Structural basis for sugar perception by Drosophila gustatory receptors

• 成果类型: Article
• 署名作者: Ma, Demin; Hu, Meiqin; Yang, Xiaotong; Liu, Qiang; Ye, Fan; Cai, Weijie; Wang, Yong; Xu, Ximing; Chang, Shenghai; Wang, Ruiying; Yang, Wei; Ye, Sheng; Su, Nannan; Fan, Minrui; Xu, Haoxing; Guo, Jiangtao
• 署名单位: Zhejiang University; Zhejiang University; Zhejiang University; Zhejiang University; Liangzhu Laboratory; Zhejiang University; Zhejiang University; Zhejiang University; Ocean University of China; Zhejiang University; Chinese Academy of Sciences; Center for Excellence in Molecular Plant Sciences, CAS; Zhejiang University; Tianjin University; Zhejiang University; University of Michigan System; University of Michigan; Zhejiang University; Zhejiang University; Zhejiang University
• 刊物名称: SCIENCE
• ISSN/ISSBN: 0036-12681
• DOI: 10.1126/science.adj2609
• 发表日期: 2024-02-01
• 关键词: candidate taste receptors; ion-channel; crystal-structure; caffeine response; molecular-basis; software news; bitter taste; force-field; sweet; gene

摘要

Insects rely on a family of seven transmembrane proteins called gustatory receptors (GRs) to encode different taste modalities, such as sweet and bitter. We report structures of Drosophila sweet taste receptors GR43a and GR64a in the apo and sugar-bound states. Both GRs form tetrameric sugar-gated cation channels composed of one central pore domain (PD) and four peripheral ligand-binding domains (LBDs). Whereas GR43a is specifically activated by the monosaccharide fructose that binds to a narrow pocket in LBDs, disaccharides sucrose and maltose selectively activate GR64a by binding to a larger and flatter pocket in LBDs. Sugar binding to LBDs induces local conformational changes, which are subsequently transferred to the PD to cause channel opening. Our studies reveal a structural basis for sugar recognition and activation of GRs.