title: Elucidating concepts in drug design through taste with natural and artificial sweeteners.
abstract: Fundamental concepts in biochemistry important for drug design often lack connection to the macroscopic world and can be difficult for students to grasp, particularly those in introductory science courses at the high school and college level. Educational research has shown that multisensory teaching facilitates learning, but teaching at the high school and college level is almost exclusively limited to the visual and auditory senses. This approach neglects the lifetime of experience our students bring to the classroom in the form of taste perception and makes our teaching less supportive of those with sensory impairment. In this article, we outline a novel guided-inquiry activity that utilizes taste perception for a series of natural and artificial sweetener solutions to introduce the concepts of substrate affinity and selectivity in the context of drug design. The findings from this study demonstrate clear gains in student knowledge, as well as an increase in enthusiasm for the fields of biochemistry and drug design. © 2016 by The International Union of Biochemistry and Molecular Biology, 44(6):550-554, 2016.
authors.affiliation: Department of Chemistry, Washington College, Chestertown, Maryland, 21620.
authors.forename: James M
authors.initials: JM
authors.lastname: Lipchock
authors.affiliation: Department of Science, The Gunston School, Centreville, Maryland, 21617.
authors.forename: Sarah V
authors.initials: SV
authors.lastname: Lipchock
mesh_terms: D001671:Biochemistry / Q000193:education*; D035843:Biomedical Research / Q000193:education*; D003479:Curriculum; D015195:Drug Design; D004521:Educational Measurement; D006801:Humans; D007753:Laboratories / Q000592:standards; D008954:Models, Biological; D018794:Problem-Based Learning / Q000379:methods*; D013334:Students / Q000523:psychology*; D013549:Sweetening Agents / Q000032:analysis*; D013649:Taste / Q000502:physiology
chemical_list: D013549:Sweetening Agents
keywords: artificial sweeteners; drug design; guided-inquiry; multisensory learning; taste