From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds.

@article{CheledShoval2017FromCT,
  title={From Cell to Beak: In-Vitro and In-Vivo Characterization of Chicken Bitter Taste Thresholds.},
  author={Shira L Cheled-Shoval and Maik Behrens and Ayelet Korb and Antonella Di Pizio and Wolfgang Meyerhof and Zehava Uni and Masha Y. Niv},
  journal={Molecules},
  year={2017},
  volume={22 5}
}
Bitter taste elicits an aversive reaction, and is believed to protect against consuming poisons. Bitter molecules are detected by the Tas2r family of G-protein-coupled receptors, with a species-dependent number of subtypes. Chickens demonstrate bitter taste sensitivity despite having only three bitter taste receptors-ggTas2r1, ggTas2r2 and ggTas2r7. This minimalistic bitter taste system in chickens was used to determine relationships between in-vitro (measured in heterologous systems) and in… CONTINUE READING