The role of G-protein-coupled receptor 120 in fatty acids sensing in chicken oral tissues

Biochemical and Biophysical Research Communications

Volumn 458, Issue 2, 2015, Pages 387-391

  Sawamura, Ryo ^a   Kawabata, Yuko ^a   Kawabata, Fuminori ^a   Nishimura, Shotaro ^a   Tabata, Shoji ^a  

^a KYUSHU UNIVERSITY   (Japan)

Author keywords

Chicken; Fat taste receptor; Fatty acid; GPR120

Indexed keywords

CORN OIL; FATTY ACID; G PROTEIN COUPLED RECEPTOR 120; LINOLEIC ACID; MINERAL OIL; OLEIC ACID; FAT INTAKE; G PROTEIN COUPLED RECEPTOR;

ANIMAL BEHAVIOR; ANIMAL TISSUE; ARTICLE; CHICKEN; EMBRYO; FEEDING BEHAVIOR; FOOD INTAKE; HUMAN; HUMAN CELL; MOUTH; NONHUMAN; OPEN READING FRAME; PALATE; PRIORITY JOURNAL; PROTEIN FUNCTION; REVERSE TRANSCRIPTION POLYMERASE CHAIN REACTION; TASTE; TASTE BUD; ANIMAL; CELL CULTURE; CYTOLOGY; DRUG EFFECTS; FAT INTAKE; METABOLISM; NEWBORN; PATHOLOGY; PHYSIOLOGY;

ANIMALIA; GALLUS GALLUS; MAMMALIA; ZEA MAYS;

ANIMALS; ANIMALS, NEWBORN; CELLS, CULTURED; CHICKENS; DIETARY FATS; FATTY ACIDS; FEEDING BEHAVIOR; PALATE; RECEPTORS, G-PROTEIN-COUPLED; TASTE BUDS;

EID: 84923228930     PISSN: 0006291X     EISSN: 10902104     Source Type: Journal    
DOI: 10.1016/j.bbrc.2015.01.125     Document Type: Article

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