Human sweet taste receptor mediates acid-induced sweetness of miraculin

Koizumi, Ayako; Tsuchiya, Asami; Nakajima, Ken-ichiro; Ito, Keisuke; Terada, Tohru; Shimizu‐Ibuka, Akiko; Briand, Loı̈c; Asakura, Tomiko; Misaka, Takumi; Abe, Keiko

doi:10.1073/pnas.1016644108

Cited by 58 publications

(33 citation statements)

References 33 publications

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“…According to Koizumi et al (2011) andMisaka (2013), the ability of miraculim to modify taste perception from sour to sweet depends on the pH. Miraculin is likely to be in equilibrium between being an agonist and an antagonist at acidic and neutral pH, respectively.…”

Section: Time-intensity (Ti)mentioning

confidence: 99%

Miracle fruit: An alternative sugar substitute in sour beverages

et al. 2016

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Section: Time-intensity (Ti)mentioning

confidence: 99%

Miracle fruit: An alternative sugar substitute in sour beverages

et al. 2016

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“…At neutral pH the active component of the berry, the protein miraculin, binds the T1R2/T1R3 receptor with high affinity, but it does not activate the receptor. A switch to acid pH (4.8–6.5) causes the bound ligand to become a strong agonist, eliciting a sweet sensation (Koizumi et al, 2013). Interestingly, only humans and old world monkeys taste miraculin, at any pH, as sweet, due to a structural determinant in the amino terminal region of T1R2 found only in these species (Koizumi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Peripheral Coding of Taste

Liman

Zhang

Montell

2014

Neuron

377

363

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Five canonical tastes, bitter, sweet, umami (amino acid), salty and sour (acid) are detected by animals as diverse as fruit flies and humans, consistent with a near universal drive to consume fundamental nutrients and to avoid toxins or other harmful compounds. Surprisingly, despite this strong conservation of basic taste qualities between vertebrates and invertebrates, the receptors and signaling mechanisms that mediate taste in each are highly divergent. The identification over the last two decades of receptors and other molecules that mediate taste has led to stunning advances in our understanding of the basic mechanisms of transduction and coding of information by the gustatory systems of vertebrates and invertebrates. In this review, we discuss recent advances in taste research, mainly from the fly and mammalian systems, and we highlight principles that are common across species, despite stark differences in receptor types.

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“…a slice of lemon will taste sickly sweet; see [25,[30][31][32]). Miraculin is thought to attach itself to the taste receptors on the tongue [33]. When a person subsequently bites into a slice of lemon, lime, or perhaps a packet of salt and vinegar crisps, the pH in their mouth drops, and somehow (though researchers are still uncertain quite how), the sweet receptors are activated.…”

Section: Some Classic Combinations To Avoid Red Wine and Seafoodmentioning

confidence: 99%

Pairing flavours and the temporal order of tasting

Spence

Wang

Youssef³

2017

Flavour

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There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or photographs) can end up obscuring the importance of temporal order to flavour perception. That is, there is an increasing tendency to prioritize plating elements in a dish so that they please the eyes of the beholder, rather than necessarily because they deliver the optimum balance of sensations to the palate. Relevant here is the fact that certain combinations of ingredients taste better when sampled simultaneously, or in a particular sequence, than when sampled in a different order. In this review, we examine the importance of sequencing and pairing taste/flavour sensations, both in the design of the meal itself, and when attempting to combine (or match) food and drink. We address the chemical, psychological, and computational strategies that have been suggested by those wishing to combine flavours for maximal impact. We evaluate three general principles of flavour matching: similarity-matching components based on common flavour compounds (or similar flavour profiles); contrast-combinations that are purposely chosen because they differ from each other (a strategy that is more common in the cuisine of some countries than others); and synergy (or emergence) -those combinations that together deliver new flavour experiences or else harmonize with one another. We argue that the psychological account (informed by an awareness of cultural differences), and to a lesser extent the chemical account, provides meaningful suggestions as far as effectively combining flavours is concerned.

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Human sweet taste receptor mediates acid-induced sweetness of miraculin

Cited by 58 publications

References 33 publications

Miracle fruit: An alternative sugar substitute in sour beverages

Miracle fruit: An alternative sugar substitute in sour beverages

Peripheral Coding of Taste

Pairing flavours and the temporal order of tasting

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