The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

Heterotrimeric G protein-coupled receptors (GPCRs) comprise the largest receptor family in
mammals and are responsible for the regulation of most physiological functions. Besides …

Guided by gut sensory cues, humans and animals prefer nutritive sugars over non-caloric
sweeteners, but how the gut steers such preferences remains unknown. In the intestine …

The ability to sense and respond to fluctuations in environmental nutrient levels is a requisite
for life. Nutrient scarcity is a selective pressure that has shaped the evolution of most cellular …

The liver is an important integrator of nutrient metabolism, yet no liver-derived factors
regulating nutrient preference or carbohydrate appetite have been identified. Here we show …

Taste buds are aggregates of 50–100 polarized neuroepithelial cells that detect nutrients
and other compounds. Combined analyses of gene expression and cellular function reveal …

Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected
by animals as diverse as fruit flies and humans, consistent with a near-universal drive to …

The variety of taste sensations, including sweet, umami, bitter, sour, and salty, arises from
diverse taste cells, each of which expresses specific taste sensor molecules and associated …

The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to
what was generally believed, it is now clear that distinct cell types expressing unique …

The sense of taste is a specialized chemosensory system dedicated to the evaluation of food
and drink. Despite the fact that vertebrates and insects have independently evolved distinct …