Current Advances in the Salt Reduction Properties of Kokumi γ-Glutamyl Peptides: A Review

A high-salt diet poses potential risks to human health. The current use of sodium substitutes in the food industry often results in a reduction in the organoleptic quality of food. γ-Glutamyl peptides are small-molecule peptides containing γ-glutamyl residues, which significantly contribute to the kokumi taste in foods. These peptides exhibit a synergistic effect when consumed with sodium salt, thereby enhancing the perception of saltiness and aiding in the prevention of various cardiovascular diseases associated with excessive salt intake. γ-Glutamyl peptides have garnered considerable attention from researchers for their role in eliciting kokumi taste and inducing various biological activities through the activation of the calcium-sensing receptor (CaSR). This paper provides a comprehensive review of dietary sources, efficient preparations, taste-enhancing properties, taste evaluation methods, and potential biological activities of γ-glutamyl peptides. The study aims to explore the efficient application of γ-glutamyl peptides in the food industry. Additionally, it offers a theoretical foundation and reference for the in-depth study of "salt reduction without reducing saltiness", and the development of related functional products.