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Journal Abstract Search

217 related items for PubMed ID: 22038810

  • 1. Determinants of sweetness in proteins: a topological approach.
    Temussi PA.
    J Mol Recognit; 2011; 24(6):1033-42. PubMed ID: 22038810
    [Abstract] [Full Text] [Related]

  • 2. The sweet taste receptor: a single receptor with multiple sites and modes of interaction.
    Temussi P.
    Adv Food Nutr Res; 2007; 53():199-239. PubMed ID: 17900500
    [Abstract] [Full Text] [Related]

  • 3. From small sweeteners to sweet proteins: anatomy of the binding sites of the human T1R2_T1R3 receptor.
    Morini G, Bassoli A, Temussi PA.
    J Med Chem; 2005 Aug 25; 48(17):5520-9. PubMed ID: 16107151
    [Abstract] [Full Text] [Related]

  • 4. Interaction of sweet proteins with their receptor. A conformational study of peptides corresponding to loops of brazzein, monellin and thaumatin.
    Tancredi T, Pastore A, Salvadori S, Esposito V, Temussi PA.
    Eur J Biochem; 2004 Jun 25; 271(11):2231-40. PubMed ID: 15153113
    [Abstract] [Full Text] [Related]

  • 5. Sweet neutron crystallography.
    Teixeira SC, Blakeley MP, Leal RM, Gillespie SM, Mitchell EP, Forsyth VT.
    Acta Crystallogr D Biol Crystallogr; 2010 Nov 25; 66(Pt 11):1139-43. PubMed ID: 21041928
    [Abstract] [Full Text] [Related]

  • 6. Sweetness determinant sites of brazzein, a small, heat-stable, sweet-tasting protein.
    Assadi-Porter FM, Aceti DJ, Markley JL.
    Arch Biochem Biophys; 2000 Apr 15; 376(2):259-65. PubMed ID: 10775411
    [Abstract] [Full Text] [Related]

  • 7. Why are sweet proteins sweet? Interaction of brazzein, monellin and thaumatin with the T1R2-T1R3 receptor.
    Temussi PA.
    FEBS Lett; 2002 Aug 28; 526(1-3):1-4. PubMed ID: 12208493
    [Abstract] [Full Text] [Related]

  • 8. New insights into the characteristics of sweet and bitter taste receptors.
    Temussi PA.
    Int Rev Cell Mol Biol; 2011 Aug 28; 291():191-226. PubMed ID: 22017977
    [Abstract] [Full Text] [Related]

  • 9. Probing the sweet determinants of brazzein: wild-type brazzein and a tasteless variant, brazzein-ins(R18a-I18b), exhibit different pH-dependent NMR chemical shifts.
    Zhao Q, Song J, Jin Z, Danilova V, Hellekant G, Markley JL.
    Biochem Biophys Res Commun; 2005 Sep 16; 335(1):256-63. PubMed ID: 16105551
    [Abstract] [Full Text] [Related]

  • 10. Multiple mutations of the critical amino acid residues for the sweetness of the sweet-tasting protein, brazzein.
    Lee JW, Cha JE, Jo HJ, Kong KH.
    Food Chem; 2013 Jun 01; 138(2-3):1370-3. PubMed ID: 23411256
    [Abstract] [Full Text] [Related]

  • 11. Crystal structure of Mabinlin II: a novel structural type of sweet proteins and the main structural basis for its sweetness.
    Li DF, Jiang P, Zhu DY, Hu Y, Max M, Wang DC.
    J Struct Biol; 2008 Apr 01; 162(1):50-62. PubMed ID: 18308584
    [Abstract] [Full Text] [Related]

  • 12. The Flexible Loop is a New Sweetness Determinant Site of the Sweet-Tasting Protein: Characterization of Novel Sweeter Mutants of the Single-Chain Monellin (MNEI).
    Yang L, Zhu K, Yu H, Zhang X, Liu B.
    Chem Senses; 2019 Oct 17; 44(8):607-614. PubMed ID: 31504288
    [Abstract] [Full Text] [Related]

  • 13. Riboflavin-binding protein exhibits selective sweet suppression toward protein sweeteners.
    Maehashi K, Matano M, Kondo A, Yamamoto Y, Udaka S.
    Chem Senses; 2007 Feb 17; 32(2):183-90. PubMed ID: 17167172
    [Abstract] [Full Text] [Related]

  • 14. Natural sweet macromolecules: how sweet proteins work.
    Temussi PA.
    Cell Mol Life Sci; 2006 Aug 17; 63(16):1876-88. PubMed ID: 16810455
    [Abstract] [Full Text] [Related]

  • 15. Crystal structure of neoculin: insights into its sweetness and taste-modifying activity.
    Shimizu-Ibuka A, Morita Y, Terada T, Asakura T, Nakajima K, Iwata S, Misaka T, Sorimachi H, Arai S, Abe K.
    J Mol Biol; 2006 May 26; 359(1):148-58. PubMed ID: 16616933
    [Abstract] [Full Text] [Related]

  • 16. The structure of brazzein, a sweet-tasting protein from the wild African plant Pentadiplandra brazzeana.
    Nagata K, Hongo N, Kameda Y, Yamamura A, Sasaki H, Lee WC, Ishikawa K, Suzuki E, Tanokura M.
    Acta Crystallogr D Biol Crystallogr; 2013 Apr 26; 69(Pt 4):642-7. PubMed ID: 23519673
    [Abstract] [Full Text] [Related]

  • 17. Two crystal structures of a potently sweet protein. Natural monellin at 2.75 A resolution and single-chain monellin at 1.7 A resolution.
    Somoza JR, Jiang F, Tong L, Kang CH, Cho JM, Kim SH.
    J Mol Biol; 1993 Nov 20; 234(2):390-404. PubMed ID: 8230222
    [Abstract] [Full Text] [Related]

  • 18. The mechanism of interaction of sweet proteins with the T1R2-T1R3 receptor: evidence from the solution structure of G16A-MNEI.
    Spadaccini R, Trabucco F, Saviano G, Picone D, Crescenzi O, Tancredi T, Temussi PA.
    J Mol Biol; 2003 May 02; 328(3):683-92. PubMed ID: 12706725
    [Abstract] [Full Text] [Related]

  • 19. Role of protein surface charge in monellin sweetness.
    Xue WF, Szczepankiewicz O, Thulin E, Linse S, Carey J.
    Biochim Biophys Acta; 2009 Mar 02; 1794(3):410-20. PubMed ID: 19100868
    [Abstract] [Full Text] [Related]

  • 20. Efficient production of recombinant brazzein, a small, heat-stable, sweet-tasting protein of plant origin.
    Assadi-Porter FM, Aceti DJ, Cheng H, Markley JL.
    Arch Biochem Biophys; 2000 Apr 15; 376(2):252-8. PubMed ID: 10775410
    [Abstract] [Full Text] [Related]

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