Taste receptor type 1 member 1 (G-protein coupled receptor 70)
1_MLLCT 6_ ARLVG 11_ LQLLI 16_ SCCWA 21_ FACHS 26_ TESSP 31_ DFTLP 36_ GDYLL 41_ AGLFP 46_ LHSGC 51_ LQVRH 56_ RPEVT 61_ LCDRS 66_ CSFNE 71_ HGYHL 76_ FQAMR 81_ LGVEE 86_ INNST 91_ ALLPN 96_ ITLGY 101_ QLYDV 106_ CSDSA 111_ NVYAT 116_ LRVLS 121_ LPGQH 126_ HIELQ 131_ GDLLH 136_ YSPTV 141_ LAVIG 146_ PDSTN 151_ RAATT 156_ AALLS 161_ PFLVP 166_ MISYA 171_ ASSET 176_ LSVKR 181_ QYPSF 186_ LRTIP 191_ NDKYQ 196_ VETMV 201_ LLLQK 206_ FGWTW 211_ ISLVG 216_ SSDDY 221_ GQLGV 226_ QALEN 231_ QATGQ 236_ GICIA 241_ FKDIM 246_ PFSAQ 251_ VGDER 256_ MQCLM 261_ RHLAQ 266_ AGATV 271_ VVVFS 276_ SRQLA 281_ RVFFE 286_ SVVLT 291_ NLTGK 296_ VWVAS 301_ EAWAL 306_ SRHIT 311_ GVPGI 316_ QRIGM 321_ VLGVA 326_ IQKRA 331_ VPGLK 336_ AFEEA 341_ YARAD 346_ KKAPR 351_ PCHKG 356_ SWCSS 361_ NQLCR 366_ ECQAF 371_ MAHTM 376_ PKLKA 381_ FSMSS 386_ AYNAY 391_ RAVYA 396_ VAHGL 401_ HQLLG 406_ CASGA 411_ CSRGR 416_ VYPWQ 421_ LLEQI 426_ HKVHF 431_ LLHKD 436_ TVAFN 441_ DNRDP 446_ LSSYN 451_ IIAWD 456_ WNGPK 461_ WTFTV 466_ LGSST 471_ WSPVQ 476_ LNINE 481_ TKIQW 486_ HGKDN 491_ QVPKS 496_ VCSSD 501_ CLEGH 506_ QRVVT 511_ GFHHC 516_ CFECV 521_ PCGAG 526_ TFLNK 531_ SDLYR 536_ CQPCG 541_ KEEWA 546_ PEGSQ 551_ TCFPR 556_ TVVFL 561_ ALREH 566_ TSWVL 571_ LAANT 576_ LLLLL 581_ LLGTA 586_ GLFAW 591_ HLDTP 596_ VVRSA 601_ GGRLC 606_ FLMLG 611_ SLAAG 616_ SGSLY 621_ GFFGE 626_ PTRPA 631_ CLLRQ 636_ ALFAL 641_ GFTIF 646_ LSCLT 651_ VRSFQ 656_ LIIIF 661_ KFSTK 666_ VPTFY 671_ HAWVQ 676_ NHGAG 681_ LFVMI 686_ SSAAQ 691_ LLICL 696_ TWLVV 701_ WTPLP 706_ AREYQ 711_ RFPHL 716_ VMLEC 721_ TETNS 726_ LGFIL 731_ AFLYN 736_ GLLSI 741_ SAFAC 746_ SYLGK 751_ DLPEN 756_ YNEAK 761_ CVTFS 766_ LLFNF 771_ VSWIA 776_ FFTTA 781_ SVYDG 786_ KYLPA 791_ ANMMA 796_ GLSSL 801_ SSGFG 806_ GYFLP 811_ KCYVI 816_ LCRPD 821_ LNSTE 826_ HFQAS 831_ IQDYT 836_RRCGS
1: Putative taste receptor. TAS1R1/TAS1R3 responds to the umami taste stimulus (the taste of monosodium glutamate). Sequence differences within and between species can significantly influence the selectivity and specificity of taste responses