Genetics of human taste perception.

Abstract:

:Genetic approaches are rapidly yielding new information about our sense of taste. This information comes from both molecular studies of genes encoding taste receptors and other taste-signaling components, and from studies of inherited variation in taste abilities. Our understanding of bitter taste has advanced by combined information from discovery and study of the TAS2R family of taste receptor genes, hand in hand with genetic linkage and positional cloning studies, notably on the ability to taste phenylthiocarbamide (PTC). Sweet and umami tastes, mediated by TAS1R receptors, are becoming well-characterized at the molecular genetic level, and these taste classes are now targets for linkage, positional cloning, and genetic association strategies. Salty and sour tastes are still poorly characterized in genetic terms, and represent opportunities for the future.

journal_name

J Dent Res

authors

Kim UK,Breslin PA,Reed D,Drayna D

doi

10.1177/154405910408300603

keywords:

subject

Has Abstract

pub_date

2004-06-01 00:00:00

pages

448-53

issue

6

eissn

0022-0345

issn

1544-0591

journal_volume

83

pub_type

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