Human receptors for sweet and umami taste

By Xiaodong Li, L. Staszewski, Hong Xu, K. Durick, Mark Zoller, E. Adler. Proceedings of the National Academy of Sciences of the United States of America, 2002

1,329 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/a1552c2ab39aa2d7d73806ae6fe5d66277054a44

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In Biomedical Engineering

In Nutrition and Dietetics

In Sensory Systems

Citations in the corpus

The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing (2017, background): “broadly tuned L-amino acid sensor that is activated by most of the 20 standard AAs (depending on the species), but not their D-enantiomer forms, with responses being enhanced by purine 50 ribonucleotides (Li et al., 2002; Nelson et al., 2002; Roura et al., 2008).”
Contribution of α-Gustducin to Taste-guided Licking Responses of Mice (2005, background): “Gustducin is co-expressed with T1Rs or T2Rs in some taste cells (Adler et al., 2000; Max et al., 2001; Li et al., 2002; Kim et al., 2003) and its subunits have been shown to activate specific components of known gustatory effector systems (e.”
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).”
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).”
The receptors for mammalian sweet and umami taste. (2003, background): “The values are means SEM (n 7). amino acids, hence its original association with the Insights into Taste Coding Recently, we engineered animals where only bitter cellsumami taste quality (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.”
Umami taste, free amino acid composition, and volatile compounds of brown seaweeds (2018, background): “The sample of Japanese wakame has a noticeable low level of Glu and conversely a high level of Ala.”
Seaweeds for umami flavour in the New Nordic Cuisine (2012, background): “The molecular basis for the synergy in umami sensation has recently been revealed as a cooperative, allosteric binding of glutamate and ribonucleotides on the Venus flytrap motif on the T1R1 part of the T1R1/T1R3 receptor complex ([31] and H Khandelia and OG Mouritsen, unpublished data).”
Common Sense about Taste: From Mammals to Insects (2009, background): “Together, these studies validated T1R1+3 (a heteromeric receptor composed of the T1R1 and T1R3 subunits) as the mammalian umami receptor (Li et al., 2002; Nelson et al., 2002; Zhao et al., 2003) and T1R2+3 as the mammalian sweet taste receptor (Nelson et al., 2001; Li et al., 2002; Damak et al.,…”
A genetic variant near olfactory receptor genes influences cilantro preference (2012, background): “The TAS1R and TAS2R families form sweet, umami, and bitter taste receptors [10,11].”