The sense of taste plays a critical role in the life and nutritional status of humans and other
organisms. Human taste perception may be categorized according to four well known and …

Taste receptor cells use a variety of mechanisms to transduce chemical information into
cellular signals. Seven-transmembrane-helix receptors initiate signaling cascades by …

Sensory transduction for many taste stimuli such as sugars, some bitter compounds and
amino acids is thought to be mediated via G protein-coupled receptors (GPCRs), although …

Background Taste receptor cells are responsible for transducing chemical stimuli into
electrical signals that lead to the sense of taste. An important second messenger in taste …

Sweetness is the preferred taste of humans and many animals, likely because sugars are a
primary source of energy. In many mammals, sweet compounds are sensed in the tongue by …

Abstract l-Glutamate elicits the umami taste sensation, now recognized as a fifth distinct taste
quality. A characteristic feature of umami taste is its potentiation by 5′-ribonucleotides such …

The structure of food proteins influences their function and hence their use in developing
food products. Researchers have frequently employed enzymes to modify and study protein …

Taste-metabotropic glutamate receptor 4 (taste-mGluR4) and the heteromers of T1R1 and
T1R3 are candidate receptors involved in the sense of umami (monosodium glutamate) …

Estrogens are essential for female reproduction and overall well-being, and estrogens in the
circulation are largely synthesized in ovarian granulosa cells. Using primary cultures of …

Evidence is emerging that shows taste receptors serve functions outside of taste sensation
of the tongue. Taste receptors have been found in tissue across the human body, including …