Abstract
Doig, Lopiekes and I earlier reported the interactions of a porcine protein fraction with bitter compounds1. Price has recently commented on the poor agreement of our data with, as he states, “characteristics which might be expected of ‘the bitter-receptor protein’”2. I would like to make the following comments on comparisons drawn between porcine association constants and human bitter-threshold values.
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References
Dastoli, F. R., Lopiekes, D. V., and Doig, A. R., Nature, 218, 884 (1968).
Price, S., Nature, 221, 779 (1969).
Kare, M. R., and Ficken, M. S., in Olfaction and Taste (edit. by Zotterman, Y.) (Macmillan Co., London, 1963).
Pfaffman, C., in Handbook of Physiology, 1, 507 (1959).
Horowitz, R. M., in Biochemistry of Phenolic Compounds (edit. by Harborne, J. F.) (Academic Press, 1964) and Merck Index, seventh ed., 708 (Merck and Co. Inc., Rahway, NJ, 1960).
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DASTOLI, F. On Comparison of Interactions of a “Bitter-sensitive Protein ” from Porcine Tongues with Human Taste Thresholds. Nature 223, 524–525 (1969). https://doi.org/10.1038/223524b0
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DOI: https://doi.org/10.1038/223524b0
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