ママサキ㌠
@Masaki_ponpoko · X
不活性化したミラクリンが甘味受容体に結合すると甘味物質に対する応答が阻害されるってことは甘味感じにくくなるんだ…(蜂蜜の甘味はそこまで変化しなかった) メモ https://t.co/qAVmj5ZtK1 https://t.co/CzypCjIaJh
Nov 16, 2023 · 2 likes · 19,559 followers
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October 2011 PMID 21949380
Human sweet taste receptor mediates acid-induced sweetness of miraculin.
Mentions
29
Peak: 1 in Sep 2021
across 5 sources since Sep 2021
Extended reach
116,433
potential audience
Total likes
4,205
Video views
96,861
Mentions per month
Sep 2021 – Jul 2025Where it's discussed
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Blogs11 articles
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News10 articles
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Facebook4 posts
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X / Twitter2 posts
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YouTube2 videos
AI synopsis
What people are saying
The discussions reflect a cautious but intrigued attitude toward the research, mentioning molecular interactions like 'acid-activated receptors' and potential applications such as 'taste modification,' with words like 'important' and 'fascinating' indicating their recognition of its scientific significance.
AgreementModerate agreement
Most discussions acknowledge the findings, with some expressing curiosity about the receptor mechanisms, indicating general support.
InterestModerate interest
Posts show moderate interest, referencing molecular interactions and potential implications, but without strong emotional language.
EngagementModerate engagement
Comments include mentions of receptor behavior and taste modification, demonstrating some depth but not overly detailed analysis.
ImpactModerate impact
The discussions suggest the findings could influence taste science and food industry applications, reflecting a moderate perceived impact.
Abstract in brief
- The study explores how miraculin (MCL), a protein from red berries, can turn sour tastes into sweet ones by interacting with human sweet taste receptors (hT1R2 and hT1R3), especially under acidic conditions.
- Researchers used a cell-based assay to show that MCL activates these receptors in a pH-dependent manner, becoming more effective as the solution becomes more acidic, and that this activation repeats with each application of acid.
- Molecular analysis suggests that MCL acts as an antagonist at neutral pH but switches to an agonist in acidic environments, likely explaining its ability to modify taste sensations from sour to sweet.]
Top posts
Most liked on X and Bluesky
ケケミクックげん
@ChemicalCooking · X
東大の研究によるとヒト甘味受容体に結合したミラクリンが酸性になると、ヒト甘味受容体を活性化させることで、酸っぱいものが甘く感じられるみたいですね。 参考:Human sweet taste receptor mediates acid-induced sweetness of miraculin https://t.co/Dxh9FNxdjJ
Sep 13, 2021 · 14 followers
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All mentions
Mechanism of Miraculin: Turning Sour to Sweet Taste
This study explores how miraculin from red berries interacts with human sweet taste receptors, especially under acidic conditions, to convert sour tastes into sweet sensations by acting as a pH-dependent agonist.
MinuteFood · Jul 11, 2025
96,731 views
How Miraculin Converts Sour to Sweet Taste in Acidic Conditions
This study explores how miraculin from red berries activates human sweet taste receptors under acidic conditions, turning sour tastes into sweet ones. The pH-dependent interaction explains miraculin's ability to modify…
三島彩子 a.k.a. 植物たん · Jun 7, 2022
131 views
マサキ㌠
@Masaki_ponpoko · X
不活性化したミラクリンが甘味受容体に結合すると甘味物質に対する応答が阻害されるってことは甘味感じにくくなるんだ…(蜂蜜の甘味はそこまで変化しなかった) メモ https://t.co/qAVmj5ZtK1 https://t.co/CzypCjIaJh
Nov 16, 2023 · 2 likes · 19,559 followers
View post →
ケミクックげん
@ChemicalCooking · X
東大の研究によるとヒト甘味受容体に結合したミラクリンが酸性になると、ヒト甘味受容体を活性化させることで、酸っぱいものが甘く感じられるみたいですね。 参考:Human sweet taste receptor mediates acid-induced sweetness of miraculin https://t.co/Dxh9FNxdjJ
Sep 13, 2021 · 14 followers
View post →
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