Mechanisms of osmosensing in GI enteroendocrine cells
Description preview
PROJECT SUMMARY/ABSTRACT
The gastrointestinal (GI) epithelium directly senses components of foods we eat, which contain a variety of
nutritive and non-nutritive stimuli. These stimuli come from foods with a range of osmolality from zero (water) to
>1,500 mmol/kg-H2O for some of the saltiest foods. GI epithelial cells are not only first to sense…
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