Nucleic acids encoding a G-protein coupled receptor involved in sensory transduction

A method of making a taste transduction G-protein coupled receptor, the method comprising the step of expressing the receptor from a recombinant expression vector comprising a nucleic acid encoding the receptor, wherein the nucleic acid specifically hybridizes under highly stringent conditions to a reference nucleic acid comprising a nucleotide sequence of SEQ ID NO:3, SEQ ID NO:4, or SEQ ID NO:8, wherein the hybridization reaction is incubated at 42° C. in a solution comprising 50% formamide, 5×SSC, and 1% SDS and washed at 65° C. in a solution comprising 0.2×SSC and 0.1% SDS, and wherein the receptor binds to a phenylthiocarbamide ligand.

A method of making a recombinant cell comprising a taste transduction G-protein coupled receptor, the method comprising the step of transducing the cell with an expression vector comprising a nucleic acid encoding the receptor, wherein the nucleic acid specifically hybridizes under highly stringent conditions to a reference nucleic acid comprising anucleotide sequence of SEQ ID NO:3, SEQ ID NO:4, or SEQ ID NO:8, wherein the hybridization reaction is incubated at 42° C. in a solution comprising 50% formamide, 5×SSC, and 1% SDS and washed at 65° C. in a solution comprising 0.2×SSC and 0.1% SDS, and wherein the receptor binds to a prhenylthiocarbamide ligand.

A method of making an recombinant expression vector comprising a nucleic acid encoding a taste transduction G-protein coupled receptor, the method comprising the stop of ligating to an expression vector a nucleic acid encoding the receptor, wherein the nucleic acid specifically hybridizes under highly stringent conditions to a reference nucleic acid comprising a nucleotide sequence of SEQ ID NO:3, SEQ ID NO:4, or SEQ ID NO:8, wherein the hybridization reaction is incubated at 42° C. in a solution comprising 50% formamide, 5×SSC, and 1% SDS and washed at 65° C. in a solution comprising 0.2×SSC and 0.1% SDS, and wherein the receptor binds to a phenylthiocarbamide ligand.

An isolated nucleic acid encoding a taste transduction G-protein coupled receptor, wherein the nucleic acid encodes a receptor comprising an amino acid sequence of SEQ ID NO:1, SEQ ID NO:2, or SEQ ID NO:7.

An isolated nucleic acid encoding a taste transduction G-protein coupled receptor, wherein the nucleic acid comprises a nucleotide sequence of SEQ ID NO:3, SEQ ID NO:4, or SEQ ID NO:8.