Taste phenotypes and implications for food and beverage behaviour

味觉表型及其对食品和饮料行为的影响

• 批准号: RGPIN-2015-05086
• 负责人: Pickering, Gary
• 金额: $ 2.04万
• 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: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=682844
• 关键词: Taste; phenotypes; implications; food; beverage

The flavour of food and beverages strongly influences their liking and consumption, and consequently a range of nutritional and health outcomes. Therefore, differences between individuals in their perception of chemosensory stimuli (taste, smell and touch, which together form flavour) can associate with differences in habitual dietary intake and risk of diet-related disease. Arguably, the most important factor accounting for differences between people in perception of chemosensory stimuli is genetic variation. Two taste phenotypes thought to play important roles in chemosensation are PROP responsiveness and thermal tasting (TT). Individuals can be classified as PROP non-tasters (those for whom PROP elicits no or slight bitterness), PROP medium-tasters (those for whom PROP is mildly bitter) or PROP super-tasters (those for whom PROP is intensely bitter). Importantly, heightened responsiveness to PROP (e.g. supertasting) is associated with greater responsiveness to a wide range of sensations elicited by food and alcoholic beverages. ******By contrast, TT is a relatively new marker of individual variation in oral sensation, and refers to the capacity of many individuals to experience `phantom' tastes when a small area of the tongue is heated or cooled. Importantly, not only do thermal tasters perceive a taste sensation from thermal stimulation, they also rate tastes and other oral sensations more intense than thermal non-tasters; a finding that extends to some alcoholic beverages. How these differences in chemosensation (particularly TT) are reflected in liking and intake of food and alcoholic beverages, has only been partially explored in the literature, and forms the basis of this proposal. ******The primary short-term objectives are to: (1) determine if TT and PROP responsiveness associate with enhanced retronasal olfaction and finer discrimination of oral sensations, (2) characterise TT sub-types, (3) identify the key genetic variations associated with TT, (4) elucidate whether TT predicts liking and perception of sampled foods, and (5) examine the relationships between these taste phenotypes and behaviour towards foods and beverages linked to diet-related disease risk. The long-term objective is to more fully understand biologically based variation between people in flavour perception of food and beverages. Most of the $140 billion of food consumed annually in Canada is produced domestically; the results from this research will assist Canadian producers to optimise the flavour and acceptance of their products, and increase market share through improved selection of raw materials and production practices, and innovative approaches to segmenting the market based on taste phenotypes. Additionally, identifying the genes that associate with alcohol use/misuse and diet-related disease will allow Canada to instigate appropriate screening and preventative interventions.**

食品和饮料的味道强烈影响他们的喜好和消费，从而影响一系列营养和健康结果。因此，个体对化学感官刺激(味觉、嗅觉和触觉，它们共同形成味道)的感知差异可能与习惯性饮食摄入量和饮食相关疾病风险的差异有关。可以说，造成人与人之间对化学感觉刺激感知差异的最重要因素是遗传变异。两种被认为在化学感觉中起重要作用的味觉表型是道具反应性和热品尝(TT)。个人可分为道具非品尝者(道具不会引起或略有苦味的人)、道具中等品尝者(道具对其有轻微苦味的人)或道具超级品尝者(道具对其有强烈苦味的人)。重要的是，对道具(如超级品尝)的高反应性与对食物和酒精饮料引起的各种感觉的更大反应性有关。相比之下，TT是一个相对较新的口腔感觉个体差异的标志，指的是当舌头的一小块区域被加热或冷却时，许多人体验“幻觉”味道的能力。重要的是，热品尝者不仅能感觉到热刺激产生的味觉，他们还能比非热品尝者对味道和其他口腔感觉进行评级；这一发现也适用于一些酒精饮料。这些化学感觉上的差异(尤其是TT)如何反映在对食物和酒精饮料的喜好和摄入上，文献中只有部分探讨，并构成了这一建议的基础。*主要短期目标是：(1)确定TT和道具反应是否与增强鼻后嗅觉和更精细地辨别口腔感觉有关，(2)表征TT亚型，(3)确定与TT相关的关键遗传变异，(4)阐明TT是否预测对样本食物的喜好和感知，以及(5)检查这些味觉表型和对食物和饮料的行为与饮食相关疾病风险的关系。长期目标是更充分地了解人与人之间在对食物和饮料的味道感知上的生物差异。加拿大每年消费的1400亿美元食品中，大部分是在国内生产的；这项研究的结果将帮助加拿大生产商优化其产品的风味和接受度，并通过改进原材料选择和生产实践，以及基于口味表型划分市场的创新方法，增加市场份额。此外，确定与酒精使用/滥用和饮食相关疾病有关的基因将使加拿大能够发起适当的筛查和预防性干预。