Identification and Modulation of the Key Amino Acid Residue Responsible for the pH Sensitivity of Neoculin, a Taste-Modifying Protein.
Identification and Modulation of the Key Amino Acid Residue Responsible for the pH Sensitivity of Neoculin, a Taste-Modifying Protein.
复制标题
负责味道调节蛋白 Neoculin pH 敏感性的关键氨基酸残基的鉴定和调节。
作者：
Nakato G;Hase K;Suzuki M;Kimura M;Ato M;Hanazato M;Tobiume M;Horiuchi M;Atarashi R;Nishida N;Watarai M;Imaoka K;Ohno H;Nakajima K
我们已经开发了一种使用表面等离子共振(SPR)来分析食物成分与模型上皮细胞相互作用的设备。使用由四种磷脂混合物组成的脂质体，设计了一种舌上皮细胞模型。将脂质体固定到连接到SPR系统传感器端口的L1传感器尖端。食物成分与模型舌上皮细胞的相互作用是由感觉图模式决定的。根据这种方法，将食物成分分为三组：A组，与脂双分子层强相互作用；B组，弱相互作用；C组，既不是A-型相互作用，也不是B-型相互作用。A组的感觉图表现为逐渐结合，缓慢解离于脂质双层表面。B组食物成分与脂双层结合快、解离快。C组化合物与脂双层结合较弱，但部分样品与脂双层形成刚性络合物。产生长时间甜味感觉的甜蛋白和具有调味活性的奇迹蛋白被归类为A类。这些物质的感官活性可能是由于它们与上皮细胞表面强烈的相互作用而诱导的；它们与脂质双层具有明显的结合常数。Taumatin表现出最强的相互作用，其次是Monellin和Miraculine。版权所有©2011 John Wiley&Sons，Ltd.
We have developed a device that analyses the interaction of food components with model epithelial cells using surface plasmon resonance (SPR). A model of epithelial lingual cells was devised using a liposome composed of a mixture of four phospholipids. The liposome was immobilised to the L1 sensor tip attached to the sensor port of the SPR system. The interaction of food components with the model lingual epithelial cells was determined by the patterns of sensorgrams. According to this method, food components were classified into three groups: group A, strong interaction with the lipid bilayer; group B, weak interaction; and group C, neither A‐ nor B‐type interaction. The sensorgrams of group A showed gradual binding and slow dissociation from the surface of the lipid bilayer. In group B, the food components showed rapid binding and rapid dissociation from the lipid bilayer. The compounds in group C exhibited weak binding to the lipid bilayer, but parts of these samples formed rigid complexes with the lipid bilayer. Sweet proteins producing prolonged sweetness perception as well as miraculin with its taste‐modifying activity were classified into group A. The sensory activities of these substances are probably induced by their strong interactions with the epithelial cell surface; they have distinct binding constants with the lipid bilayer. Thaumatin exhibited the strongest interaction, followed by monellin and miraculin. Copyright © 2011 John Wiley & Sons, Ltd.