Surface Plasmon Resonance Analysis on Interactions of Food Components with a Taste Epithelial Cell Model-Reference-Cited by-同舟云学术

Surface Plasmon Resonance Analysis on Interactions of Food Components with a Taste Epithelial Cell Model

Published:2010-11-01 Issue:22 Volume:58 Page:11870-11875
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Miyano Motohiro¹,Yamashita Haruyuki¹,Sakurai Takanobu²,Nakajima Ken-ichiro¹,Ito Keisuke¹,Misaka Takumi¹,Ishimaru Yoshiro¹,Abe Keiko¹,Asakura Tomiko¹

Affiliation:

1. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan

2. General Research Institute of Food Science and Technology, Nissin Foods Holdings Co., Ltd., 4-1, 7-chome, Nojihigashi, Kusatsu-shi, Shiga, 525-0058, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf102573w

Reference38 articles.

1. Signaling in the Chemosensory Systems

2. Putative Mammalian Taste Receptors

3. An amino-acid taste receptor

4. Neoculin, a taste-modifying protein, is recognized by human sweet taste receptor

5. pH-Dependent Inhibition of the Human Bitter Taste Receptor hTAS2R16 by a Variety of Acidic Substances

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