http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2006121534-A1

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classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N2501-33
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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N5-062
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N5-0793
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/G01N33-53
filingDate 2005-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9120616c0ea9eac883adb4ace4bc7e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c7ffeaa63ccef542afc5772ca1fa76ee
publicationDate 2006-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber US-2006121534-A1
titleOfInvention Methods for culturing mammalian taste cells
abstract The invention provides methods of culturing mammalian taste cells, including taste receptor cells. Cells are maintained for a duration of up to three months and longer while maintaining molecular and functional characteristics of mature taste cells. The cells are cultured on coated cell culture vessels and, from first replacement of medium onwards, the medium is replaced in intervals of at least 5 days. The invention further provides isolation and culturing methods of taste cells wherein the time that the cells are exposed to isolation solution and proteolytic enzymes is minimized and the cells are cultured in coated culture vessels with the medium replaced in intervals of at least 5 days from first replacement onwards. The invention further provides cultured taste cells, transfection and assay methods, and taste cell assay buffers with an osmolarity of about 300-320 and pH of about 7.0-7.3.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021183469-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2011185036-A1
priorityDate 2004-10-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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