Abstract
WE have already reported the isolation and assay of a sweet-sensitive protein from bovine taste buds which forms complexes with sugars and saccharine1. The strengths of the complexes paralleled quite closely the degree of sweetness of the compounds, and the purification and characterization of this protein has been reported elsewhere2. This communication reports the investigations into another taste receptor–the bitter-receptor protein.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Dastoli, F. R., and Price, S., Science, 154, 905 (1966).
Dastoli, F. R., Lopiekes, D. V., and Price, S., Biochemistry, 7, 1160 (1968).
Beidler, L. M., J. Gen. Physiol., 38, 133 (1954).
Harper, H. W., Ray, J. R., and Erickson, R. P., Physiology and Behaviour, 1, 319 (1966).
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
DASTOLI, F., LOPIEKES, D. & DOIG, A. Bitter-sensitive Protein from Porcine Taste Buds. Nature 218, 884–885 (1968). https://doi.org/10.1038/218884b0
Received:
Revised:
Published:
Issue Date:
DOI: https://doi.org/10.1038/218884b0
- Springer Nature Limited
This article is cited by
-
Some SAR studies on the sense of taste
Carlsberg Research Communications (1984)
-
Putative Bitter-taste Receptor from Porcine Tongues
Nature (1969)
-
On Comparison of Interactions of a “Bitter-sensitive Protein ” from Porcine Tongues with Human Taste Thresholds
Nature (1969)
-
Einige Physiologische und Biochemische Aspekte des ?Off Flavor?-Problems unter besonderer Ber�cksichtigung der Pestizidein-Wirkung auf Nahrungspflanzen
Qualitas Plantarum et Materiae Vegetabiles (1969)