Valorization of brewer's spent yeast: Comprehensive sensory evaluation, molecular docking, and receptor binding insights into umami peptides.

Authors

Sijia Li, Guohua Zhao, Damao Wang

Published in

Food research international (Ottawa, Ont.). Volume 241. Pages 119782. Oct 01, 2026. Epub Jun 16, 2026.

Abstract

Low-molecular-weight peptides (<3 kDa) were enriched from brewer's spent yeast (BSY) by sequential ultrafiltration, gel filtration, and RP-HPLC. Five peptides (TDPGW, AGFTGPD, GPNYVPG, GVDYQPG, EAYPGD) were synthesized and evaluated by sensory analysis, electronic tongue analysis, and preliminary CCK-8 cell viability assays. GPNYVPG showed the strongest umami perception with the lowest detection thresholds. Molecular docking and 100 ns MD/FEL analyses revealed GVDYQPG formed the most compact, low-energy complex with T1R1/T1R3 via hydrogen bonds/electrostatics with key residues (Arg54, Asp108, Thr60). This experimental-computational divergence suggests that taste intensity depends not only on static affinity but also on multi-modal cues (e.g., solution behavior and co-modality). Altogether, BSY is a sustainable source of umami peptides, and GPNYVPG (sensory) together with GVDYQPG (thermodynamics) provide complementary leads for flavor design.

PMID:
42562541
Bibliographic data and abstract were imported from PubMed on 07 Aug 2026.

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