Sweetness chemoreception theory and sweetness transduction

This review summarizes the outcome of sweet taste chemoreception research over the last 30 years. Since the sweet taste receptor has yet to be isolated and identified, several models have been developed to account for sweetness and to explain how molecules are structured to elicit sweet taste chemor...

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Bibliographic Details
Published in:Food chemistry 2000, Vol.68 (1), p.45-49
Main Authors: Eggers, S.C, Acree, T.E, Shallenberger, R.S
Format: Article
Language:English
Subjects:
Analytical, structural and metabolic biochemistry
Biological and medical sciences
Cell receptors
Cell structures and functions
Fundamental and applied biological sciences. Psychology
General aspects, investigation methods
Miscellaneous
Molecular and cellular biology
Proteins
taste transduction
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Summary:This review summarizes the outcome of sweet taste chemoreception research over the last 30 years. Since the sweet taste receptor has yet to be isolated and identified, several models have been developed to account for sweetness and to explain how molecules are structured to elicit sweet taste chemoreception. The models proposed are classified as follows: category I: the receptor binding theories AH-B, AH-B-X; AH-B-γ; the multi-attachment theory; the α-helix protein theory; category II: the direct G-protein binding theory. All currently established hypotheses are discussed and their ability to account for the sweetness of a variety of structurally dissimilar compounds critically evaluated. After 30 years, the AH-B theory still appears to be the best explanation for the ligand binding chemistry that induces sweet taste response, and it is also consistent with prevailing sweet taste transduction hypotheses.
ISSN:0308-8146
1873-7072
DOI:10.1016/S0308-8146(99)00154-5