[Taste receptors in multiple organs.]
[Taste receptors in multiple organs.]
复制标题
[多个器官中的味觉感受器。]
DOI：
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发表时间：
2018
期刊：
影响因子：
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通讯作者：
Chiemi Nakajima
中科院分区：
文献类型：
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作者：
K. Iwatsuki;Chiemi Nakajima
有五种基本的味道品质，鲜味，甜味，苦味，咸味和酸味。这些味觉品质通过位于口腔中的味觉细胞上的相应味觉受体进行转导。与咸味或酸味受体不同，鲜味、甜味和苦味受体属于G蛋白偶联受体家族。最近，已经变得明显的是，味觉受体定位于除了口腔中的那些细胞和组织之外的各种细胞和组织中，这些细胞和组织类似地起味觉传导的作用。本文就这些味觉受体的表达和功能进行综述。
There are five basic taste qualities, umami, sweet, bitter, salty and sour tastes. These taste qualities are transduced through corresponding taste receptors that reside on taste cells in the oral cavity. Unlike salty or sour receptors, receptors for umami, sweet and bitter belong to G protein coupled receptor family. Recently, it has become apparent that taste receptors are localized in various cells and tissues other than those in the oral cavity, which similarly function for taste transduction. In this review, we will discuss expression and function of these taste receptors based on knowledge accumulated.