The roles of genetic variation, adiposity, and diet in sensory perception and food preferences.

遗传变异、肥胖和饮食在感官知觉和食物偏好中的作用。

• 批准号: RGPIN-2021-03254
• 负责人: Nielsen, Daiva
• 金额: $ 2.4万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2021
• 资助国家: 加拿大
• 起止时间: 2021-01-01 至 2022-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=742457
• 关键词: roles; genetic; variation; adiposity; diet

Background: Human ingestive behaviour is a complex process influenced by many factors at molecular levels. Several common genetic variants have been implicated in taste sensitivity with subsequent links to food preferences and food intake. Overweight/obese individuals demonstrate higher detection thresholds for fatty acids, indicating reduced sensitivity to fatty acids in the oral cavity. Indeed, inflammation induced by excess adiposity may compromise taste and lead to overconsumption of energy-dense foods. However, manipulation of dietary intake has been demonstrated to alter taste thresholds and even acute stimulation of the oral cavity (oro-sensory stimulation) impacts physiological outcomes including appetite. Moreover, taste genes are expressed in olfactory tissues, but no previous work has evaluated olfactory abilities across taste gene variants. Thus, opportunities exist to more comprehensively evaluate taste perception, oro-sensory stimulation, and olfaction by considering exposure, adiposity, and genomic factors. Approach: This research program will evaluate relationships between genetics, adiposity status, and taste and olfactory perception by recruiting previous research participants who have genome-wide genotyping data available. The specific aims are to: 1) Conduct a recall-by-genotype controlled sensory evaluation experiment to characterize taste sensitivities and hedonic liking between obese and lean individuals with similar taste genetic backgrounds. 2) Determine the effect of short-term dietary fat restriction on fat taste detection and expression of taste genes in the oral cavity. 3) Determine the effect of pre-meal chemosensory mouth rinses (oro-sensory stimulation) on appetite, food intake, and gene expression according to adiposity status and genetic profiles. 4)Examine olfactory perception of aromas from sweet and fat odor samples between obese and lean participants with the same genetic background for fat and sweet taste perception. Existing genetic and body composition data will be examined to identify potential eligible participants for recontact according to prespecified criteria. Those who meet the inclusion criteria will be invited to participate in a series of studies to evaluate sensory perception outcomes according to sex, genetic background and adiposity status. The study sessions will characterize 1) baseline taste detection thresholds, 2) taste detection thresholds after a short-term period of dietary fat restriction,  3) appetite and ingestive behaviour outcomes following pre-meal oro-sensory stimulation with chemosensory mouth rinses using a crossover design, and 4) olfactory outcomes matching for taste genes and adiposity status. Significance: This research will clarify the roles of genetics, adiposity, and exposure in taste, olfaction, and food preferences, which will be relevant for understanding the multiple factors implicated in chemosensory detection and food preferences.

背景：人类的摄食行为是一个复杂的过程，在分子水平上受到多种因素的影响。几种常见的遗传变异与味觉敏感性有关，随后与食物偏好和食物摄入量有关。超重/肥胖个体表现出较高的脂肪酸检测阈值，表明口腔中对脂肪酸的敏感性降低。事实上，过度肥胖引起的炎症可能会损害味觉，导致过度食用能量密集的食物。然而，饮食摄入的操纵已被证明会改变味觉阈值，甚至口腔的急性刺激（口腔感觉刺激）也会影响包括食欲在内的生理结果。此外，味觉基因在嗅觉组织中表达，但以前的工作没有评估味觉基因变异体的嗅觉能力。因此，通过考虑暴露、肥胖和基因组因素，存在更全面地评估味觉、口腔感觉刺激和嗅觉的机会。方法：这项研究计划将通过招募具有全基因组基因分型数据的先前研究参与者来评估遗传学，肥胖状态，味觉和嗅觉之间的关系。具体目标是：1）进行按基因型回忆的受控感官评价实验，以表征具有相似味觉遗传背景的肥胖和瘦个体之间的味觉敏感性和享乐喜好。2)确定短期膳食脂肪限制对口腔中脂肪味检测和味觉基因表达的影响。 3)确定餐前化学感觉漱口水（口腔感觉刺激）对食欲，食物摄入量和基因表达的影响，根据肥胖状态和遗传特征。 4)检查具有相同脂肪和甜味感知遗传背景的肥胖和瘦参与者对甜味和脂肪气味样本的气味感知。将检查现有的遗传和身体组成数据，以根据预先规定的标准确定潜在的合格受试者进行重新联系。符合入选标准的受试者将被邀请参加一系列研究，根据性别、遗传背景和肥胖状况评估感官知觉结局。研究阶段将表征1）基线味觉检测阈值，2）短期膳食脂肪限制后的味觉检测阈值，3）使用交叉设计使用化学感觉漱口水进行餐前口腔感觉刺激后的食欲和摄食行为结果，以及4）味觉基因和肥胖状态匹配的嗅觉结果。 重要性：这项研究将阐明遗传、肥胖和暴露在味觉、嗅觉和食物偏好中的作用，这将有助于理解化学感觉检测和食物偏好中涉及的多种因素。