How can you reduce salt without giving up flavor? The research that offers a solution

Researchers in China identified protein molecules from edible mushrooms that enhance the sensation of saltiness in the mouth. In laboratory experiments, one molecule increased perceived saltiness by about 71 percent and extended the duration of the taste from 75 to 105 seconds. The discovery could help develop reduced-sodium products, but the road to store shelves is still long.

Researchers from Guangdong University and Shanxi University in China identified short protein molecules (peptides) from edible beech mushrooms that can enhance the sensation of saltiness in the mouth. In a study published in the journal npj Science of Food, the researchers broke down mushroom proteins using enzymes, screened thousands of sequences using machine learning, and tested five leading candidates. In a laboratory experiment with 14 trained tasters, three molecules stood out: the first raised the perceived saltiness rating by 70.59 percent, and the other two by 49.02 and 47.06 percent. The duration of the salty sensation was extended from 75 seconds to 105 seconds, a finding also supported by electronic tongue tests. The researchers used computerized models of the TMC4 protein, which is linked to salty taste detection, and the simulations showed that the peptides form stable bonds with the protein through hydrogen bonds. However, the researchers clarify that this is only an estimated explanation, and further experiments in taste cells are required. The experiment was conducted in water and salt solutions only, and the amount of sodium that could actually be cut while preserving flavor was not tested. Experiments in real foods are now planned. High sodium consumption is recognized as a major risk factor that raises blood pressure and increases the risk of heart disease. The World Health Organization recommends less than two grams of sodium per day.