Molecular mechanisms of signal transduction by bitter taste receptors

GPCR（G蛋白偶联受体）构成了最大和最多样化的膜蛋白。人类能够感知五种味道，即甜、鲜、苦、酸和盐。甜味、鲜味和苦味的信号转导是通过GPCR进行的，而酸味和咸味则是通过离子通道进行的。苦味感知中的分子事件始于特定水溶性分子（促味剂）与苦味受体的跨膜结构域的结合，从而引发细胞内信号级联。然而，这些苦味受体的分子作用机制知之甚少。了解苦味受体如何与它们的促味剂相互作用，将有助于设计增强食品风味的人工促味剂。该研究计划的重点是阐明苦味受体信号转导的分子机制，使用细胞，生物化学和生物物理方法的组合，并将提高我们对苦味感知的理解。

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.