Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical field, holds significant potential for flavor enhancement. Kokumi peptides within yeast extracts were isolated through ultrafiltration and gel chromatography, followed by identification using liquid chromatography tandem mass spectrometry (LC-MS/MS). Two peptides, IQGFK and EDFFVR, were identified and synthesized using solid-phase methods based on molecular docking outcomes. Sensory evaluations and electronic tongue analyses conducted with chicken broth solutions revealed taste thresholds of 0.12 mmol L⁻¹ for IQGFK and 0.16 mmol L⁻¹ for EDFFVR, respectively, and both peptides exhibited kokumi properties. Additionally, through molecular dynamics simulations, the binding mechanisms between these peptides and the calcium-sensing receptor (CaSR) were explored. The findings indicated stable binding of both peptides to the receptor. IQGFK primarily interacted through electrostatic interactions, with key binding sites including Asp275, Asn102, Pro274, Trp70, Tyr218, and Ser147. EDFFVR mainly engaged via van der Waals energy and polar solvation free energy, with key binding sites being Asp275, Ile416, Pro274, Arg66, Ala298, and Tyr218. This suggests that both peptides can activate the CaSR, thereby inducing kokumi activity. This study provides a theoretical foundation and reference for the screening and identification of kokumi peptides, successfully uncovering two novel kokumi peptides derived from yeast extract.

Jujube (Ziziphus jujuba Mill.) is the first tree species in China, with a long history and abundant yield. However, fresh jujubes have a short shelf-life and are not resistant to storage. Therefore, more and more processed jujube products are being studied. These processed products can extend the shelf-life of jujubes and attract widespread attention for their rich functional nutrients. This review summarized changes in nutrients of fresh jujube and processed products and the research progress of different preparation methods of jujubes. Meanwhile, the pharmacological effects of bioactive components in jujube-based products were concluded. Jujube and its processed products contain rich polysaccharides, vitamin C, and other functional nutrients, which are beneficial to humans. As the initial processing method for jujubes, vacuum freezing or microwave drying have become the most commonly used and efficient drying methods. Additionally, processed jujube products cannot be separated from the maximum retention of nutrients and innovation of flavor. Fermentation is the main deep-processing method with broad development potential. In the future, chemical components and toxicological evaluation need to be combined with research to bring consumers higher quality functional jujube products and ensure the sustainable development of the jujube industry.

Two novel Kokumi peptides, identified from Agaricus bisporus via sensory and computer analyses, potentially enhance umami taste and reduce salt intake.

In this study, the digestion and fermentation properties of the bioactive water-soluble polysaccharide (HEP-W), and alkali-soluble polysaccharide (HEP-A) from Hericium erinaceus and the impact on the human colonic microbiota were determined using simulated saliva–gastrointestinal digestion and human fecal fermentation models in vitro. The basic physicochemical properties of HEP-W and HEP-A were determined at the same time. The results showed that the in vitro simulated digestion had almost no effect on the physicochemical properties of HEP-W and HEP-A, indicating that HEP-W and HEP-A were partially degraded. During fermentation, HEP-W and HEP-A increased the relative abundance of the dominant butyric acid-producing genera, the microbial community structure was significantly regulated, the gas production and short-chain fatty acid production in the fermentation broth were significantly increased, and the pH of the fermentation broth was reduced. There were structural and other differences in HEP-W and HEP-A due to different extraction methods, which resulted in different results. These results suggest that HEP-W and HEP-A may be potential gut microbial manipulators to promote gut health by promoting the production of beneficial metabolites by intestinal microorganisms using different butyric acid production pathways.

Potato flour is an important raw material for potato staple food products; nevertheless, the quality and flavor vary significantly due to process changes. In this study, the physicochemical features of fresh and five different dehydration temperature potato samples, including the degree of starch gelatinization (DG), pasting, structure properties and volatile components, were compared to investigate the effect of hot air drying (HAD) on potato flour. The results showed that the degree of pasting, viscosity and volatile aroma components changed significantly with differences in drying temperature. With the increase in drying temperature, the gelatinization degree and peak viscosity of potato powder increased or decreased, the breakdown viscosity of HAD-50 was higher, the setback viscosity of HAD-90 was higher, while the crystallization zone of HAD-90 was destroyed due to the high temperature. The flavor components of potato flour are increased during processing due to lipid oxidation, Maillard reaction and thermal degradation. The level of aldehydes,3,5-Octadien-2-one and E,E)-3,5-Octadien-2-one gradually reduced as the processing temperature increased, while the content of furans grew and then decreased, nonanal and 2-Penty-l-Furan increased. Overall, lower HAD temperatures are beneficial for the quality and flavor of potato flour. The information presented here will be useful for the further development of potato flour products.

Particle coating is one of the oldest pharmaceutical processes that is still in existence. It is the process of applying a thin polymer-based film to a particle or granule containing the active pharmaceutical ingredient. The widely used methods for particle coating are sugar coating, film coating, and enteric coating and the techniques are pan coating, fluidized bed coating, and compression coating. Sugar coating was the earlier coating method, and it was gradually replaced by film coating because it required skilled manipulation. With the technology developing, enteric coating draws more attention. Pan coating is the most classic coating technique, which is applied to sugar coating, film coating and enteric coating. Fluid bed coating is used for a mixture of multiple materials and medicines and keeps the bioavailability high. Compression coating can avoid the harmful effects of moisture and high temperature, while it requires highly accurate machinery.