Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor.
J Microbiol Biotechnol
; 33(2): 203-210, 2023 Feb 28.
Article
em En
| MEDLINE
| ID: mdl-36655284
ABSTRACT
Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether food has gone bad, and the sour taste receptor (PKD2L1) is the gene behind it. Here, we investigated whether L-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using Xenopus oocytes. R299 of hPKD2L1 was revealed to be involved in L-pyroglutamic acid binding in a concentration-dependent manner. As a result, it is possible to objectify the change in signal intensity according to the concentration of L-pyroglutamic acid, an active ingredient involved in the taste of kimchi, at the molecular level. Since the taste of other ingredients can also be measured with the method used in this experiment, it is expected that an objective database of taste can be created.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Paladar
/
Papilas Gustativas
Limite:
Animals
/
Humans
Idioma:
En
Revista:
J Microbiol Biotechnol
Ano de publicação:
2023
Tipo de documento:
Article