Communications Biology (Apr 2021)
Sweet taste of heavy water
- Natalie Ben Abu,
- Philip E. Mason,
- Hadar Klein,
- Nitzan Dubovski,
- Yaron Ben Shoshan-Galeczki,
- Einav Malach,
- Veronika Pražienková,
- Lenka Maletínská,
- Carmelo Tempra,
- Victor Cruces Chamorro,
- Josef Cvačka,
- Maik Behrens,
- Masha Y. Niv,
- Pavel Jungwirth
Affiliations
- Natalie Ben Abu
- The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
- Philip E. Mason
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- Hadar Klein
- The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
- Nitzan Dubovski
- The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
- Yaron Ben Shoshan-Galeczki
- The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
- Einav Malach
- The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
- Veronika Pražienková
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- Lenka Maletínská
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- Carmelo Tempra
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- Victor Cruces Chamorro
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- Josef Cvačka
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- Maik Behrens
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich
- Masha Y. Niv
- The Institute of Biochemistry, Food Science and Nutrition, The Robert H Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem
- Pavel Jungwirth
- Institute of Organic Chemistry and Biochemistry, Czech Academy of Sciences
- DOI
- https://doi.org/10.1038/s42003-021-01964-y
- Journal volume & issue
-
Vol. 4,
no. 1
pp. 1 – 10
Abstract
Ben Abu, Mason and colleagues use molecular dynamics, cell-based experiments, mouse models, and human subjects to determine that, unlike ordinary water, heavy water tastes sweet to humans, but not mice. Mechanistically, this effect is mediated by the human TAS1R/TAS1R3 sweet taste receptor.
