Genetic Determinants of Food Preferences

食物偏好的遗传决定因素

• 批准号: 250076-2012
• 负责人: ElSohemy, Ahmed
• 金额: $ 1.97万
• 依托单位: University of Toronto
• 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=506442
• 关键词: Genetic; Determinants; Food; Preferences

Taste perception plays a key role in determining individual food preferences and dietary habits. Individual differences in bitter, sweet, umami, sour or salty taste perception may influence dietary habits that impact the nutritional status of an individual. In addition to these traditional taste modalities there is growing evidence that 'fat taste' may represent a sixth modality. Several taste receptors have been identified within taste cell membranes on the surface of the tongue, and they include the T2R family of bitter taste receptors, the T1R receptors associated with sweet and umami taste perception, the ion channels PKD1L3 and PKD2L1 linked to sour taste, the integral membrane protein CD36 and the G protein-coupled receptor GPR120, which are putative 'fat taste' receptors. Additionally, epithelial sodium channels and a vanilloid receptor, TRPV1, may account for salty taste perception. Common polymorphisms in genes involved in taste perception may, therefore, account for some of the inter-individual differences in food preferences and dietary habits within and between populations. However, the association between polymorphisms in these genes and preference/aversion to certain foods and beverages is not known. The objective of the proposed research program is to investigate how common variations in genes that code for different taste receptors influence preferences for certain foods and beverages in a population of young adults. Participants (n=1,650) will be from the Toronto Nutrigenomics and Health Study who completed a 63-item food preference checklist, a 196-item food frequency questionnaire and a general lifestyle questionnaire. DNA was isolated from fasting blood samples and will be used for genotyping candidate polymorphisms in genes that code for taste receptors. Findings from this research program will help to explain why some individuals seek or avoid certain foods and may have important implications for the development of novel food products that are targeted to certain populations.

味觉在决定个人的食物偏好和饮食习惯方面起着关键作用。苦、甜、鲜、酸或咸味觉的个体差异可能会影响饮食习惯，从而影响个体的营养状况。除了这些传统的味觉形态外，越来越多的证据表明“脂肪味”可能代表了第六种形态。已在舌表面的味觉细胞膜内鉴定出几种味觉受体，其中包括苦味受体的T2 R家族、与甜味和鲜味感知相关的T1 R受体、与酸味相关的离子通道PKD 1 L 3和PKD 2L 1、整合膜蛋白CD 36和G蛋白偶联受体GPR 120，它们是推定的“脂肪味”受体。此外，上皮钠通道和香草素受体TRPV 1可能是咸味感知的原因。因此，与味觉有关的基因的常见多态性可以解释人群内和人群间食物偏好和饮食习惯的某些个体间差异。然而，这些基因中的多态性与对某些食物和饮料的偏好/厌恶之间的关联尚不清楚。这项研究计划的目的是调查编码不同味觉受体的基因的常见变异如何影响年轻人对某些食物和饮料的偏好。参与者（n= 1，650）将来自多伦多营养基因组学和健康研究，他们完成了63项食物偏好清单，196项食物频率问卷和一般生活方式问卷。从空腹血液样本中分离出DNA，并将用于对编码味觉受体的基因中的候选多态性进行基因分型。这项研究计划的结果将有助于解释为什么有些人寻求或避免某些食物，并可能对针对某些人群的新型食品的开发具有重要意义。