Nature Genetics
25, 130 - 132 (2000)
doi:10.1038/75952
Better taste through chemistryPeter Mombaerts
The Rockefeller University, 1230 York Avenue, New York, New York 10021, USA.
mombaer@rockvax.rockefeller.edu
Wedding genetics with genomics, two groups1,
2,
3 have independently identified in mammals a multigene family encoding seven-transmembrane proteins that probably represent the hitherto elusive taste receptors. Functional expression in heterologous cells confers responsiveness to bitter tastants in several cases. This discovery may lead to the design of bitter antagonists—and perhaps better butter for Betty Botter.
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