| Taste perception: how to make a gourmet mouse. | |
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MedLine Citation:
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PMID: 14986650 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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 |
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Authors:
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Hiroaki Matsunami; Hubert Amrein |
Publication Detail:
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Type: Journal Article; Review |
Journal Detail:
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Title: Current biology : CB Volume: 14 ISSN: 0960-9822 ISO Abbreviation: Curr. Biol. Publication Date: 2004 Feb |
Date Detail:
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Created Date: 2004-02-26 Completed Date: 2004-04-09 Revised Date: 2005-11-16 |
Medline Journal Info:
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Nlm Unique ID: 9107782 Medline TA: Curr Biol Country: England |
Other Details:
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Languages: eng Pagination: R118-20 Citation Subset: IM |
Affiliation:
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Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC 27710, USA. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Afferent Pathways Animals Gene Expression* Mice Mice, Knockout Receptors, G-Protein-Coupled / genetics*, physiology Sodium Glutamate Sweetening Agents Taste / physiology* |
| Chemical | |
Reg. No./Substance:
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0/Receptors, G-Protein-Coupled; 0/Sweetening Agents; 142-47-2/Sodium Glutamate |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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