TAS1R3
- Known as:
- TAS1R3
- Catalog number:
- Y214191
- Product Quantity:
- 200ul
- Category:
- -
- Supplier:
- ABM
- Gene target:
- TAS1R3
Related genes to: TAS1R3
- Gene:
- TAS1R3 NIH gene
- Name:
- taste 1 receptor member 3
- Previous symbol:
- -
- Synonyms:
- T1R3
- Chromosome:
- 1p36.33
- Locus Type:
- gene with protein product
- Date approved:
- 2001-05-02
- Date modifiied:
- 2016-10-05
Related products to: TAS1R3
Anti- G Protein-Coupled Receptor TAS1R3 AntibodyAnti- G Protein-Coupled Receptor TAS1R3 Antibodyanti-TAS1R3anti-TAS1R3Canis familiaris,Canis lupus familiaris,Dog,Sweet taste receptor T1R3,T1R3,TAS1R3,Taste receptor type 1 member 3Cat Taste receptor type 1 member 3(TAS1R3) ELISA kitCat Taste receptor type 1 member 3(TAS1R3) ELISA kit SpeciesCatCat taste receptor, type 1, member 3 (TAS1R3) ELISA kit, Species Cat, Sample Type serum, plasmaDog Taste receptor type 1 member 3(TAS1R3) ELISA kitDog Taste receptor type 1 member 3(TAS1R3) ELISA kit SpeciesDogDog taste receptor, type 1, member 3 (TAS1R3) ELISA kit, Species Dog, Sample Type serum, plasmaELISA Kit FOR Taste receptor type 1 member 3; organism: Mouse; gene name: Tas1r3ELISA Kit FOR Taste receptor type 1 member 3; organism: Rat; gene name: Tas1r3G Protein-Coupled Receptor TAS1R3 - N_A PolyclonalG Protein-Coupled Receptor TAS1R3 - N_A Polyclonal Related articles to: TAS1R3
- Conventional genetic approaches, including global gene knockout and conditional knockout strategies such as the Cre-loxP system, have some limitations arising from systemic effects or insufficient temporal resolution. The recently developed photoactivatable Cre (PA-Cre) system may have a potential to improve spatiotemporal control of gene manipulation. In this study, we established and validated the feasibility of the PA-Cre system using taste buds as a model. We generated TRE-PA-Cre:R26-rtTA/tdTomato mice to evaluate blue-light-induced Cre recombinase activity. Through systematic optimization of illumination parameters, we found that a single session of blue-light-illumination resulted in limited recombination efficiency, whereas a multi-session illumination strategy markedly increased recombination efficiency. To further assess the utility of the PA-Cre system for gene knockout, we generated TRE-PA-Cre:R26-rtTA:Tas1r3-flox mice and targeted a taste-related gene Tas1r3. Genomic DNA qPCR and RT-qPCR both showed partial reductions in Tas1r3 at the DNA and mRNA levels, respectively. Behavioral assays further revealed a selective decrease in sensitivity to sweet and umami stimuli. Together, these findings demonstrate PA-Cre-mediated gene manipulation in taste buds and establish a practical optical activation paradigm, providing a high-spatiotemporal-resolution tool for investigating gene function in optically targeted regions. - Source: PubMed
Publication date: 2026/04/27
Zuo YuHorie KengoMitoh YoshihiroYamada YasuhiroTakao TomokaTakarada TakeshiKokabu ShoichiroYoshida Ryusuke - To investigate the potential of novel natural sweet peptides as candidate sweeteners, this study characterized sweet peptides from the extract of Meretrix lyrata using peptidomics and molecular docking. Four novel sweet peptides, YPP, PRP, IVPLFKRDFG, and NPKDGLVPLK, were identified. Molecular docking revealed that hydrogen bonding and hydrophobic interactions serve as the dominant forces facilitating peptide-receptor binding, with Ala176, Gln211, Glu217, and Leu173 acting as key binding sites. Additionally, Gln, Glu, and Thr were identified as critical residues during the docking process. The four peptides were subsequently synthesized and their taste profiles evaluated. The artificial and intelligent sensory evaluation indicates that the NPKDGLVPLK demonstrates the optimal overall sweetness effect, while the results of antioxidant and thermal stability analysis reveal that the YPP is a superior performer. These results highlight the effective integration of computational approaches with experimental validation, providing deeper insights into binding mechanisms with sweet taste receptors. - Source: PubMed
Publication date: 2026/03/29
Zhao ZhihangSong ChunyongGao JialongChen ZhongqinTan MingtangCao Wenhong - 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. - Source: PubMed
Cornut ClémenceBelloir ChristineKarolkowski AdelineLalis MaxenceChometton SandrineFiorucci SébastienTopin JérémieBriand Loïc - Organic acids contribute significantly to the flavor of fermented foods by imparting sourness. Although mice generally avoid sour taste, previous studies have reported greater consumption of l-lactic acid than its d-enantiomer, suggesting enantiomer-specific recognition. This behavior is hypothesized to involve TAS1Rs, which consists of sweet/umami receptors. However, it remains unclear whether TAS1Rs additionally contribute to the recognition of other chiral organic acids. This study aimed to evaluate the role of TAS1Rs, particularly TAS1R3, in the modulation of enantiomer-dependent behavioral responses to organic acids in mice. - Source: PubMed
Publication date: 2026/01/07
Yamase YukoTakebe KatsukiHorie KengoMitoh YoshihiroYamashita AtsukoYoshida Ryusuke - Taste perception is vital for animal survival. Among marine mammals, whales and pinnipeds have lost all sweet and umami taste receptor genes, whereas sirenians (manatees and dugongs) have retained them. The leading hypotheses for taste loss in marine mammals involve feeding behavior, dietary shifts, and high sodium concentrations. To characterize the evolution of sweet taste in sirenians, we analyzed the complete repertoire of sweet taste receptor genes (Tas1r2 and Tas1r3) and their coding sequences in 53 mammal species. Among marine mammals, only sirenians possessed intact sequences for both genes. Sequence analyses showed that both genes in sirenians are under strong purifying selection, comparable to that in most terrestrial mammals. Functional assays revealed that sirenians respond to natural sugars, but in species-specific ways: Manatee receptors responded to both sucrose and fructose, whereas dugong receptors responded only to sucrose with lower sensitivity. Our findings provide the first evidence for the retention of natural sugar detection in sirenians and that this ability differs between species. Thus, sirenians are the only marine mammals known to have functional sweet taste, indicating that taste loss in other marine mammals is more likely linked to feeding behavior and diet rather than high sodium concentrations. The functional differences between manatees and dugongs likely reflect dietary divergence and ecological niche separation. - Source: PubMed
Publication date: 2026/02/12
Li YingcanWen MaoshuFeng YifanZhao Huabin