Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function

Zhao, Shulei; Zheng, Hanyuan; Lu, Yujia; Zhang, Na; Soladoye, Olugbenga P.; Zhang, Yuhao; Fu, Yu

doi:10.1021/acs.jafc.3c04479

Cited by 3 publications

(2 citation statements)

References 126 publications

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“…It can also be suggested that receptor activation by stevioside and NHDC (about 200−350 times sweeter than sucrose) acts in a similar manner but at an intermediate level between simple amino acids/sugars and STPs (about 1000−3000 times sweeter than sucrose), as manifested by their moderate sweetness compared to the two classes of sweeteners. 4,26,43,67,68…”

Section: Sweet-tasting Proteinsmentioning

confidence: 99%

“…No matter what kinds of interactions operate, the complementary interaction between sweeteners and receptor, which derives from their intrinsic intramolecular organizations, is essential for eliciting sweetness. It can also be suggested that receptor activation by stevioside and NHDC (about 200–350 times sweeter than sucrose) acts in a similar manner but at an intermediate level between simple amino acids/sugars and STPs (about 1000–3000 times sweeter than sucrose), as manifested by their moderate sweetness compared to the two classes of sweeteners. ,,,, …”

Section: Sars Of Various Sweeteners In Different Chemical Familiesmentioning

confidence: 99%

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The Molecular Theory of Sweet Taste: Revisit, Update, and Beyond

Zheng,

Xu,

Fang

et al. 2024

J. Med. Chem.

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The molecular origin of the sweet taste is still elusive. Herein, the canonical AH-B-X theory of sweet taste is extended by resurveying various sweeteners, which provides deeper insights into an analogous intramolecular connectivity pattern of both glucophores in sweeteners and their interaction counterparts in sweet taste receptor TAS1R2/TAS1R3: electrostatic complementarity and topochemical compatibility. Furthermore, their complementary interaction is elaborately illustrated, accounting for the common molecular feature of eliciting sweetness. Moreover, it highlights that multiple glucophores in a topological system synergistically mediate the elicitation and performance of sweetness. This perspective presents a meaningful framework for the structure−activity relationship-based molecular design and modification of sweeteners and sheds light on the mechanism of molecular evolution of TAS1R2s/TAS1R3s. The link between palatability of sweeteners and harmony relationships between their structural components via stereochemistry and network has significant implications to illuminate the underlying mechanisms by which nature designs chemical reactions to elicit the most important taste. ■ SIGNIFICANCEResearch on the molecular theory of sweet taste has made substantial advances in recent years. It is shown that an analogous intramolecular connectivity pattern of sweeteners and sweet taste receptor mediates their complementary interaction for elicitation and performance of sweetness. Multiple glucophores in a stereochemical network accounting for the sweetness are also revealed. These perspectives update the canonical AH-B-X theory of sweet taste and are significant for elucidating the structure−activity relationships of various sweeteners.

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Section: Sweet-tasting Proteinsmentioning

confidence: 99%

Section: Sars Of Various Sweeteners In Different Chemical Familiesmentioning

confidence: 99%

The Molecular Theory of Sweet Taste: Revisit, Update, and Beyond

Zheng,

Xu,

Fang

et al. 2024

J. Med. Chem.

View full text Add to dashboard Cite

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The sweet taste receptors in Lemuriformes respond to aspartame, a non-nutritive sweetener and critical residues mediating their taste

Wang,

Chang,

et al. 2024

Biochimie

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New Sweet-Tasting Gypenosides from “Jiaogulan” (Gynostemma pentaphyllum) and Their Interactions with the Homology Model of Sweet Taste Receptors

Zhang,

Zhou,

Liu

et al. 2024

J. Agric. Food Chem.

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Gynostemma pentaphyllum has been used as an herbal tea, vegetable, and dietary supplement for hundreds of years in East Asia. The sweet variety, grown in large areas in Fujian Province, China, is an essential source of "Jiaogulan" herbal tea. However, its sweet components are unknown. To investigate the sweet constituents of Fujian "Jiaogulan" and discover new natural highpotency sweeteners, phytochemical and sensory evaluations were combined to obtain 15 saponins, of which 11 (1−11) were sweettasting, including 2 new ones with sweetness intensities 20−200 times higher than that of sucrose, and four (12−15) were bittertasting. Their structures were elucidated using spectroscopic methods (NMR, MS, IR, UV), hydrolysis, and comparison with literature data. The contents of the 15 saponins were quantitatively analyzed using UPLC-MS/MS in multiple reaction monitoring mode. The contents of 1 and 2 sweet-tasting gypenosides were 9.913 ± 1.735 and 35.852 ± 1.739 mg/kg, respectively. The content of the sweetest compound (6) was 124.969 ± 0.961 mg/kg. Additionally, compound 4 was the most abundant sweet component (422.530 ± 3.702 mg/kg). Furthermore, molecular docking results suggested interactions of sweet saponins with sweet taste receptors. In general, this study revealed the material basis of the Fujian "Jiaogulan" taste.

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Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function

Cited by 3 publications

References 126 publications

The Molecular Theory of Sweet Taste: Revisit, Update, and Beyond

The Molecular Theory of Sweet Taste: Revisit, Update, and Beyond

The sweet taste receptors in Lemuriformes respond to aspartame, a non-nutritive sweetener and critical residues mediating their taste

New Sweet-Tasting Gypenosides from “Jiaogulan” (Gynostemma pentaphyllum) and Their Interactions with the Homology Model of Sweet Taste Receptors

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