Receptor mechanism producing a sweet taste from plant aroma compounds

• Published in: Scientific reports Vol. 15; no. 1; pp. 6795 - 15
• Main Authors: Horie, Fuyumi, Sanematsu, Keisuke, Yasumatsu, Keiko, Hirokawa, Takatsugu, Shigemura, Noriatsu, Yamashita, Atsuko, Kusakabe, Yuko
• Format: Journal Article
• Language: English
• Published: London Nature Publishing Group UK 12.03.2025; Nature Publishing Group; Nature Portfolio
• Subjects: 631/378/2626/2627; 631/92/349; Alcohol; Aldehydes - chemistry; Aldehydes - metabolism; Aldehydes - pharmacology; Amino acids; Animals; Aroma compound; Aroma compounds; Fruits; GPCR; HEK293 Cells; Humanities and Social Sciences; Humans; Hydrophobicity; Male; Mice; Molecular Docking Simulation; multidisciplinary; Odorants - analysis; Pungent principles; Receptors, G-Protein-Coupled - chemistry; Receptors, G-Protein-Coupled - genetics; Receptors, G-Protein-Coupled - metabolism; Science; Science (multidisciplinary); Species difference; Sucralose; Sucrose; Sucrose - analogs & derivatives; Sucrose - pharmacology; Sweet taste; Sweeteners; Sweetening Agents - chemistry; Sweetening Agents - metabolism; Sweetening Agents - pharmacology; Sweetness; Taste; Taste - drug effects; Taste - physiology; Taste receptors; Transmembrane domains; Aroma compound; Sweet taste; GPCR; Species difference

Fruits and vegetables contain highly volatile hydrophobic small molecules responsible for their aroma, taste, and pungency. Empirically, we understand that these compounds can evoke a sweet taste; however, their specific interactions with sweet taste receptors are unclear. To address this issue, HEK...