Taste receptor biology

K.C. Klasing; B.D. Humphrey

Taste receptor biology

In: Voluntary feed intake in pigs

Authors:

K.C. Klasing

K.C. Klasing ¹University of California, Davis, CA, USA;

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B.D. Humphrey

B.D. Humphrey ²Dept. of Animal Science, California Polytechnic Institute, San Luis Obispo, CA, USA; kcklasing@ucdavis.edu

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Type:: Chapter

Pages:: 87–104

DOI:: https://doi.org/10.3920/9789086866892_006

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Vertebrates need to procure foods that provide adequate levels of required nutrients. However many potential food items protect themselves with chemical defenses. Taste permits the sensing of nutrients and harmful substances in order to guide selection of nutritious foods and avoidance of toxins. There are at least six primary tastes for which receptors have been identified: sweet, umami, fat, salt, sour, and bitter. The sensory cells responsible for perceiving taste are bipolar epithelial cells found in clusters in each taste bud. Each taste cell is endowed with a specific set of receptors embedded in the apical membrane and serve as the ‘molecular antennas’ that listen into the chemical environment of the oral cavity. Each of the nutrient tastes (sweet, umami, fat, salt) is identified by only one or a few TRs, whereas the bitter tasting toxins are identified by a very large family of taste receptors. Recent research has identified a wide range of ligands for specific receptors. The nuances of signal transduction within the taste cells, the neurotransmitters released by these cells, and the complex neurobiology of taste perception have been explored. This cellular machinery of taste has been manipulated by gene knockout and transgenesis technologies to reveal important biological functions of taste. Within a species, genetic polymorphisms in taste receptors mediate individual differences in ligand binding, taste perception and food choices. The evolution of taste receptors illustrates the gain and loss of specific receptors as well as major changes in ligand binding preferences of a receptor that appear to be driven by dietary history. Understanding and manipulating taste receptor biology will be used in animal agriculture to discover taste enhancers and to improve intake of ingredients that contain bitter tasting secondary plant compounds.

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Voluntary feed intake in pigs

E-Book ISBN:: 9789086866892

Publisher:: Wageningen Academic

Print Publication Date:: 24 Oct 2009

Subjects
- Life Sciences
  - General
  - Animal & Veterinary

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Voluntary feed intake in pigs

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