TY - GEN
T1 - Permeation of amphipathic sweeteners into taste-bud cells and their interactions with post-receptor signaling components
T2 - Possible implications for sweet-taste quality
AU - Naim, M.
AU - Shaul, M. E.
AU - Spielman, A. I.
AU - Huang, L.
AU - Peri, I.
N1 - Copyright:
Copyright 2019 Elsevier B.V., All rights reserved.
PY - 2008/3/4
Y1 - 2008/3/4
N2 - The sweetness of sugar is regarded by humans as the optimal sensation; that of alternative non-sugar sweeteners possesses an inferior sweet quality, which limits their use in low-calorie foods. These sweeteners may produce bitter, metallic or cooling sensations, as well as lingering sweet aftertaste. The molecular basis for these undesirable sensations is poorly understood. Although various sweeteners may stimulate the same G-protein-coupled taste receptors (GPCRs), inferior sweet-taste quality is uniquely related to some non-sugar sweeteners. This chapter presents data indicating that such tastants may rapidly permeate taste cells under physiological conditions in vivo and interact with downstream signaling components such as signal-termination-related kinases in vitro. The implications of these properties for sweet-taste quality are discussed.
AB - The sweetness of sugar is regarded by humans as the optimal sensation; that of alternative non-sugar sweeteners possesses an inferior sweet quality, which limits their use in low-calorie foods. These sweeteners may produce bitter, metallic or cooling sensations, as well as lingering sweet aftertaste. The molecular basis for these undesirable sensations is poorly understood. Although various sweeteners may stimulate the same G-protein-coupled taste receptors (GPCRs), inferior sweet-taste quality is uniquely related to some non-sugar sweeteners. This chapter presents data indicating that such tastants may rapidly permeate taste cells under physiological conditions in vivo and interact with downstream signaling components such as signal-termination-related kinases in vitro. The implications of these properties for sweet-taste quality are discussed.
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U2 - 10.1021/bk-2008-0979.ch017
DO - 10.1021/bk-2008-0979.ch017
M3 - Conference contribution
AN - SCOPUS:84905574476
SN - 9780841274327
T3 - ACS Symposium Series
SP - 241
EP - 255
BT - Sweetness and Sweeteners
PB - American Chemical Society
ER -