DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Via Celoria 2, 20133 Milan, Italy.
Food Chem. 2014 May 1;150:27-33. doi: 10.1016/j.foodchem.2013.10.106. Epub 2013 Nov 1.
The taste of different enantiomeric forms of amino acids has been deeply investigated because it represents the most impressive case of correlation between stereochemistry and flavour. Herein, we aimed to elucidate the molecular activity of d- and l-amino acids using an in vitro system based on a cellular model overexpressing sweet and bitter receptors, and to analyse the correlation between in vitro and sensory studies. With our work we demonstrated specific enantiomeric activities for several amino acids on TAS1R2-TAS1R3 sweet receptor. Moreover, we proved interaction of tryptophan and phenylalanine with a specific group of TAS2Rs bitter receptors, confirming and improving the results recently obtained in the tasting of amino acids. In addition, we provide the first systematic analysis of l- and d-amino acid actions on the sweet heterodimeric receptor.
不同对映体形式的氨基酸的味道已经被深入研究，因为它代表了立体化学和味道之间最令人印象深刻的关联。在这里，我们旨在使用基于过表达甜味和苦味受体的细胞模型的体外系统阐明 d-和 l-氨基酸的分子活性，并分析体外和感官研究之间的相关性。通过我们的工作，我们证明了几种氨基酸对 TAS1R2-TAS1R3 甜味受体具有特定的对映体活性。此外，我们证明了色氨酸和苯丙氨酸与特定的 TAS2R 苦味受体群相互作用，证实并改进了最近在氨基酸品尝中获得的结果。此外，我们提供了对甜味杂二聚体受体上 l-和 d-氨基酸作用的首次系统分析。
