Taste transductions in taste receptor cells: Basic tastes and moreover

Shusuke Iwata, Ryusuke Yoshida, Yuzo Ninomiya

Research output: Contribution to journalArticlepeer-review

28 Citations (Scopus)

Abstract

the oral cavity, taste receptor cells dedicate to detecting chemical compounds in foodstuffs and transmitting their signals to gustatory nerve fibers. Heretofore, five taste qualities (sweet, umami, bitter, salty and sour) are generally accepted as basic tastes. Each of these may have a specific role in the detection of nutritious and poisonous substances; sweet for carbohydrate sources of calories, umami for protein and amino acid contents, bitter for harmful compounds, salty for minerals and sour for ripeness of fruits and spoiled foods. Recent studies have revealed molecular mechanisms for reception and transduction of these five basic tastes. Sweet, umami and bitter tastes are mediated by G-protein coupled receptors (GPCRs) and second-messenger signaling cascades. Salty and sour tastes are mediated by channel-type receptors. In addition to five basic tastes, taste receptor cells may have the ability to detect fat taste, which is elicited by fatty acids, and calcium taste, which is elicited by calcium. Taste compounds eliciting either fat taste or calcium taste may be detected by specific GPCRs expressed in taste receptor cells. This review will focus on transduction mechanisms and cellular characteristics responsible for each of basic tastes, fat taste and calcium taste.

Original languageEnglish
Pages (from-to)2684-2692
Number of pages9
JournalCurrent Pharmaceutical Design
Volume20
Issue number16
DOIs
Publication statusPublished - Jan 1 2014
Externally publishedYes

Keywords

  • Cell type
  • Fat taste and calcium taste
  • Taste quality
  • Taste receptor
  • Transduction

ASJC Scopus subject areas

  • Pharmacology
  • Drug Discovery

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