Receptor that leaves a sour taste in the mouth

The ability to detect taste stimuli results from the activation of taste receptors located in taste-bud cells. There are several gustatory transduction mechanisms, involving membrane receptors, guanine-nucleotide-binding proteins (G proteins), second messengers and ion channels, but genes encoding t...

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Bibliographic Details
Published in:Nature (London) 1998-10, Vol.395 (6702), p.555-556
Main Authors: Ugawa, Shinya, Minami, Yuki, Guo, Wei, Saishin, Yoshitsugu, Takatsuji, Koichi, Yamamoto, Takashi, Tohyama, Masaya, Shimada, Shoichi
Format: Article
Language:English
Subjects:
Acid Sensing Ion Channels
Animals
Cloning, Molecular
Degenerin Sodium Channels
DNA, Complementary
Epithelial Sodium Channels
Females
Humanities and Social Sciences
Hybridization
Hydrochloric acid
Hydrogen-Ion Concentration
Ion Channels - analysis
Ion Channels - genetics
Localization
multidisciplinary
Nerve Tissue Proteins - analysis
Nerve Tissue Proteins - genetics
Proteins
Protons
Rats
Science
Science (multidisciplinary)
scientific-correspondence
Taste
Taste Buds - chemistry
Xenopus laevis
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Summary:The ability to detect taste stimuli results from the activation of taste receptors located in taste-bud cells. There are several gustatory transduction mechanisms, involving membrane receptors, guanine-nucleotide-binding proteins (G proteins), second messengers and ion channels, but genes encoding taste receptors have not yet been identified. Here we identify a complementary DNA that encodes a receptor for sour tastes.
ISSN:0028-0836
1476-4687
DOI:10.1038/26882