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蛋白质甜度对水质的显著依赖性：离子强度的作用

Striking Dependence of Protein Sweetness on Water Quality: The Role of the Ionic Strength.

作者信息

Delfi Masoud, Emendato Alessandro, Temussi Piero Andrea, Picone Delia

机构信息

Department of Chemical Sciences, University of Naples "Federico II", Complesso Universitario Monte S. Angelo, Naples, Italy.

UK Dementia Research Institute at King's College London, The Maurice Wohl Institute, London, United Kingdom.

出版信息

Front Mol Biosci. 2021 Jul 22;8:705102. doi: 10.3389/fmolb.2021.705102. eCollection 2021.

DOI:10.3389/fmolb.2021.705102
PMID:34368232
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8339437/
Abstract

Sweet proteins are the sweetest natural molecules. This aspect prompted several proposals for their use as food additives, mainly because the amounts to be added to food would be very small and safe for people suffering from sucrose-linked diseases. During studies of sweet proteins as food additives we found that their sweetness is affected by water salinity, while there is no influence on protein's structure. Parallel tasting of small size sweeteners revealed no influence of the water quality. This result is explained by the interference of ionic strength with the mechanism of action of sweet proteins and provides an experimental validation of the wedge model for the interaction of proteins with the sweet receptor.

摘要

甜味蛋白是最甜的天然分子。这一特性促使人们提出了将其用作食品添加剂的多项建议，主要是因为添加到食品中的量非常少，对患有与蔗糖相关疾病的人来说是安全的。在对甜味蛋白作为食品添加剂的研究过程中，我们发现它们的甜度受水盐度的影响，而对蛋白质结构没有影响。对小尺寸甜味剂的平行品尝表明水质没有影响。这一结果可以通过离子强度对甜味蛋白作用机制的干扰来解释，并为蛋白质与甜味受体相互作用的楔形模型提供了实验验证。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/343d2a5ca2f1/fmolb-08-705102-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/e0a4efc1d922/fmolb-08-705102-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/16744ba26078/fmolb-08-705102-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/9a37bcc1ad00/fmolb-08-705102-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/343d2a5ca2f1/fmolb-08-705102-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/e0a4efc1d922/fmolb-08-705102-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/16744ba26078/fmolb-08-705102-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/9a37bcc1ad00/fmolb-08-705102-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/973d/8339437/343d2a5ca2f1/fmolb-08-705102-g004.jpg

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本文引用的文献

1
A Super Stable Mutant of the Plant Protein Monellin Endowed with Enhanced Sweetness.一种具有增强甜味的植物蛋白莫内林超稳定突变体。
Life (Basel). 2021 Mar 12;11(3):236. doi: 10.3390/life11030236.
2
How accurate is circular dichroism-based model validation?基于圆二色性的模型验证有多准确？
Eur Biophys J. 2020 Sep;49(6):497-510. doi: 10.1007/s00249-020-01457-6. Epub 2020 Aug 26.
3
BeStSel: a web server for accurate protein secondary structure prediction and fold recognition from the circular dichroism spectra.BeStSel：一个用于从圆二色光谱准确预测蛋白质二级结构和折叠识别的网络服务器。
Nucleic Acids Res. 2018 Jul 2;46(W1):W315-W322. doi: 10.1093/nar/gky497.
4
Sweeter and stronger: enhancing sweetness and stability of the single chain monellin MNEI through molecular design.更甜更强：通过分子设计提高单链莫奈林MNEI的甜度和稳定性。
Sci Rep. 2016 Sep 23;6:34045. doi: 10.1038/srep34045.
5
Design of sweet protein based sweeteners: hints from structure-function relationships.基于甜蛋白的甜味剂设计：结构-功能关系的启示
Food Chem. 2015 Apr 15;173:1179-86. doi: 10.1016/j.foodchem.2014.10.151. Epub 2014 Nov 6.
6
Five amino acid residues in cysteine-rich domain of human T1R3 were involved in the response for sweet-tasting protein, thaumatin.人类 T1R3 富含半胱氨酸结构域中的 5 个氨基酸残基参与了甜蛋白——thaumatin 的反应。
Biochimie. 2013 Jul;95(7):1502-5. doi: 10.1016/j.biochi.2013.01.010. Epub 2013 Jan 28.
7
Key amino acid residues involved in multi-point binding interactions between brazzein, a sweet protein, and the T1R2-T1R3 human sweet receptor.参与甜味蛋白 brazzein 与人类甜味受体 T1R2-T1R3 多点结合相互作用的关键氨基酸残基。
J Mol Biol. 2010 May 14;398(4):584-99. doi: 10.1016/j.jmb.2010.03.017. Epub 2010 Mar 17.
8
The sweet taste receptor: a single receptor with multiple sites and modes of interaction.甜味受体：具有多个作用位点和相互作用模式的单一受体。
Adv Food Nutr Res. 2007;53:199-239. doi: 10.1016/S1043-4526(07)53006-8.
9
The receptors and cells for mammalian taste.哺乳动物味觉的感受器和细胞。
Nature. 2006 Nov 16;444(7117):288-94. doi: 10.1038/nature05401.
10
Natural sweet macromolecules: how sweet proteins work.天然甜味大分子：甜味蛋白的作用机制
Cell Mol Life Sci. 2006 Aug;63(16):1876-88. doi: 10.1007/s00018-006-6077-8.