Molecular modelling and models in the study of sweet and umami taste receptors. A review.

Flavour and Fragrance Journal

Volumn 26, Issue 4, 2011, Pages 254-259

  Morini, Gabriella ^a   Bassoli, Angela ^b   Borgonovo, Gigliola ^b  

^a UNIVERSITY OF GASTRONOMIC SCIENCES   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

G protein coupled receptor; Model; Molecular modelling; Sweet; Taste; Umami

Indexed keywords

CHEMORECEPTION; COOPERATIVE EFFECTS; FOOD INDUSTRIES; G PROTEIN COUPLED RECEPTORS; HOMOLOGY MODELLING; INDISPENSABLE TOOLS; MECHANISM OF ACTION; MOLECULAR MECHANISM; POINT MUTATIONS; POSITIVE ALLOSTERIC MODULATOR; RECEPTOR CELLS; RECOGNITION SITE; SWEET; SWEET COMPOUNDS; SWEET TASTE; TASTE; THREE-DIMENSIONAL STRUCTURE; TOPOLOGICAL ARRANGEMENT; UMAMI; UMAMI TASTE;

CLONING; MOLECULAR MODELING;

THREE DIMENSIONAL;

G PROTEIN COUPLED RECEPTOR;

ALLOSTERISM; FOOD INDUSTRY; GENE IDENTIFICATION; HUMAN; MOLECULAR CLONING; MOLECULAR MODEL; MOLECULAR RECOGNITION; NONHUMAN; PROTEIN BINDING; PROTEIN EXPRESSION; RECEPTOR GENE; REVIEW; SEQUENCE HOMOLOGY; STRUCTURE ANALYSIS; SWEETNESS; TASTE BUD; THREE DIMENSIONAL IMAGING; UMAMI TASTE RECEPTOR;

EID: 79959540413     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2054     Document Type: Review

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