FAQ

umami taste receptor activity

Combining with soluble umami compounds to initiate a change in cell activity. These receptors are responsible for the sense of umami taste, the… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

2005-2016
0120052016

Related topics

Related topics

1 relation

Broader (1)

detection of chemical stimulus involved in sensory perception of umami taste

Related mentions per year

Related mentions per year

1948-2018
19401960198020002020
umami taste receptor activity
detection of chemical stimulus involved in sensory perception of umami taste

Papers overview

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2016
2016
Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).
Soy miso, the traditional Japanese fermented soybean paste prepared using soybean koji, is used for imparting umami aftertaste to… (More)
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2013
2013
Quality of bread supplemented with mushroom mycelia.
Mushroom mycelia of Antrodia camphorata, Agaricus blazei, Hericium erinaceus and Phellinus linteus were used to substitute 5% of… (More)
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2010
2010
Action potential-enhanced ATP release from taste cells through hemichannels.
Only some taste cells fire action potentials in response to sapid stimuli. Type II taste cells express many taste transduction… (More)
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Highly Cited
2009
Highly Cited
2009
Taste receptors for umami: the case for multiple receptors.
Umami taste is elicited by many small molecules, including amino acids (glutamate and aspartate) and nucleotides (monophosphates… (More)
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Highly Cited
2007
Highly Cited
2007
The transduction channel TRPM5 is gated by intracellular calcium in taste cells.
Bitter, sweet, and umami tastants are detected by G-protein-coupled receptors that signal through a common second-messenger… (More)
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Highly Cited
2006
Highly Cited
2006
Transient receptor potential family members PKD1L3 and PKD2L1 form a candidate sour taste receptor.
Animals use their gustatory systems to evaluate the nutritious value, toxicity, sodium content, and acidity of food. Although… (More)
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2005
2005
Two families of candidate taste receptors in fishes
Vertebrates receive tastants, such as sugars, amino acids, and nucleotides, via taste bud cells in epithelial tissues. In mammals… (More)
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