Organic acids could improve the food flavor, maintain the nutritional value, and extend the
shelf life of food. This review summarizes the detection methods and concentrations of …

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 …

Sodium taste regulates salt intake. The amiloride-sensitive epithelial sodium channel
(ENaC) is the Na+ sensor in taste cells mediating attraction to sodium salts. However, cells …

Abstract Ammonium (NH4+), a breakdown product of amino acids that can be toxic at high
levels, is detected by taste systems of organisms ranging from C. elegans to humans and …

The tongue is a complex multifunctional organ that interacts and senses both interoceptively
and exteroceptively. Although it is easily visible to almost all of us, it is relatively …

Salt taste, the taste of sodium chloride (NaCl), is mechanistically one of the most complex
and puzzling among basic tastes. Sodium has essential functions in the body but causes …

Polycystin subunits can form hetero-and homotetrameric ion channels in the membranes of
various compartments of the cell. Homotetrameric polycystin channels are voltage-and …

The year 2020 became the year of the outbreak of coronavirus, SARS-CoV-2, which
escalated into a worldwide pandemic and continued into 2021. One of the unique symptoms …

Background The human taste experience is the result of five basic taste qualities, namely
sweet, salty, bitter, sour and umami. Sweet, bitter, and umami are mediated by G protein …

In the last few years, single-cell profiling of taste cells and ganglion cells has advanced our
understanding of transduction, encoding, and transmission of information from taste buds as …