Abstract Analysis of single-cell RNA-Seq data can provide insights into the specific functions
of individual cell types that compose complex tissues. Here, we examined gene expression …

Humans consciously perceive only five distinct tastes: bitter, sweet, umami [the savory taste
of monosodium glutamate (MSG)], salty, and sour. Taste cells of the tongue utilize G protein …

Molecular sensing by gastrointestinal (GI) cells plays a crucial role in the control of multiple
fundamental functions including digestion, regulation of caloric intake, pancreatic insulin …

The act of eating and drinking brings food-related chemicals into contact with taste cells.
Activation of these taste cells, in turn, engages neural circuits in the central nervous system …

Both physiological and imaging approaches have led to often-disparate conclusions about
the organization of taste information in gustatory cortex (GC). In this study, we used …

Of the five basic taste qualities, the molecular mechanisms underlying sweet, bitter, and
umami (savory) taste perception have been extensively elucidated, including the taste …

Only some taste cells fire action potentials in response to sapid stimuli. Type II taste cells
express many taste transduction molecules but lack well-elaborated synapses, bringing into …

To understand gustatory physiology and associated dysfunctions it is important to know how
oral taste stimuli are encoded both in the periphery and in taste-related brain centres. The …

Taste cells use a wide variety of mechanisms for transduction. Ionic stimuli, such as salts
and acids, interact directly with ion channels to depolarize taste cells. More complex stimuli …

Recent advances in peripheral taste physiology now suggest that the classic linear view of
information processing within the taste bud is inadequate and that paracrine processing …