摘要
味觉对于生命具有重要作用,在一定程度上确定了人类对事物的选择。味觉由甜、咸、苦、酸和鲜等5种基本味道组成,味觉的感知是通过存在于舌上味觉表面的特异性受体来实现的,大多数味觉受体都属于G蛋白偶联受体家族。近几年的研究揭示了感知鲜味的2类这样的受体,鲜觉受体的阐明使人们对味觉的理解有了较为全面的认识。
Taste is very important for life, and at a certain extent decides human choice to certain food. Taste consists of sweet, salt, bitter, soar and umami. Perception of umami is achieved by special receptors of tongue surface, most belong to G protein-coupled receptor（GPCR）. Recent researches have elucidated such two type receptors and comprehended completely.
出处
《生物技术通讯》
CAS
2006年第6期967-969,共3页
Letters in Biotechnology
关键词
味觉
鲜味
G蛋白偶联受体
taste
umami
G protein-coupled receptor（GPCR）
