Abstract
WE have already reported the isolation and assay of a sweet-sensitive protein from bovine taste buds which forms complexes with sugars and saccharine1. The strengths of the complexes paralleled quite closely the degree of sweetness of the compounds, and the purification and characterization of this protein has been reported elsewhere2. This communication reports the investigations into another taste receptor–the bitter-receptor protein.
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References
Dastoli, F. R., and Price, S., Science, 154, 905 (1966).
Dastoli, F. R., Lopiekes, D. V., and Price, S., Biochemistry, 7, 1160 (1968).
Beidler, L. M., J. Gen. Physiol., 38, 133 (1954).
Harper, H. W., Ray, J. R., and Erickson, R. P., Physiology and Behaviour, 1, 319 (1966).
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DASTOLI, F., LOPIEKES, D. & DOIG, A. Bitter-sensitive Protein from Porcine Taste Buds. Nature 218, 884–885 (1968). https://doi.org/10.1038/218884b0
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DOI: https://doi.org/10.1038/218884b0
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