2017/03/31 by Koenraad Philippaert, Andy Pironet, Margot Mesuere +18 · 198 citations
Nursing · Neuroscience · Agricultural and Biological Sciences · Chemistry · Medicine · #Biochemical Analysis and Sensing Techniques #Ion Channels and Receptors #GABA and Rice Research #Stevioside #Steviol #Rebaudioside A #Stevia rebaudiana #Umami #Glycoside #Chemistry #Pharmacology #Taste #Biochemistry #Food science #Biology #Medicine
paper · pdf · doi:10.1038/ncomms14733
published in Nature Communications 8(1), 14733 (Nature Portfolio)
openalex publication_date 2017/03/31 · openalex created_date 2025/10/10 · openalex updated_date 2026/08/01
Abstract Steviol glycosides (SGs), such as stevioside and rebaudioside A, are natural, non-caloric sweet-tasting organic molecules, present in extracts of the scrub plant Stevia rebaudiana , which are widely used as sweeteners in consumer foods and beverages. TRPM5 is a Ca 2+ -activated cation channel expressed in type II taste receptor cells and pancreatic β-cells. Here we show that stevioside, rebaudioside A and their aglycon steviol potentiate the activity of TRPM5. We find that SGs potentiate perception of bitter, sweet and umami taste, and enhance glucose-induced insulin secretion in a Trpm5-dependent manner. Daily consumption of stevioside prevents development of high-fat-diet-induced diabetic hyperglycaemia in wild-type mice, but not in Trpm5 − / − mice. These results elucidate a molecular mechanism of action of SGs and identify TRPM5 as a potential target to prevent and treat type 2 diabetes.