Taste receptors for umami: the case for multiple receptors.

@article{Chaudhari2009TasteRF,
  title={Taste receptors for umami: the case for multiple receptors.},
  author={N. Chaudhari and E. Pereira and S. Roper},
  journal={The American journal of clinical nutrition},
  year={2009},
  volume={90 3},
  pages={
          738S-742S
        }
}
Umami taste is elicited by many small molecules, including amino acids (glutamate and aspartate) and nucleotides (monophosphates of inosinate or guanylate, inosine 5'-monophosphate and guanosine-5'-monophosphate). Mammalian taste buds respond to these diverse compounds via membrane receptors that bind the umami tastants. Over the past 15 y, several receptors have been proposed to underlie umami detection in taste buds. These receptors include 2 glutamate-selective G protein-coupled receptors… Expand
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