Studies on taste: Molecular biology and food science

被引：12

作者：

Abe, Keiko ^{[1
]}

机构：

[1] Univ Tokyo, Grad Sch Agr & Life Sci, Dept Appl Biol Chem, Bunkyo Ku, Tokyo 1138657, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2008年 / 72卷 / 07期

关键词：

taste reception; taste signaling; taste preference-aversion; neoculin; human sweet taste receptor;

D O I：

10.1271/bbb.70690

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Taste is indispensable for vertebrate to find a proper way of living by selection of foods at their discretion. It is also a mainstay in the construction of human culture and the food industry, but no systematic information is available regarding the molecular logic of taste signaling and associated chemical entities. Against this backdrop, our research had humble beginnings in the 1990s and then traced a unique path of development revealing major signaling pathways involving G protein-coupled receptors, G alpha i2, PLC-beta 2, IP(3)R3, PLA2IIa, TRPM5, KCNQ1, etc. The validity of our studies on the molecular biology of taste was verified by material science in the case of an enigmatic protein, neoculin, which converts sourness to sweetness. The study should provide new information for better understanding of taste-taste interactions which are important in food design.

引用

页码：1647 / 1656

页数：10

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