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Taste-receptor model

The experimental data suggest that sweetness and bitterness are recognized at the same receptor. Furthermore, the receptor discriminates between bitter and sweet tastes based upon differences in functional unit combination. A new taste receptor model is proposed and presented. [Pg.28]

Fig. 3. The Model of Sweetness and Bitterness Production at the Taste Receptor... Fig. 3. The Model of Sweetness and Bitterness Production at the Taste Receptor...
Table 1. Fitting of peptides to the Tamura Olcai (Chapt. 4) model of a taste receptor ... Table 1. Fitting of peptides to the Tamura Olcai (Chapt. 4) model of a taste receptor ...
The low energy sweetening properties of aspartame have been discussed on the basis of structural relationships [1, 83] within the context of the three point contact model of the sweet taste receptor. This model involves a hydrogen bond donor, a hydrogen bond acceptor, and a hydrophobic region with specific geometric relationships. The model accounts for the fact that only one of the four diastereomers of aspartylphenylalanyl methyl ester is sweet. [Pg.49]

In Ama-L-Phe-OMe (47) (14, 15), it is also not known whether the sweet-tasting isomer has the L-L(or S-S) or the D-L(or R-S) configuration. In the case of aspartyl dipeptide esters, the L-L isomer was sweet. By analogy, other researchers deduced that the L-L(or S-S) isomer ((47b) in Figure 4) would be sweet. However, it seemed to us that the D(or i )-configuration would be preferred for the aminomalonic acid because the D-L(or R-S) isomer ((47a) in Figure 4) was compatible with the sweet formula and could also fit the spatial barrier model (13), whereas the L-L(or S-S) isomer could neither fit the receptor model nor meet the sweet formula. [Pg.142]

QSAR and molecular modelling will contribute signficantly to the characterisation of ligand-binding sites of both intracellular and taste receptors for ecdysteroids. [Pg.58]

Examination of the structures of these sweet compounds does not reveal any simple pattern for their structural features. Chemists are still attempting to determine what it is that makes a compound sweet. They are also trying to model the taste receptor that is responsible for detecting sweetness. Although some progress has been made in this area, there is still a long way to go. [Pg.1105]

Floriano WB, Hall S, Vaidehi N, Kim U, Drayna D, Goddard WA 3rd. Modeling the human PTC bitter-taste receptor interactions with bitter tastants. J. Mol. Model. 2006 12 931-941. [Pg.1832]

During mastication, nonvolatile flavor molecules must move from within the food, through the saliva to the taste receptors on the tongue, and the inside of the mouth, whereas volatile flavor molecules must move from the food, through the saliva and into the gas phase, where they are carried to the aroma receptors in the nasal cavity. The two major factors that determine the rate at which these processes occur are the equilibrium partition coefficient (because this determines the initial flavor concentration gradients at the various boundaries) and the mass transfer coefficient (because this determines the speed at which the molecules move from one location to another). A variety of mathematical models have been developed to describe the release of flavor molecules from oil-in-water emulsions. [Pg.1854]

Aihara Y, Yasuoka A, Yoshida Y, Ohmoto M, Shimizu-Ibuka A, Misaka T, Furutani-Seiki M, Matsumoto I, Abe K (2006) Transgenic labeling of taste receptor cells in model fish under the control of the 5 -upstream region of medaka phospholipase C-beta 2 gene. Gene Expr Pattern 7 149-157... [Pg.263]

FIGURE 4 Three of the most popular indirect models of the active site of the sweet taste receptor. (A) Main contour ofthe active site proposed by Temussi and coworkers (Kamphuis et al., 1992 Temussi et al., 1978,1984,1991), hosting a molecular model of aspartame in an extended conformation. (B) A topological model, developed by Goodman et al. (1987). The L -shaped model and an L -shaped conformation of aspartame are superimposed. The hydrophobic side chain of Phe is denoted X, since it corresponds to the Kier s dispersion point. (C) 3D model of an idealized sweetener proposed by Tinti and Nofre (1991). Besides the AH-B entity, the model has six additional interaction points connected by a complex network of distances. [Pg.208]

The very likely presence in the sweet taste receptor of cavities similar to those hosting Glu in mGluRl, a metabotropic glutamate receptor of known structure (Kunishima et al., 2000), tells us that the sweet taste of small molecular weight sweeteners can certainly be accounted for, even if the details will remain in part obscure, at least till a receptor structure with better resolution than homology models will be available. Can the taste of sweet proteins be also explained by the knowledge of the receptor There is no obvious answer. Let us first examine possible receptor models in detail. [Pg.220]

B. Computer-generated models ofthe sweet taste receptor... [Pg.220]

Early indirect models of the active site of the sweet taste receptor tried to... [Pg.228]


See other pages where Taste-receptor model is mentioned: [Pg.78]    [Pg.78]    [Pg.274]    [Pg.335]    [Pg.336]    [Pg.338]    [Pg.644]    [Pg.31]    [Pg.34]    [Pg.35]    [Pg.342]    [Pg.57]    [Pg.126]    [Pg.126]    [Pg.61]    [Pg.1824]    [Pg.1825]    [Pg.1830]    [Pg.4]    [Pg.8]    [Pg.206]    [Pg.221]    [Pg.200]    [Pg.201]    [Pg.202]    [Pg.207]    [Pg.209]    [Pg.220]    [Pg.220]    [Pg.221]    [Pg.225]    [Pg.225]   
See also in sourсe #XX -- [ Pg.34 , Pg.35 ]




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