A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection
A Mendelian Trait for Olfactory Sensitivity Affects Odor Experience and Food Selection
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DOI：
10.1016/j.cub.2013.07.030
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发表时间：
2013-08-19
期刊：
影响因子：
9.2
通讯作者：
Newcomb, Richard D.
中科院分区：
文献类型：
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作者：
Jaeger, Sara R.;McRae, Jeremy F.;Newcomb, Richard D.
人类对多种气味的敏锐度存在差异 [1-4]，嗅觉受体 (OR) 基因的变异导致了这些差异 [5-9]。鉴于这种影响发生在味觉上，这种变化如何影响气味体验和食物选择仍然不确定[10][11-15]。在这里，我们研究了 β-紫罗兰酮，它显示出极大的敏感性差异 [4,16,17]。 β-紫罗兰酮是食品和饮料中的主要香气 [18-21]，添加到产品中是为了赋予令人愉悦的花香 [22, 23]。全基因组和体外测定表明 rs6591536 是 β-紫罗兰酮气味敏感性的致病变异。 rs6591536 编码 OR5A1 第二个细胞外环中的 N183D 取代，并解释了超过 96% 的观察到的表型变异，类似于单基因孟德尔性状。携带β-紫罗兰酮敏感性基因型的个体可以更容易地区分添加或不添加β-紫罗兰酮的食物和饮料刺激。敏感的人通常将食品和饮料中的β-紫罗兰酮描述为“芳香”和“花香”，而不太敏感的人则以不同的方式描述这些刺激物。 rs6591536 基因型也会影响情绪关联并解释食物和产品选择的差异。这些研究表明，影响嗅觉敏感性的 OR 变体可以影响人们对食品、饮料和其他产品的体验和反应。
Humans vary in acuity to many odors [1-4], with variation within olfactory receptor (OR) genes contributing to these differences [5-9]. How such variation also affects odor experience and food selection remains uncertain [10], given that such effects occur for taste [11-15]. Here we investigate beta-ionone, which shows extreme sensitivity differences [4, 16, 17]. beta-ionone is a key aroma in foods and beverages [18-21] and is added to products in order to give a pleasant floral note [22, 23]. Genome-wide and in vitro assays demonstrate rs6591536 as the causal variant for beta-ionone odor sensitivity. rs6591536 encodes a N183D substitution in the second extracellular loop of OR5A1 and explains >96% of the observed phenotypic variation, resembling a monogenic Mendelian trait. Individuals carrying genotypes for beta-ionone sensitivity can more easily differentiate between food and beverage stimuli with and without added beta-ionone. Sensitive individuals typically describe beta-ionone in foods and beverages as "fragrant" and "floral," whereas less-sensitive individuals describe these stimuli differently. rs6591536 genotype also influences emotional associations and explains differences in food and product choices. These studies demonstrate that an OR variant that influences olfactory sensitivity can affect how people experience and respond to foods, beverages, and other products.