Associations between Orosensory Perception of Oleic Acid, the Common Single Nucleotide Polymorphisms (rs1761667 and rs1527483) in the CD36 Gene, and 6-n-Propylthiouracil (PROP) Tasting

Abstract

Orosensory perception of dietary fat varies in individuals, thus influencing nutritional status. Several studies associated fat detection and preference with CD36 or 6-n-propylthiouracil (PROP) sensitivity. Other studies have not confirmed the latter association. We analyzed the relationship between orosensory perception of oleic acid, two CD36 variants, and PROP tasting. Thresholds of oleic acid perception were assessed in 64 subjects using a modification of the three-alternative forced-choice procedure. Subjects were classified for PROP taster status and genotyped for TAS2R38 and CD36 (SNPs: rs1761667 and rs1527483). Subjects homozygous for GG of the rs1761667 polymorphism showed higher sensitivity to oleic acid than AA subjects. The capability to detect oleic acid was directly associated with TAS2R38 or PROP responsiveness. PROP non-tasters had a lower papilla density than tasters, and those with genotype GG of the rs1761667 polymorphism had lower oleic acid thresholds than PROP non-tasters with genotype AA. In conclusion, results showed a direct association between orosensory perception of oleic acid and PROP tasting or rs1761667 polymorphism of CD36, which play a significant role in PROP non-tasters, given their low number of taste papillae. Characterization of individual capability to detect fatty acids may have important nutritional implications by explaining variations in human fat preferences.

Genetic Variation in <b><i>CD36 </i></b>Is Associated with Decreased Fat and Sugar Intake in Obese Children and Adolescents

“…Homozygous individuals for the A allele showed a lower sensitivity to oleic acid than homozygous individuals for the G allele [9]. A similar finding was described by Mrizak et al [10] who observed that the AA genotype for this SNP was associated with a higher threshold of gustatory fat detection in Tunisian women and Algerian children [8].…”

“…The CD36 AA genotype at rs1761667 has been associated with higher oral fat perception of salad dressings and self-reported acceptance of added fats and oils as well as obesity in African-American adults compared to carriers of the G allele [7]. On the other hand, other studies with North-African and Italian cohorts have reported that carriers of the A allele have a higher threshold detection for fatty foods and, as a result, a decreased taste perception of fat, but it was not investigated whether this modifies fat intake [8,9,10]. Additional research is required to better understand whether CD36 variants influence food intake.…”

First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans

“…Within this nutritional context, PROP tasting, which is a common genetic trait present in all population groups across the globe5, has gained, in the last decades, considerable attention as a paradigm of general taste perception and as an oral marker for food preferences and eating habits that ultimately impacts on nutritional status and health3. This role is based on data showing that PROP sensitivity is associated with variation in perception and preference for various oral stimuli including fats and high-fat/high-energy foods6789, selection of fruits and vegetables101112, body composition1314, plasma antioxidant status15, and the colon cancer risk161718. Other studies, however, do not confirm these associations by reporting inconsistent results192021222324.…”

Influência de polimorfismos nos genes dos receptores de sabor gorduroso, doce e amargo no consumo alimentar e no perfil metabólico de crianças e adolescentes obesos

“…O genótipo AA do rs1761667 foi associado à maior percepção de gordura em molhos para salada, ao relato de aceitação de gorduras e óleos adicionados, e à obesidade em adultos afrodescendentes em comparação com portadores do alelo G (60) . Por outro lado, outros estudos com coortes norte-africanas e italianas relataram que os portadores do alelo A têm um limiar de detecção maior para alimentos gordurosos, e como resultado, uma redução à percepção do sabor gorduroso, mas não foi investigado se ocorrem mudanças no consumo alimentar de gordura (64)(65)(66)(67) .…”

“…Indivíduos homozigotos para o alelo A apresentaram uma menor sensibilidade ao ácido oleico do que os indivíduos homozigotos para o alelo G (64) .…”