Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor
Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor
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DOI：
10.1097/01.wnr.0000230513.01339.3b
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发表时间：
2006-08-21
期刊：
影响因子：
1.7
通讯作者：
Abe, Keiko
中科院分区：
文献类型：
--
作者：
Nakajima, Ken-ichiro;Asakura, Tomiko;Abe, Keiko
Neoculin是一种存在于马兜铃中的甜味蛋白，其独特之处在于它还具有能够将酸味转化为甜味的味道调节活性。用表达人甜味受体hTIR 2/TIR 3的HEK细胞进行的钙成像分析表明，加入20 μ M新oculin后细胞内钙浓度增加。使用lactisole，hTIR 3的阻断剂，几乎完全抑制细胞内钙浓度的增加。在感官测试中，当具有不同pH值的醋酸盐缓冲液被放置在舌头上品尝新oculin后，在较低的pH值检测到更高强度的甜味。这些结果表明，甜味和味觉修饰活性都是通过人甜味受体介导的。
Neoculin, a sweet protein occurring in Curculigo Iatifolia, is unique in that it also has taste-modifying activity capable of converting sourness to sweetness. Calcium imaging analysis with HEK cells expressing the human sweet taste receptor, hTIR2/TIR3 demonstrated that the intracellular calcium concentration increased following the addition of 20 mu M neoculin. The use of lactisole, a blocker of hTIR3, inhibited the intracellular calcium concentration increase almost completely. In sensory tests, when acetate buffers with different pH values were placed on the tongue after tasting neoculin, a higher intensity of sweetness was detected at lower pH. The sweetness was also suppressed with the addition of lactisole. These results suggest that both the sweetness and the taste-modifying activity are mediated via the human sweet taste receptor.