味觉的生化研究：3H标记的莫内林（一种甜味蛋白）与味觉组织的结合
Biochemical studies of taste sensation: binding to taste tissue of 3H-labeled monellin, a sweet-tasting protein.
作者信息
Cagan R H, Morris R W
出版信息
Proc Natl Acad Sci U S A. 1979 Apr;76(4):1692-6. doi: 10.1073/pnas.76.4.1692.
Abstract
Binding of 3H-labeled methylated monellin to taste receptor tissue was demonstrated in vitro. Preparation of bovine and human circumvallate (taste) papillae bound more of the ligand than did lingual and nonlingual epithelial preparations devoid of taste buds. Binding to the taste preparations saturated at high ligand concentrations. Furthermore, sugars and other sweet-tasting molecules appeared to compete to some extent with this sweet-tasting protein for its binding sites. These binding measurements of the intensity sweet-tasting protein monellin to taste receptor preparations help to establish the binding interactions as an initial step taste sensation.
摘要
体外实验证明了3H标记的甲基化莫奈林与味觉受体组织的结合。牛和人的轮廓乳头（味觉）乳头的制备物比不含味蕾的舌和非舌上皮制备物结合了更多的配体。在高浓度配体下，与味觉制剂的结合达到饱和。此外，糖和其他甜味分子似乎在一定程度上与这种甜味蛋白竞争其结合位点。对甜味蛋白莫奈林与味觉受体制剂结合强度的这些测量有助于建立结合相互作用，作为味觉感受的第一步。
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Biochemical studies of taste sensation: binding to taste tissue of 3H-labeled monellin, a sweet-tasting protein.味觉的生化研究：3H标记的莫内林（一种甜味蛋白）与味觉组织的结合
Proc Natl Acad Sci U S A. 1979 Apr;76(4):1692-6. doi: 10.1073/pnas.76.4.1692.
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