Molecular mechanisms of sweet taste 8: saccharin, acesulfame-K, cyclamate and their derivatives

The sweetness values of saccharin, acesulfame-K and cyclatmate have been rationalised on the basis of molecular models of their multiple interactions with our α-helical protein receptor, in which the hydrophobic attractions within a crevice of the helix are critical for both sweetness and intensity. The study was carried out by modelling of the host-guest molecules, joined by hydrogen bonds and assessment of their non-bonded hydrophobic interactions, as determined by three-dimensional computer graphics. Both enhancement and loss of sweetness in these disulphoxide derivatives were then interpreted on this basic premise.