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REVIEW article
Front. Mol. Biosci.
Sec. Molecular Recognition
Volume 11 - 2024 |
doi: 10.3389/fmolb.2024.1498796
Deciphering Olfactory Receptor Binding Mechanisms: A Structural and Dynamic Perspective on Olfactory Receptors
Provisionally accepted- 1 Zhengzhou University, Zhengzhou, Henan Province, China
- 2 Zhengzhou Tobacco Research Institute of CNTC, Zhengzhou, Henan Province, China
- 3 Food Laboratory of Zhongyuan, Zhengzhou University, Zhenzhou, China
- 4 General Hospital of Ningxia Medical University, Yinchuan, China
Olfactory receptors, classified as G-protein coupled receptors (GPCRs), have been a subject of scientific inquiry since the early 1950s. Historically, investigations into the sensory mechanisms of olfactory receptors were often confined to behavioral characteristics in model organisms or the expression of related proteins and genes.However, with the development of cryo-electron microscopy techniques, it has gradually become possible to decipher the specific structures of olfactory receptors in insects and humans. This has provided new insights into the binding mechanisms between odor molecules and olfactory receptors. Furthermore, due to the rapid advancements in related fields such as computer simulations, the prediction and exploration of odor molecule binding to olfactory receptors have been progressively achieved through molecular dynamics simulations. Through this comprehensive review, we aim to provide a thorough analysis of research related to the binding mechanisms between odor molecules and olfactory receptors from the perspectives of structural biology and molecular dynamics simulations. Finally, we will provide an outlook on the future of research in the field of olfactory receptor sensory mechanisms.
Keywords: olfactory receptors, Odor molecules, Sensory mechanisms, Structural Biology, molecular dynamics simulations
Received: 20 Sep 2024; Accepted: 23 Dec 2024.
Copyright: © 2024 Wang, Zhang, Fan, Shi, Mao, Xie, Chai and Zhang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Guobi Chai, Food Laboratory of Zhongyuan, Zhengzhou University, Zhenzhou, China
Chenglei Zhang, General Hospital of Ningxia Medical University, Yinchuan, China
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