The three-dimensional structure prediction of human bitter taste receptor using the method of AlphaFold3

Bitter taste receptors (T2Rs), a subfamily of G protein-coupled receptors, are expressed not only in oral tissues but also in extraoral sites, playing key roles in physiological processes such as the gut-brain axis. However, structural information on T2Rs is limited, with only two human T2Rs, T2R14 and T2R46, experimentally determined to date. This study explores the potential of AlphaFold3 (AF3), an advanced AI-based protein structure prediction tool, to predict the structures of 25 human T2Rs and compares them with those of the earlier AlphaFold2 (AF2). The accuracy of AF3 was evaluated by comparing the predicted structures of T2R14 and T2R46 with known experimental structures. Our results show that AF3 provides more accurate structural predictions than AF2 for these receptors, though the predicted local distance difference test scores for AF3 were unexpectedly lower across all T2R subtypes. Subsequent analysis indicated that significant structural variations were observed in the receptor's extracellular region, in contrast to a higher degree of structural consistency in the intracellular region. Clustering based on sequence identity and root mean square deviation highlighted distinct groupings among the receptors. The structural properties of these T2Rs may be related to their ability to recognize thousands of diverse bitter substances through interaction with the taste receptor-specific G protein, α-gustducin. The present study provides evidence that AF3 can advance our understanding of T2R structure and research into the biological activity of T2R-ligand interactions in health-related processes, including risk reduction of obesity and diabetes.

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Publication Details

Journal
Current Research in Food Science
Published
2025-01-01
DOI
https://doi.org/10.1016/j.crfs.2025.101146
Citations
1
Primary Topic
Biochemical Analysis and Sensing Techniques
Type
article
Field-Weighted Citation Impact
1.12

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article

The three-dimensional structure prediction of human bitter taste receptor using the method of AlphaFold3

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1 citations
Current Research in Food Science
Biochemical Analysis and Sensing Techniques
1.12
article

The three-dimensional structure prediction of human bitter taste receptor using the method of AlphaFold3

Kenta Aso, Vittorio Calabrese, Takafumi Shimizu, Yoshitomo Suhara, Naomi Osakabe, Yoritaka Fujii, R. Ohno, Maki Kayama
article en
1 citations

Abstract

Bitter taste receptors (T2Rs), a subfamily of G protein-coupled receptors, are expressed not only in oral tissues but also in extraoral sites, playing key roles in physiological processes such as the gut-brain axis. However, structural information on T2Rs is limited, with only two human T2Rs, T2R14 and T2R46, experimentally determined to date. This study explores the potential of AlphaFold3 (AF3), an advanced AI-based protein structure prediction tool, to predict the structures of 25 human T2Rs and compares them with those of the earlier AlphaFold2 (AF2). The accuracy of AF3 was evaluated by comparing the predicted structures of T2R14 and T2R46 with known experimental structures. Our results show that AF3 provides more accurate structural predictions than AF2 for these receptors, though the predicted local distance difference test scores for AF3 were unexpectedly lower across all T2R subtypes. Subsequent analysis indicated that significant structural variations were observed in the receptor's extracellular region, in contrast to a higher degree of structural consistency in the intracellular region. Clustering based on sequence identity and root mean square deviation highlighted distinct groupings among the receptors. The structural properties of these T2Rs may be related to their ability to recognize thousands of diverse bitter substances through interaction with the taste receptor-specific G protein, α-gustducin. The present study provides evidence that AF3 can advance our understanding of T2R structure and research into the biological activity of T2R-ligand interactions in health-related processes, including risk reduction of obesity and diabetes.

Current Research in Food ScienceVol. 11
Shibaura Institute of Technology (JP), University of Catania (IT), Japan Research Institute (JP)
Japan Society for the Promotion of Science
Zero hunger
Openalex Percentile: Top 22%
Biochemical Analysis and Sensing Techniques
1.12
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