Molecular Mechanisms of Sweet Taste 1: Sweet and Non-Sweet Tasting Amino Acids
Molecular Mechanisms of Sweet Taste 1: Sweet and Non-Sweet Tasting Amino Acids
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甜味的分子机制1：甜味和非甜味氨基酸
DOI：
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发表时间：
1991
期刊：
影响因子：
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通讯作者：
L. Hough
中科院分区：
文献类型：
--
作者：
T. Suami;L. Hough
摘要提出了D-α-氨基酸等甜味分子与受体蛋白N-末端的L-天冬酰胺单元发生AH/B相互作用的新机制，该受体蛋白具有右旋α-螺旋构象。从N端开始，第五个氨基酸残基的侧链与α-氨基酸的侧链或其碳2亚基之间发生亲油的分散键。从受体的角度看，甜味氨基酸上的AH、B和X基团的顺序是顺时针方向的。
ABSTRACT A novel mechanism is proposed for the AH/B interaction of sweet molecules, such as D-α-amino acids with the L-asparagine unit at the N-terminus of a receptor protein which has a right-handed α-helical conformation. The lipophilic, dispersive bonding occurs between the side chain of the fifth amino acid residue, from the N-terminus, and either the side chain of the α-amino acid or its methine group at the carbon 2. The sequence of AH, B and X groups on the sweet amino acids occurs in a clockwise orientation, when viewed from the receptor.
影响因子：
56.9
作者：
PRESTA, LG;ROSE, GD
通讯作者：
ROSE, GD