Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model.

@article{Dong2013ThermodynamicsOT,
  title={Thermodynamics of the enantiomers of amino acid and monosaccharide binding to fullerenol used as an artificial sweet taste receptor model.},
  author={Wen-rui Dong and G. Chen and Zhong-Xiu Chen and Shaoping Deng},
  journal={Food chemistry},
  year={2013},
  volume={141 3},
  pages={
          3110-7
        }
}
Fullerenol was used as sweet taste receptor model to investigate the binding affinities of structurally related pairs of enantiomers by isothermal titration calorimetry (ITC). It reveals that amino acid binding with fullerenol are enthalpy-cost and entropically-driven processes, whereas enthalpy contributes to monosaccharide binding to fullerenol. Spontaneous binding of amino acids was found through two sequential steps in which the sweeter enantiomer displays larger binding constants… Expand

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