Polymorphisms in TRPV1 and TAS2Rs Associate with Sensations from Sampled Ethanol
Polymorphisms in TRPV1 and TAS2Rs Associate with Sensations from Sampled Ethanol
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DOI：
10.1111/acer.12527
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发表时间：
2014-10-01
影响因子：
3.2
通讯作者：
Hayes, John E.
中科院分区：
文献类型：
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作者：
Allen, Alissa L.;McGeary, John E.;Hayes, John E.
背景化学感应基因的遗传变异可以解释个体对许多食物和饮料的感知和偏好的变异。为了深入了解酒精饮料的不同偏好和摄入量，我们探索了对乙醇样品 (EtOH) 反应的个体差异。在人类中，乙醇会引起甜味、苦味和灼烧感。在这里，我们探讨了乙醇感觉的变化与编码苦味受体 (TAS2Rs) 和多模式伤害感受器 (TRPV1) 的基因多态性之间的关系。方法对白种人参与者 (n=93) 进行了 TRPV1 中 16 个单核苷酸多态性 (SNP)、TAS2R38 中 3 个 SNP 和 TAS2R13 中 1 个 SNP 的基因分型。参与者根据通用标记量表对乙醇样品进行评分。提供了两种刺激：16% EtOH 全口啜饮溶液，具有单一时间点的总体强度评级；以及用 50% EtOH 浸透的棉签在圆周乳头 (CV) 上，在 3 分钟内进行多种质量评级。计算时间强度数据的曲线下面积 (AUC)。结果 EtOH 全口溶液的总体强度评级接近非常强。灼烧/刺痛的平均 AUC 值最高，其次是苦味和甜味。全口强度评级与 CV 上的烧灼感/刺痛感和苦味 AUC 值显着相关。三个 TRPV1 SNP（rs224547、rs4780521、rs161364）与 CV 上的乙醇感觉相关，其中 2 个（rs224547 和 rs4780521）表现出强连锁不平衡。此外，TAS2R38 SNP rs713598、rs1726866 和 rs10246939 形成单倍型，并与 CV 上的苦味相关。最后，全口乙醇的总体强度与 TAS2R13 SNP rs1015443 相关。结论这些数据表明 TRPV1 和 TAS2R 的遗传变异影响乙醇样本的感觉，并可能影响个体最初对酒精饮料的反应。
BackgroundGenetic variation in chemosensory genes can explain variability in individual's perception of and preference for many foods and beverages. To gain insight into variable preference and intake of alcoholic beverages, we explored individual variability in the responses to sampled ethanol (EtOH). In humans, EtOH elicits sweet, bitter, and burning sensations. Here, we explore the relationship between variation in EtOH sensations and polymorphisms in genes encoding bitter taste receptors (TAS2Rs) and a polymodal nociceptor (TRPV1).MethodsCaucasian participants (n=93) were genotyped for 16 single nucleotide polymorphisms (SNPs) in TRPV1, 3 SNPs in TAS2R38, and 1 SNP in TAS2R13. Participants rated sampled EtOH on a generalized Labeled Magnitude Scale. Two stimuli were presented: a 16% EtOH whole-mouth sip-and-spit solution with a single time-point rating of overall intensity and a cotton swab saturated with 50% EtOH on the circumvallate papillae (CV) with ratings of multiple qualities over 3 minutes. Area-under-the-curve (AUC) was calculated for the time-intensity data.ResultsThe EtOH whole-mouth solution had overall intensity ratings near very strong. Burning/stinging had the highest mean AUC values, followed by bitterness and sweetness. Whole-mouth intensity ratings were significantly associated with burning/stinging and bitterness AUC values on the CV. Three TRPV1 SNPs (rs224547, rs4780521, rs161364) were associated with EtOH sensations on the CV, with 2 (rs224547 and rs4780521) exhibiting strong linkage disequilibrium. Additionally, the TAS2R38 SNPs rs713598, rs1726866, and rs10246939 formed a haplotype, and were associated with bitterness on the CV. Last, overall intensity for whole-mouth EtOH associated with the TAS2R13 SNP rs1015443.ConclusionsThese data suggest genetic variation in TRPV1 and TAS2Rs influence sensations from sampled EtOH and may potentially influence how individuals initially respond to alcoholic beverages.