Request Demo

Last update 08 May 2025

TAS1R3

Last update 08 May 2025

Basic Info

Synonyms

Sweet taste receptor T1R3, T1R3, TAS1R3

+ [4]

Introduction

Putative taste receptor. TAS1R1/TAS1R3 responds to the umami taste stimulus (the taste of monosodium glutamate). TAS1R2/TAS1R3 recognizes diverse natural and synthetic sweeteners. TAS1R3 is essential for the recognition and response to the disaccharide trehalose (By similarity). Sequence differences within and between species can significantly influence the selectivity and specificity of taste responses.

Drugs associated with TAS1R3

DM-3100

Target

TAS1R3

Mechanism

TAS1R3 modulators

Active Org.

Dime Bio Co., Ltd.

Originator Org.

Dime Bio Co., Ltd.

Active Indication

Alzheimer Disease

Inactive Indication-

Drug Highest PhasePreclinical

First Approval Ctry. / Loc.-

First Approval Date20 Jan 1800

100 Clinical Results associated with TAS1R3

100 Translational Medicine associated with TAS1R3

0 Patents (Medical) associated with TAS1R3

684

Literatures (Medical) associated with TAS1R3

01 Aug 2025·Food Chemistry

From prediction to design: Revealing the mechanisms of umami peptides using interpretable deep learning, quantum chemical simulations, and module substitution

Article

Author: Ji, Huizhuo ; Zuo, Min ; Kong, Jianlei ; Su, Lijun ; Li, Jian ; Yan, Wenjing ; Ma, Zhenren ; Zhang, Qingchuan

This study screened and designed umami peptides using deep learning model and module substitution strategies. The predictive model, which integrates pre-training, enhanced feature, and contrastive learning module, achieved an accuracy of 0.94, outperforming other models by 2-9 %. Umami peptides were identified through virtual hydrolysis, model predictions, and sensory evaluation. Peptides EN, ETR, GK4, RK5, ER6, EF7, IL8, VR9, DL10, and PK14 demonstrated umami taste and exhibited umami-enhancing effects with MSG. Module substitution strategy, where highly contributive module from umami peptides replace corresponding module in bitter peptides, facilitates peptide design and modification. The mechanism underlying module substitution and taste presentation were elucidated via molecular docking and active site analysis, revealing that substituted peptides form more hydrogen bonds and hydrophobic interactions with T1R1/T1R3. Amino acids D, E, Q, K, and R were critical for umami taste. This study provides an efficient tool for rapid umami peptide screening and expands the repository.

01 Jun 2025·Food Chemistry

Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening

Article

Author: Jiang, Jinhui ; Liu, Qu ; Pan, Guoyang ; Tong, Xing ; An, Feiyu ; Wang, Yaqi ; Tao, Dongbing ; Deng, Li ; Wu, Junrui ; Ji, Shuaiqi ; Yang, Ning ; Wu, Rina

This research concentrated on soybean paste fermented with Tetragenococcus halophilus, employing peptidomics and machine learning methodologies to screen for novel umami peptides. Taste characteristics of umami peptides were evaluated through sensory evaluation and electronic tongue analysis. The mechanism of taste presentation of the umami peptides was investigated through T1R1/T1R3 molecular docking techniques. Four peptides were identified: LLYGKVVKKT, DKKVSVGT, TRKQALLN, and QKNSHQ, with umami thresholds ranging from 0.02 to 0.14 mmol/L. Hydrogen bonds and electrostatic interactions are the key forces between umami peptides and receptors, and the length of hydrogen bonds is between 2.94 and 3.30 Å. Molecular docking analyses revealed that electrostatic and hydrogen bonding interactions are crucial, with ARG 248 and ALA 282 serving as key binding sites on T1R1 and T1R3 receptors, significantly influencing umami intensity. These findings aid in further understanding the flavor properties of umami peptides in soybean paste.

01 Jun 2025·Food Chemistry

Cross-modal correspondence between visual information and taste: Deciphering the relationship between color and umami using hydrolysates of salmon head as a case study

Article

Author: Ye, Jing ; Chen, Qianqian ; Yuan, Xuan ; Wu, Jiajia ; Shi, Cui ; Wei, Lai ; Lu, Yanbin ; Dai, Zhiyuan

In this study, the preliminary exploration of cross-modal correspondence between visual information and umami taste was performed. To investigate the relationship between color and perception of umami, the hydrolysates of salmon head was identified as a case study. Nine novel umami peptides were identified and screened from 833 peptides by using UPLC-MS/MS combined with iUmami-SCM and UMPred-FRL protocols. The interaction between umami peptides and T1R1/T1R3 was examined using molecular docking simulation. Through systematic sensory evaluation, threshold measurement, and Pearson correlation analysis, it was demonstrated that both purple and green significantly enhanced umami perception, resulting in an increase of umami intensity by 17.2 % and 14.1 %, respectively. In contrast, dull colors such as black and brown exhibited higher thresholds compared to colorless umami peptide solution, and the dose-response effect was not found to be significant. This phenomenon may involve color stimuli that activate brain regions associated with taste processing, thus influencing the perception of umami.

Analysis

Perform a panoramic analysis of this field.

view full example data

AI Agents Built for Biopharma Breakthroughs

Accelerate discovery. Empower decisions. Transform outcomes.

Get started for free today!

Accelerate Strategic R&D decision making with Synapse, PatSnap’s AI-powered Connected Innovation Intelligence Platform Built for Life Sciences Professionals.

Start your data trial now!

Synapse data is also accessible to external entities via APIs or data packages. Empower better decisions with the latest in pharmaceutical intelligence.

Bio

Bio Sequences Search & Analysis

Chemical

Chemical Structures Search & Analysis

TAS1R3

Basic Info

Related

Analysis