Characterization and solubilization of bitter-responsive receptors that couple to gustducin
The tastes of many bitter and sweet compounds are thought to be transduced via guanine nucleotide binding protein (G-protein)-coupled receptors, although the biochemical nature of these receptors is poorly understood at present. Gustducin, a taste-specific G-protein closely related to the transducin...
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| 發表在: | Proc Natl Acad Sci U S A |
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| Principais autores: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
National Academy of Sciences
1998
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC21180/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9671782/ https://ncbi.nlm.nih.govhttps://doi.org/10.1073/pnas.95.15.8933 |
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