Cryo-EM structure of the calcium-sensing receptor complexed with the kokumi substance γ-glutamyl-valyl-glycine

Cryo-EM structure of the calcium-sensing receptor complexed with the kokumi substance γ-glutamyl-valyl-glycine

Abstract Taste is a key element for food palatability and is strongly influenced by the five basic tastes and other taste sensations, such as fatty orosensation, and koku perception, which indicates taste complexity, mouthfulness and lastingness. This study focuses on the taste modifier γ-glutamyl-v...

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Bibliographic Details
Main Authors: Hiroki Yamaguchi, Seiji Kitajima, Hiroshi Suzuki, Shota Suzuki, Kouki Nishikawa, Akiko Kamegawa, Yoshinori Fujiyoshi, Kazutoshi Takahashi, Uno Tagami, Yutaka Maruyama, Motonaka Kuroda, Masayuki Sugiki
Format: Article
Language:English
Published: Nature Portfolio 2025-01-01
Series:Scientific Reports
Subjects:
Calcium-sensing receptor
γ-Glutamyl-valyl-glycine
Class C GPCR
Cryo-electron microscopy
Single particle analysis
Koku perception
Online Access:https://doi.org/10.1038/s41598-025-87999-1
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https://doi.org/10.1038/s41598-025-87999-1

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