Taste GPCRs and their ligands.

Humans Ligands Taste Receptors, G-Protein-Coupled Signal Transduction
Agonist Antagonist Computational Family A Family C Functional assays GPCR Machine-learning Receptor Taste

Journal

Progress in molecular biology and translational science
ISSN: 1878-0814
Titre abrégé: Prog Mol Biol Transl Sci
Pays: Netherlands
ID NLM: 101498165

Informations de publication

Date de publication:
2022
Historique:
entrez: 10 11 2022
pubmed: 11 11 2022
medline: 15 11 2022
Statut: ppublish

Résumé

Taste GPCRs are expressed in taste buds on the tongue and play a key role in food choice and consumption. They are also expressed extra-orally, with various physiological roles that are currently under study. Unraveling the roles of these receptors relies on the knowledge of their ligands. Combining sensory, cell-based and computational approaches enabled the discovery of numerous agonists and several antagonists. Here we provide a short overview of taste receptor families, main recent methods for ligands discovery, and current sources of information about known ligands. The future directions that are likely to impact the taste GPCR field include focus on ligand interactions with naturally occurring polymorphisms, as well as harnessing the power of CryoEM and of multiple signaling readout techniques.

Identifiants

DOI: 10.1016/bs.pmbts.2022.06.008 PMID: 36357077
pubmed: 36357077
pii: S1877-1173(22)00070-9
doi: 10.1016/bs.pmbts.2022.06.008
pii:
doi:

Substances chimiques

Ligands 0
Receptors, G-Protein-Coupled 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

177-193

Informations de copyright

Copyright © 2022 Elsevier Inc. All rights reserved.

Auteurs

Nitzan Dubovski (N)

The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.

Fabrizio Fierro (F)

The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.

Eitan Margulis (E)

The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.

Yaron Ben Shoshan-Galeczki (Y)

The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.

Lior Peri (L)

The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel.

Masha Y Niv (MY)

The Institute of Biochemistry, Food Science and Nutrition, Robert H. Smith Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, Rehovot, Israel. Electronic address: masha.niv@mail.huji.ac.il.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Taste GPCRs and their ligands.
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Produits chimiques de laboratoire › Ligands › Taste GPCRs and their ligands.
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Taste GPCRs and their ligands.
questionsmedicales.fr › Acides aminés, peptides et protéines › Protéines › Protéines membranaires › Récepteurs de surface cellulaire › Récepteurs couplés aux protéines G › Taste GPCRs and their ligands.
questionsmedicales.fr › Phénomènes physiologiques cellulaires › Transduction du signal › Taste GPCRs and their ligands.