新橙皮苷二氢查耳酮中与味觉修饰活性特别相关的pH依赖性结构变化。

pH-Dependent structural change in neoculin with special reference to its taste-modifying activity.

作者信息

Morita Yuji, Nakajima Ken-ichiro, Iizuka Kisho, Terada Tohru, Shimizu-Ibuka Akiko, Ito Keisuke, Koizumi Ayako, Asakura Tomiko, Misaka Takumi, Abe Keiko

机构信息

Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan.

出版信息

Biosci Biotechnol Biochem. 2009 Nov;73(11):2552-5. doi: 10.1271/bbb.90524. Epub 2009 Nov 7.

DOI:10.1271/bbb.90524

PMID:19897888

Abstract

Neoculin has pH-dependent taste-modifying activity. This study found that neoculin changed pH-dependently in its tryptophan- and ANS-derived fluorescence spectra, while no such change occurred in a neoculin variant whose histidine residues were replaced with alanine. These results suggest that the sweetness of neoculin depends on structural change accompanying the pH change, with the histidine residues playing a key role.

摘要

新菊糖苷具有pH依赖性的味觉修饰活性。本研究发现，新菊糖苷在其色氨酸和ANS衍生的荧光光谱中随pH发生变化，而在组氨酸残基被丙氨酸取代的新菊糖苷变体中未发生这种变化。这些结果表明，新菊糖苷的甜度取决于伴随pH变化的结构变化，其中组氨酸残基起关键作用。