High maltose sensitivity of sweet taste receptors in the Japanese macaque (Macaca fuscata)

Nishi, Emiko; Tsutsui, Kazuo; Imai, Hiroo

doi:10.1038/srep39352

Cited by 10 publications

(6 citation statements)

References 16 publications

(23 reference statements)

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“…The T1R2-T1R3 heterodimeric STR possesses a large extracellular Venus flytrap domain (VFD), which is the binding site of sweet-tasting ligands, linked to an α-helical transmembrane domain (TMD) by a short cysteine-rich domain (CRD). The T1R2-T1R3 STR expressed on the surface of the tongue 14 can be activated by a broad range of sweet-tasting molecules, including sugars (monosaccharides and disaccharides), artificial sweeteners (saccharin and cyclamates), amino acids (tryptophan, serine, and phenylalanine) 12 , small sweet-tasting proteins (thaumatin, monellin, brazzein, and neoculin) 15 , and sugar alcohols (sorbitol and xylitol) 16,17 . The activated T1R2-T1R3 receptor triggers the downstream signaling cascades, including the dissociation of the heterotrimeric G protein (α-gustducin, Gβ3, and Gγ13), leading to the release of intracellular Ca 2+ and the ATP exocytosis, which in turn activates purinergic receptors on afferent fibers and results in taste perception 12,18 .…”

Section: Introductionmentioning

confidence: 99%

Atomistic mechanisms underlying the activation of the G protein-coupled sweet receptor heterodimer by sugar alcohol recognition

Mahalapbutr

Darai

Panman

et al. 2019

Sci Rep

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The human T1R2-T1R3 sweet taste receptor (STR) plays an important role in recognizing various low-molecular-weight sweet-tasting sugars and proteins, resulting in the release of intracellular heterotrimeric G protein that in turn leads to the sweet taste perception. Xylitol and sorbitol, which are naturally occurring sugar alcohols (polyols) found in many fruits and vegetables, exhibit the potential caries-reducing effect and are widely used for diabetic patients as low-calorie sweeteners. In the present study, computational tools were applied to investigate the structural details of binary complexes formed between these two polyols and the T1R2-T1R3 heterodimeric STR. Principal component analysis revealed that the Venus flytrap domain (VFD) of T1R2 monomer was adapted by the induced-fit mechanism to accommodate the focused polyols, in which residues 233–268 moved significantly closer to stabilize ligands. This finding likely suggested that these structural transformations might be the important mechanisms underlying polyols-STR recognitions. The calculated free energies also supported the VFD of T1R2 monomer as the preferential binding site for such polyols, rather than T1R3 region, in accord with the lower number of accessible water molecules in the T1R2 pocket. The E302 amino acid residue in T1R2 was found to be the important recognition residue for polyols binding through a strongly formed hydrogen bond. Additionally, the binding affinity of xylitol toward the T1R2 monomer was significantly higher than that of sorbitol, making it a sweeter tasting molecule.

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Section: Introductionmentioning

confidence: 99%

Atomistic mechanisms underlying the activation of the G protein-coupled sweet receptor heterodimer by sugar alcohol recognition

Mahalapbutr

Darai

Panman

et al. 2019

Sci Rep

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“…[1] present study; [2] van Gemert (2011); [3] Simmen and Charlot (2003); [4] Laska (2000); [5] Glaser (1986); [6] Sunderland and Sclafani (1988); [7] Nishi et al (2016); [8] Laska et al (1999a, b); [9] Laska et al (1996); [10] Laska (1996); [11] Simmen and Hladik (1998); [12] Simmen (1994); [13] Wielbass et al (2015); [14] Simmen et al (1999)…”

Section: Discussionmentioning

confidence: 99%

Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides

et al. 2018

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Using a two-bottle choice test of short duration, we determined taste preference thresholds for sucrose, fructose, glucose, lactose, and maltose in three Western chimpanzees (Pan troglodytes verus). Further, we assessed relative preferences for these five saccharides when presented at equimolar concentrations and determined taste preference difference thresholds for sucrose, that is, the smallest concentration difference at which the chimpanzees display a preference for one of the two options. We found that the chimpanzees significantly preferred concentrations as low as 20 mM sucrose, 40 mM fructose, and 80 mM glucose, lactose, and maltose over tap water. When given a choice between all binary combinations of these five saccharides presented at equimolar concentrations of 100, 200, and 400 mM, respectively, the animals displayed significant preferences for individual saccharides in the following order: sucrose > fructose > glucose = maltose = lactose. The taste difference threshold for sucrose, expressed as Weber ratio (ΔI/I), was 0.3 and 0.4, respectively, at reference concentrations of 100 and 200 mM. The taste sensitivity of the chimpanzees to the five saccharides falls into the same range found in other primate species. Remarkably, their taste preference thresholds are similar, and with two saccharides even identical, to human taste detection thresholds. The pattern of relative taste preferences displayed by the chimpanzees was similar to that found in platyrrhine primates and to the pattern of relative sweetness as reported by humans. Taken together, the results of the present study are in line with the notion that taste sensitivity for food-associated carbohydrates may correlate positively with phylogenetic relatedness. Further, they support the notion that relative preferences for food-associated carbohydrates, but not taste difference thresholds, may correlate with dietary specialization in primates.

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“…The Institute for Neuroethology at the University of Veracruz, Mexico, Linköping University in Sweden, and the Primate Research Institute of Kyoto University, Japan, have been hotspots for this research, consistently leading the field in gustation research. 188,[190][191][192][193][194]…”

Section: Anatomy Physiology and Geneticsmentioning

confidence: 99%

The sensory ecology of primate food perception, revisited

Veilleux

Dominy

Melin

2022

Evolutionary Anthropology

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Twenty years ago, Dominy and colleagues published “The sensory ecology of primate food perception,” an impactful review that brought new perspectives to understanding primate foraging adaptations. Their review synthesized information on primate senses and explored how senses informed feeding behavior. Research on primate sensory ecology has seen explosive growth in the last two decades. Here, we revisit this important topic, focusing on the numerous new discoveries and lines of innovative research. We begin by reviewing each of the five traditionally recognized senses involved in foraging: audition, olfaction, vision, touch, and taste. For each sense, we provide an overview of sensory function and comparative ecology, comment on the state of knowledge at the time of the original review, and highlight advancements and lingering gaps in knowledge. Next, we provide an outline for creative, multidisciplinary, and innovative future research programs that we anticipate will generate exciting new discoveries in the next two decades.

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High maltose sensitivity of sweet taste receptors in the Japanese macaque (Macaca fuscata)

Cited by 10 publications

References 16 publications

Atomistic mechanisms underlying the activation of the G protein-coupled sweet receptor heterodimer by sugar alcohol recognition

Atomistic mechanisms underlying the activation of the G protein-coupled sweet receptor heterodimer by sugar alcohol recognition

Taste responsiveness of Western chimpanzees (Pan troglodytes verus) to five food-associated saccharides

The sensory ecology of primate food perception, revisited

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