Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil

Abstract

Oral sensitivity to fats varies in individuals influencing nutritional status and health. Variations in oleic acid perception are associated with CD36 and odorant binding protein (OBPIIa) polymorphisms, and 6-n-propylthiouracil (PROP) sensitivity, which is mediated by TAS2R38 receptor. L-Arginine (L-Arg) supplementation was shown to modify the perception of the five taste qualities. Here we analyzed the effect of three concentrations (5, 10, 15 mmol/L) of L-Arg on oral perception of oleic acid in forty-six subjects classified for PROP taster status and genotyped for TAS2R38, CD36 and OBPIIa polymorphisms. L-Arg supplementation was effective in increasing the perceived intensity of oleic acid in most subjects. The lowest concentration was the most effective, especially in PROP non-tasters or medium tasters, and in subjects with at least an allele A in CD36 and OBPIIa loci. Density Functional Theory (DFT) calculations were exploited to characterize the chemical interaction between L-Arg and oleic acid, showing that a stable 1:1 oleate·ArgH+ adduct can be formed, stabilized by a pair of hydrogen bonds. Results indicate that L-Arg, acting as a ‘carrier’ of fatty acids in saliva, can selectively modify taste response, and suggest that it may to be used in personalized dietetic strategies to optimize eating behaviors and health.

Dental Caries among Tasters and Non-Tasters of PTC Substance in Students of Qurna Population

“…There are a variety of variations in genes associated with a high or low incidence of tooth decay (Piekoszewska-Ziętek et al, 2017); Thus, Dental caries is a multi-factorial disease and cannot be limited to only one factor or gene (Weber, 2016). The current study, although not confirm this relation in this sample, suggests that the presence or compatibility of a number of environmental and genetic factors may shape this association, including a variety of genes, for example, it was found that the heterozygote genotypes of TAS2R38 gene were associated with certain genetic patterns of CA6-encoded carbonic anhydrase 6; an enzyme important in regulating pH capacity of saliva, which in turn affects the degree of tooth consistency and non-erosion when saliva buffer capacity is low (Li et al, 2015;Melis et al, 2018;Esberg et al, 2019) So, the genetic makeup of an individual from many genes and differences in expression of these genes may affect this relation or explain it.…”

“…These studies included all the consensus of what has been proven impact. In addition, the appearance of the two phenotypes of PTC taste may be due to the involvement of other genes, not only the appearance of the PTC gene, including CA6 gene (Yildiz et al, 2016;Melis et al, 2018), which in turn affects the pH capacity of the saliva, a factor associated with tooth decay (Esberg et al, 2019). Due to the multifactorial nature of dental caries, the individual's vulnerability may differ from one another where some may be more susceptible to a higher risk of developing the disease.…”

“…Taste is divided into four main senses: salty, sweet, sour and bitter. A fifth called umami (meaty or delicious) and sixth type also had been found for tasting amino acids and fatty acid texture respectively (Chaudhari & Roper, 2010;Ebba et al, 2012;Melis et al, 2018). Taste has a valuable role in our lives.…”

Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes

“…The fragments including the rs1761667 (G/A) SNP of CD36 were digested by the restriction enzyme (HhaI) according to Banerjee et al 2010 [77]. These methods have been validated by numerous studies [26,27,39,65,67,71,78]. Electrophoresis on a 2% agarose gel was used to separate the products of digestion.…”

A Rapid Advice Guideline for the Prevention of Novel Coronavirus Through Nutritional Intervention

“…Arginine L-arginine, when reacted with the enzyme called nitrous oxide synthase, produces a compound known as nitrous oxide. This compound has beneficial effects on lung physiology and cardiovascular functions [64]. Therefore, supplementing arginine in diet could be beneficial in combating COVID-19.…”