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Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor.

ABSTRACT: Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether food has gone bad, and the sour taste receptor (PKD2L1) is the gene behind it. Here, we investigated whether L-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using Xenopus oocytes. R299 of hPKD2L1 was revealed to be involved in L-pyroglutamic acid binding in a concentration-dependent manner. As a result, it is possible to objectify the change in signal intensity according to the concentration of L-pyroglutamic acid, an active ingredient involved in the taste of kimchi, at the molecular level. Since the taste of other ingredients can also be measured with the method used in this experiment, it is expected that an objective database of taste can be created.

SUBMITTER: Eom S

PROVIDER: S-EPMC9998207 | biostudies-literature | 2023 Feb

REPOSITORIES: biostudies-literature

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Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor.

Eom Sanung S Lee Shinhui S Lee Jiwon J Pyeon Minsu M Yeom Hye Duck HD Song Jung Hee JH Choi Eun Ji EJ Lee Moeun M Lee Junho H JH Chang Ji Yoon JY

Journal of microbiology and biotechnology 20221230 2

Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether food has gone bad, and the sour taste receptor (PKD2L1) is the gene behind it. Here, we investigated whether L-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using <i>Xenopus</i> oocytes. R299 of hPKD2L1 was revealed to be involved in L-pyroglutamic acid binding in a con ...[more]

PMID: 36655284

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