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Gut chemosensing: implications for disease pathogenesis

The ability of humans to sense chemical signals in ingested substances is implicit in the ability to detect the five basic tastes; sweet, sour, bitter, salty, and umami. Of these, sweet, bitter, and umami tastes are detected by lingual G-protein-coupled receptors (GPCRs). Recently, these receptors w...

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Detalles Bibliográficos
Autores principales: Berg, Christopher J., Kaunitz, Jonathan D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: F1000Research 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5054811/
https://www.ncbi.nlm.nih.gov/pubmed/27781093
http://dx.doi.org/10.12688/f1000research.9208.1