{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,31]],"date-time":"2026-10-31T11:17:42Z","timestamp":1793445462731,"version":"4.5.0"},"reference-count":47,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2025,11,2]],"date-time":"2025-11-02T00:00:00Z","timestamp":1762041600000},"content-version":"vor","delay-in-days":1,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2025,11,1]],"date-time":"2025-11-01T00:00:00Z","timestamp":1761955200000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      The growing consumer demand for low\u2010sugar and low\u2010alcohol beverages has spurred increased research into flavor\u2010enhancement strategies. This study systematically investigated the sweet taste enhancement effect of low\u2010concentration ethanol (4%) using a combined approach of T1R2\/T1R3\u2010expressing HEK293 cellular models and computational simulations. The fluorescence change ratio (\u0394F\/F\n                      <jats:sub>0<\/jats:sub>\n                      ) was measured to quantify cellular response to sweeteners and assess perceived sweetness intensity. The observation of a classic dose\u2010dependent response to sucrose confirmed the functionality and reliability of the cellular assay system. Furthermore, 4% ethanol was found to significantly enhance the relative sweetness intensity of glucose (Glc) and ethyl cyclopentenolone (ECP) by 28.29% and 46.63%, respectively, compared to aqueous solutions. Molecular modeling of T1R2\/T1R3 receptor in complex with Glc or ECP, conducted in both aqueous and ethanol environments, revealed that low\u2010concentration ethanol directly activated sweet taste receptors (STRs), stabilized receptor conformations, and enhanced ligand\u2010binding affinity through optimized interaction networks\u2014as evidenced by reduced root mean square deviation (RMSD) values, increased hydrogen bond formation, lower radius of gyration (Rg), and improved binding energy (\u0394\n                      <jats:italic>E<\/jats:italic>\n                      <jats:sub>bind<\/jats:sub>\n                      ). Furthermore, ethanol functioned as a potent sweet taste enhancer with a more pronounced effect on ECP, likely attributable to its unique structural interactions with the T1R2\/T1R3 receptor. These findings provided molecular\u2010level insights into ethanol's role as a sweetness modulator in low\u2010alcohol beverages, offering a theoretical foundation and practical parameters for developing reduced\u2010sugar alcoholic products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70648","type":"journal-article","created":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T06:11:11Z","timestamp":1762150271000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Mechanistic Study on Ethanol\u2010Induced Sweetness Enhancement: Combining Cellular and Computational Approaches to Uncover Its Dual Role as a Weak Agonist and Allosteric Stabilizer"],"prefix":"10.1111","volume":"90","author":[{"given":"Xiaoyun","family":"Zhao","sequence":"first","affiliation":[{"name":"Technology Center China Tobacco Henan Industrial Co., Ltd  Zhengzhou China"},{"name":"College of Chemistry, Food Laboratory of Zhongyuan Flavour Science Research Center of Zhengzhou University, Zhengzhou University  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xuebin","family":"Zhao","sequence":"additional","affiliation":[{"name":"Technology Center China Tobacco Henan Industrial Co., Ltd  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gaolei","family":"Xi","sequence":"additional","affiliation":[{"name":"Technology Center China Tobacco Henan Industrial Co., Ltd  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lu","family":"Han","sequence":"additional","affiliation":[{"name":"Technology Center China Tobacco Henan Industrial Co., Ltd  Zhengzhou China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0006-1244-1083","authenticated-orcid":false,"given":"Bing","family":"Cui","sequence":"additional","affiliation":[{"name":"Cooperative Innovation Center of Fermentation Engineering (Ministry of Education), National \u201c111\u201d Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of Life and Health Sciences Hubei University of Technology  Wuhan China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,11,2]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3389\/fphar.2020.587664"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1093\/chemse\/bjae041"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2007.02.004"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10519-006-9121-4"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.08.008"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2023.100463"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00894-013-1955-0"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.08.075"},{"key":"e_1_2_8_10_1","unstructured":"Deng J. L.2023. \u201cPhysicochemical Properties of Sugars and Sugar Alcohols and Their Interaction With Sweet Cell.\u201d Master's thesis Zhejiang Gongshang University."},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41586-021-03641-w"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.105520"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1038\/s42004-024-01324-x"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1021\/ci100275a"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12078-017-9238-2"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c03779"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2008.03.005"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12038-019-9944-9"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12013-019-00872-7"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1073\/pnas.1700001114"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1093\/bioinformatics\/btu426"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.physbeh.2004.10.004"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1107\/S0021889892009944"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1021\/jacs.6b06983"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/gkac394"},{"key":"e_1_2_8_26_1","unstructured":"Lu J. 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