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논문 기본 정보

자료유형
학술저널
저자정보
Eom Sanung (Department of Biotechnology Chonnam National University Gwangju 61186 Republic of Korea) Lee Shinhui (Department of Biotechnology Chonnam National University Gwangju 61186 Republic of Korea) Lee Jiwon (Department of Biotechnology Chonnam National University Gwangju 61186 Republic of Korea) Pyeon Minsu (Department of Biotechnology Chonnam National University Gwangju 61186 Republic of Korea) Yeom Hye Duck (Department of Biotechnology Chonnam National University Gwangju 61186 Republic of Korea) Song Jung Hee (Research and Development Division World Institute of Kimchi Gwangju 61755 Republic of Korea) Choi Eun Ji (Research and Development Division World Institute of Kimchi Gwangju 61755 Republic of Korea) Lee Moeun (Research and Development Division World Institute of Kimchi Gwangju 61755 Republic of Korea) Lee Junho H (Department of Biotechnology Chonnam National University Gwangju 61186 Republic of Korea) 장지윤 (세계김치연구소)
저널정보
한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제33권 제2호
발행연도
2023.2
수록면
203 - 210 (8page)
DOI
10.4014/jmb.2212.12007

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Taste is classified into five types, each of which has evolved to play its respective role in mammalian survival. Sour taste is one of the important ways to judge whether food has gone bad, and the sour taste receptor (PKD2L1) is the gene behind it. Here, we investigated whether L-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using Xenopus oocytes. R299 of hPKD2L1 was revealed to be involved in L-pyroglutamic acid binding in a concentration-dependent manner. As a result, it is possible to objectify the change in signal intensity according to the concentration of L-pyroglutamic acid, an active ingredient involved in the taste of kimchi, at the molecular level. Since the taste of other ingredients can also be measured with the method used in this experiment, it is expected that an objective database of taste can be created.

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