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    • 16. 发明专利
    • RATIONALE, METHODS, AND ASSAYS FOR IDENTIFYING NOVEL TASTE CELL GENES AND SALTY TASTE RECEPTOR TARGETS AND ASSAYS USING THESE IDENTIFIEDGENES OR GENE PRODUCTS
    • CA2654552A1
    • 2007-12-21
    • CA2654552
    • 2007-06-08
    • SENOMYX INC
    • LU MINMOYER BRYANHEVEZI PETERGAO NAKALABAT DALIAECHEVERRI FERNANDO
    • C12N5/06C07K14/705C12N5/08C12N5/10C12Q1/02C12Q1/04C12Q1/68C40B30/00
    • This invention relates to novel rationale and methods for identifying tas te-specific genes, including genes involved in salty taste perception, espec ially human salty taste perception, but also genes involved in sweet, bitter , umami, and sour taste perception, and genes involved in other taste cell o r taste receptor related activities such as digestive function and digestive related diseases, taste cell turnover, immunoregulation of the oral and dig estive tract, and metabolic regulation such as in diabetes and obesity, the genes identified using these methods, and assays for identifying taste modul ators (enhancers or blockers) and potential therapeutics using these genes. These compounds have potential application in modulating (enhancing or block ing) taste perception, especially salty taste perception and as potential th erapeutics. In addition, this invention relates to novel methods for identif ying taste- specific genes that can be used as markers for different taste c ell types, including sweet, bitter, umami, sour, salt, and other taste cells in mammals as well as assays that measure the activity of the sweet, bitter , umami, or sour receptor in the presence of these genes to identify modulat ors of sweet, bitter, umami, and sour taste and to identify therapeutics esp ecially for treating digestive or metabolic disorders, taste loss, and oral infections. Further, the invention provides specific methods of purifying, e nriching, isolating or marking desired taste cell subtypes or lineages such as sweet, umami, bitter, salty, sour, fat or stem cells et al. e.g., by use of FACS, magnetic beads or other selection methods that purify, enrich, mark , or eliminate such as by use of labeled cytotoxins, cells that express or d o not express one or more taste specific genes.