Synthetic peptides derived from the sweetness loops of the sweet-tasting proteins
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1
Chung-Ang University, Department of Chemistry, College of Natural Sciences, Korea
Humans recognize five tastes; sweetness, bitterness, sourness, saltiness, and umami through taste buds of tongue. Umami and sweet have good tastes so that promote consumption of nutritive food, whereas bitter and sour have bad tastes that alert the organism to toxins and low pH, promoting rejection of harmful foods. Especially, identifying sweet-tasting foods is particularly important as it provides us with a means to seek out needed carbohydrates with high nutritive value. However, excessive intake of carbohydrate sweeteners cause diabetes. Furthermore, sugar-sweetened soft drink has threatening our health occurring obesity. For these reasons, the demand for non-calorigenic protein-based sweeteners with favorable taste properties is high. To date, only eight sweet-tasting proteins have been known to elicit sweetness. We have previously identified critical residues important for sweetness of the sweet protein brazzein by site-directed mutagenesis (Lee et al., Food Chemistry 138, 1370-1373, 2013). In order to gain insights into the interaction mechanisms of sweet proteins with the sweet taste receptor, we designed and synthesized five peptides derived from the β-strand III and the β-turn (loop) (29-43) structure of brazzein and the loop (67-82) of potential sweet-finger region in thaumatin. The tastes of the synthesized peptides were assayed by sensory analysis. Among five peptides, only BZ1 peptide corresponding to the β-strand III and the β-turn of brazzein retained limited sweetness. According to modeling results using Autodock Vina program, BZ1 peptide was bound to the T1R2 center of sweet-taste receptor T1R2-T1R3 complex and its binding free energy was similar to that of aspartame. From these results, we suggest that BZ1 peptide corresponding to the β-strand III and the β-turn of brazzein recognizes a binding site of the receptor different from the one that binds brazzein.
Keywords:
modeling,
biomaterial,
protein,
Bioactivity
Conference:
10th World Biomaterials Congress, Montréal, Canada, 17 May - 22 May, 2016.
Presentation Type:
Poster
Topic:
Protein interactions with biomaterials
Citation:
Kim
M,
Yun
C,
Kim
D and
Kong
K
(2016). Synthetic peptides derived from the sweetness loops of the sweet-tasting proteins.
Front. Bioeng. Biotechnol.
Conference Abstract:
10th World Biomaterials Congress.
doi: 10.3389/conf.FBIOE.2016.01.02847
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Received:
27 Mar 2016;
Published Online:
30 Mar 2016.