Too much sodium has health risks.  This has pushed researchers to look for alternatives.  One interesting option? Peptides from oysters.

        These tiny protein pieces can create a tasty umami flavor without all the sodium.  Researchers looked at three of them: PQFAPEED, EEHPVLLTEA and DQAIPNKPEE.

        The task was to see how much was needed to create a taste.  The tests revealed that 0. 24, 0. 30 and 0. 29 mg/mL were the smallest amounts to make a noticeable taste.

        These peptides can bind to certain taste receptors.  The key is to find out how they work.  The researchers used something called molecular docking.  This helps see how things connect on a tiny level.

        The results showed that hydrogen bonds and hydrophobic interactions are important.  The key spots on the receptors are Val714, Leu852, Gln853 and Glu855.

        This is where the magic happens.  The peptides connect to these spots and create the umami taste.

        5 mg/mL of sodium chloride has a specific taste.  But wait! What if you mix 3 mg/mL of sodium chloride with some DQAIPNKPEE?  It can mimic the same taste.  This means less sodium is needed.

        These peptides don't just create a taste.  They can also make sodium taste stronger.  DQAIPNKPEE and PQFAPEED are two that do this.

        This is how it works: The peptides swap out chloride ions for other things to activate something called TMC4.  This makes the taste of salt stronger.

        The key spots on TMC4 are Ala283, Glu284, Glu286, Arg294, Arg330 and Arg583.  This is where the action happens.

        This research shows that machine learning can speed up finding these helpful peptides. It also helps understand how they interact with taste receptors.

        So, next time you enjoy a bowl of seafood,  remember those tiny umami peptides, working hard to keep your food tasty and healthy!  Every time you enjoy a meal you are using your most important tool, your taste receptors.

        The saltiness of a food is a complex interaction.  It is between the food, the saliva in your mouth and your taste receptors.  The more you understand about how this works the more you can control the amount of salt in your diet.

        The sea is a treasure trove of healthy, tasty peptides.  You can start to see why oysters are a delicious and healthy choice.

The Salt Substitute From The Sea

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