Current Progress in Understanding the Structure and Function of Sweet Taste Receptor

被引：19
|
作者：
Yang, Liu [1 ]
Cui, Meng [2 ]
Liu, Bo [1 ]
机构：
[1] Qilu Univ Technol, Sch Food Sci & Engn, Shandong Acad Sci, Jinan 250353, Shandong, Peoples R China
[2] Northeastern Univ, Dept Pharmaceut Sci, Sch Pharm, Boston, MA 02115 USA
来源：
JOURNAL OF MOLECULAR NEUROSCIENCE | 2021年 / 71卷 / 02期
基金：
中国国家自然科学基金;
关键词：
Sweet taste receptor; Sweetener; Structure; Molecular simulations; Polymorphisms; Extraoral tissues; MOLECULAR-MECHANISM; UMAMI TASTE; PROTEIN; T1R3; GENE; EXPRESSION; BINDING; TAS1R2; HETERODIMER; ASSOCIATION;
D O I：
10.1007/s12031-020-01642-4
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
The sweet taste receptor, which was identified approximately 20 years ago, mediates sweet taste recognition in humans and other vertebrates. With the development of genomics, metabonomics, structural biology, evolutionary biology, physiology, and neuroscience, as well as technical advances in these areas, our understanding of this important protein has resulted in substantial progress. This article reviews the structure, function, genetics, and evolution of the sweet taste receptor and offers meaningful insights into this G protein-coupled receptor, which may be helpful guidances for personalized feeding, diet, and medicine. Prospective directions for research on sweet taste receptors have also been proposed.
引用
收藏
页码：234 / 244
页数：11
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