Taste perception: how to make a gourmet mouse. Academic Article

abstract

• Sugars and amino acids are mainly associated with desirable taste sensation. A new study using knockout mouse models shows that the detection of various sugars, artificial sweeteners and L-amino acids is exclusively mediated by taste cells that express one or pair-wise combinations of three G protein coupled receptors, T1R1, T1R2 and T1R3

authors

• Amrein, Hubert

published proceedings

• Curr Biol

author list (cited authors)

• Matsunami, H., & Amrein, H.

citation count

• 12

complete list of authors

• Matsunami, Hiroaki||Amrein, Hubert

publication date

• January 2004

publisher

• Elsevier  Publisher

published in

• Current Biology  Journal

keywords

• Afferent Pathways
• Animals
• Gene Expression
• Mice
• Mice, Knockout
• Receptors, G-Protein-Coupled
• Sodium Glutamate
• Sweetening Agents
• Taste

Digital Object Identifier (DOI)

• 10.1016/j.cub.2004.01.019

start page

• R118

end page

• R120

volume

• 14

issue

• 3