Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the diffusion of...
Taste Buds and Receptors01:20

Taste Buds and Receptors

Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
Gustation01:43

Gustation

Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Structure-based virtual screening identifies potential endogenous ligands of the human bitter taste receptor TAS2R46.

The Journal of biological chemistry·2026
Same author

Pharmaceutical agents targeting K<sub>ATP</sub> channel modulate sweet taste sensitivity in mice.

The journal of physiological sciences : JPS·2026
Same author

A photoactivatable Cre-loxP system for spatiotemporal genetic manipulation in mouse taste buds.

The Journal of biological chemistry·2026
Same author

Aging-related severe hypertension causes prostatic gland atrophy and testicular injury in rats.

Scientific reports·2026
Same author

Lineage tracing of Twist2-expressing cells in mouse taste buds.

Journal of oral biosciences·2026
Same author

Insights into the taste of organic acids via TAS1Rs.

Journal of oral biosciences·2026

Related Experiment Video

Updated: Jun 20, 2026

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

Multiple receptor systems for umami taste in mice.

Ryusuke Yoshida1, Keiko Yasumatsu, Shinya Shirosaki

  • 1Section of Oral Neuroscience, Graduate School of Dental Sciences, Kyushu University, Fukuoka, Japan. ryudec@dent.kyushu-u.ac.jp

Annals of the New York Academy of Sciences
|August 19, 2009
PubMed
Summary

The T1r1/T1r3 heterodimer, mGluR1, and mGluR4 are potential umami taste receptors in mice. This review clarifies their specific roles in detecting umami taste.

More Related Videos

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Taste Preference Assay for Adult Drosophila
04:31

Taste Preference Assay for Adult Drosophila

Published on: September 8, 2016

Related Experiment Videos

Last Updated: Jun 20, 2026

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds
07:40

Whole-Mount Staining, Visualization, and Analysis of Fungiform, Circumvallate, and Palate Taste Buds

Published on: February 11, 2021

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

Taste Preference Assay for Adult Drosophila
04:31

Taste Preference Assay for Adult Drosophila

Published on: September 8, 2016

Area of Science:

  • Neuroscience
  • Molecular Biology
  • Sensory Science

Background:

  • The molecular mechanisms underlying umami taste perception in mice are not fully elucidated.
  • Several candidate receptors, including T1r1/T1r3 heterodimer, metabotropic glutamate receptor 1 (mGluR1), and mGluR4, have been proposed.
  • The precise function of each receptor in umami taste detection requires further clarification.

Purpose of the Study:

  • To review and synthesize recent molecular and physiological data on T1r3, mGluR1, and mGluR4 as umami taste receptors in mice.
  • To discuss the integrated receptor systems involved in umami taste detection.
  • To provide a comprehensive overview of the current understanding of umami taste reception.

Main Methods:

  • Literature review of recent molecular and functional studies.
  • Analysis of data from genetic, pharmacological, and electrophysiological experiments.
  • Comparative analysis of proposed umami receptor candidates.

Main Results:

  • Evidence supporting the role of T1r3, often in conjunction with T1r1, as a key umami taste receptor.
  • Emerging data suggesting potential roles for mGluR1 and mGluR4 in umami taste signaling, possibly in distinct pathways or contexts.
  • Identification of complexities in the umami taste system beyond a single receptor type.

Conclusions:

  • T1r3 is a critical component of the umami taste receptor complex.
  • mGluR1 and mGluR4 represent additional, potentially complementary, pathways for umami taste detection in mice.
  • Further research is needed to fully delineate the contributions and interactions of these receptors in mediating the umami taste experience.