Document Detail

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

Previous Document:  Bioethics, theology, and social change.
Next Document:  Detergents as tools for the purification and classification of lipid rafts.