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Fat and Carbohydrate Preferences in Mice: The Contribution of α-Gustducin and Trpm5 Taste Signaling Proteins

Trpm5 and α-gustducin are key to the transduction of tastes of sugars, amino acids and bitter compounds. This study investigated the role of these signaling proteins in the preference for fat, starch, and starch-derived polysaccharides (Polycose), using Trpm5 knockout (Trpm5 KO) and α-gustducin knoc...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Sclafani, Anthony, Zukerman, Steven, Glendinning, John I., Margolskee, Robert F.
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: 2007
Gaiak:
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC2375390/
https://ncbi.nlm.nih.gov/pubmed/17652359
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1152/ajpregu.00364.2007
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