title: Molecular basis of taste sense: involvement of GPCR receptors.
abstract: Taste perception is one of the senses crucial for many organisms. There are five basic tastes, i.e., sweet, bitter, salty, sour, and umami, and it is suggested that the taste of fat should be included in this list. This paper reviews the current state of knowledge about the involvement of G protein coupled receptors (GPCRs) in taste sensing and intracellular signaling. GPCR receptors are focal point of interest for pharmaceutical industry. However, their ability to interact with a variety of taste substances makes these receptors interesting target for food and nutrient companies.
authors.affiliation: a Department of Cytobiochemistry, Faculty of Biology and Environmental Protection , University of Lodz , Pomorska 141/143 , 90-236 , Lodz , Poland.
authors.forename: Adam I
authors.initials: AI
authors.lastname: Cygankiewicz
authors.forename: Alicja
authors.initials: A
authors.lastname: Maslowska
authors.forename: Wanda M
authors.initials: WM
authors.lastname: Krajewska
mesh_terms: D006801:Humans; D043562:Receptors, G-Protein-Coupled / Q000502:physiology*; D015398:Signal Transduction; D013649:Taste / Q000502:physiology*; D055697:Taste Perception / Q000502:physiology*
chemical_list: D043562:Receptors, G-Protein-Coupled