Anti-TAS2R38 antibody

Supplementary info

This supplementary information is collated from multiple sources and compiled automatically.

Activity summary

TAS2R38 also known as the bitter taste receptor 38 is a G protein-coupled receptor with a mass of about 35 kDa. It detects and binds to certain bitter compounds such as phenylthiocarbamide (PTC) and glucosinolates. TAS2R38 is mainly expressed in the taste receptor cells of the tongue but some expression can also be found in the gastrointestinal tract and airway epithelial cells. The receptor helps in the perception of taste by initiating a signal transduction pathway after binding with its ligands.

Biological function summary

The activation of this receptor plays a significant role in taste perception and dietary choice. TAS2R38 influences food preferences by determining sensitivity to bitter compounds. It does not function alone but as part of a complex system involving several taste receptors. These receptors work together to elicit physiological reactions to various taste stimuli contributing to protective behaviors like the avoidance of potentially harmful substances.

Pathways

Research shows TAS2R38 is a participant in taste signal transduction pathways. It activates the phospholipase C signaling cascade which involves inositol trisphosphate (IP3) production and the release of calcium ions. The protein works with other related receptors like TAS2R16 which also recognize bitter compounds to modulate this pathway. This process illustrates how specific taste responses are generated and communicated to the brain.

Associated diseases and disorders

TAS2R38 has connections to conditions such as chronic rhinosinusitis and respiratory infections. Variations in the gene coding for this receptor might contribute to the susceptibility and severity of these conditions. The receptor's interaction with bacterial quorum-sensing molecules may also affect respiratory defenses offering a unique insight into its role in the immune response. Additionally TAS2R38's genetic differences are linked to diverse taste preferences and dietary habits across different populations.