Mushroom peptide makes salt taste 70% saltier

Researchers at China's Gannan Medical University identified the peptide ASHGEGF from the edible Hypsizygus marmoreus mushroom, which boosts perceived saltiness by 70.59%. They screened 6,000 peptide candidates down to five and tested the top three on human and electronic tongues.

• ASHGEGF enhanced saltiness by 70.59%, LDDGF by 49.02% and GDDWT by 47.06%
• Five peptides were synthesized from 6,000 candidates and tested on human and electronic tongues
• The peptides target the TMC4 receptor that signals saltiness to the brain
• The approach could cut salt in processed food without losing flavor