Receptors and transduction in taste

@article{Lindemann2001ReceptorsAT,
  title={Receptors and transduction in taste},
  author={Bernd Lindemann},
  journal={Nature},
  year={2001},
  volume={413},
  pages={219-225}
}
  • B. Lindemann
  • Published 13 September 2001
  • Biology, Medicine
  • Nature
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 chemoreceptive events in the mouth. Emotional states of acute pleasure or displeasure guide the selection and contribute much to our quality of life. Membrane proteins that serve as receptors for the transduction of taste have for a long time remained elusive. But screening the mass of genome sequence data that have… 

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  • 2008
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The present paper solves the longstanding puzzling observation that weak organic acids are more intensely sour than strong mineral acids and demonstrates convincingly that the presynaptic Type III cells respond to acids with Ca2+ influx, thereby functionally identifying unequivocally this population as the principle sour sensors.
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