期刊
JOURNAL OF DENTAL RESEARCH
卷 83, 期 6, 页码 448-453出版社
SAGE PUBLICATIONS INC
DOI: 10.1177/154405910408300603
关键词
taste; genetics; variation; gene identification
资金
- NIDCD NIH HHS [DC02995, DC004698] Funding Source: Medline
- PHS HHS [Z01-000046-04] Funding Source: Medline
Genetic approaches are rapidly yielding new information about our sense of taste. This information comes from both molecular studies of genes encoding taste receptors and other taste-signaling components, and from studies of inherited variation in taste abilities. Our understanding of bitter taste has advanced by combined information from discovery and study of the TAS2R family of taste receptor genes, hand in hand with genetic linkage and positional cloning studies, notably on the ability to taste phenylthiocarbamide ( PTC). Sweet and umami tastes, mediated by TAS1R receptors, are becoming well-characterized at the molecular genetic level, and these taste classes are now targets for linkage, positional cloning, and genetic association strategies. Salty and sour tastes are still poorly characterized in genetic terms, and represent opportunities for the future.
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