Biological-based variation in perception of food and beverage-relevant stimuli and implications for food/beverage behavior

对食品和饮料相关刺激的感知的基于生物学的变化以及对食品/饮料行为的影响

• 批准号: 238881-2009
• 负责人: Pickering, Gary
• 金额: $ 1.6万
• 依托单位: Brock University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2012
• 资助国家: 加拿大
• 起止时间: 2012-01-01 至 2013-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=497162
• 关键词: Biological; based; variation; perception; food

Food & beverage flavor & liking strongly influences what we eat & drink & consequently a range of nutritional & health outcomes. Therefore, individual differences in how we perceive taste & smell ('chemosensory' perception) influence habitual dietary intake & risk of chronic diet-related disease. For example, individuals who sense dietary sugar & fat less intensely may require them in higher concentrations to reach optimal liking & thus habitually consume greater amounts, increasing their risk of energy over-consumption, obesity & related disease states. Genetic variation is a very important source of differences between people in perception of chemosensory stimuli. Two important measures of this are 6-n-propylthiouracil taster status (PTS) & thermal taste status (TTS). The latter is a recently described phenomenon where 20-50% of people experience a phantom taste when small areas of their tongue are rapidly cooled or heated. Interestingly, these individuals (thermal tasters - TT) experience a range of tastes much more intensely than thermal non-tasters, in part because they may possess different variants of TRPM5, a cation channel important in thermal taste & transduction of sweetness, bitterness & umami. Very little is known about the TT phenotype & its underlying genetic basis, thus our main objectives are to (i) fully describe the association between TTS & perception of oral stimuli & odors, including foods/beverages, (ii) determine how TTS associates with liking (a proxy for consumption) of foods/beverages, (iii) determine the relative importance of TTS & PTS in chemosensory perception & food/beverage behavior & (iv) initiate investigation of the genetic variations associated with TT through application of modern genotyping techniques. Through greater understanding of differences in chemosensation, we will gain fuller knowledge of food-related disease aetiology, with application to designing appropriate health care interventions/services. Canadian food/beverage producers will also benefit with respect to optimizing the flavor of their products & subsequent gain in market share & exploitation of market segmentation based on genetic differences in consumer chemosensation.

食物和饮料的味道和喜好强烈地影响着我们的饮食，从而影响一系列的营养和健康结果。因此，我们对味道和气味的感知方式(化学感官感知)的个体差异会影响习惯饮食摄入量和慢性饮食相关疾病的风险。例如，那些对饮食中的糖和脂肪感觉不那么强烈的人可能会要求他们在较高的浓度下达到最佳喜好&因此习惯性地摄入更多的糖和脂肪，增加他们过度消耗能量、肥胖和相关疾病的风险。遗传变异是人与人之间对化学感觉刺激感知差异的一个非常重要的来源。衡量这一点的两个重要指标是6-丙基硫氧嘧啶品尝状态(PTS)和热味状态(TTS)。后者是最近描述的一种现象，当舌头的小区域被快速冷却或加热时，20%-50%的人会体验到幽灵的味道。有趣的是，这些人(热味者-TT)比热味者体验一系列味道要强烈得多，部分原因是他们可能拥有不同变体的Trpm5，Trpm5是一种在热味和转导甜、苦和鲜味中重要的阳离子通道。我们对TT表型及其潜在的遗传基础知之甚少，因此我们的主要目标是(I)全面描述TTS与包括食物/饮料在内的口腔刺激和气味的感知之间的联系，(Ii)确定TTS如何与对食品/饮料的喜好(消费的代用品)相关联，(Iii)确定TTS和PTS在化学感觉和食品/饮料行为中的相对重要性，以及(Iv)通过现代基因分型技术的应用，启动与TT相关的遗传变异的调查。通过更好地了解化学感觉方面的差异，我们将获得更全面的食品相关疾病病因学知识，并应用于设计适当的卫生保健干预/服务。加拿大食品/饮料生产商还将受益于优化其产品的风味&随后获得市场份额，并根据消费者化学感受的遗传差异开发细分市场。