Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity?
Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity?
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DOI：
10.1093/chemse/bjt040
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发表时间：
2013-10
期刊：
影响因子：
3.5
通讯作者：
Shristi Rawal;J. Hayes;M. Wallace;L. Bartoshuk;V. Duffy
中科院分区：
文献类型：
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作者：
Shristi Rawal;J. Hayes;M. Wallace;L. Bartoshuk;V. Duffy
TAS 1 R基因编码介导鲜味（hTAS 1 R1 + hTAS 1 R3）和甜味（hTAS 1 R2 + hTAS 1 R3）感觉的异二聚体受体。这项研究的问题是TAS 1 R1变异是否与整体味觉强度的差异有关。我们利用现有的成年人数据库（n = 92，主要是欧洲裔美国人），以测试2个TAS 1 R1单核苷酸多态性（SNP）之间的关联（内含子rs 17492553，C/T和外显子rs34160967，G/A）和4种原型促味剂的强度（氯化钠，蔗糖，柠檬酸和奎宁），适用于区域性的真菌和circumvallate的座位，并与整个口腔采样。两个SNP都与所有味觉品质中感知强度的适度变化相关。三个基因型组的内含子SNP-次要等位基因纯合子（TT）的平均强度比CC纯合子低40%，所有区域应用的促味剂，以及全口NaCl和柠檬酸。外显子SNP的强度差异相似，但不太明显（GG纯合子报告的强度大于AA/AG组）。我们的主要是欧洲裔美国人的队列有一个低频率的AA纯合子，这可能已经减弱了SNP相关的差异感知强度。这些初步发现，如果复制，可以添加TAS 1 R1多态性的基因型和表型标记的剧目提高味觉。
The TAS1R genes encode heterodimeric receptors that mediate umami (hTAS1R1 + hTAS1R3) and sweet (hTAS1R2 + hTAS1R3) sensations. The question of interest for this study is if TAS1R1 variation associates with differences in overall taste intensity. We leveraged an existing database of adults (n = 92, primarily European American) to test associations between 2 TAS1R1 single nucleotide polymorphisms (SNPs) (intronic rs17492553, C/T and exonic rs34160967, G/A) and intensity of 4 prototypical tastants (NaCl, sucrose, citric acid, and quinine), applied regionally to fungiform and circumvallate loci, and sampled with the whole mouth. Both SNPs were associated with modest shifts in perceived intensities across all taste qualities. Three genotype groups were represented for the intronic SNP-minor allele homozygotes (TT) averaged 40% lower intensities than did CC homozygotes for all regionally applied tastants, as well as whole-mouth NaCl and citric acid. Similar, but less pronounced, intensity differences were seen for the exonic SNP (GG homozygotes reported greater intensities than did the AA/AG group). Our predominantly European American cohort had a low frequency of AA homozygotes, which may have attenuated the SNP-related differences in perceived intensity. These preliminary findings, if replicated, could add TAS1R1 polymorphisms to the repertoire of genotypic and phenotypic markers of heightened taste sensation.