Receptor seeks ligand: On the way to cloning the molecular receptors for sweet and bitter taste

  title={Receptor seeks ligand: On the way to cloning the molecular receptors for sweet and bitter taste},
  author={Bernd Lindemann},
  journal={Nature Medicine},
  • B. Lindemann
  • Published 1 April 1999
  • Biology, Medicine
  • Nature Medicine
The cloning of two new taste receptors represents a scrumptious advance for this field of research, but determining their flavor still leaves one feeling slightly hungry 
A taste for umami
The protein described is a new G-protein-coupled receptor that corresponds to a truncated form of the metabotropic glutamate receptor mGluR4, which is found in protein-rich foods.
New insights into the characteristics of sweet and bitter taste receptors.
  • P. Temussi
  • Biology
    International review of cell and molecular biology
  • 2011
Taste: Cellular Basis
Taste is the sense that detects the chemical composition of foodstuffs that is initiated in peripheral sensory organs termed taste buds and travels to primary sensory afferents and on to higher centres in the brain.
Bitter taste transduced by PLC-β2-dependent rise in IP3 and α-gustducin-dependent fall in cyclic nucleotides
Current evidence points to the existence of multiple processes for bitter taste transduction and involvement of the polyphosphoinositide system and an α-gustducin (Gαgust)-methine system in these processes.
Receptors and transduction in taste
Screening the mass of genome sequence data that have recently become available has provided a new means to identify key receptors for bitter and sweet taste, and molecular biology has also identified receptors for salty, sour and umami taste.
A metabotropic glutamate receptor variant functions as a taste receptor
A GPCR cloned from rat taste buds and functionally expressed in CHO cells is described, which shows an unusual concentration–response relationship and the similarity of its properties to MSG taste suggests that this receptor is a taste receptor for glutamate.
The cell biology of taste
This review discusses the functional classes of taste cells, their cell biology, and current thinking on how taste information is transmitted to the brain.


Identification of novel members of G-protein coupled receptor superfamily expressed in bovine taste tissue.
Using reverse transcription-polymerase chain reaction (RT-PCR) and degenerate oligonucleotide primers, we amplified novel members of two different subfamily of G-protein coupled receptor (GCR)
Two types of sugar-binding protein in the labellum of the fly. Putative taste receptor molecules for sweetness
These proteins showed consistent sugar-binding specificities and affinities with the two types of receptor sites for sweetness, respectively, and are likely to act as the taste receptor molecules for sweetness in the fly.
The Taste of Monosodium Glutamate: Membrane Receptors in Taste Buds
It is concluded that mGluR4 may be a chemosensory receptor responsible, in part, for the taste of MSG.
Taste reception.
Taste transduction typically utilizes two or more pathways in parallel, and to identify these pathways, to understand how they are controlled and why they evolved to this complexity are major goals of present research.
Transduction of bitter and sweet taste by gustducin
Gustducin is a principal mediator of both bitter and sweet signal transduction, and its role in taste transduction is investigated by generating and characterizing mice deficient in the gustducin α-subunit.
The Arginine Taste Receptor: Physiology, Biochemistry, and Immunohistochemistry a
To purify the receptor, CHAPS solubilized partial membrane preparation from barbel epithelium to RCA I lectin affinity chromatography showed a high molecular weight peak (>700 kDa) which was recognized by the antibodies and may be aggregates of the arginine taste receptor.
Mechanisms of Taste Transduction (eds
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