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Sodium-dependent glucose co-transport proteins (SGLTs) are not involved in human glucose taste detection.
PLoS One
November 2024
The Coca-Cola Company, Atlanta, Georgia, United States of America.
The sweet taste of saccharides, such as sucrose and glucose, and other sweeteners is known to result from activation of the TAS1R2/R3 receptor expressed in taste receptor cells (TRCs) of the taste bud. Recent reports have suggested the existence of an additional sweet taste signaling pathway for metabolizable saccharides that is dependent on the activity of glucose transporters, especially SGLT1, also expressed in TRCs. We have investigated the potential contribution of SGLT1 to glucose taste signaling in humans.
View Article and Find Full Text PDFSingle-Molecule Identification and Quantification of Steviol Glycosides with a Deep Learning-Powered Nanopore Sensor.
ACS Nano
September 2024
State Key Laboratory of Medical Proteomics, National Chromatographic R. & A. Center, CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian 116023, P. R. China.
Steviol glycosides (SGs) are a class of high-potency noncalorie natural sweeteners made up of a common diterpenoid core and varying glycans. Thus, the diversity of glycans in composition, linkage, and isomerism results in the tremendous structural complexity of the SG family, which poses challenges for the precise identification and leads to the fact that SGs are frequently used in mixtures and their variances in biological activity remain largely unexplored. Here we show that a wild-type aerolysin nanopore can detect and discriminate diverse SG species through the modulable electro-osmotic flow effect at varied applied voltages.
View Article and Find Full Text PDFNew Sweet-Tasting Gypenosides from "Jiaogulan" () and Their Interactions with the Homology Model of Sweet Taste Receptors.
J Agric Food Chem
August 2024
Department of Economic Plants and Biotechnology, Yunnan Key Laboratory for Wild Plant Resources, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China.
Article Synopsis
- - The sweet variety of "Jiaogulan" from Fujian Province, China, has been consumed for centuries as an herbal tea and dietary supplement, yet its sweet components were largely unexplored.
- - Researchers identified 15 saponins, with 11 proving to be sweet, including 2 new compounds that are 20-200 times sweeter than sucrose, revealing significant potential as natural sweeteners.
- - Advanced methods, including spectroscopic analysis and UPLC-MS/MS, quantified the sweet compounds, with one being the most abundant at 422.530 mg/kg, and molecular docking studies indicated how these saponins interact with sweet taste receptors.
Sweet-bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception.
Food Chem
November 2024
Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Republic of Korea. Electronic address:
This study investigated the effects of various binary sweetener mixtures on sweetness enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory perception and receptor activity. Acesulfame K or saccharin was mixed with allulose, aspartame, erythritol, fructose, glucose, or sucrose to match a target sucrose sweetness. The effects of the mixtures on sweet and bitter taste receptors (in the human embryonic kidney -293 cells) and sensory taste intensities were evaluated.
View Article and Find Full Text PDFThe sweet taste receptors in Lemuriformes respond to aspartame, a non-nutritive sweetener and critical residues mediating their taste.
Biochimie
December 2024
Department of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, Shandong, 250353, China. Electronic address:
Aspartame is a high potency artificial sweetener which is popularly used in foods and beverages. The species-dependent sweet taste toward aspartame has not been completely understood. In a recent publication, we reported that the prosimians Lemuriformes species, which are proposed as aspartame nontasters, could taste aspartame based on the sequence and structure analysis.
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