The oral perception of fat has traditionally been considered to rely mainly on texture and
olfaction, but recent findings suggest that taste may also play a role in the detection of long …

In contrast to carbohydrates and proteins, which are detected by specialized taste receptors
in the forms of their respective building blocks, sugars, and l-amino acids, the third …

Aim To elucidate whether fatty acid taste has a quality that does not overlap with other
primary qualities, we investigated potential neuron types coding fatty acid information and …

CD36 and two G-protein coupled receptors (GPCR), ie, GPR120 and GPR40, have been
implicated in the gustatory perception of dietary fats in rodents. These glycoproteins are …

We investigated the expression of G protein-coupled receptor GPR40 and GPR120 in the rat
tongue. Using reverse transcription polymerase chain reaction, we detected a significant …

Background Recent studies in rodents and humans suggest that the chemoreception of long-
chain fatty acids (LCFA) in oral cavity is involved in the spontaneous preference for fatty …

Taste and smell play a key role in our ability to perceive foods. Overconsumption of highly
palatable energy-dense foods can lead to increased caloric intake and obesity. Thus there is …

A recent study has demonstrated that the G-protein coupled receptor GPR120 is expressed
in the taste bud cells in rats. In this study, we have identified the types of taste cell that …

Until recently, dietary fat was considered to be tasteless, and its primary sensory attribute
was believed to be its texture (;). However, a number of studies have demonstrated the …

Glucagon-like peptide-1 (GLP-1) signaling modulates sweet-taste sensitivity in the mouse.
Because circumvallate papillae (CVPs) express both GLP-1 and its receptor, a local …