Taste perception: how to make a gourmet mouse.
Sugars and amino acids are mainly associated with desirable taste sensation. A new study using knockout mouse models shows that the detection of various sugars, artificial sweeteners and L-amino acids is exclusively mediated by taste cells that express one or pair-wise combinations of three G protein coupled receptors, T1R1, T1R2 and T1R3
Matsunami
Hiroaki
H
Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC 27710, USA.
Amrein
Hubert
H
D000344:Afferent Pathways; D000818:Animals; D015870:Gene Expression; D051379:Mice; D018345:Mice, Knockout; D043562:Receptors, G-Protein-Coupled / Q000235:genetics* / Q000502:physiology; D012970:Sodium Glutamate; D013549:Sweetening Agents; D013649:Taste / Q000502:physiology*
D043562:Receptors, G-Protein-Coupled; D013549:Sweetening Agents; D012970:Sodium Glutamate