An amino-acid taste receptor

@article{Nelson2002AnAT,
  title={An amino-acid taste receptor},
  author={Greg Nelson and Jayaram Chandrashekar and Mark A. Hoon and Luxin Feng and Grace Q. Zhao and Nicholas J. P. Ryba and Charles S. Zuker},
  journal={Nature},
  year={2002},
  volume={416},
  pages={199-202}
}
The sense of taste provides animals with valuable information about the nature and quality of food. Mammals can recognize and respond to a diverse repertoire of chemical entities, including sugars, salts, acids and a wide range of toxic substances. Several amino acids taste sweet or delicious (umami) to humans, and are attractive to rodents and other animals. This is noteworthy because l-amino acids function as the building blocks of proteins, as biosynthetic precursors of many biologically… 
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L-Amino Acids Elicit Diverse Response Patterns in Taste Sensory Cells: A Role for Multiple Receptors
TLDR
Calcium imaging of isolated taste sensory cells and taste cell clusters from the circumvallate and foliate papillae of C57BL/6J and T1r3 knockout mice indicated that synergistic and non-synergistic responses to L-amino acids and IMP are mediated by multiple receptors or possibly a receptor complex.
Pharmacology of the Umami Taste Receptor.
TLDR
Activation of T1R1/T1R3 by all known umami substances evaluated and the receptor's pharmacological properties are sufficient to explain the basic human sensory experience of savory taste and it is therefore unlikely that other receptors are involved.
Receptors for the detection of L-amino acids and IMP by mouse taste sensory cells
The sense of taste is one of the most important factors in regulating ingestive decisions. This is central to a number of disease conditions including but not limited to obesity, diabetes, anorexia,…
Taste, Chemical Biology of
TLDR
Evidence is accumulating to show that taste receptor and signal transduction molecules have nongustatory functions as well, and the extragustatory expression of such genes and the resulting implications are summarized in the final section.
Genetics of Amino Acid Taste and Appetite.
TLDR
Overall, mouse strain differences in amino acid taste and appetite have a complex genetic architecture and the identification of these genes may lead to the discovery of novel mechanisms that regulate amino acid Taste and appetite.
G Protein–Coupled Taste Receptors
Abstract The sense of taste in vertebrates distinguishes the five basic taste qualities—salty, sour, sweet, umami, and bitter—and is devoted to detecting and evaluating the chemical composition of…
The receptors and coding logic for bitter taste
TLDR
It is demonstrated, using a combination of genetic, behavioural and physiological studies, that T2R receptors are necessary and sufficient for the detection and perception of bitter compounds, and that differences in T2Rs between species can determine the selectivity of bitter taste responses.
Involvement of the Calcium-sensing Receptor in Human Taste Perception
TLDR
This is the first report indicating a distinct function of the CaSR in human taste perception, and a large number of CaSR agonist γ-glutamyl peptides, including GSH (γ-Glu-Cys-Gly), are identified and it is demonstrated that these peptides elicit the kokumi taste.
Taste receptors for umami: the case for multiple receptors.
TLDR
This work has shown that the responses to umami tastants persist in the taste cells of T1R3-knockout mice, suggesting that umami taste detection may involve multiple receptors expressed in different subsets of taste cells.
The Receptors for Mammalian Sweet and Umami Taste
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It is demonstrated that sweet and umami taste are strictly dependent on T1R-receptors, and it is shown that selective elimination of T 1R-subunits differentially abolishes detection and perception of these two taste modalities.
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