Structure–Function Relationships of Olfactory and Taste Receptors
| Autor: | Loïc Briand, Maik Behrens, Atsuko Yamashita, Hiroaki Matsunami, Simone Weyand, Wolfgang Meyerhof, Claire A. de March |
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| Přispěvatelé: | German Institute of Human Nutrition Potsdam-Rehbrücke (DIfE), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Université Bourgogne Franche-Comté [COMUE] (UBFC), Duke University Medical Center, Okayama University, University of Cambridge [UK] (CAM), Weyand, Simone |
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Taste functionnal assays Physiology media_common.quotation_subject goût Review Article Olfaction Biology dosage biochimie métabolique Receptors G-Protein-Coupled taste Structure-Activity Relationship 03 medical and health sciences Behavioral Neuroscience 0302 clinical medicine Taste receptor Physiology (medical) Perception Food and Nutrition biochemistry structural biology Animals Humans Receptor G protein-coupled receptor media_common molecular modeling Taste Perception Taste Buds Sensory Systems Forward genetics Smell 030104 developmental biology Structural biology Alimentation et Nutrition olfaction structure biochimique [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Neuroscience 030217 neurology & neurosurgery modèle moléculaire |
| Zdroj: | Chemical Senses Chemical Senses, Oxford University Press (OUP), 2018, 43 (2), pp.81-87. ⟨10.1093/chemse/bjx083⟩ Chemical Senses 2 (43), 81-87. (2018) |
| ISSN: | 1464-3553 0379-864X |
| DOI: | 10.1093/chemse/bjx083 |
| Popis: | pii: 4803207; International audience; The field of chemical senses has made major progress in understanding the cellular mechanisms of olfaction and taste in the past two decades. However, the molecular understanding of odour and taste recognition is still lagging far behind and will require solving multiple structures of the relevant full-length receptors in complex with native ligands to achieve this goal. However, the development of multiple complimentary strategies for the structure determination of G protein-coupled receptors (GPCRs) makes this goal realistic. The common conundrum of how multi-specific receptors that recognize a large number of different ligands results in a sensory perception in the brain will only be fully understood by a combination of high-resolution receptor structures and functional studies. This review discusses the first steps on this pathway, including biochemical and physiological assays, forward genetics approaches, molecular modelling and the first steps towards the structural biology of olfactory and taste receptors. |
| Databáze: | OpenAIRE |
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