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Ole G. Mouritsen and Himanshu Khandelia Molecular mechanism of the allosteric enhancement of the umami taste sensation The FEBS Journal 279

Version of Record online: 24 JUL 2012 | DOI: 10.1111/j.1742-4658.2012.08690.x

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The molecular mechanism of synergy between free nucleotides and Glutamate in enhancing the umami taste signal is investigated using Molecular Dynamics simulations. GMP stabilizes the active state by binding the outer vestibule of the receptor’s ligand-binding domain. The receptor’s open-closed conformational transition is dampened significantly upon binding of glutamate, and further dampened upon binding of GMP at the allosteric site

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