Biochemical Studies of Taste Sensation: Binding to Taste Tissue of 3H-labeled Monellin, a Sweet-tasting Protein

Overview

Journal Proc Natl Acad Sci U S A

Specialty Science

Date 1979 Apr 1

PMID 287009

Citations 9

Authors

R H CAGAN

R W Morris

Affiliations

Soon will be listed here.

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.

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