TR：味觉感受器

味觉感受器（Taste Receptor，常缩写为TR）是人体内一类重要的生理感知结构，主要用于识别食物中的不同化学物质，从而产生甜、酸、苦、咸、鲜等味觉信号。该术语在医学与生理学领域被广泛使用，缩写形式“TR”便于书写和交流，有助于提升专业文献和临床讨论的效率。

Swabs were also taken of the volunteers'cheek cells so that researchers could determine whether they carried none, one, or two'sensitive'copies of the taste receptor gene that allows taste of PTC.
研究者再用棉签刮取志愿者口腔的细胞，这样他们就能确定志愿者是否含有或者是否含有多个争对PTC的“敏感型”受体基因。
They screened these by assuming that a taste receptor would only be found in a small number of tissue types ( specifically tongue taste cells ). That whittled the list down to900.
他们通过假设味觉受体应该只在很少种类的组织（特别是舌味觉细胞）中被发现，把名单缩减到900个。
A model for taste receptor cells was further developed.
进一步发展和完善了味觉细胞模型。
Taste receptor cells immobilization on chips was profoundly studied.
深入研究了味觉受体细胞在传感器上的培养和固定。
As a transmembrane glycoprotein, CD36 is multi-functional cell membrane receptor. As the fat taste receptor, the study of obesity and diseases related to excessive fat intake has an important significance.
糖蛋白CD36作为一种跨膜蛋白，属于多功能细胞膜受体，作为脂肪感受的味觉受体，对研究肥胖及与脂肪摄入过多相关的疾病具有重要意义。

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