Fluorescence-based optimization of human bitter taste receptor expression in Saccharomyces cerevisiae

Biochemical and Biophysical Research Communications

Volumn 382, Issue 4, 2009, Pages 704-710

  Sugawara, Taishi ^a   Ito, Keisuke ^a   Shiroishi, Mitsunori ^b   Tokuda, Natsuko ^c   Asada, Hidetsugu ^b   Yurugi Kobayashi, Takami ^b   Shimamura, Tatsuro ^b   Misaka, Takumi ^a   Nomura, Norimichi ^b   Murata, Takeshi ^b,c   Abe, Keiko ^a   Iwata, So ^b,c,d,e   Kobayashi, Takuya ^b,c  

^a UNIVERSITY OF TOKYO   (Japan)

^b JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^c KYOTO UNIVERSITY FACULTY OF MEDICINE   (Japan)

^d IMPERIAL COLLEGE LONDON   (United Kingdom)

^e DIAMOND LIGHT SOURCE LTD   (United Kingdom)

Author keywords

Bitter taste receptor; Fluorescence size exclusion chromatography; G protein coupled receptor; Monodispersity; Pre crystallization screening; Saccharomyces cerevisiae

Indexed keywords

CHOLESTEROL HYDROGEN SUCCINATE; GREEN FLUORESCENT PROTEIN;

ANIMAL CELL; ARTICLE; BITTER TASTE; CRYSTALLIZATION; FUNGUS CULTURE; GEL PERMEATION CHROMATOGRAPHY; HUMAN; INCUBATION TIME; NONHUMAN; PRIORITY JOURNAL; PROTEIN EXPRESSION; PROTEIN INDUCTION; PROTEIN LOCALIZATION; PROTEIN PURIFICATION; SACCHAROMYCES CEREVISIAE; SIGNAL DETECTION; SINGLE NUCLEOTIDE POLYMORPHISM; STRUCTURE ANALYSIS; TASTE BUD;

CHROMATOGRAPHY, GEL; CLONING, MOLECULAR; FLUORESCENCE; GENETIC ENGINEERING; GREEN FLUORESCENT PROTEINS; HUMANS; RECEPTORS, G-PROTEIN-COUPLED; RECOMBINANT FUSION PROTEINS; SACCHAROMYCES CEREVISIAE; SOLUBILITY; TASTE PERCEPTION;

SACCHAROMYCES CEREVISIAE;

EID: 64749091175     PISSN: 0006291X     EISSN: 10902104     Source Type: Journal    
DOI: 10.1016/j.bbrc.2009.03.089     Document Type: Article

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