The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

In the past several years, tremendous progress has been achieved with the discovery and
characterization of vertebrate taste receptors from the T1R and T2R families, which are …

The ability to sense sour provides an important sensory signal to prevent the ingestion of
unripe, spoiled, or fermented foods. Taste and somatosensory receptors in the oral cavity …

Extracellular acid can have important effects on neuron function. In central and peripheral
neurons, acid-sensing ion channels (ASICs) have emerged as key receptors for extracellular …

Acid-sensing ion channel (ASIC) subunits associate to form homomeric or heteromeric
proton-gated ion channels in neurons throughout the nervous system. The ASIC1a subunit …

Astringency plays an important role in the sensory experience of many foods and
beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables …

An ever increasing number of reports about taste receptors in non-gustatory tissues suggest
that these molecules must have additional functions apart from taste. Of the extraoral tissues …

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

Acidosis is a noxious condition associated with inflammation, ischaemia or defective acid
containment. As a consequence, acid sensing has evolved as an important property of …

Since their molecular cloning in the late 90's, Acid-Sensing Ion Channels (ASICs) have been
shown to be involved in many aspects of nociception, both in peripheral and central …