受体机制从植物芳香化合物中产生甜味
Fuyumi Horie1, Keisuke Sanematsu2,3,4, Keiko Yasumatsu5,6
1Institute of Food Research, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, 305-8642, Japan.
Scientific reports
|March 13, 2025
概括
水果和蔬菜中的挥发性疏水分子可以通过与人类的甜味受体 (TAS1R2/TAS1R3) 相互作用来触发甜味. 这些化合物与受体结合.
科学领域:
- 生物化学 生物化学
- 感官科学 感官科学
- 分子生物学分子生物学
背景情况:
- 水果和蔬菜含有挥发性疏水性小分子,负责气味和味道.
- 这些化合物与甜味受体的特定相互作用尚不清楚.
- 糖糖等水友性甜味剂通过不同的机制与甜味受体相互作用.
研究的目的:
- 研究挥发性疏水化合物与人类和小鼠甜味受体 (TAS1R2/TAS1R3) 的相互作用.
- 在这些化合物中识别新型甜味剂和甜味抑制剂.
- 阐明对疏水分子的甜味感知背后的分子机制.
主要方法:
- 使用了表达人类和小鼠TAS1R2/TAS1R3.3.的HEK293细胞.
- 识别了trans-2-hexenal作为一种新型人类甜味剂和肉醇作为小鼠甜味抑制剂.
- 使用人类和小鼠仿真TAS1R2和点突变,以及对接模拟,以分析化合物结合.
- 在体外和体内评估化合物效应,包括抑制糖的甜味.
主要成果:
- 在人类的TAS1R2/TAS1R3中,转基因-2-hexenal引起了反应,但在小鼠受体中没有.
- 肉醇在小鼠中充当甜味抑制剂.
- 在TAS1R2的跨膜域内确定了这些疏水化合物的特定结合点.
- 证明多种氨基酸残留对产生甜味感知至关重要.
结论:
- 与水友性甜味剂相比,挥发性疏水化合物通过不同的机制激活甜味.
- TAS1R2的跨膜域是疏水甜味剂和抑制剂的关键相互作用部位.
- 在感知疏水性味道化合物方面存在物种特异性差异.
- 这项研究阐明了一类重要的天然化合物的味觉感知分子基础.
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