Taste is the sensory system devoted primarily to a quality check of food to be ingested.
Although aided by smell and visual inspection, the final recognition and selection relies on …

Recent research on cellular mechanisms of peripheral taste has defined transduction
pathways involving membrane receptors, G proteins, second messengers, and ion …

Taste represents a major form of sensory input in the animal kingdom. In mammals, taste
perception begins with the recognition of tastant molecules by unknown membrane …

SEVERAL lines of evidence suggest that both sweet and bitter tastes are transduced via
receptors coupled to heterotrimeric guanine-nucleotide-binding proteins (G …

A novel G protein α-subunit (α-gustducin) has been identified and cloned from taste tissue, α-
Gustducin messenger RNA is expressed in taste buds of all taste papillae (circumvallate …

The transduction of taste is a fundamental process that allows animals to discriminate
nutritious from noxious substances. Three taste modalities, bitter, sweet, and amino acid, are …

When we edited in 2007 the first issue on transient receptor potential channel in the
Handbook of Experimental Pharmacology, we were all very excited by the progress in this …

The molecular machinery for chemosensory transduction in taste buds has received
considerable attention within the last decade. Consequently, we now know a great deal …

Gustducin is a transducin-like G protein selectively expressed in taste receptor cells. The α
subunit of gustducin (α-gustducin) is critical for transduction of responses to bitter or sweet …

Taste buds are aggregates of 50–100 cells, only a fraction of which express genes for taste
receptors and intracellular signaling proteins. We combined functional calcium imaging with …