Identification, taste characteristics, and receptor binding mechanisms of umami peptides from Dendrocalamus brandisii bamboo shoots fermented by giant panda-derived Bacillus altitudinis ICBR-C01.

Umami peptides derived from food fermentation have attracted considerable attention due to their exceptional taste characteristics and potential health benefits. In this study, a novel fermentation system for Dendrocalamus brandisii bamboo shoots was established using a giant panda-derived Bacillus altitudinis ICBR-C01. Two previously unreported umami peptides, AEADEFEDK and WPEVGSF, were identified through peptidomics and machine learning tools. Sensory evaluation confirmed their umami and salty properties, with recognition thresholds of 0.119 mmol/L and 0.305 mmol/L, respectively. Integrated computational approaches indicated that these peptides form multiple interactions with the T1R1/T1R3 and TMC4 receptors in silico. Electronic tongue analysis in chicken broth demonstrated that supplementation with 1 mg/mL of AEADEFEDK increased the umami response intensity from 11.14 to 16.42 Ins, and the saltiness response intensity from 21.07 to 28.11 Ins. These findings highlight the potential of peptides derived from fermented bamboo shoots as natural flavor enhancers in food products.