What question did this study set out to answer?

The aim is to identify novel umami-enhancing peptides derived from rice bran protein and understand their mechanism of action.

March 23, 2026Open Access

Unraveling novel umami-enhancing peptides in rice bran protein and its umami-enhancing mechanism by multisensory evaluation and computational simulation

Key Points

The aim is to identify novel umami-enhancing peptides derived from rice bran protein and understand their mechanism of action.
Applied single-factor optimization and ultrafiltration to prepare rice bran protein hydrolysates.
Conducted virtual screening to identify candidate umami peptides.
Employed sensory evaluation techniques to quantify umami intensity and duration.
Performed molecular docking and molecular dynamics simulations to investigate receptor interactions.
Identified and validated four novel umami-enhancing peptides: TDPF, DPDWL, WGDP, and LDGF.
These peptides increased umami intensity by 19.64–98.48% and prolonged duration by 20.00–44.44% in MSG solutions.
Found that these peptides stabilized the binding of MSG to the T1R1/T1R3 receptor.
Demonstrated that peptides with low electrostatic potential enhance hydrogen-bond formation.

Abstract

This study explored the potential of rice bran protein-derived peptides to enhance umami perception. By applying single-factor optimization, ultrafiltration, and ethanol precipitation, rice bran protein hydrolysates with pronounced umami intensity were prepared. An integrated virtual screening workflow identified ten candidate umami peptides, whose umami-enhancing effects were quantified by sensory evaluation (quantitative descriptive analysis, time-intensity, and S-shaped curve) and electronic tongue. Among them, TDPF, DPDWL, WGDP, and LDGF, when added to monosodium glutamate (MSG) solutions at 3, 6, and 9 mg/mL, increased umami intensity by 19.64–98.48% and prolonged umami duration by 20.00–44.44%, indicating additive or synergistic effects with MSG. Molecular docking suggested that these umami-enhancing peptides enhanced MSG binding to the T1R1/T1R3 receptor by increasing affinity and increasing the number and types of interactions. Molecular dynamics simulations further supported a more stable MSG-T1R1/T1R3 receptor complex in the presence of these umami-enhancing peptides. Density functional theory indicated that umami-enhancing peptides with low electrostatic potential promote binding by increasing the number and strength of hydrogen bonds. Collectively, these results expand the repertoire of umami-enhancing peptides from rice bran protein for potential use as taste enhancers and provide a basis for discovering taste compounds from this source and related matrices. • Rice bran protein derived umami peptide candidates were prioritized by in-silico screening. • Four previously unreported umami-enhancing peptides were identified and experimentally validated. • TDPF, DPDWL, WGDP, and LDGF significantly increased perceived umami intensity and duration across MSG solutions (3, 6, and 9 mL/mL) via synergistic or additive effects. • These mami-enhancing peptides stabilized and enhanced MSG binding to the T1R1/T1R3. • The negative charge on these umami-enhancing peptides facilitated hydrogen-bond formation

Unraveling novel umami-enhancing peptides in rice bran protein and its umami-enhancing mechanism by multisensory evaluation and computational simulation

Key Points

Abstract

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