Sugar substitute and Taste receptor

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Sugar substitute and Taste receptor

Sugar substitute vs. Taste receptor

A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy. A taste receptor is a type of receptor which facilitates the sensation of taste.

Similarities between Sugar substitute and Taste receptor

Sugar substitute and Taste receptor have 6 things in common (in Unionpedia): Amino acid, Curculin, Miraculin, Sugar, Sweetness, Taste.

Amino acid

Amino acids are organic compounds containing amine (-NH2) and carboxyl (-COOH) functional groups, along with a side chain (R group) specific to each amino acid.

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Curculin

Curculin is a sweet protein that was discovered and isolated in 1990 from the fruit of Curculigo latifolia (Hypoxidaceae), a plant from Malaysia.

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Miraculin

Miraculin is a taste modifier, a glycoprotein extracted from the fruit of Synsepalum dulcificum.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Sweetness

Sweetness is a basic taste most commonly perceived when eating foods rich in sugars.

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Taste

Taste, gustatory perception, or gustation is one of the five traditional senses that belongs to the gustatory system.

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The list above answers the following questions

What Sugar substitute and Taste receptor have in common
What are the similarities between Sugar substitute and Taste receptor

Sugar substitute and Taste receptor Comparison

Sugar substitute has 144 relations, while Taste receptor has 93. As they have in common 6, the Jaccard index is 2.53% = 6 / (144 + 93).

References

This article shows the relationship between Sugar substitute and Taste receptor. To access each article from which the information was extracted, please visit:

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