Taste receptors. Type 1 taste receptors (T1Rs, red and blue) function as heterodimeric receptors for sweet (T1R2+T1R3) or umami (T1R1+T1R3) stimuli. Type 2 taste receptors (T2Rs, green) respond to bitter-tasting stimuli. Both families of receptors are members of the G protein-coupled receptor (GPCR) superfamily.
Olfactory subsystem. The mouse has at least three olfactory sensory organs: the main olfactory epithelium (MOE), the vomeronasal organ (VNO) and the Grueneberg ganglion (GG). Sensory neurons projection to the main or accessory olfactory bulb (MOB, AOB). GC-D neurons (inset, white cell) lie within the MOE and project to the necklace glomeruli (NG).
Genetic dissection of an olfactory subsystem. GC-D neurons and their projections to the necklace glomeruli (blue) in the MOB can be visualized using genetically-encoded reporters.
The molecular diversity of taste cells. Sensory cells in the mouse taste bud labeled for different signaling molecules.
Odors, pheromones and taste stimuli contain important information about the quality and nutrient content of food, the suitability of mates, and the presence of predators or competitors. To detect these diverse chemical cues animals employ several distinct populations of chemosensory cells in the nose, mouth and gut, each of which expresses specialized receptors, channels and transduction cascades, though the physiological consequences of this molecular diversity remain poorly understood. In our lab we are working to understand how diverse chemosensory transduction mechanisms, including different taste and olfactory receptors, contribute to chemosensory function, impact ingestive and social behaviors, and interact with hormonal systems that regulate metabolism, nutrient response and homeostasis. Current areas of research include: