The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected
by animals as diverse as fruit flies and humans, consistent with a near-universal drive to …

Taste sensing is a sophisticated chemosensory process, and bitter taste perception is
mediated by type 2 taste receptors (TAS2Rs), or class TG protein–coupled receptors …

Bitter taste receptors (T2Rs) in the human airway detect harmful compounds, including
secreted bacterial products. Here, using human primary sinonasal air-liquid interface …

The present review examines the pig as a model for physiological studies in human subjects
related to nutrient sensing, appetite regulation, gut barrier function, intestinal microbiota and …

Understanding taste is key for optimizing the palatability of seaweeds and other non‐animal‐
based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste …

B‐cell activation is triggered by the binding of antigen to the B‐cell receptor (BCR). The early
molecular events triggered by BCR binding of ligand have been well‐characterized both …

Background The human taste experience is the result of five basic taste qualities, namely
sweet, salty, bitter, sour and umami. Sweet, bitter, and umami are mediated by G protein …

Taste buds are the transducing endorgans of gustation. Each taste bud comprises 50–100
elongated cells, which extend from the basal lamina to the surface of the tongue, where their …

Experimental and clinical research has reported beneficial effects of polyphenol intake on
high prevalent diseases such as type 2 diabetes and obesity. These phytochemicals are …