The mammalian taste bud is an onion-shaped epithelial structure with 50–100 tightly packed
cells, including taste receptor cells, supporting cells, and basal cells. Taste receptor cells …

The variety of taste sensations, including sweet, umami, bitter, sour, and salty, arises from
diverse taste cells, each of which expresses specific taste sensor molecules and associated …

Several taste transduction mechanisms have been demonstrated in mammals, but little is
known about their distribution within and across receptor cells. We recorded whole-cell …

The molecular machinery for chemosensory transduction in taste buds has received
considerable attention within the last decade. Consequently, we now know a great deal …

Recent research on cellular mechanisms of peripheral taste has defined transduction
pathways involving membrane receptors, G proteins, second messengers, and ion …

The sense of taste is activated when certain classes of chemicals contact specialized
epithelial taste receptor cells in the tongue, palate, throat and, in some species, near the …

Background Taste receptor cells are responsible for transducing chemical stimuli from the
environment and relaying information to the nervous system. Bitter, sweet and umami stimuli …

The sense of taste is a specialized chemosensory system dedicated to the evaluation of food
and drink. Despite the fact that vertebrates and insects have independently evolved distinct …

Multiple lines of evidence from molecular studies indicate that individual taste qualities are
encoded by distinct taste receptor cells. In contrast, many physiological studies have found …

Taste is a discriminative sense involving specialized receptor cells of the oral cavity (taste
buds) and at least two distinct families of G protein-coupled receptor molecules that detect …