甜味分子与G蛋白偶联受体Tas1R2/3的相互作用及激活机制  

The interaction and activation mechanism between G protein coupled receptor (GPCR) Tas1R2/3 and various sweeteners

作　　者：刘秋蕾[1] 王飞[1] 李磊[1] 刘波[1] 

机构地区：[1]齐鲁工业大学食品与生物工程学院,济南250353

出　　处：《生命的化学》2014年第4期500-505,共6页Chemistry of Life

基　　金：国家自然科学基金(30900039;31271118);山东省优秀中青年科学家科研奖励基金项目(BS2012SW016)

摘　　要：甜味分子与C家族G蛋白偶联受体(G protein-coupled receptor,GPCR)的成员之一甜味受体相互作用,从而激活受体并引起甜味觉的感知。本文简要总结了甜味受体(taste receptor 2 and 3,Tas1R2/3)的结构与功能、甜味分子与受体相互作用并激活受体的机制,并对甜味受体研究领域的发展前景进行了展望。甜味分子与受体相互作用机制的阐明对于理解甜味觉的产生与GPCR的结构与功能具有重要的意义。此外,甜味受体结构与功能的研究可为有针对性地设计新型甜味化合物提供理论基础。The sweeteners interact with one member of C family G protein coupled receptors （GPCRs）--sweet receptor, and then activate the receptor. This interaction induces the rise of sweet response. This papersummarizes the structure and function of sweet receptor TaslR2/3, and the interaction mechanism betweensweeteners and the receptor. The prospects in the field of sweet receptor research have also been discussed.Unraveling the interaction mechanism between the sweeteners and sweet receptor is very meaningful for un-derstanding the sweet sense and the structure and function of GPCR. Furthermore, the research of the structureand function of sweet receptor can provide theoretical basis for designing novel artificial sweeteners.

关 键 词：甜味分子 甜味受体 GPCR 受体激活 

分 类 号：Q51[生物学—生物化学]