Positive allosteric modulators of the human sweet taste receptor enhance sweet taste
| Autor: | Goran Petrovic, Feng Zhang, Xiao-Qing Tang, Catherine Tachdjian, Grant E. Dubois, Tanya Ditschun, Sara Werner, Mark Zoller, Poonit Kamdar, Paul Brust, Donald S. Karanewsky, Guy Servant, Antoniette Java, Xiaodong Li, Nicole Brune |
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| Rok vydání: | 2010 |
| Předmět: |
Sucralose
Taste Sucrose Multidisciplinary Aspartame Dose-Response Relationship Drug Molecular Structure Thiophenes Sweetness Biological Sciences Taste Buds Cell Line Receptors G-Protein-Coupled chemistry.chemical_compound Pyrimidines chemistry Allosteric Regulation Sweetening Agents Neotame Potency Humans Food science Saccharin |
| Zdroj: | Proceedings of the National Academy of Sciences of the United States of America. 107(10) |
| ISSN: | 1091-6490 |
| Popis: | To identify molecules that could enhance sweetness perception, we undertook the screening of a compound library using a cell-based assay for the human sweet taste receptor and a panel of selected sweeteners. In one of these screens we found a hit, SE-1, which significantly enhanced the activity of sucralose in the assay. At 50 μM, SE-1 increased the sucralose potency by >20-fold. On the other hand, SE-1 exhibited little or no agonist activity on its own. SE-1 effects were strikingly selective for sucralose. Other popular sweeteners such as aspartame, cyclamate, and saccharin were not enhanced by SE-1 whereas sucrose and neotame potency were increased only by 1.3- to 2.5-fold at 50 μM. Further assay-guided chemical optimization of the initial hit SE-1 led to the discovery of SE-2 and SE-3, selective enhancers of sucralose and sucrose, respectively. SE-2 (50 μM) and SE-3 (200 μM) increased sucralose and sucrose potencies in the assay by 24- and 4.7-fold, respectively. In human taste tests, 100 μM of SE-1 and SE-2 allowed for a reduction of 50% to >80% in the concentration of sucralose, respectively, while maintaining the sweetness intensity, and 100 μM SE-3 allowed for a reduction of 33% in the concentration of sucrose while maintaining the sweetness intensity. These enhancers did not exhibit any sweetness when tasted on their own. Positive allosteric modulators of the human sweet taste receptor could help reduce the caloric content in food and beverages while maintaining the desired taste. |
| Databáze: | OpenAIRE |
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