ReviewChemical senses2026
Sweet and umami TAS1R receptors: from molecular recognition to physiological function.
Review in Chemical senses, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Valorisation of Edible Mushroom By-Products as Natural Flavour Enhancers in Plant-Based Foods: Mechanisms, Sensory Profiles, and Industrial Translation.Foods (Basel, Switzerland) · 2026Review
- Taste Modulation by Umami Compounds: Mechanisms, Sensor-Based Evaluation, and Pharmaceutical Applications in Bitterness Suppression.Sensors (Basel, Switzerland) · 2026Review
- Genetic Variants Influencing Taste Perception and Food Preferences: Current Evidence.Nutrients · 2026Review
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Authors and funding
8 authors.
Funding
Abstract
The detection of sweet and umami tastants is mediated by 2 heterodimeric G protein-coupled receptors, TAS1R2/TAS1R3 and TAS1R1/TAS1R3, respectively. Sweet taste provides input related to the carbohydrate-derived energy content of ingested food, whereas the physiological role of umami taste by detecting free L-amino acids is to signal the presence of protein-rich foods. In addition to being expressed in the oral cavity, TAS1R receptors are expressed in numerous extraoral tissues and organs, including the gut, where their physiological roles are not yet fully understood. In this review, we present an overview of the current knowledge on these taste receptors since their discovery in the early 2000s. We summarize the structure-function analyses, evolution, and expression of TAS1R genes and describe the molecular basis for the recognition of sweet and umami tastants. Together, these insights provide a comprehensive understanding of how TAS1R receptors contribute to nutrient detection and metabolic regulation both in taste perception and beyond.
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