The sweet taste receptor, which was identified approximately 20 years ago, mediates sweet taste recognition in humans and other vertebrates. With the development of genomics, metabonomics, structural biology, evolutionary biology, physiology, and neuroscience, as well as technical advances in these areas, our understanding of this important protein has resulted in substantial progress. This article reviews the structure, function, genetics, and evolution of the sweet taste receptor and offers meaningful insights into this G protein–coupled receptor, which may be helpful guidances for personalized feeding, diet, and medicine. Prospective directions for research on sweet taste receptors have also been proposed.

大约 20 年前发现的甜味受体介导了人类和其他脊椎动物的甜味识别。随着基因组学、代谢组学、结构生物学、进化生物学、生理学和神经科学的发展以及这些领域的技术进步，我们对这一重要蛋白质的理解取得了实质性进展。本文回顾了甜味受体的结构、功能、遗传学和进化，并对这种 G 蛋白偶联受体提供了有意义的见解，这可能有助于指导个性化喂养、饮食和药物治疗。也提出了对甜味受体的研究的前瞻性方向。