Ultimate Molecular Theory of Sweet Taste - Research Square

Ultimate Molecular Theory of Sweet TasteHuazhong He, PHD ( [email protected] )

Molecular Recognition Organization https://orcid.org/0000-0001-8881-9325

Research Article

Keywords: Sweet Receptor Protein Helix, Helix Tightening-Comeback Torsion-Spring-Like Oscillation, DH-B, Hydrogen Bond, Multiple Binding Sites, Potency Versus Intensity

Posted Date: January 29th, 2021

DOI: https://doi.org/10.21203/rs.3.rs-141448/v2

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https://doi.org/10.21203/rs.3.rs-141448/v2

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https://orcid.org/0000-0001-8881-9325

https://doi.org/10.21203/rs.3.rs-141448/v2

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Ultimate Molecular Theory of Sweet Taste

Huazhong He, Ph. D

Molecular Recognition Organization, Elwood Rd., Delmar, NY 12054

[email protected]

ABSTRACT

More than thirty years ago, I proposed a theory about sweet and bitter molecules’ recognition by protein helical structures. Unfortunately the papers could not go to public platform until now. The sweet and bitter taste theory is updated and presented in separated papers1,2. The sweet taste theory conveys that sweet molecules are recognized by receptor protein helical structures and the recognition process is a dynamic action, in which the sweet receptor protein helix has a torsion-spring-like oscillation between helical structures of 3.6 and 3 amino acids per turn. To help this kind of oscillation, there are two kinds of hydrogen donor and hydrogen acceptor DH-B entities for both receptor and sweet molecules: H-bond or non-H-bond. The distances between DH and B could be up to ~ 8.5 Å. The receptor H-bond type DH-B entities are the NH-O pairs forming H-bonds in protein helices; the receptor non-H-bond type DH-B entities are the ones from two pairs of NH-Os forming H-bonds which are about one turn away. To facilitate this kind of movement, the interaction of DH-Bs of a sweet molecule with those of sweet receptor, through a pair of complementary hydrogen bonds, must have hydrogen bond complementarities, which means H-bond type of ligands’ DH-Bs reacts on non-H-bond type of receptor’s O-NHs, and vice versa. As the oscillation may have different extent, it translates to sweet intensity. As recognition sites are only associated with a small fraction – helix structure of whole sweet receptor, multiple binding sites or multiple receptors are well expected. KEY WORDS: Sweet Receptor Protein Helix, Helix Tightening-Comeback Torsion-Spring-Like Oscillation, DH-B, Hydrogen Bond, Multiple Binding Sites, Potency Versus Intensity

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receptor, the hydrophobicity of sweetener molecule is an important trait to increase sweetness potency as a whole. The identification of multiple locations about sweeteners binding undoubtedly is a strong indirect support about helices’ recognition about sweeteners. With the guidance of this theory, it is unprecedented to be able to explain sweetness-structure relationships of achiral & chiral molecules, two types of DH-Bs/NH-Os & their distance information, potency vs intensity, multiple binding sites etc.

ACKNOWLEDGEMENT

I am grateful to Dr. Fengxia Deng for her decades-long encouragement and support for completing this research. I would like to thank Mr. Charlie He for his help in organizing data. I would also like to thank the late Professor Guangzhi Zeng (Kuangchi Tseng) for leading me into this fascinating area.

CONFLICT OF INTEREST

The author declares no conflicts of interest with the contents of this article.

FUNDING

There is no funding for this research.

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Ultimate Molecular Theory of Sweet Taste - Research Square