Biochemical enrichment and biophysical characterization of a taste receptor for L-arginine from the catfish, Ictalurus puntatus

BACKGROUND: The channel catfish, Ictalurus punctatus, is invested with a high density of cutaneous taste receptors, particularly on the barbel appendages. Many of these receptors are sensitive to selected amino acids, one of these being a receptor for L-arginine (L-Arg). Previous neurophysiological...

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Detalles Bibliográficos
Autores principales: Grosvenor, William, Kaulin, Yuri, Spielman, Andrew I, Bayley, Douglas L, Kalinoski, D Lynn, Teeter, John H, Brand, Joseph G
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2004
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC511074/
https://www.ncbi.nlm.nih.gov/pubmed/15282034
http://dx.doi.org/10.1186/1471-2202-5-25

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