Sensing sweetness on a molecular level

Sensing sweetness on a molecular level
Credit: American Chemical Society

Whether it's chocolate cake or pasta sauce, the sensation of sweetness plays a major role in the human diet and the perception of other flavors. While a lot is known about the individual proteins that signal "sweet," not much is known about how the proteins work together as a receptor to accomplish this feat. Now, in ACS Chemical Neuroscience, researchers report a molecular look at the receptor, which could someday lead to better-tasting food. 

Taste are members of a family of G-protein-coupled receptors that communicates information into the body's cells. In particular, the T1R2 and T1R3 proteins form a complex known as the sweet receptor that is responsible for the perception of molecules, such as natural sugars, artificial sweeteners, and some proteins and amino acids. Although information has recently been obtained on the structure and function of the receptor, the exact layout of the proteins in the complex and its activation process aren't entirely clear. So, Ruhong Zhou and colleagues set out to develop and analyze theoretical structures of the receptor.

The researchers used existing data about the T1R2 and T1R3 proteins to generate detailed computer models of each structure. Then they created and analyzed models of the proteins together in the full complex, and conducted in-depth studies on two specific segments: one part that is inside the cell membrane and one that is outside of the cell. From there, the group conducted simulations and learned how the receptor's architecture could change when chemicals, such as sodium and cholesterol, bind to it. In addition, likely configurations of T1R2's and T1R3's structures were revealed with respect to one another when in a complex. These models could serve as a basis for further experimentation on how the sweet receptor impacts nutrition, and human health in general, the researchers say. 


Explore further

A fish of all flavours

More information: Jose Manuel Perez-Aguilar et al. Modeling and Structural Characterization of the Sweet Taste Receptor Heterodimer, ACS Chemical Neuroscience (2019). DOI: 10.1021/acschemneuro.9b00438
Journal information: ACS Chemical Neuroscience

Citation: Sensing sweetness on a molecular level (2019, October 23) retrieved 26 September 2020 from https://phys.org/news/2019-10-sweetness-molecular.html
This document is subject to copyright. Apart from any fair dealing for the purpose of private study or research, no part may be reproduced without the written permission. The content is provided for information purposes only.
11 shares

Feedback to editors

User comments