人間の甘い味の受容体の構造と機能の特徴
Zongjun Shi1,2, Weixiu Xu1, Lijie Wu1
1iHuman Institute, ShanghaiTech University, Shanghai, China.
Nature
|June 24, 2025
まとめ
研究者は,ヒトの甘い味の受容体 (TAS1R2/TAS1R3) を,冷凍EMを用いてマッピングした. 構造はサクラロースがTAS1R2に結合する方法を明らかにし,甘い味の知覚を説明し,新しい甘味料の設計を導く.
科学分野:
- 生物化学
- 分子生物学
- 構造生物学
背景:
- 甘い味の知覚は 食事の選択と代謝の健康に 極めて重要です
- 人間の甘い味の受容体 (TAS1R2/TAS1R3) は,様々な甘い化合物を感知するCクラスのGPCRである.
- その構造を理解することは,その機能と代謝の影響を明らかにする鍵です.
研究 の 目的:
- 人間の甘い味の受容体の 3 次元の構造を決定する
- サクラロースと甘味料の認識の結合メカニズムを解明する.
- 受容体の活性化と信号伝達経路を理解する
主な方法:
- 高解像度構造を得るための冷凍電子顕微鏡 (冷凍EM).
- タンパク質の機能を調査する変異性研究
- リガンドの相互作用を分析するための分子ダイナミクスシミュレーション
主要な成果:
- アポとサクラロース結合状態の全長の人間の甘い味覚受容体の構造を示した.
- TAS1R2のベーナス・フライトラップ領域にサクラロース結合した非対称的なヘテロダイマー構造を明らかにした.
- 甘味料の認識モードと,リガンド結合時に確認された形状の変化.
結論:
- この研究は,人間の甘い味の受容体複合体に関する最初の構造的な洞察を提供します.
- 独特の活性化メカニズムと 甘味料結合の分子基盤を特定しました
- 独自の性質を持つ新しい甘味料を設計するための基盤を提供します.
関連する概念動画
01:24The Physiology of Taste
4.3K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
4.3K
01:20Taste Buds and Receptors
2.9K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.9K
01:43Gustation
49.0K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
49.0K
01:21G-Protein Gated Ion Channels
4.9K
GPCRs are primarily responsible for our sense of smell, taste, and vision. The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
Sensory...
Sensory...
4.9K
01:03Olfactory Receptors: Location and Structure
9.7K
The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
9.7K
01:26Introduction to Special Senses
6.2K
Sensory receptors play an integral part in comprehending our external and internal environments. They receive diverse stimuli, converting them into the nervous system's electrochemical signals. This conversion occurs as the stimulus alters the sensory neuron's cell membrane potential, instigating the generation of an action potential. This action potential is subsequently transmitted to the central nervous system (CNS), which integrates with other sensory data or higher cognitive...
6.2K