Biochemical enrichment and biophysical characterization of a taste receptor for L-arginine from the catfish, <it>Ictalurus puntatus</it>

Biochemical enrichment and biophysical characterization of a taste receptor for L-arginine from the catfish, <it>Ictalurus puntatus</it>

<p>Abstract</p> <p>Background</p> <p>The channel catfish, <it>Ictalurus punctatus</it>, is invested with a high density of cutaneous taste receptors, particularly on the barbel appendages. Many of these receptors are sensitive to selected amino acids, one of...

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Bibliographic Details
Main Authors: Spielman Andrew I, Kaulin Yuri, Grosvenor William, Bayley Douglas L, Kalinoski D Lynn, Teeter John H, Brand Joseph G
Format: Article
Language:English
Published: BMC 2004-07-01
Series:BMC Neuroscience
Subjects:
Chemical senses
Taste
Signal transduction
Lectin
Ion channel
Receptor
Immunohistochemistry
Protein purification
Lipid bilayer
Online Access:http://www.biomedcentral.com/1471-2202/5/25

Internet

http://www.biomedcentral.com/1471-2202/5/25

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