Effect of miraculin, a taste-modifying protein, on taste receptor

我们利用表达小鼠PKD1L3/PKD2L1异源二聚体的HEK293T细胞，研究了毛霉菌素对酸味受体候选分子活性的影响。这个候选者有一种独特的能力，被称为关闭反应，在去除酸性刺激后被激活。钙离子成像分析表明，毛霉素的加入抑制了酸味感受器的OFF反应，表明毛霉素对酸味感受器候选者的拮抗作用可能是其调味特性的分子机制之一。

We have been investigating the effect of miraculin on activity of the sour taste receptor candidate, by using HEK293T cells expressing mouse PKD1L3/PKD2L1 heterodimer. This candidate has the unique ability, called as the off-response, to be activated after the removal of an acid stimulus. Calcium imaging analysis showed that the off response was inhibited by the addition of miraculin, indicating that antagonization of the sour taste receptor candidate by miraculin will be contributed to the molecular mechanism of its taste-modifying property.