GPRC6A as a novel kokumi receptor responsible for enhanced taste preferences by ornithine

The concept of ‘kokumi’, which refers to an enhanced and more delicious flavor of food, has recently generated considerable interest in food science. However, kokumi has not been well studied in gustatory physiology, and the underlying neuroscientific mechanisms remain largely unexplored. Our previo...

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Bibliographic Details

Published in:	eLife
Main Authors:	Takashi Yamamoto, Kayoko Ueji, Haruno Mizuta, Chizuko Inui-Yamamoto, Natsuko Kumamoto, Yasuhiro Shibata, Shinya Ugawa
Format:	Article
Language:	English
Published:	eLife Sciences Publications Ltd 2025-05-01
Subjects:	ornithine kokumi GPRC6A
Online Access:	https://elifesciences.org/articles/101629