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Hashimoto M, Nakagita T, Misaka T. Recent progress in the use of diaziridine-based sweetener derivatives to elucidate the chemoreception mechanism of the sweet taste receptor. RSC Adv 2021; 11:32236-32247. [PMID: 35495529 PMCID: PMC9041848 DOI: 10.1039/d1ra04831g] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 08/21/2021] [Indexed: 11/21/2022] Open
Abstract
The review summarized recent progress for the elucidation of the chemoreception mechanism of sweet taste receptor–sweetener interactions with photoaffinity labeling.
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Affiliation(s)
- Makoto Hashimoto
- Division of Applied Science, Graduate School of Agriculture, Hokkaido University, Kita 9, Nishi 9, Kita-ku, Sapporo 060-8589, Japan
| | - Tomoya Nakagita
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Acevedo W, Ramírez-Sarmiento CA, Agosin E. Identifying the interactions between natural, non-caloric sweeteners and the human sweet receptor by molecular docking. Food Chem 2018; 264:164-171. [DOI: 10.1016/j.foodchem.2018.04.113] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/03/2018] [Accepted: 04/25/2018] [Indexed: 11/16/2022]
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Acevedo W, Capitaine C, Rodríguez R, Araya-Durán I, González-Nilo F, Pérez-Correa JR, Agosin E. Selecting optimal mixtures of natural sweeteners for carbonated soft drinks through multi-objective decision modeling and sensory validation. J SENS STUD 2018. [DOI: 10.1111/joss.12466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Waldo Acevedo
- Department of Chemical and Bioprocess Engineering; School of Engineering, Pontificia Universidad Católica de Chile; Santiago Chile
- Institute of Chemistry, Pontificia Universidad Católica de Valparaíso; Valparaíso Chile
| | | | | | - Ingrid Araya-Durán
- Universidad Andrés Bello; Faculty of Biological Sciences, Center for Bioinformatics and Integrative Biology; Santiago Chile
| | - Fernando González-Nilo
- Universidad Andrés Bello; Faculty of Biological Sciences, Center for Bioinformatics and Integrative Biology; Santiago Chile
| | - José R. Pérez-Correa
- Department of Chemical and Bioprocess Engineering; School of Engineering, Pontificia Universidad Católica de Chile; Santiago Chile
| | - Eduardo Agosin
- Department of Chemical and Bioprocess Engineering; School of Engineering, Pontificia Universidad Católica de Chile; Santiago Chile
- Centro de Aromas y Sabores; DICTUC; Santiago Chile
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Maîtrepierre E, Sigoillot M, Le Pessot L, Briand L. Recombinant expression, in vitro refolding, and biophysical characterization of the N-terminal domain of T1R3 taste receptor. Protein Expr Purif 2012; 83:75-83. [PMID: 22450161 DOI: 10.1016/j.pep.2012.03.006] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2012] [Revised: 02/28/2012] [Accepted: 03/12/2012] [Indexed: 11/19/2022]
Abstract
The sweet taste receptor is a heterodimeric receptor composed of the T1R2 and T1R3 subunits, while T1R1 and T1R3 assemble to form the umami taste receptor. T1R receptors belong to the family of class C G-protein coupled receptors (GPCRs). In addition to a transmembrane heptahelical domain, class C GPCRs have a large extracellular N-terminal domain (NTD), which is the primary ligand-binding site. The T1R2 and T1R1 subunits have been shown to be responsible for ligand binding, via their NTDs. However, little is known about the contribution of T1R3-NTD to receptor functions. To enable biophysical characterization, we overexpressed the human NTD of T1R3 (hT1R3-NTD) using Escherichia coli in the form of inclusion bodies. Using a fractional factorial screen coupled to a functional assay, conditions were determined for the refolding of hT1R3-NTD. Far-UV circular dichroism spectroscopic studies revealed that hT1R3-NTD was well refolded. Using size-exclusion chromatography, we found that the refolded protein behaves as a dimer. Ligand binding quantified by tryptophan fluorescence quenching and microcalorimetry showed that hT1R3-NTD is functional and capable of binding sucralose with an affinity in the millimolar range. This study also provides a strategy to produce functional hT1R3-NTD by heterologous expression in E. coli; this is a prerequisite for structural determination and functional analysis of ligand-binding regions of other class C GPCRs.
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Affiliation(s)
- Elodie Maîtrepierre
- Centre des Sciences du Goût et de l'Alimentation, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, F-21000 Dijon, France
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Abstract
The heterodimer of Tas1R2 and Tas1R3 is a broadly acting sweet taste receptor, which mediates mammalian sweet taste toward natural and artificial sweeteners and sweet-tasting proteins. Perception of sweet taste is a species-selective physiological process. For instance, artificial sweeteners aspartame and neotame taste sweet to humans, apes, and Old World monkeys but not to New World monkeys and rodents. Although specific regions determining the activation of the receptors by these sweeteners have been identified, the molecular mechanism of species-dependent sweet taste remains elusive. Using human/squirrel monkey chimeras, mutagenesis, and molecular modeling, we reveal that the different responses of mammalian species toward the artificial sweeteners aspartame and neotame are determined by the steric effect of a combination of a few residues in the ligand binding pocket. Residues S40 and D142 in the human Tas1R2, which correspond to residues T40 and E142 in the squirrel monkey Tas1R2, were found to be the critical residues for the species-dependent difference in sweet taste. In addition, human Tas1R2 residue I67, which corresponds to S67 in squirrel monkey receptor, modulates the higher affinity of neotame than of aspartame. Our studies not only shed light on the molecular mechanism of species-dependent sweet taste toward artificial sweeteners, but also provide guidance for designing novel effective artificial sweet compounds.
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Morini G, Bassoli A, Borgonovo G. Molecular modelling and models in the study of sweet and umami taste receptors. A review. FLAVOUR FRAG J 2011. [DOI: 10.1002/ffj.2054] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
| | - Angela Bassoli
- Department of Agrifood Molecular Sciences; University of Milan; Italy
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7
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New insights into the characteristics of sweet and bitter taste receptors. INTERNATIONAL REVIEW OF CELL AND MOLECULAR BIOLOGY 2011; 291:191-226. [PMID: 22017977 DOI: 10.1016/b978-0-12-386035-4.00006-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Understanding the molecular bases of taste is of primary importance for the field of human senses as well as for translational medical science. This chapter describes the complexity of the mechanism of action of sweet, bitter, and umami receptors. Most molecular weight sweeteners interact with orthosteric sites of the sweet receptor. The mechanism of action of sweet proteins is more difficult to interpret. In the only general mechanism proposed for the action of sweet proteins, the "wedge model," it is hypothesized that proteins bind to an external active site of the active conformation of the sweet receptor. This model can be updated by building topologically correct complexes of proteins with the receptor. Among the recent advances that will be described here are the discovery of taste modulators and the possibility that certain bitter compounds are recognized by the umami receptor.
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Chen ZX, Guo GM, Deng SP. Isothermal titration calorimetry study of the interaction of sweeteners with fullerenols as an artificial sweet taste receptor model. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:2945-2954. [PMID: 19256488 DOI: 10.1021/jf803302g] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
A fullerenol-based synthetic sweetness receptor model, consisting of polyhydroxy groups for potential hydrogen bond donor along with a spherical hydrophobic center, was proposed according to the widely accepted sweetness hypothesis. An isothermal titration calorimetry (ITC) technique was used to study mimetic interaction of this sweet receptor model with a series of sweeteners having increasing sweetness intensity. The results showed that ITC is an effective method to provide thorough and precise characterization of the energies of molecular complex formation. Binding of all of the studied sweeteners with fullerenols was found through two sets of site models. More heat was released from sweeter synthetic compounds binding with fullerenols than from less sweet carbohydrates. The results imply that hydrogen bond formation is necessary for the sweeteners to bind to the fullerenol receptor in the first stage, whereas hydrophobic effect and conformation changes that lead to favorable entropy changes occur in most cases. The preliminary results of this study help to cover the lack of information about the thermodynamic basis of understanding of the initiation of the sweet sensation. It also adds complementary physicochemical measurements available for comparison with the sweetness hypothesis. On the other hand, a correlation between the thermodynamic parameters and sweetness intensity has been made as well, which exhibits potential as a useful tool in sensory analysis.
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Affiliation(s)
- Zhong-Xiu Chen
- Department of Applied Chemistry, College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou, Zhejiang 310035, People's Republic of China.
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Tanrikulu Y, Schneider G. Pseudoreceptor models in drug design: bridging ligand- and receptor-based virtual screening. Nat Rev Drug Discov 2008; 7:667-77. [DOI: 10.1038/nrd2615] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Temussi P. The sweet taste receptor: a single receptor with multiple sites and modes of interaction. ADVANCES IN FOOD AND NUTRITION RESEARCH 2007; 53:199-239. [PMID: 17900500 DOI: 10.1016/s1043-4526(07)53006-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Elucidation of the molecular bases of sweet taste is very important not only for its intrinsic biological significance but also for the design of new artificial sweeteners. Up to few years ago design was complicated by the common belief that different classes of sweet compounds, notably sweet proteins, might interact with different receptors altogether. The recent identification and functional expression of the receptor for sweet taste have shown that there is but one receptor, drastically changing our approach to the development of new sweeteners. The explanation of how the sweet receptor can bind several different classes of molecules is that rather than multiple receptors there are, apparently, multiple sites on the single sweet taste receptor. In this chapter, the mechanisms of interaction of small and macromolecular sweet molecules will be examined, with particular emphasis on sweet proteins. Systematic homology modeling yields reliable models of all possible heterodimers of the human T1R2 and T1R3 sequences with the closed (A) and open (B) conformations of one of the metabotropic glutamate receptors (mGluR1), used as template. The most important result of these studies is the "wedge model," the first explanation of the taste of sweet proteins. In addition, it was shown that simultaneous binding to the A and B sites is not possible with two large sweeteners but is possible with a small molecule in site A and a large one in site B. This observation accounted for the first time for the peculiar phenomenon of synergy between some sweeteners.
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Affiliation(s)
- Pierandrea Temussi
- Dipartimento di Chimica, Università di Napoli Federico II, Via Cinthia, Napoli I-80126, Italy
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12
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Abstract
Understanding the molecular bases of sweet taste is of crucial importance not only in biotechnology but also for its medical implications, since an increasing number of people is affected by food-related diseases like, diabetes, hyperlipemia, caries, that are more or less directly linked to the secondary effects of sugar intake. Despite the interest paid to the field, it is only through the recent identification and functional expression of the receptor for sweet taste that new perspectives have been opened, drastically changing our approach to the development of new sweeteners. We shall give an overview of the field starting from the early days up to discussing the newest developments. After a review of early models of the active site, the mechanisms of interaction of small and macromolecular sweet molecules will be examined in the light of accurate modeling of the sweet taste receptor. The analysis of the homology models of all possible dimers allowed by combinations of the human T1R2 and T1R3 sequences of the sweet receptor and the closed (A) and open (B) conformations of the mGluR1 glutamate receptor shows that only 'type B' sites, either T1R2(B) and T1R3(B), can host the majority of small molecular weight sweeteners. Simultaneous binding to the A and B sites is not possible with two large sweeteners but is possible with a small molecule in site A and a large one in site B. This observation accounted for the first time for the peculiar phenomenon of synergy between some sweeteners. In addition to these two sites, the models showed an external binding site that can host sweet proteins.
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MESH Headings
- Animals
- History, 20th Century
- History, 21st Century
- Humans
- Models, Molecular
- Protein Structure, Tertiary
- Receptors, G-Protein-Coupled/chemistry
- Receptors, G-Protein-Coupled/history
- Receptors, G-Protein-Coupled/physiology
- Receptors, Metabotropic Glutamate/chemistry
- Receptors, Metabotropic Glutamate/history
- Receptors, Metabotropic Glutamate/physiology
- Sweetening Agents/chemistry
- Taste/physiology
- Taste Buds/physiology
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Cometto-Muñiz JE, Cain WS, Abraham MH, Sánchez-Moreno R. Chemical Boundaries for Detection of Eye Irritation in Humans from Homologous Vapors. Toxicol Sci 2006; 91:600-9. [PMID: 16543295 DOI: 10.1093/toxsci/kfj157] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
In a series of experiments, we looked at a "cutoff" effect for the detection of eye irritation from neat vapors of homologous n-alkylbenzenes and 2-ketones. Stimuli comprised pentyl, hexyl, and heptyl benzene, 2-dodecanone, and 2-tridecanone, presented to each eye at 4 and 8 l/min for 6 sec, using a three-alternative forced-choice procedure against blanks. Detection probability corrected for chance (i.e., detectability) decreased with carbon chain length such that heptyl benzene and 2-tridecanone were virtually undetectable, irrespective of flow rate to the eye. Heating both stimuli sources to 37 degrees C (body temperature) from 23 degrees C (room temperature) increased vapor concentration by 5.0 and 6.9 times, respectively, for heptyl benzene and 2-tridecanone. Still, both chemicals failed to show increased detection for 13 of the 21 participants. In addition, plots of experimentally measured and calculated eye irritation thresholds as a function of carbon chain length for each series indicated that, based on the trend, the concentration of the two cutoff homologs at 37 degrees C should have been high enough to allow detection. Taken together, the results suggest that these cutoffs rest on limitations related to the dimension of the molecules rather than on limitations related to their vapor concentration. For example, the stimulus molecule could exceed the size that allows it to fit into the receptor pocket of a receptive protein. Plots of calculated molecular dimensions across homologous alkylbenzenes, from ethyl to dodecylbenzene, and across 2-ketones, from 2-octanone to 2-octadecanone, provided additional support to the above conclusion.
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Affiliation(s)
- J Enrique Cometto-Muñiz
- Chemosensory Perception Laboratory, Department of Surgery (Otolaryngology), University of California, San Diego, La Jolla, California 92093-0957, USA.
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Morini G, Bassoli A, Temussi PA. From small sweeteners to sweet proteins: anatomy of the binding sites of the human T1R2_T1R3 receptor. J Med Chem 2005; 48:5520-9. [PMID: 16107151 DOI: 10.1021/jm0503345] [Citation(s) in RCA: 118] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
The sweet taste receptor, a heterodimeric G protein coupled receptor (GPCR) protein, formed by the T1R2 and T1R3 subunits, recognizes several sweet compounds including carbohydrates, amino acids, peptides, proteins, and synthetic sweeteners. Its similarity with the metabotropic glutamate mGluR1 receptor allowed us to build homology models. All possible dimers formed by combinations of the human T1R2 and T1R3 subunits, modeled on the A (closed) or B (open) chains of the extracellular ligand binding domain of the mGluR1 template, yield four ligand binding sites for low-molecular-weight sweeteners. These sites were probed by docking a set of molecules representative of all classes of sweet compounds and calculating the free energy of ligand binding. These sites are not easily accessible to sweet proteins, but docking experiments in silico showed that sweet proteins can bind to a secondary site without entering the deep cleft. Our models account for many experimental observations on the tastes of sweeteners, including sweetness synergy, and can help to design new sweeteners.
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Affiliation(s)
- Gabriella Morini
- DISMA, Università di Milano, Via Celoria 2, I-20133 Milano, Italy
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Bassoli A, Borgonovo G, Busnelli G, Morini G, Merlini L. Monatin, Its Stereoisomers and Derivatives: Modeling the Sweet Taste Chemoreception Mechanism. European J Org Chem 2005. [DOI: 10.1002/ejoc.200400916] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Current Awareness in Flavour and Fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1208] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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