Positive allosteric modulators of the human sweet taste receptor have been developed as a new way of reducing dietary sugar intake. Besides their potential health benefit, the sweet taste enhancers are also valuable tool molecules to study the general mechanism of positive allosteric modulations of T1R taste receptors. Using chimeric receptors, mutagenesis, and molecular modeling, we reveal how these sweet enhancers work at the molecular level. Our data argue that the sweet enhancers follow a similar mechanism as the natural umami taste enhancer molecules. Whereas the sweeteners bind to the hinge region and induce the closure of the Venus flytrap domain of T1R2, the enhancers bind close to the opening and further stabilize the closed and active conformation of the receptor.positive allosteric modulators | sweet taste receptor | T1R H umans can detect at least five basic taste qualities, including sweet, umami, bitter, salty, and sour. The sweet and umami taste are mediated by closely related G protein-coupled receptors (GPCRs). The three members of the T1R family form two heteromeric taste receptors: umami (T1R1/T1R3) (1, 2) and sweet (T1R2/T1R3) (1, 3). T1R receptors belong to the class C GPCRs, along with metabotropic glutamate receptors (mGluRs), γ-aminobutyric acid receptor B (GABA B R), calcium sensing receptors (CaSR), and others. The defining motif in these receptors is an extracellular Venus flytrap (VFT) domain (4), which consists of two globular subdomains connected by a threestranded flexible hinge. The VFT domain contains the orthosteric ligand binding site. The crystal structures of mGluR VFT domains (5, 6) revealed that the bilobed architecture can form an "open" or "closed" conformation. Glutamate binding stabilizes both the "closed" and the "active" dimer conformation. This scheme in the initial receptor activation has been applied generally to other class C GPCRs.Over the years, researchers have been developing noncaloric sweeteners to reduce dietary sugar intake. Unfortunately, all existing noncaloric sweeteners are characterized by their off taste (7,8) and fail to mimic the real sugar taste. Since the identification of the sweet taste receptor, a new approach became available, which is to develop positive allosteric modulators (PAMs) of the receptor. These molecules work as sweet taste "enhancers," which possess no taste of their own but potentiate the sweet taste of sugars. Examples of taste enhancers can be found in umami taste, which is known for its unique characteristic of synergism (9). Purinic ribonucleotides such as inosine-5′-monophosphate (IMP) and guanosine-5′-monophosphate (GMP) can strongly potentiate the umami taste intensity of glutamate and are rare examples of naturally occurring GPCR PAMs. In taste tests, 200 μM IMP, which does not elicit any umami taste by itself, can increase human umami taste sensitivity to glutamate by 15-fold (1). We recently illustrated the molecular mechanism of IMP/GMP (10). Our data indicate that glutamate binds close to the hinge region of the VFT ...