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Open AccessBacterial MgrB peptide activates chemoreceptor Fpr3 in mouse accessory olfactory system and drives avoidance behaviour
Innate immune chemoreceptors of the formyl peptide receptor (Fpr) family are expressed by vomeronasal sensory neurons (VSNs) in the accessory olfactory system. Their biological function and coding mechanisms r...
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Article
Loss-of-function mutations in sodium channel Nav1.7 cause anosmia
Loss of function of the gene SCN9A, encoding the voltage-gated sodium channel Nav1.7, causes a congenital inability to experience pain in humans. Here we show that Nav1.7 is not only necessary for pain sensation ...
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Article
Open AccessThe binding site for neohesperidin dihydrochalcone at the human sweet taste receptor
Differences in sweet taste perception among species depend on structural variations of the sweet taste receptor. The commercially used isovanillyl sweetener neohesperidin dihydrochalcone activates the human bu...
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Article
A TAS1R receptor-based explanation of sweet ‘water-taste’
Paradoxically, artificial sweeteners such as sodium saccharin and acesulfame-K taken in high concentrations are not sweet: they can even seem bitter. And if the mouth is then rinsed out with water, it takes on...
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Article
Independent evolution of bitter-taste sensitivity in humans and chimpanzees
The ability to sense bitter taste is vital for detecting toxins in food. Phenylthiocarbamide (PTC) is unusual in that to us it tastes either very bitter, or almost tasteless, depending on an individual's genet...
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Article
Open AccessValine 738 and lysine 735 in the fifth transmembrane domain of rTas1r3 mediate insensitivity towards lactisole of the rat sweet taste receptor
The sweet taste inhibitor lactisole acts on the human sweet taste receptor heteromer TAS1R2-TAS1R3 but not on its rodent counterpart. Recently, it was shown that the lactisole sensitivity of the human sweet ta...
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Article
The human TAS2R16 receptor mediates bitter taste in response to β-glucopyranosides
Bitter taste generally causes aversion, which protects humans from ingesting toxic substances. But bitter flavors also contribute to the palatability of food and beverages, thereby influencing nutritional habi...
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Article
Hyperpolarization-activated channels HCN1 and HCN4 mediate responses to sour stimuli
Sour taste is initiated by protons acting at receptor proteins or channels. In vertebrates, transduction of this taste quality involves several parallel pathways1,2,3,4,5. Here we examine the effects of sour stim...