Article
The cysteine-rich region of T1R3 determines responses to intensely sweet proteins.
The Journal of biological chemistry - 22 Oct 2004
Jiang Peihua, Ji Qingzhou, Liu Zhan, Snyder Lenore A, Benard Lumie M J, Margolskee Robert F, Max Marianna
Abstract excerpt
A wide variety of chemically diverse compounds taste sweet, including natural sugars such as glucose, fructose, sucrose, and sugar alcohols, small molecule artificial sweeteners such as saccharin and acesulfame K, and proteins such as monellin and thaumatin. Brazzein, like monellin and thaumatin, is a naturally occurring plant protein that humans, apes, and Old World monkeys perceive as tasting sweet but that is...
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