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].
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References
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© 1994 Springer Japan
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Teeter, J.H., Miyamoto, T., Restrepo, D., Zviman, M., Brand, J.G. (1994). l-Arginine-Regulated Conductances in Catfish Taste Cells. In: Kurihara, K., Suzuki, N., Ogawa, H. (eds) Olfaction and Taste XI. Springer, Tokyo. https://doi.org/10.1007/978-4-431-68355-1_39
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DOI: https://doi.org/10.1007/978-4-431-68355-1_39
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