The receptors and cells for mammalian taste

被引：1108

作者：

Chandrashekar, Jayaram

Hoon, Mark A.

Ryba, Nicholas J. P. ^{[1
]}

Zuker, Charles S.

机构：

[1] Univ Calif San Diego, Howard Hughes Med Inst, La Jolla, CA 92093 USA

[2] Univ Calif San Diego, Dept Neurobiol, La Jolla, CA 92093 USA

[3] Univ Calif San Diego, Dept Neurosci, La Jolla, CA 92093 USA

[4] Natl Inst Dent & Craniofacial Res, NIH, Bethesda, MD 20892 USA

来源：

NATURE | 2006年 / 444卷 / 7117期

关键词：

D O I：

10.1038/nature05401

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to what was generally believed, it is now clear that distinct cell types expressing unique receptors are tuned to detect each of the five basic tastes: sweet, sour, bitter, salty and umami. Importantly, receptor cells for each taste quality function as dedicated sensors wired to elicit stereotypic responses.

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收藏

页码：288 / 294

页数：7

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