1. Homology modeling of umami taste receptor T1R1/T1R3 is considered the primary umami taste receptor responsible for interacting with umami substances. It belongs to the class of G-protein-coupled receptors (GPCRs) and is composed of two subunits, namely T1R1 and T1R3. These receptors are expressed in taste bud cells on the tongue and enteroendocrine cells in the intestine. T1R1/T1R3 can recognize various L-amino acids such as glutamate, aspartate, glycine, as well as some nucleotides like inosine monophosphate (IMP) and guanosine monophosphate (GMP);Gao Dang;Biotechnology Information,2014
2. Molecular docking YJS is characterized by its prominent sour and umami tastes, prompting an in-depth investigation into these two flavors. As a result, a screening process utilizing umami and sourness receptors is References Beneficial Effects of Fermentation of Red Chili Pepper Using Lactococcus lactis subs. Cremoris RPG-HL-0136 in High-Fat Diet-Induced Obese Mice;Journal of Medicinal Food,2023
3. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis);D.-W Chen;Food Chemistry,2007
4. Interaction Between Umami Peptide and Taste Receptor T1R1/T1R3;Y Dang;Cell Biochemistry and Biophysics,2014