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Clinical Role of Extraoral Bitter Taste Receptors
International Journal of Molecular Sciences
Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty substances are linked to ion channels, while sweet, bitter and umami flavours are transmitted through receptors linked to the G protein (G protein-coupled receptors; GPCRs). There are two main types of GPCRs that transmit information about sweet, umami and bitter tastes—the Tas1r and TAS2R families. There are about 25 functional TAS2R genes coding bitter taste receptor proteins. They are found not onlydoi:10.3390/ijms21145156 pmid:32708215 fatcat:zgw4ghwtwjb47fc2aj4ibq6tn4