Sweet Taste: From Perception to Evaluation

Abstract

Abstract—Sweetness is the strongest gustatory modality, which shapes eating behavior and influences homeostasis. The review summarizes data on the perception and encoding of taste signals at the level of taste receptors and brain centers during consumption of sweet substances. We focus on the molecular and cellular mechanisms of sweet taste identification and determination of food caloric content, including the role of membrane receptor proteins T1R2/T1R3 and signal transduction enzyme cascades, as well as a metabolic mechanism for estimating the concentration of glucose in the cytoplasm. Genetic aspects of sweet sensitivity and the influence of sweet taste receptor gene polymorphisms on sensitivity to sugar and low-calorie sweeteners are described. The review presents results of modern studies of endocrine, paracrine and autocrine modulation of sweet taste perception and evaluation depending on the metabolic state of the body. The assumption of a promising research area on the problem is made.