On Comparison of Interactions of a “Bitter-sensitive Protein ” from Porcine Tongues with Human Taste Thresholds

Abstract

Doig, Lopiekes and I earlier reported the interactions of a porcine protein fraction with bitter compounds1. Price has recently commented on the poor agreement of our data with, as he states, “characteristics which might be expected of ‘the bitter-receptor protein’”2. I would like to make the following comments on comparisons drawn between porcine association constants and human bitter-threshold values.

Access options

Rent or Buy article

Get time limited or full article access on ReadCube.

from$8.99

All prices are NET prices.

References

  1. 1

    Dastoli, F. R., Lopiekes, D. V., and Doig, A. R., Nature, 218, 884 (1968).

  2. 2

    Price, S., Nature, 221, 779 (1969).

  3. 3

    Kare, M. R., and Ficken, M. S., in Olfaction and Taste (edit. by Zotterman, Y.) (Macmillan Co., London, 1963).

  4. 4

    Pfaffman, C., in Handbook of Physiology, 1, 507 (1959).

  5. 5

    Horowitz, R. M., in Biochemistry of Phenolic Compounds (edit. by Harborne, J. F.) (Academic Press, 1964) and Merck Index, seventh ed., 708 (Merck and Co. Inc., Rahway, NJ, 1960).

Download references

Author information

Rights and permissions

Reprints and Permissions

About this article

Cite this article

DASTOLI, F. On Comparison of Interactions of a “Bitter-sensitive Protein ” from Porcine Tongues with Human Taste Thresholds. Nature 223, 524–525 (1969). https://doi.org/10.1038/223524b0

Download citation

Comments

By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.