Figure 7. Detailed molecular interactions of myricetin-gallic acid (A) or glutamate-IMP (B) within the binding cavity of the umami receptor; Molecular interactions between the two sets of binary docking molecules (ligand and enhancer) and the umami receptor shown in Figure 6 are illustrated in more details. Ligands and enhancers are depicted in pink and green ball-and-stick, respectively. Residues belonging to the upper lobe, the lower lobe and the hinge region are labeled in blue, red and black. Hydrogen bonding is shown in green dashed lines, and -stacking or -cation interaction is designated in orange lines : Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea : Science and Education Publishing

Figure 7. Detailed molecular interactions of myricetin-gallic acid (A) or glutamate-IMP (B) within the binding cavity of the umami receptor; Molecular interactions between the two sets of binary docking molecules (ligand and enhancer) and the umami receptor shown in Figure 6 are illustrated in more details. Ligands and enhancers are depicted in pink and green ball-and-stick, respectively. Residues belonging to the upper lobe, the lower lobe and the hinge region are labeled in blue, red and black. Hydrogen bonding is shown in green dashed lines, and -stacking or -cation interaction is designated in orange lines

Journal of Food and Nutrition Research. 2013, 1(6), 164-173 doi:10.12691/jfnr-1-6-8