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长期以来,糖如何“诱惑”人们不断摄入一直是个谜。2025年5月7日,一项发表于《Cell》上的研究在解开上述谜团方面迈出了重要一步。美国哥伦比亚大学博士后张举恩等首次绘制了人类甜味受体的分子结构图,并展示了2种消费最广泛的人造甜味剂——三氯蔗糖和阿斯巴甜是如何与甜味受体结合并将其激活的。

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(图片来源:《Cell》)

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    长期以来,糖如何“诱惑”人们不断摄入一直是个谜。2025年5月7日,一项发表于《Cell》上的研究在解开上述谜团方面迈出了重要一步。美国哥伦比亚大学博士后张举恩等首次绘制了人类甜味受体的分子结构图,并展示了2种消费最广泛的人造甜味剂——三氯蔗糖和阿斯巴甜是如何与甜味受体结合并将其激活的。

    . 甜味受体结构解析有望解开嗜甜之谜. 科技导报, 2025 , 43 (10) : 6 -10 .
    . Science & Technology Review, 2025 , 43 (10) : 6 -10 .
    长期以来,糖如何“诱惑”人们不断摄入一直是个谜。2025年5月7日,一项发表于《Cell》上的研究在解开上述谜团方面迈出了重要一步。美国哥伦比亚大学博士后张举恩等首次绘制了人类甜味受体的分子结构图,并展示了2种消费最广泛的人造甜味剂——三氯蔗糖和阿斯巴甜是如何与甜味受体结合并将其激活的。
    科研人员早在2001年就首次鉴定出甜味受体,发现它是由蛋白质TAS1R2和TAS1R3组成的复合物。在这项研究中,他们使用冷冻电子显微镜,捕获了与三氯蔗糖和阿斯巴甜这2种人工甜味剂结合的受体的原子级快照。图像显示,TAS1R2亚基有一个结合口袋,三氯蔗糖或阿斯巴甜都可以占据。然而,结合方式略有不同,暗示了受体存在一种灵活结合机制,使其能够识别各种甜味化合物。TAS1R3亚基则不参与结合,但它在帮助受体组装和稳定受体复合物方面发挥至关重要的作用。
    甜味受体结构的解析为食品化学家提供了设计无热量甜味剂的工具。研究人员可以据此设计出能够增强甜味受体天然甜味敏感性的化合物。这样可以促使消费者在不牺牲口味的情况下减少糖分摄入。这种分子策略,有助于遏制全球肥胖和糖尿病患病人数的增加。
    (综合《Cell》、光明网)

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    2种不同金属材料的力学参数

    Family
    属数
    Number of
    genus
    种数
    Number of
    species
    占总种数比例
    Percentage of
    total species (%)

    Genus
    种数
    Number of
    species
    占总种数比例
    Percentage of total
    species (%)
    鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
    小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
    多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
    红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
    小菇属 Mycena 11 5.26
    光柄菇属 Pluteus 5 2.39
    红菇属 Russula 17 8.13
    栓菌属 Trametes 5 2.39
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