Abstract
Several distinct mechanisms have been implicated in mediating the responses of taste receptor cells to different classes of taste stimuli ([1–3], for reviews). Salts, acids, and some bitter substances have been shown to have direct effects on passive or voltage-dependent ion channels in the receptive membranes of the cells [4–8]. In contrast, sweeteners, amino acids, and other bitter compounds appear to act at specific receptor proteins located in the apical membranes of taste cells, which are coupled either directly or indirectly to changes in membrane conductance [7,9–14].
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
