Transient receptor potential channel type M5 is essential for fat taste

Journal of Neuroscience

Volumn 31, Issue 23, 2011, Pages 8634-8642

  Liu, Pin ^a   Shah, Bhavik P ^a   Croasdell, Stephanie ^a   Gilbertson, Timothy A ^a  

^a UTAH STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

G PROTEIN COUPLED RECEPTOR; LINOLEIC ACID; TRANSIENT RECEPTOR POTENTIAL CHANNEL M5;

ANIMAL CELL; ARTICLE; CALCIUM CELL LEVEL; CELL ACTIVATION; CELL ISOLATION; CONDITIONING; CONTROLLED STUDY; DEPOLARIZATION; ENDOPLASMIC RETICULUM; FATTY ACID ANALYSIS; LIPID ANALYSIS; MALE; MEMBRANE POTENTIAL; MOUSE; NONHUMAN; PATCH CLAMP; PRIORITY JOURNAL; SARCOPLASMIC RETICULUM; SIGNAL TRANSDUCTION; TASTE; TASTE BUD; TASTE PREFERENCE;

ANIMALS; CALCIUM; FATTY ACIDS; FOOD PREFERENCES; MALE; MICE; MICE, KNOCKOUT; PATCH-CLAMP TECHNIQUES; REVERSE TRANSCRIPTASE POLYMERASE CHAIN REACTION; SIGNAL TRANSDUCTION; TASTE; TASTE BUDS; TRPM CATION CHANNELS; TYPE C PHOSPHOLIPASES;

EID: 79958296324     PISSN: 02706474     EISSN: 15292401     Source Type: Journal    
DOI: 10.1523/JNEUROSCI.6273-10.2011     Document Type: Article

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