Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond

被引：140

作者：

Behrens, Maik ^{[2
]}

Meyerhof, Wolfgang ^{[2
]}

Hellfritsch, Caroline ^{[1
]}

Hofmann, Thomas ^{[1
]}

机构：

[1] Tech Univ Munich, Chair Food Chem & Mol Sensory Sci, D-85354 Freising Weihenstephan, Germany

[2] German Inst Human Nutr Potsdam Rehbrucke, Dept Mol Genet, D-14558 Nuthetal, Germany

来源：

ANGEWANDTE CHEMIE-INTERNATIONAL EDITION | 2011年 / 50卷 / 10期

关键词：

molecular recognition; natural products; receptors; signal transduction; taste; AMINO-ACID-SEQUENCE; METABOTROPIC GLUTAMATE-RECEPTOR; PROTEIN THAUMATIN-I; MAMMALIAN TASTE; PLANT-ORIGIN; CRYSTAL-STRUCTURE; ALPHA-GUSTDUCIN; NONVOLATILE SENSOMETABOLOME; SENSORY CHARACTERIZATION; NONNUTRITIVE SWEETENERS;

D O I：

10.1002/anie.201002094

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

(Figure Presented) A question of taste: Much of our appreciation of food is due to the excitement of the "sweet" and "umami" taste. This Review gives a survey of compounds that elicit the sweet or umami taste. It will highlight the activation of the taste receptors and signal transduction, which induces neural activity and is conveyed to the cerebral cortex to represent the taste quality (the picture shows a binding site of a sweet taste receptor. © 2011 Wiley-VCH Verlag GmbH & Co. KGaA.

引用

页码：2220 / 2242

页数：23

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