Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.
Handb Exp Pharmacol. 2022;275:155-175. doi: 10.1007/164_2021_438.
The detection of energy-rich sweet food items has been important for our survival during evolution, however, in light of the changing lifestyles in industrialized and developing countries our natural sweet preference is causing considerable problems. Hence, it is even more important to understand how our sense of sweetness works, and perhaps even, how we may deceive it for our own benefit. This chapter summarizes current knowledge about sweet tastants and sweet taste modulators on the compound side as well as insights into the structure and function of the sweet taste receptor and the transduction of sweet signals. Moreover, methods to assess the activity of sweet substances in vivo and in vitro are compared and discussed.
在进化过程中，对富含能量的甜食的检测对我们的生存至关重要，然而，鉴于工业化和发展中国家生活方式的变化，我们对天然甜味的偏好正在带来相当多的问题。因此，了解我们的甜味感如何运作，甚至了解我们如何为了自己的利益欺骗它，就显得更加重要。本章总结了有关甜味剂和甜味调节剂的化合物方面的最新知识，以及对甜味受体的结构和功能以及甜味信号转导的深入了解。此外，还比较和讨论了评估体内和体外甜味物质活性的方法。
