School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, 250353, Shandong Province, China.
Department of Pharmaceutical Sciences, Northeastern University School of Pharmacy, Boston, MA, 02115, USA.
J Mol Neurosci. 2021 Feb;71(2):234-244. doi: 10.1007/s12031-020-01642-4. Epub 2020 Jun 30.
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.
甜味受体大约在 20 年前被发现，它介导了人类和其他脊椎动物对甜味的识别。随着基因组学、代谢组学、结构生物学、进化生物学、生理学和神经科学的发展，以及这些领域的技术进步，我们对这种重要蛋白质的理解取得了实质性的进展。本文综述了甜味受体的结构、功能、遗传学和进化，并对这种 G 蛋白偶联受体进行了深入探讨，这可能为个性化喂养、饮食和医学提供有意义的指导。同时，还提出了甜味受体研究的未来方向。
