The receptors and cells for mammalian taste

By Jayaram Chandrashekar, M. Hoon, N. Ryba, C. Zuker. Nature, 2006

1,504 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/26bfec7f5b7ae4b2c6e793b4ffabd2d6d4047d84

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In Biomedical Engineering

In Nutrition and Dietetics

In Sensory Systems

Citations in the corpus

New insights into symptoms and neurocircuit function of anorexia nervosa (2009, neutral): “3) is peripherally mediated by tongue receptors 108 through a neural system consisting of cranial nerves, the nucleus tractus solitarii, and thalamic ventroposterior medial nucleus, to the primary gustatory cortex, which in humans comprises the frontal operculum and the anterior insula 109–113 .”
Distinct subsets of unmyelinated primary sensory fibers mediate behavioral responses to noxious thermal and mechanical stimuli (2009, background): “Thus, as in the mammalian (38) and invertebrate (39) gustatory systems, the cellular logic of information processing in the ‘‘pain’’ system incorporates distinct subsets of primary sensory cells that selectively mediate appropriate behavioral responses to different stimulus modalities.”
Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores (2010, background): “Recent advancements have identified the taste receptor cells on the human tongue for the five basic tastes [38-44]; their signal pathways are shown in Figure 1.”
Identification of Human Gustatory Cortex by Activation Likelihood Estimation (2011, background): “Sensations of taste, which are qualitatively labeled as sweet, salty, sour, bitter, or savory, originate from molecules interacting with taste receptor cells and presynaptic cells within taste buds in the oral cavity [Chandrashekar et al., 2006; Tomchik et al., 2007].”
GLUT2, glucose sensing and glucose homeostasis (2015, background): “These express the sweet taste receptors (T1R2/T1R3) [1], which detect the presence of sugar in the B.”
The molecular receptive ranges of human TAS2R bitter taste receptors. (2010, background): “Bitter taste is innate and triggers stereotypical behavioral outputs leading to rejection (Steiner 1973; Chandrashekar et al. 2006; Beauchamp andMennella 2009).”
Seaweeds for umami flavour in the New Nordic Cuisine (2012, background): “In addition to glutamate, L-aspartate (monosodium aspartate, MSA) has also been associated with umami, but with much less potency and a still unknown sensory mechanism [19,25].”
Common Sense about Taste: From Mammals to Insects (2009, background): “Humans, and probably most mammals, categorize taste stimuli into a small palette of qualities (Lindemann, 2001; Chandrashekar et al., 2006).”
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges (2017, background): “was suggested to be mediated by G-proteins and a family of approximately 30 different Gprotein-coupled receptors (Type-2 Receptor [T2R]) that interact with bitter-tasting compounds and initiate signalling cascades that culminate in neurotransmitter release.((103)) Many substances, including peptides”
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, background): “Asp also has umami taste but the potency is much less than that of Glu (Li et al., 2002; Chandrashekar et al., 2006).”