Molecular mechanisms of signal transduction by bitter taste receptors

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GPCRs (G-protein coupled receptors) constitute the largest and the most diverse group of membrane proteins. Humans are capable of detecting five tastes which are, sweet, umami, bitter, sour and salt. While the signal transduction for sweet, umami and bitter tastes are through GPCRs, the sour and salt tastes are sensed by ion channels. The molecular events in the perception of bitter taste start with the binding of specific water-soluble molecules (tastants) to the transmembrane domains of bitter receptors initiating an intracellular signaling cascade. However, the molecular mechanisms of action of these bitter receptors are poorly understood. Knowledge about how bitter receptors interact with their tastants will enable design of artificial tastants that enhance food flavor. This research program focuses on elucidating the molecular mechanisms of signal transduction by bitter receptors using a combination of cellular, biochemical and biophysical approaches, and will enhance our understanding of bitter taste perception.