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Studies on taste: Molecular biology and food science

Abe, K.(Tokyo Univ. (Japan))

Bioscience, biotechnology, and biochemistry, 2008-07, Vol.72 (7), p.1647-1656 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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Título:
Studies on taste: Molecular biology and food science
Autor: Abe, K.(Tokyo Univ. (Japan))
Assuntos: Animals ; BIOLOGIA MOLECULAR ; Biological and medical sciences ; BIOLOGIE MOLECULAIRE ; CELL CULTURE ; CIENCIA ALIMENTARIA ; CULTIVO DE CELULAS ; CULTURE DE CELLULE ; FOOD SCIENCE ; Food Technology ; Fundamental and applied biological sciences. Psychology ; GUSTO (SENTIDO) ; human sweet taste receptor ; Humans ; MOLECULAR BIOLOGY ; neoculin ; PROTEINAS ; PROTEINE ; PROTEINS ; RECEPTEURS SENSORIELS ; RECEPTOR SENSORIAL ; Receptors, G-Protein-Coupled ; SCIENCE ALIMENTAIRE ; SENALES ; SENS DU GOUT ; SENSORY RECEPTOR ; SIGNAL ; Signal Transduction ; SIGNALS ; TASTE (SENSATION) ; Taste - physiology ; Taste Buds - cytology ; taste preference-aversion ; taste reception ; taste signaling
É parte de: Bioscience, biotechnology, and biochemistry, 2008-07, Vol.72 (7), p.1647-1656
Notas: Q04
2008006509
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
content type line 23
ObjectType-Review-1
Descrição: 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 bumble beginnings in the 1990s and then traced a unique path of development revealing major signaling pathways involving G protein-coupled receptors, Galphai2, PLC-beta2, IPsub(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.
Editor: Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry
Idioma: Inglês

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Studies on taste: Molecular biology and food science

Abe, K.(Tokyo Univ. (Japan))

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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