# Characterization of saltiness-enhancing peptides from Pleurotus eryngii: identification, sensory evaluations, and mechanism of saltiness-enhancing

## TL;DR

Researchers identified peptides from a type of mushroom that can enhance the perception of saltiness, which could help reduce sodium in foods.

## Contribution

Novel saltiness-enhancing peptides from Pleurotus eryngii were identified and their mechanism of action was elucidated.

## Key findings

- Six candidate peptides with saltiness-enhancing properties were identified using virtual screening.
- Three peptides (AGHDDFP, GYDTF, NGYDMR) enhanced saltiness in a NaCl solution.
- Molecular docking and dynamics simulations revealed interactions with TMC4 and stable complexes.

## Abstract

This study aimed to identify novel saltiness-enhancing peptides derived from Pleurotus eryngii and evaluate their influence on saltiness perception. Utilizing an integrated virtual screening strategy, 6 candidate peptides exhibiting potential saltiness-enhancing properties were identified. Sensory analysis revealed that these peptides displayed distinct taste profiles, with detection thresholds ranging between 0.04 and 0.12 mmol/L. Notably, peptides AGHDDFP, GYDTF, and NGYDMR enhanced the saltiness of a 3 mg/mL NaCl solution, demonstrating synergistic or additive effects, consistent with electronic tongue. Molecular docking analysis revealed that three saltiness-enhancing peptides primarily interacted with TMC4 through hydrogen bonding, identifying key interaction residues including Gln527, Glu531, Asp491, Asn404, Arg437, Lys567, Pro409, and Val498. Subsequent molecular dynamics simulations confirmed the structural stability and tightness of saltiness-enhancing peptides-TMC4 complexes, supporting their potential effectiveness in modulating saltiness perception. These results indicate a promising approach for identifying saltiness-enhancing peptides derived from Pleurotus eryngii, potentially serving as taste modulators in reduced-sodium food formulations.