Taste Preference for Fatty Acids Is Mediated by GPR40 and GPR120

The oral perception of fat has traditionally been considered to rely mainly on texture and olfaction, but recent findings suggest that taste may also play a role in the detection of long chain fatty acids. The two G-protein coupled receptors GPR40 (Ffar1) and GPR120 are activated by medium and long...

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Detalhes bibliográficos
Publicado no:J Neurosci
Main Authors: Cartoni, Cristina, Yasumatsu, Keiko, Ohkuri, Tadahiro, Shigemura, Noriatsu, Yoshida, Ryusuke, Godinot, Nicolas, le Coutre, Johannes, Ninomiya, Yuzo, Damak, Sami
Formato: Artigo
Idioma:Inglês
Publicado em: Society for Neuroscience 2010
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Articles
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6634626/
https://ncbi.nlm.nih.gov/pubmed/20573884
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1523/JNEUROSCI.0496-10.2010
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