title: Molecular mechanisms underlying the reception and transmission of sour taste information.
abstract: Taste enables organisms to determine the properties of ingested substances by conveying information regarding the five basic taste modalities: sweet, salty, sour, bitter, and umami. The sweet, salty, and umami taste modalities convey the carbohydrate, electrolyte, and glutamate content of food, indicating its desirability and stimulating appetitive responses. The sour and bitter modalities convey the acidity of food and the presence of potential toxins, respectively, stimulating aversive responses to such tastes. In recent years, the receptors mediating sweet, bitter, and umami tastes have been identified as members of the T1R and T2R G-protein-coupled receptor families; however, the molecular mechanisms underlying sour taste detection have yet to be clearly elucidated. This review covers the molecular mechanisms proposed to mediate the detection and transmission of sour stimuli, focusing on polycystic kidney disease 1-like 3 (Pkd1l3), Pkd2l1, and carbonic anhydrase 4 (Car4).
authors.affiliation: a Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences , The University of Tokyo , Bunkyo-ku , Japan.
authors.forename: Yoshiro
authors.initials: Y
authors.lastname: Ishimaru
mesh_terms: D000818:Animals; D002490:Central Nervous System / Q000502:physiology; D006801:Humans; D011956:Receptors, Cell Surface / Q000378:metabolism; D055697:Taste Perception
chemical_list: D011956:Receptors, Cell Surface
keywords: sour taste; taste receptor