists widely in industrial and agricultural production and can induce a variety of diseases in organisms. Therefore, its detection is of great significance in the fields of biology, environment and medicine. Fluorescent probe has been a powerful tool for cadmium detection because of its convenience, sensitivity, and bioimaging capability. In this paper, we reviewed 98 literatures on cadmium fluorescent sensors reported from 2017 to 2021, classified them according to different fluorophores, elaborated the probe design, application characteristics and recognition mode, summarized and prospected the development of cadmium fluorescent and colorimetric probes. We hope to provide some help for researchers to design cadmium fluorescent probes with higher selectivity, sensitivity and practicability.
