Assertion: taste bud's receptor | /r/HasProperty | gpcrs
Facets:
Source sentences:
text: A rhodopsin-like family of G protein-coupled receptors (GPCRs).
text: Taste receptors come in many types, including several classes of G protein-coupled receptors (GPCRs) and ion channels (Fig. 1).
text: Type 2 taste receptors (T2Rs; bitter-taste receptors) are G protein-coupled receptors (GPCRs) that have short amino termini and may function as monomers (not shown) or dimers.
text: (sweet-taste and umami receptors) are also GPCRs, but they have long N termini that contain bilobed (venus flytrap) domains and function as dimers that use T1R3 as an obligate subunit.
text: These cells are larger in diameter than type I cells, have sizable spherical nuclei, and function as chemosensory receptors for sugars, amino acids and/or bitter stimuli as they express taste G protein-coupled receptors (GPCRs) and their downstream effectors.
text: Box 2: The discrimination of bitter tastes Taste receptor type 2 (T2R) family members comprise a large group of taste G protein-coupled receptors (GPCRs) that detect bitter compounds; there are more than 40 T2R family members in rodents and 25 functional genes in humans.
text: receptors Taste G protein-coupled receptors (GPCRs) are not limited to the oral cavity or to sensing ingested foods and beverages.
text: These receptors include G-protein-coupled receptors (GPCRs) for amino acids (T1R1/T1R3), sweet tastants (T1R2/T1R3), bitter tastants (T2Rs) and for long chain fatty acids (CD36/FATP).
text: A rhodopsin-like family of G protein-coupled receptors (GPCRs).
text: Transduction of the former two qualities, salty and sour, relies on ion channels or conductances, whereas transduction of the latter three qualities depends on G-protein-coupled receptors (GPCRs) and their attendant downstream signaling pathways (12).