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Carbonic Anhydrase IV Mediates the Fizz of Carbonated Beverages
Author(s) -
Dunkel Andreas,
Hofmann Thomas
Publication year - 2010
Publication title -
angewandte chemie international edition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 5.831
H-Index - 550
eISSN - 1521-3773
pISSN - 1433-7851
DOI - 10.1002/anie.200906978
Subject(s) - carbonic anhydrase , chemistry , enzyme , taste , carbonate , carbonic anhydrase i , biochemistry , food science , inorganic chemistry , organic chemistry
Sensational findings : The fizzy taste sensation we perceive when we consume carbonated beverages is mediated by carbonic anhydrase IV, an enzyme catalyzing the conversion of carbon dioxide to hydrogen carbonate and free protons. The picture shows the enzyme (green) linked to a membrane through a glycosylphosphatidylinositol tail (yellow). The zinc ion of the active site is represented by a white sphere.