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" Biochemistry of Taste and Olfaction. "
Robert Cagan
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BL
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| Record Number
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729938
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b549694
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| Main Entry
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Robert Cagan
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| Title & Author
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Biochemistry of Taste and Olfaction.\ Robert Cagan
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| Publication Statement
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Saint Louis: Elsevier Science, 2014
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(564 pages)
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| ISBN
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0323145914
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: 9780323145916
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| Notes
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Chapter 9. A Molecular Approach to Intensity/Time Phenomena in Sugar Sweetness.
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| Contents
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Front Cover; Biochemistry of Taste and Olfaction; Copyright Page; Table of Contents; List of Contributors; Foreword; Preface; Some Reflections on Biochemical Approaches to the Phenomena of Taste and Olfaction; Text; Part I: Olfactory Receptor Mechanisms; Chapter 1. Biochemical Studies on the Boar Pheromones, 5<U+00dc>-Androst-16-en-3-one and 5<U+00dc>-Androst-16-en-3<U+00dc>-ol, and Their Metabolism by Olfactory Tissue; I. Introduction; II. Androst-16-enes; III. Distribution of Tissues in the Porcine Nasal Cavity. IV. Metabolism of [5<U+00dc>-3H]5<U+00dc>-Androstenone in Vitro by Porcine Nasal Epithelium and the Effect of 17<U+00dd>-Hydroxy-5<U+00dc>-androstan-3-oneV. Subcellular Location and Co-factor Dependency of 3<U+00dc>- and 3<U+00dd>-Hydroxysteroid Dehydrogenases; VI. Time Course of the Reduction of [5<U+00dc>-3H]5<U+00dc>-Androstenone in Porcine Nasal Tissues in Vitro; VII. Measurement of Apparent Km Values for 3-Hydroxysteroid Dehydrogenases in Porcine Nasal Tissues; VIII. Possible Significance of 3-Hydroxysteroid Dehydrogenases in Porcine Nasal Epithelium; Acknowledgment; References; Chapter 2. Accessibility of Odorant Molecules to the Receptors. I. IntroductionII. Odorant Access; III. Mucosa/Air Partitioning of Odorants; IV. Odorant Removal; V. Limitation of the Radioisotope Procedures; VI. Further Considerations; VII. Conclusion; Acknowledgment; References; Chapter 3. Role of Cilia in Olfactory Recognition; I. Introduction; II. Cilia in Sensory Organs; III. Morphology of Olfactory Cilia; IV. Experimental Basis for Role of Cilia in Olfaction; V. Odorant Interactions Studied Biochemically; VI. Isolation and Biochemical Characterization of Olfactory Cilia; VII. Isolation of Plasma Membranes from Cilia; VIII. Future Prospects. AcknowledgmentReferences; Chapter 4. Receptor Proteins in Vertebrate Olfaction; I. Introduction; II. Olfactory Receptor Proteins; III. Research Needs; Acknowledgment; References; Chapter 5. Chemosensation: An Aspect of the Uniqueness of the Individual; Text; Acknowledgment; References; Chapter 6. The Major Histocompatibility Complex and Olfactory Receptors; I. Introduction; II. Self, Non-Self, and Olfaction; III. Monoclonal Antibody Production; IV. Experimental Study of Relationships between Olfactory Receptors and the MHC; V. Future Prospects; Acknowledgment; References; Part I. Discussion. Part II: Taste Receptor MechanismsChapter 7. Comparative Study of Sweet Taste Specificity; I. Introduction; II. Specificity of Sugar Taste Response; III. Nonsugar Sweeteners; IV. Receptor Site Models; V. Research Needs; Acknowledgment; References; Chapter 8. Biochemical Aspects of Sugar Reception in Insects; I. Introduction; II. General Features of Taste Hairs; III. Specificity of the Sugar Receptor; IV. Transduction; V. The Pharmacological Approach; VI. Glucosidases as Possible Receptor Proteins of the Pyranose Site; Acknowledgment; References.
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| Abstract
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Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five.
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Biochemistry -- Congresses.
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Chemoreceptors -- Congresses.
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Smell -- Congresses.
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| LC Classification
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QP458.R634 2014
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Robert Cagan
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