An amino-acid taste receptor

By Gregory A. Nelson, Jayaram Chandrashekar, M. Hoon, Luxin Feng, Grace Q. Zhao, N. Ryba, C. Zuker. Nature, 2002

1,417 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/1a5c1ce75936f394e9e6e88f90cf2f77b5344cdd

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In Nutrition and Dietetics

In Sensory Systems

Citations in the corpus

The cell biology of taste (2010, background): “A third class of receptor cells expresses the heterodimeric GPCR, T1R1+T1R3, which responds to umami stimuli, particu larly the combination of lglutamate and GMP/IMP, compounds that accumulate in many foods after hydrolysis of proteins and NTPs (Li et al., 2002; Nelson et al., 2002).”
Multiple neural systems controlling food intake and body weight. (2002, background): “Taste receptor physiology is in a fluid state, with recently recognized specific families of receptors and corresponding tastes for L-amino acids and umami, fatty acids, complex carbohydrates, and water added to the classical four taste qualities sweet, salty, sour, and bitter [1, 106,143,156,169,17”
Genes and ligands for odorant, vomeronasal and taste receptors (2004, background): “The latest view is that T1R3 usually does not act alone, but forms (at least in heterologous cells) heteromers with T1R2, thereby mediating sweet taste, or combines with T1R1 to form a receptor that is broadly responsive to L-amino acids and monosodium L-glutamate (MSG), which has an umami tast”
Umami Taste Responses Are Mediated by α-Transducin and α-Gustducin (2004, background): “First, HEK cells heterologously expressing T1r1 and T1r3 respond to umami compounds (Li et al., 2002; Nelson et al., 2002).”
An overview of binary taste–taste interactions (2003, background): “, 2001; Sainz, Korley, Battey & Sullivan, 2001), umami/savory (Li et al., 2002; Nelson et al., 2002), and bitter taste transduction (Adler et al.”
Common Sense about Taste: From Mammals to Insects (2009, background): “…in mediating mammalian sweet and umami taste was uncovered from a range of studies, including heterologous expression in cell-based assays (Nelson et al., 2001, 2002; Li et al., 2002) and the engineering of mice with ablated or genetically altered T1R subunits (Damak et al., 2003; Zhao et…”
Atypical Membrane Topology and Heteromeric Function of Drosophila Odorant Receptors In Vivo (2006, background): “Heterodimerization of structurally related chemosensory receptors is important for mammalian taste perception, but this modulates the ligand-binding properties of these receptors rather than their subcellular localization [62–64].”
Seaweeds for umami flavour in the New Nordic Cuisine (2012, background): “Since then, two other umami receptors have been found: T1R1/T1R3 [24,25] and a special mGlu receptor [26] that is related to the brain glutamate receptor mGluR1.”
Roles of G‐protein‐coupled receptor dimerization (2004, background): “Indeed, sweet (Nelson et al, 2001) and L-amino-acid (Nelson et al, 2002) taste responses were strictly dependent on the co-expression of T1R3 and either T1R2 or T1R1, respectively.”