Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: The invention of the present application provides a standardized method to obtain a material from Sapindacea family fruits, wherein the material is utilized by itself or in combination with other compounds to make preparations. The material by itself has surfactant, emulsifying and foaming properties, among others. In addition, the invention provides a preparation wherein the material is used in combination with Swinglea glutinosa extract. The preparation enhances the ability of the Swinglea glutinosa extract to kill and prevent fungi, and to kill and repel insects and mites.

Abstract: The invention of the present application provides a standardized method to obtain a material from Sapindacea family fruits, wherein the material is utilized by itself or in combination with other compounds to make preparations. The material by itself has surfactant, emulsifying and foaming properties, among others. In addition, the invention provides a preparation wherein the material is used in combination with Swinglea glutinosa extract. The preparation enhances the ability of the Swinglea glutinosa extract to kill and prevent fungi, and to kill and repel insects and mites.

Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: Methods for screening compounds that modulate umami taste signaling in taste cells are provided. These methods comprise contacting a compound with hetero-oligomeric taste transduction G-protein coupled receptors that respond to umami taste stimuli, and determining whether the compound binds to and/or affects the activity of the hetero-oligomeric umami receptor.

Abstract: Heteromeric taste receptors are provided. These receptors comprise a first polypeptide containing extracellular domains and transmembrane domains wherein the extracellular domains are at least 95% identical to the extracellular domains of specific T1R2 polypeptides and the transmembrane domains are at least 95% identical to the corresponding transmembrane domains of the specific T1R2 polypeptide or a different GPCR; and a second polypeptide comprising extracellular and transmembrane domains wherein the extracellular domains are at least 95% identical to the extracellular domains of specific T1R3 polypeptides and the transmembrane domains are at least 95% identical to the corresponding transmembrane domains of the specific T1R3 polypeptide or a different GPCR.

Abstract: Newly identified mammalian taste-cell-specific G protein-coupled receptors which function as hetero-oligomeric complexes in the sweet taste transduction pathway, and the genes and cDNA encoding said receptors are described. Specifically, T1R G protein-coupled receptors active in sweet taste signaling as hetero-oligomeric complexes, and the genes and cDNA encoding the same, are described, along with methods for isolating such genes and for isolating and expressing such receptors. Methods for identifying putative taste modulating compounds using such hetero-oligomeric complexes also described, as is a novel surface expression facilitating peptide useful for targeting integral plasma membrane proteins to the surface of a cell.

Abstract: Methods of inhibiting umami taste receptors are provided. These methods comprise contacting T1R1/T1R3 umami taste receptors with a sweet-taste inhibitor that also inhibits both the T1R1/T1R3 umami taste receptor and the T1R2/T1R3 sweet taste receptor.

Abstract: Heteromeric taste receptors are provided. These receptors comprise a first polypeptide containing extracellular domains and transmembrane domains wherein the extracellular domains are at least 95% identical to the extracellular domains of specific T1R1 polypeptides and the transmembrane domains are at least 95% identical to the corresponding transmembrane domains of the specific T1R1 polypeptide or a different GPCR; and a second polypeptide comprising extracellular and transmembrane domains wherein the extracellular domains are at least 95% identical to the extracellular domains of specific T1R3 polypeptides and the transmembrane domains are at least 95% identical to the corresponding transmembrane domains of the specific T1R3 polypeptide or a different GPCR.

Abstract: Heteromeric taste receptors are provided. These receptors comprise a first polypeptide which comprises extracellular and transmembrane domains wherein the transmembrane domains are at least 95% identical to the transmembrane domains of specific T1R1 polypeptides, and the extracellular domains are at least 95% identical to the corresponding extracellular domains of the specific T1R1 polypeptide or a different GPCR; and a second polypeptide which comprises extracellular and transmembrane domains wherein the transmembrane domains are at least 95% identical to the transmembrane domains of specific T1R3 polypeptides, and the extracellular domains are at least 95% identical to the corresponding extracellular domains of the specific T1R3 polypeptide or that of a different GPCR.

Abstract: Methods of quantifying the taste of compounds for food and beverages are provided. These methods comprise contacting the compounds with an isolated heteromeric receptor comprising at least one T1R1 polypeptide and at least one T1R3 polypeptide.

Abstract: The invention of the present application provides a standardized method to obtain a material from Sapindacea family fruits, wherein the material is utilized by itself or in combination with other compounds to make preparations. The material by itself has surfactant, emulsifying and foaming properties, among others. In addition, the invention provides a preparation wherein the material is used in combination with Swinglea glutinosa extract. The preparation enhances the ability of the Swinglea glutinosa extract to kill and prevent fungi, and to kill and repel insects and mites.

Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: Heteromeric taste receptors are provided. These receptors comprise a first polypeptide which comprises extracellular and transmembrane domains wherein the transmembrane domains are at least 95% identical to the transmembrane domains of specific T1R2 polypeptides, and the extracellular domains are at least 95% identical to the corresponding extracellular domains of the specific T1R2 polypeptide or a different GPCR; and a second polypeptide which comprises extracellular and transmembrane domains wherein the transmembrane domains are at least 95% identical to the transmembrane domains of specific T1R3 polypeptides, and the extracellular domains are at least 95% identical to the corresponding extracellular domains of the specific T1R3 polypeptide or that of a different GPCR.

Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: Newly identified mammalian taste-cell-specific G protein-coupled receptors which function as hetero-oligomeric complexes in the sweet taste transduction pathway, and the genes and cDNA encoding said receptors arc described. Specifically, T1R G protein-coupled receptors active in sweet taste signaling as hetero-oligomeric complexes, and the genes and cDNA encoding the same, are described, along with methods for isolating such genes and for isolating and expressing such receptors. Methods for identifying putative taste modulating compounds using such hetero-oligomeric complexes also described, as is a novel surface expression facilitating peptide useful for targeting integral plasma membrane proteins to the surface of a cell.

Abstract: The present invention relates to the discovery that the T1R receptors assemble to form functional taste receptors. Particularly, it has been discovered that co-expression of T1R1 and T1R3 results in a taste receptor that responds to umami taste stimuli, including monosodium glutamate. Also, it has been discovered that co-expression of the T1R2 and T1R3 receptors results in a taste receptor that responds to sweet taste stimuli including naturally occurring and artificial sweeteners. Also the present invention relates to the use of hetero-oligomeric taste receptors comprising T1R1/T1R3 and T1R2/T1R3 in assays to identify compounds that respectively respond to umami taste stimuli and sweet taste stimuli. Further, the invention relates to the constitutive of cell lines that stably or transiently co-express a combination of T1R1 and T1R3; or T1R2 and T1R3; under constitutive or inducible conditions.

Abstract: Methods of quantifying the taste of compounds for food and beverages are provided. These methods comprise contacting the compounds with an isolated heteromeric receptor comprising at least one T1R2 polypeptide and at least one T1R3 polypeptide.