Clinical Role of Extraoral Bitter Taste Receptors

Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty substances are linked to ion channels, while sweet, bitter and umami flavours are transmitted through receptors linked to the G protein (G protein-coupled receptors; GPCRs). There are two main types of GPCRs...

Descripción completa

Detalles Bibliográficos
Autores principales: Jeruzal-Świątecka, Joanna, Fendler, Wojciech, Pietruszewska, Wioletta
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404188/
https://www.ncbi.nlm.nih.gov/pubmed/32708215
http://dx.doi.org/10.3390/ijms21145156

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404188/
https://www.ncbi.nlm.nih.gov/pubmed/32708215
http://dx.doi.org/10.3390/ijms21145156

Ejemplares similares