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The Black Agonist–Receptor Model of High Potency Sweeteners, and Its Implication to Sweetness Taste and Sweetener Design
Author(s) -
Farkas Attila,
Híd János
Publication year - 2011
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2011.02353.x
Subject(s) - sweetness , chemistry , potency , agonist , sucralose , taste , receptor , food science , transduction (biophysics) , biochemistry , pharmacology , stereochemistry , in vitro , biology
The dose responses of the most commonly used high potency sweeteners (HPSs) have been measured by a more precise sensory procedure. The data were analyzed by Black's pharmacological model that takes into account not only agonist binding affinity but transduction efficiency as well. HPSs are clearly segregated into 2 groups depending on whether they bind to T1R2 or T1R3 of the receptor heterodimer. Surprisingly, the more potent sweeteners have lower transduction efficiencies. The implications of these on consumer product development and HPS design are discussed.