TAS1R2

Last update 08 May 2025

Basic Info

Synonyms

G protein-coupled receptor 71, G-protein coupled receptor 71, GPR71

+ [7]

Introduction

Putative taste receptor. TAS1R2/TAS1R3 recognizes diverse natural and synthetic sweeteners.

100 Clinical Results associated with TAS1R2

100 Translational Medicine associated with TAS1R2

0 Patents (Medical) associated with TAS1R2

395

Literatures (Medical) associated with TAS1R2

01 Jun 2025·Food Chemistry: Molecular Sciences

Inosine-5′-monophosphate interacts with the TAS1R3 subunit to enhance sweet taste detection

Article

Author: Briand, Loïc ; Neiers, Fabrice ; Poirier, Nicolas ; Karolkowski, Adeline ; Moitrier, Lucie ; Belloir, Christine

Umami and sweet taste detection is mediated by the activation of the TAS1R1/TAS1R3 and TAS1R2/TAS1R3 receptors, respectively. TAS1R2-Venus flytrap domain (VFT) constitutes the primary ligand-binding site for most of the sweeteners whereas TAS1R1-VFT contains the orthosteric binding site for umami compounds. Inosine-5'-monophosphate (IMP), previously known to potentiate umami taste, binds to a site of TAS1R1-VFT adjacent to the L-glutamate site leading to umami synergy. However, the involvement of the TAS1R3 subunit in umami receptor-ligand interactions or in synergy with IMP has never been demonstrated. To elucidate the VFT contribution to umami and sweet detection, we expressed human TAS1R1- and TAS1R3-VFTs in bacteria. Ligand binding studies quantified by intrinsic tryptophan fluorescence revealed that both TAS1R1- and TAS1R3-VFTs are able to interact with umami compounds. Cellular assays revealed that IMP is able, like cyclamate, to modulate the response of TAS1R2/TAS1R3 and TAS1R3 alone stimulated by calcium ions. IMP also acted as an enhancer of TAS1R2/TAS1R3 when stimulated with sucralose, neotame and cyclamate. Taking together, our data demonstrated that IMP modulates sweet compound detection at the receptor level acting via the TAS1R3 subunit. This research suggests more complex receptor interactions between umami and sweet taste qualities and paves the way for development of new sweetness enhancers.

01 Apr 2025·Food Chemistry: X

Study on taste release and perception mechanism of japonica rice during oral processing

Article

Author: Min, Zhang ; Asimi, Sailimuhan

The sensorial experience of japonica rice is a critical factor that profoundly influences consumer choice. Despite this, the mechanisms underlying the release and perception of flavors during the oral processing of japonica rice are still not clearly understood. To address this gap, we conducted an in-depth investigation into the flavor release and gustatory perception dynamics of japonica rice during mastication using high-performance liquid chromatography (HPLC) and molecular docking simulations. Our findings revealed that umami taste was predominant during the initial stages of oral processing, whereas sweetness emerged as the dominant flavor in the subsequent phases. Moreover, we identified 16 key taste-active compounds that are released during the oral processing of japonica rice. Utilizing partial least squares regression (PLSR) analysis, we observed that glucose, sucrose, proline, maltose, and fructose were positively and significantly associated with the perception of sweetness in japonica rice. Concurrently, aspartic acid and glutamic acid contributed to the enhancement of umami perception, while concurrently diminishing the perception of sweetness and sourness. Further molecular docking studies demonstrated that glucose and sucrose interact with the amino acid residues of the sweet taste receptors T1R2/T1R3, engaging in hydrogen bonding and hydrophobic interactions. These interactions potentiate the activity of T1R2/T1R3, thereby facilitating the detection of sweetness. Similarly, aspartic acid and glutamic acid bind to the amino acid residues of the umami receptors T1R1/T1R3, establishing hydrogen bonds and hydrophobic interactions. This binding enhances the activity of T1R1/T1R3, leading to an augmented perception of umami.

01 Mar 2025·Protein Expression and Purification

Optimized vector for functional expression of the human bitter taste receptor TAS2R14 in HEK293 cells

Article

Author: Moitrier, Lucie ; Neiers, Fabrice ; Briand, Loïc ; Karolkowski, Adeline ; Gautier, Adèle ; Jeannin, Mathilde ; Delompré, Thomas ; Belloir, Christine

Bitter is one of the five basic taste qualities, along with salty, sour, sweet and umami, used by mammals to access the quality of their food and orient their eating behaviour. Bitter taste detection prevents the ingestion of food potentially contaminated by bitter-tasting toxins. Bitter taste perception is mediated by a family of G protein-coupled receptors (GPCRs) called TAS2Rs. Humans possess 25 TAS2Rs (human type II taste receptors), enabling the detection of thousands of chemically diverse bitter compounds. The identification of agonists/antagonists and molecular mechanisms that govern receptor-ligand interaction has been primarily achieved through functional expression of TAS2Rs in heterologous cells. However, TAS2R receptors, like many other GPCRs, suffer from marginal cell surface expression. In this study, we compared the functionality of 9 engineered chimeric receptors, focusing our experiments on TAS2R14, a broadly tuned receptor that recognizes over 151 identified compounds. Among the different tested signal peptides, rat somatostatin receptor subtype 3 results in higher potency of aristolochic acid-induced calcium signalling than other tested export tags, such as bovine rhodopsin, murine Igκ-chain or human mGluR5. The addition of a MAX sequence enhances both TAS2R14 potency and efficacy. We also confirm that the FLAG epitope, when located at the C-terminal, interferes less with the TAS2R14 functionality, enabling reliable evaluation of this receptor at the cell surface using immunohistochemistry. Finally, these observations are also confirmed for TAS2R14 and TAS1R2/TAS1R3 (the sweet taste receptor) stimulated by 12 bitter compounds and by sucralose and neotame, respectively.

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TAS1R2

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