Robert Margolskee

Robert Margolskee

Robert Margolskee is an American biologist and physiologist known for his pioneering research in the field of gustation, the sense of taste. He has made significant contributions to the understanding of the molecular mechanisms underlying taste perception.

Early Life and Education

Robert Margolskee was born in New York City. He completed his undergraduate studies at Harvard University, where he earned a B.A. in biochemistry. He then pursued a M.D. and a Ph.D. in molecular biology at Johns Hopkins University.

Career

Margolskee began his academic career as a faculty member at the Mount Sinai School of Medicine in New York City. He later joined the Monell Chemical Senses Center in Philadelphia, where he currently serves as the Director and President.

Research Contributions

Margolskee's research has focused on the molecular and cellular mechanisms of taste transduction. He was one of the first scientists to clone and characterize gustducin, a G protein involved in taste signal transduction. His work has also explored the role of taste receptors and ion channels in the detection of sweet, bitter, and umami tastes.

Gustducin

Gustducin is a G protein that plays a crucial role in the transduction of taste signals. Margolskee's research demonstrated that gustducin is specifically expressed in taste receptor cells and is essential for the perception of sweet and bitter tastes.

Taste Receptors

Margolskee has also contributed to the identification and characterization of various taste receptors, including the T1R and T2R families. These receptors are responsible for detecting sweet, umami, and bitter compounds, respectively.

Awards and Honors

Throughout his career, Margolskee has received numerous awards and honors for his contributions to the field of taste research. These include the Monell Chemical Senses Center's highest honor, the Moskowitz-Jacobs Award, and the Association for Chemoreception Sciences's Max Mozell Award.

Personal Life

Margolskee resides in Philadelphia with his family. He continues to be actively involved in research and mentoring the next generation of scientists.

See Also

• Gustation
• Taste receptor
• G protein
• Monell Chemical Senses Center