Quantifying human sweetness perception via a TAS1R2/TAS1R3-based model-predicted sweetness score

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-16 DOI:10.1016/j.fochx.2025.103037

Ajung Kim , Yiseul Kim , Nayoung Choi, Jaekwang Lee, Min Jung Kim

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引用次数: 0

Abstract

Artificial sweeteners provide high-intensity sweetness with minimal caloric load, but their evaluation still relies heavily on subjective sensory panels. Psychophysical studies have reported parameters such as sweetness potency, perception threshold, and saturation threshold as key benchmarks. To develop an objective alternative, we developed a TAS1R2/TAS1R3-based calcium imaging system using HEK293T cells to quantify receptor response to five sweeteners. EC₅₀ (potency) and maximal response (efficacy), were obtained from dose-response curves. Inverse regression between EC₅₀ and reported relative sweetness (RS) showed strong correlation (R² = 0.9688, RS ≈ 1.38/EC₅₀), forming the basis for a Model-Predicted Sweetness Scores (MPSS; MPSS = (1.38/EC₅₀) × 10²). MPSS values closely matched known RS and reflected reported detection thresholds. Maximal responses were poorly correlated with RS. These findings suggest that EC₅₀-based modeling offers a receptor-level, perceptually grounded method for sweetness prediction and may serve as a practical alternative to sensory evaluation in sweetener research.

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通过基于TAS1R2/ tas1r3的模型预测甜度评分来量化人类的甜味感知

人工甜味剂以最小的热量负荷提供高强度的甜味，但它们的评估仍然严重依赖于主观感觉面板。心理物理学研究报告了甜度效价、感知阈值和饱和阈值等参数作为关键基准。为了开发客观的替代方案，我们开发了一种基于TAS1R2/ tas1r3的钙成像系统，使用HEK293T细胞来量化受体对五种甜味剂的反应。EC50（效价）和最大反应（疗效）由剂量-反应曲线计算。EC50与报告的相对甜度（RS）之间的逆回归显示出很强的相关性（R2 = 0.9688, RS≈1.38/EC₅0），形成了模型预测甜度评分（MPSS; MPSS = (1.38/EC50) × 102）的基础。MPSS值与已知RS密切匹配，反映了报告的检测阈值。最大反应与RS相关性较差。这些发现表明，基于EC₅0的模型提供了一种受体水平的、基于感知的甜味预测方法，可以作为甜味剂研究中感官评估的实用替代方案。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.