Receptor,signal transduction and evolution of sweet,umami and bitter taste

作     者：Zhongmei Ren Zhenhui Liu Zhongmei Ren;Zhenhui Liu

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.