Impact of Receptor Polymorphisms on Sensations from Common Oral Irritants
受体多态性对常见口腔刺激物感觉的影响
基本信息
- 批准号:8103456
- 负责人:
- 金额:$ 15.72万
- 依托单位:
- 依托单位国家:美国
- 项目类别:
- 财政年份:2011
- 资助国家:美国
- 起止时间:2011-04-01 至 2014-03-31
- 项目状态:已结题
- 来源:
- 关键词:AddressAlcoholic BeveragesAlcoholsAllelesAphorismsAreaBehavioralBehavioral GeneticsBeveragesBiologicalBiologyBlack PepperBurn injuryCapsaicinChemicalsChoice BehaviorChronicCodeCoffeeDataDeglutitionDietDisputesEatingEsthesiaEthanolExpressed Sequence TagsFeeding behaviorsFoodFood SupplyFrequenciesGatekeepingGenesGeneticGenetic PolymorphismGenetic VariationGrapefruit juiceHealthHeatingHomozygoteHumanIn VitroIndividualIngestionIntakeIntronsIrritantsKnock-outLaboratory StudyLiteratureMasksMediatingMetabolicMethodsMolecularMolecular GeneticsOralOral PathologyOral cavityPainPerceptionPersonalityPhenotypePhenylthioureaPoint MutationPositioning AttributePropylthiouracilProtocols documentationPsychophysicsPublic HealthQuality of lifeQuantitative GeneticsReceptor ActivationReceptor GeneReportingResearchResearch PersonnelSite-Directed MutagenesisSpicesStimulusSystemT2R taste receptorsTRPV1 geneTaste PerceptionTestingThioureaVariantWomanWorkblinddesensitizationdesigndrinkingexperiencehuman subjectimprovedin vivoinsightloss of functionmedication complianceoral sensorypain receptorpiperineprogramsreceptorresponsetrait
项目摘要
DESCRIPTION (provided by applicant): Perceptual variation may represent an important aspect of genetic differences in human ingestive behavior (eg why we choose to eat and drink some foods and beverages but not others). This proposal represents a collaborative effort between investigators in chemosensory psychophysics, and molecular and quantitative behavioral genetics to examine how genetic variation in taste and pain receptors in the mouth may alter response to oral irritants that are commonly found in the food supply. Here, we propose a laboratory study to quantify the impact of variation in specific genes on the sensations that arise from capsaicin (the compound responsible for the heat of 'hot' peppers), piperine (the compound responsible for the burn of black pepper) and ethanol. Previously, we found capsaicin and piperine are bitter to some individuals but not others. Now, we ask if genetic variation in bitter taste genes can explain why. Analyses under Specific Aims 1-3 will determine if common polymorphisms (alternative forms of a gene) for the TRPV1 receptor predict differential response to the burning sensations from these irritants. Secondary aims test if certain variants of bitter taste genes can explain differences in the bitterness of these irritants. Important covariates include frequency of spicy food intake, personality factors (novelty seeking, and sensation seeking) and underlying differences in the intensity of oral sensations (supertasting). At the conclusion of this project, we will have produced a body of valuable data addressing the contribution of genetic polymorphisms on the burn and bitterness of oral irritants. Better understanding of the biology behind irritancy and bitterness will inform attempts to develop methods to block or mask these sensations and potentially remove palatability as a barrier to medication compliance. Proposed work may also provide new insight with respect to food choice behavior or causes of oral pathologies that involve burning sensations.
PUBLIC HEALTH RELEVANCE: Taste is the main gatekeeper of ingestion: humans generally swallow what they like and reject what they don't, and what is liked may differ with genetics. This research examines whether the burning and bitterness from natural chemicals found in common spices are related to genetic differences in perception. Better understanding of the basic biology behind bitterness and irritancy will help us understand the dietary choices individuals make, and may help us tailor diets that improve health and wellness while remaining enjoyable to eat.
描述(由申请人提供):感知变化可能代表人类摄食行为遗传差异的一个重要方面(例如,为什么我们选择吃和喝一些食物和饮料,而不是其他)。该提案代表了化学感觉心理物理学研究人员与分子和定量行为遗传学研究人员之间的合作努力,以研究口腔中味觉和疼痛受体的遗传变异如何改变对食物供应中常见的口腔刺激物的反应。在这里,我们提出了一项实验室研究,以量化的影响,在特定的基因变异的感觉,从辣椒素(负责热的“热”辣椒的化合物),胡椒碱(负责黑胡椒的燃烧的化合物)和乙醇。以前,我们发现辣椒素和胡椒碱对某些人来说是苦的,但对其他人来说不是。现在,我们想知道苦味基因的遗传变异是否可以解释为什么。根据特定目标1-3进行的分析将确定TRPV 1受体的常见多态性(基因的替代形式)是否可预测对这些刺激物的烧灼感的不同反应。次要目的是测试苦味基因的某些变体是否可以解释这些刺激物的苦味差异。重要的协变量包括辛辣食物摄入的频率、个性因素(新奇寻求和感觉寻求)和口腔感觉强度的潜在差异(超级品尝)。在这个项目结束时,我们将产生一个有价值的数据,解决遗传多态性对口腔刺激物的烧伤和苦味的贡献。更好地了解刺激和苦味背后的生物学将有助于开发阻止或掩盖这些感觉的方法,并可能消除作为药物依从性障碍的适口性。拟议的工作也可能提供新的见解方面的食物选择行为或口腔病理的原因,涉及燃烧的感觉。
公共卫生相关性:味觉是摄取的主要守门人:人类通常会吞下他们喜欢的东西,拒绝他们不喜欢的东西,而喜欢的东西可能会因基因而异。这项研究调查了常见香料中天然化学物质的燃烧和苦味是否与感知的遗传差异有关。更好地了解苦味和刺激性背后的基本生物学将有助于我们了解个人的饮食选择,并可能帮助我们定制改善健康和健康的饮食,同时保持愉快的饮食。
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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John Edward Hayes其他文献
John Edward Hayes的其他文献
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{{ truncateString('John Edward Hayes', 18)}}的其他基金
Designing Optimal Microbicide Delivery Integrating Rheology and Acceptability
结合流变学和可接受性设计最佳杀菌剂输送
- 批准号:
8662180 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
Impact of Receptor Polymorphisms on Sensations from Common Oral Irritants
受体多态性对常见口腔刺激物感觉的影响
- 批准号:
8248193 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
Impact of Receptor Polymorphisms on Sensations from Common Oral Irritants
受体多态性对常见口腔刺激物感觉的影响
- 批准号:
8440772 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
Designing optimal microbicide delivery integrating rheology and acceptability
结合流变学和可接受性设计最佳杀菌剂输送
- 批准号:
8110917 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
Designing optimal microbicide delivery integrating rheology and acceptability
结合流变学和可接受性设计最佳杀菌剂输送
- 批准号:
8265253 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
Designing Optimal Microbicide Delivery Integrating Rheology and Acceptability
结合流变学和可接受性设计最佳杀菌剂输送
- 批准号:
8650505 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
Designing Optimal Microbicide Delivery Integrating Rheology and Acceptability
结合流变学和可接受性设计最佳杀菌剂输送
- 批准号:
8828543 - 财政年份:2011
- 资助金额:
$ 15.72万 - 项目类别:
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