- Molecular Analysis of Peptide Taste
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- Knowledge of taste perception and the structural origin of flavour is important for the modern world. Bitter, sweet and umami peptide flavours are detected by taste receptors belonging to the G-Protein Coupled Receptor family. In this report, in silico methods were used to analyse peptide composition as well as modelling receptor structures and ligand binding through docking studies. The results show that different flavour peptides had different compositions, for example by length and classes of amino acids present. Additionally, the receptors for sweet and umami peptides undergo conformational change upon ligand binding whereas no conformational change is detected for bitterness receptors.
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