Taste receptors for umami: the case for multiple receptors(1)(2)(3)(4)

Umami taste is elicited by many small molecules, including amino acids (glutamate and aspartate) and nucleotides (monophosphates of inosinate or guanylate, inosine 5′-monophosphate and guanosine-5′-monophosphate). Mammalian taste buds respond to these diverse compounds via membrane receptors that bi...

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Bibliografiske detaljer
Main Authors: Chaudhari, Nirupa, Pereira, Elizabeth, Roper, Stephen D
Format: Artigo
Sprog:Inglês
Udgivet: American Society for Nutrition 2009
Fag:
Receptors, transduction, perception: session I
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC3136002/
https://ncbi.nlm.nih.gov/pubmed/19571230
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3945/ajcn.2009.27462H
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