Journal of Microbiology and Biotechnology

  • 제33권2호
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  • Pages.203-210
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  • 2023
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  • 1017-7825(pISSN)
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  • 1738-8872(eISSN)
한국미생물·생명공학회 (The Korean Society for Microbiology and Biotechnology)
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Molecular Mechanism of L-Pyroglutamic Acid Interaction with the Human Sour Receptor

  • Sanung Eom (Department of Biotechnology, Chonnam National University) ;
  • Shinhui Lee (Department of Biotechnology, Chonnam National University) ;
  • Jiwon Lee (Department of Biotechnology, Chonnam National University) ;
  • Minsu Pyeon (Department of Biotechnology, Chonnam National University) ;
  • Hye Duck Yeom (Department of Biotechnology, Chonnam National University) ;
  • Jung Hee Song (Research and Development Division, World Institute of Kimchi) ;
  • Eun Ji Choi (Research and Development Division, World Institute of Kimchi) ;
  • Moeun Lee (Research and Development Division, World Institute of Kimchi) ;
  • Junho H Lee (Department of Biotechnology, Chonnam National University) ;
  • Ji Yoon Chang (Research and Development Division, World Institute of Kimchi)
  • 투고 : 2022.12.06
  • 심사 : 2022.12.24
  • 발행 : 2023.02.28
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초록

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 ʟ-pyroglutamic acid interacts with sour taste receptors through electrophysiology and mutation experiments using Xenopus oocytes. R299 of hPKD2L1 was revealed to be involved in ʟ-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 ʟ-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.

키워드

과제정보

This research was supported by a grant from the World Institute of Kimchi (KE2022-1) and funded by the Ministry of Science, Republic of Korea. The study was approved by the Institutional Review Board of Chonnam National University (CNU IACUC-YB-201607).

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