Receptor,signal transduction and evolution of sweet,umami and bitter taste
作者机构:Department of Marine BiologyInstitute of Evolution and Marine BiodiversityOcean University of ChinaQingdao 266003China Laboratory for Marine Biology and BiotechnologyPilot National Laboratory for Marine Science and Technology(Qingdao)Qingdao 266003China
出 版 物:《Marine Life Science & Technology》 (海洋生命科学与技术(英文))
年 卷 期:2020年第2卷第1期
页 面:6-15页
核心收录:
学科分类:0710[理学-生物学] 0831[工学-生物医学工程(可授工学、理学、医学学位)] 071011[理学-生物物理学] 0830[工学-环境科学与工程(可授工学、理学、农学学位)] 0908[农学-水产] 07[理学] 0707[理学-海洋科学] 0836[工学-生物工程] 0713[理学-生态学]
基 金:the grants of National Natural Science Foundation of China(31572259) the Fundamental Research Funds for the Central Universities of China(201822020,201841013)
主 题:Bitter Evolution Signal transduction Sweet Taste Umami
摘 要:Like olfaction,the sense of taste allows the detection and discrimination of chemicals in the ***,while olfaction is specialized in the detection of volatile chemicals,taste is restricted to the detection of *** families of mammalian taste receptors,T1R and T2R,involved in recognition of sweet,umami(the taste of monosodium glutamate)and bitter stimuli have been identified and *** much progress has been made in studies on the basic mechanisms of taste recognition and signal transduction in mammals,we are still far from a full understanding of different taste *** review presents a current perspective on sweet,bitter and umami taste receptors and their signal transduction *** also discuss the evolution of taste and taste-related molecules.