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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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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
American Society for Nutrition
2009
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| Assuntos: | |
| Acceso en liña: | 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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