Molecular basis of sweet taste in dipeptide taste ligands*
M. Goodman1,**, J. R. Del Valle1, Y. Amino2,
and E. Benedetti3
1Department of Chemistry and Biochemistry, University
of California, San Diego, La Jolla, CA 92093-0343, USA; 2Ajinomoto Co.,
Inc., AminoScience Laboratories, 1-1 Suzuki-Cho, Kawasaki-Ku, Kawasaki-Shi
210-8681, Japan; 3Center of Biocrystallography, University of Naples,
Via Mezzocannone 6, Naples, Italy
Abstract: In this presentation, we describe an integrated
approach for the molecular basis for sweet taste among dipeptide-based
ligands. By comparing the results obtained from X-ray diffraction studies
with the conformations from NMR analysis and molecular modeling, we
have observed recurring topochemical motifs that agree with previous
models for sweet taste. In our examination of the unexplored D zone
of the TintiNofre model, we have uncovered a sweet potency enhancing
effect of a new set of aralkyl-substitutions on dipeptide ligands, which
reveals the importance of aromaticaromatic interactions in maintaining
high potency.
* A special topic issue on the science
of sweeteners.
** Corresponding author.
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