Characterization of the Modes of Binding between Human Sweet Taste Receptor and Low-Molecular-Weight Sweet Compounds
Figure 6
Model of the open form of hT1R2 ATD.
(A) The 10 critical residues are mapped on the model as sticks. They were divided into four colors based on the results from the single point mutation analysis of hT1R2–hT1R3 using three chemically different types of ligands: amino acid derivatives (aspartame and d-Trp), sulfamates (saccharin Na and AceK), and a sugar analog (sucralose) (see also Table 1). Red: the three types of chemicals; pink: peptide derivatives and sucralose; purple: peptide derivative–specific; cyan: sulfamate-specific. (B) The model oriented 90° from (A).