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Pure Appl. Chem. Vol. 74, No. 7, pp. 1109-1116 (2002)

Pure and Applied Chemistry

Vol. 74, Issue 7

Molecular basis of sweet taste in dipeptide taste ligands*

M. Goodman1,**, J. R. Del Valle1, Y. Amino2, and E. Benedetti3

1Department of Chemistry and Biochemistry, University of California, San Diego, La Jolla, CA 92093-0343, USA; 2Ajinomoto Co., Inc., AminoScience Laboratories, 1-1 Suzuki-Cho, Kawasaki-Ku, Kawasaki-Shi 210-8681, Japan; 3Center of Biocrystallography, University of Naples, Via Mezzocannone 6, Naples, Italy

Abstract: In this presentation, we describe an integrated approach for the molecular basis for sweet taste among dipeptide-based ligands. By comparing the results obtained from X-ray diffraction studies with the conformations from NMR analysis and molecular modeling, we have observed recurring topochemical motifs that agree with previous models for sweet taste. In our examination of the unexplored D zone of the Tinti­Nofre model, we have uncovered a sweet potency enhancing effect of a new set of aralkyl-substitutions on dipeptide ligands, which reveals the importance of aromatic­aromatic interactions in maintaining high potency.

* A special topic issue on the science of sweeteners.
** Corresponding author.

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