Abstract
DASTOLI and I reported earlier that we had found a sugar-complexing protein fraction in homogenates of bovine tongue epithelium1. Because the interaction of this fraction with sugars resembled in several respects the interactions of taste receptors in vivo, we suggested that it contained the chemoreceptor molecule for sweet-tasting compounds. The active component was subsequently purified and was characterized as a cationic protein of high molecular weight2.
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References
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Pfaffman, C., in Handbook of Physiology, 1 (1959).
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PRICE, S. Putative Bitter-taste Receptor from Porcine Tongues. Nature 221, 779 (1969). https://doi.org/10.1038/221779a0
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DOI: https://doi.org/10.1038/221779a0
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