Carbonic anhydrase IV mediates the fizz of carbonated beverages

Andreas Dunkel, Thomas Hofmann

Research output: Contribution to journalArticlepeer-review

36 Scopus citations

Abstract

Sensational findings: The fizzy taste sensation we perceive when we consume carbonated beverages is mediated by carbonic anhydrase IV an enzyme catalyzing the conversion of carbon dioxide to hydrogen carbonate and free protons The picture shows the enzyme (green) linked to a membrane through a glycosylphosphatidylinositol tail (yellow) The zinc ion of the active site is represented by a white sphere.

Original languageEnglish
Pages (from-to)2975-2977
Number of pages3
JournalAngewandte Chemie International Edition in English
Volume49
Issue number17
DOIs
StatePublished - 12 Apr 2010

Keywords

  • Carbonic acid
  • Carbonic anhydrase
  • Metalloenzymes
  • Receptors
  • Taste

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