Exploration of bioactive umami peptides from wheat gluten: umami mechanism, antioxidant activity, and potential disease target sites

HIGHLIGHTS

• What: The aim of this study was to conduct a comprehensive investigation into the intensity taste and of six peptides derived from hydrolysates (WGHs) and fermented WGHs.
• Who: Haowen Chen and collaborators from the College of Food Science and Technology, College of Food Science and Engineering, Guangdong Ocean Chaozhou, China have published the paper: Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites, in the Journal: Foods 2024, 3805 of 25/Nov/2024
• How: Ultimately the network pharmacology and molecular docking results indicated that AKT1 . . .
  

   

  

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