Shimeji mushroom peptides enhance salt perception

Three peptides extracted from shimeji mushrooms, a type of edible fungus, have been found to increase the perceived saltiness of water by up to 70 percent. This discovery could potentially help reduce actual salt consumption in food without sacrificing flavor.

Research teams from Chinese universities

The study was conducted by researchers from the Medical University of Gannan in Ganzhou and the Medical University of Shanxi in Taiyuan. They focused on isolating small protein fragments from shimeji (Hypsizygus marmoreus), a mushroom commonly used in Asian cuisine.

Peptides amplify salty sensation

The researchers identified three peptides that significantly enhance the salty taste. One in particular, when added to lightly salted water, made it taste 70 percent saltier. These findings were published in early October in the journal npj Science of Food, though the research remains in its early stages.

Process of peptide extraction and screening

To extract the peptides, the team mixed mushroom powder with water and used six different enzymes to break down proteins. Trypsin, a digestive enzyme, produced the saltiest mixture. From 6,092 identified peptides, they used machine learning to filter out harmful or unstable ones, retaining only those likely to enhance umami flavor, which is known to intensify saltiness.

Tasting and electronic confirmation

Fourteen trained tasters tested the peptides in water with 3 grams of salt per liter. Three of them significantly increased the perceived saltiness. The most effective peptide, named ASHGEGF, boosted the salty taste by 70.59 percent. An electronic tongue, a device that translates flavor into electrical signals, confirmed these results.