G Protein-Coupled Receptors in Taste Physiology and Pharmacology

Ahmad, Raise; Dalziel, Julie E.

doi:10.3389/fphar.2020.587664

Cited by 125 publications

(103 citation statements)

References 281 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Recently, the human Calcium Sensing Receptor (CaSR) has been designated as the putative kokumi taste receptor for humans 8 , 10 . CaSR is a member of the same receptor class as the T1R receptors for umami and sweet taste, the class C of G-Protein Coupled Receptors (GPCRs) 11 . The receptors in this class all have a similar structure comprising of a cytoplasmic tail, a heptahelical transmembrane domain (TMD), followed by a large N-terminal domain (NTD), which is sometimes referred to as the Venus-Flytrap domain (VFT).…”

Section: Introductionmentioning

confidence: 99%

Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus)

Laffitte¹,

Gibbs²,

Alvaro³

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Kokumi taste is a well-accepted and characterised taste modality and is described as a sensation of enhancement of sweet, salty, and umami tastes. The Calcium Sensing Receptor (CaSR) has been designated as the putative kokumi taste receptor for humans, and a number of kokumi-active ligands of CaSR have been discovered recently with activity confirmed both in vivo and in vitro. Domestic cats (Felis catus) are obligate carnivores and accordingly, their diet is abundant in proteins, peptides, and amino acids. We hypothesised that CaSR is a key taste receptor for carnivores, due to its role in the detection of different peptides and amino acids in other species. Using in silico, in vitro and in vivo approaches, here we compare human CaSR to that of a model carnivore, the domestic cat. We found broad similarities in ligand specificity, but differences in taste sensitivity between the two species. Indeed our in vivo data shows that cats are sensitive to CaCl2 as a kokumi compound, but don’t show this same activity with Glutathione, whereas for humans the reverse is true. Collectively, our data suggest that kokumi is an important taste modality for carnivores that drives the palatability of meat-derived compounds such as amino acids and peptides, and that there are differences in the perception of kokumi taste between carnivores and omnivores.

show abstract

Section: Introductionmentioning

confidence: 99%

Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus)

Laffitte¹,

Gibbs²,

Alvaro³

et al. 2021

Sci Rep

View full text Add to dashboard Cite

show abstract

“…The sweeteners (including sweet-tasting proteins) bind to, interact with, activate the receptor, then trigger a series of signal cascades (G protein activation, phospholipase C-β2 motivation, Ca 2+ release, cell depolarization, etc. ), and ultimately elicit the sweet sensation (24). However, structural determination of this membrane protein G protein-coupled receptor (GPCR) is still a big challenge, and spatial information of sweetenerreceptor complex is lacking now.…”

Section: Eliciting the Sweetness: Interaction Between The Sweet-tasting Proteins And Sweet Taste Receptormentioning

confidence: 99%

New Insight Into the Structure-Activity Relationship of Sweet-Tasting Proteins: Protein Sector and Its Role for Sweet Properties

Zhao

Wang

Zheng³

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

Sweet-tasting protein is a kind of biomacromolecule that has remarkable sweetening power and is regarded as the promising sugar replacer in the future. Some sweet-tasting proteins has been used in foods and beverages. However, the structure and function relationship of these proteins is still elusive, and guidelines for their protein engineering is limited. It is well-known that the sweet-tasting proteins bind to and activate the sweet taste receptor T1R2/T1R3, thus eliciting their sweetness. The “wedge-model” for describing the interaction between sweet-tasting proteins and sweet taste receptor to elucidate their sweetness has been reported. In this perspective article, we revealed that the intramolecular interaction forces in sweet-tasting proteins is directly correlated to their properties (sweetness and stability). This intramolecular interaction pattern, named as “protein sector,” refers to a small subset of residues forming physically connections, which cooperatively affect the function of the proteins. Based on the analysis of previous experimental data, we suggest that “protein sector” of sweet-tasting proteins is pivotal for their sweet properties, which are meaningful guidelines for the future protein engineering.

show abstract

“…Taste of a chemical compound present in food stimulates us to take in nutrients and avoid poisons ( 3 ). The major gustatory receptors from the largest G protein-coupled receptor (GPCR) family in mammals are responsible for sensing taste molecules ( 4 ). The taste prediction of a compound is of considerable interest in the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…The list of chemically diverse sweet tasting compounds is long and it includes structural classes like heterocyclics (saccharin, acesulfame K); amino acids (glycine, D-tryptophan), dipeptides (aspartame, neotame), sulfamates (cyclamate), halogenated sugars (sucralose), terpenes and terpene glycosides (hernandulcin, stevioside, rebaudiosides), polyols (sorbitol, maltitol, lactitol), urea derivatives (dulcin, superaspartame, suosan), oximes (perillartine) and nitroanilines ( 11 ). Additionally, a number of proteins are known to have a sweet taste ( 4 ). On the other hand, bitter agonists include plant-derived and synthetic compounds such as amides, peptides, heterocyclic compounds, glycosides, alkaloids, terpenoids, phenols and flavonoids ( 2 ).…”

Section: Introductionmentioning

confidence: 99%

VirtualTaste: a web server for the prediction of organoleptic properties of chemical compounds

Fritz

Preißner

Banerjee

2021

Nucleic Acids Research

View full text Add to dashboard Cite

Taste is one of the crucial organoleptic properties involved in the perception of food by humans. Taste of a chemical compound present in food stimulates us to take in food and avoid poisons. Bitter taste of drugs presents compliance problems and early flagging of potential bitterness of a drug candidate may help with its further development. Similarly, the taste of chemicals present in food is important for evaluation of food quality in the industry. In this work, we have implemented machine learning models to predict three different taste endpoints—sweet, bitter and sour. The VirtualTaste models achieved an overall accuracy of 90% and an AUC of 0.98 in 10-fold cross-validation and in an independent test set. The web server takes a two-dimensional chemical structure as input and reports the chemical's taste profile for three tastes—using molecular fingerprints along with confidence scores, including information on similar compounds with known activity from the training set and an overall radar chart. Additionally, insights into 25 bitter receptors are also provided via target prediction for the predicted bitter compounds. VirtualTaste, to the best of our knowledge, is the first freely available web-based platform for the prediction of three different tastes of compounds. It is accessible via http://virtualtaste.charite.de/VirtualTaste/without any login requirements and is free to use.

show abstract

G Protein-Coupled Receptors in Taste Physiology and Pharmacology

Cited by 125 publications

References 281 publications

Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus)

Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus)

New Insight Into the Structure-Activity Relationship of Sweet-Tasting Proteins: Protein Sector and Its Role for Sweet Properties

VirtualTaste: a web server for the prediction of organoleptic properties of chemical compounds

Contact Info

Product

Resources

About