Interactions between Bitter Taste, Diet and Dysbiosis: Consequences for Appetite and Obesity

Turner, Alexandria; Veysey, Martin; Keely, Simon; Scarlett, Christopher J.; Lucock, Mark; Beckett, Emma L.

doi:10.3390/nu10101336

Cited by 33 publications

(44 citation statements)

References 69 publications

(102 reference statements)

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“…Tasting sensitivity of individuals, genetically determined, is measured on the perceived bitterness of a solution made with 6-n-propyl-thiouracil (PROP), allowing to categorize consumers in the subsequent groups: non-tasters, medium tasters, and super-tasters. This difference can have influence on the diet of the individual [79]. In general, high sensitivity is more likely to be found in women [80,81] and in early age [82], as there is a widespread decrease in sensitivity for bitterness with ageing [83].…”

Section: Basic Tastesmentioning

confidence: 99%

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

et al. 2019

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The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.

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Section: Basic Tastesmentioning

confidence: 99%

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

et al. 2019

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“…The lack of association between energy intake and BMI suggests TAS2R4 genotypes do not modulate food intake. Alternatively, functional TAS2R4 polymorphisms may affect the extra-oral roles of taste receptors in energy metabolism [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…In addition, functional T2R variants are associated with obesity in a porcine model [ 25 ]. Overall, bitter taste genetics may be associated with obesity via the modulation of dietary intake and/or by the regulation of gastrointestinal hormones and gut function [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

Genetic Variation in the Bitter Receptors Responsible for Epicatechin Detection Are Associated with BMI in an Elderly Cohort

et al. 2021

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Globally, more than one-third of adults are overweight. Overweight and obesity are complex and multifaceted conditions, associated with an increased risk of chronic illness and early mortality. While there are known risk factors, these alone do not fully explain the varying outcomes between individuals. Recently, taste receptors have been proposed to have a role in the risk for obesity. These receptors are expressed throughout the gastrointestinal tract. In this system, they may be involved in modulating dietary intake and metabolic processes. The taste 2 family of receptors (T2Rs) detects bitter compounds. Receptors T2R4 and T2R5 detect (-)-epicatechin (epicatechin), an antioxidant polyphenol, which may have protective effects against obesity. However, the potential role for taste receptors in this association has not been explored. This study assessed whether polymorphisms in TAS2R4 (rs2233998 and rs2234001) and TAS2R5 (rs2227264) were associated with body mass index (BMI). Genotyping (Taqman qPCR assays) was performed on DNA extracted from blood samples (n = 563) from an elderly cohort. Homozygosity for the minor allele of all polymorphisms was significantly associated with a lower BMI in males. The TAS2R4-rs2233998 CC genotype, the TAS2R4-rs2234001 CC genotype and the TAS2R5-rs2227264 TT genotype were associated with lower BMI (2.1, 2.1 and 2.2 units; p = 0.002, 0.003 and 0.001, respectively). Epicatechin intake was not associated with BMI and genotype was not associated with epicatechin intake. This suggests that the association between TAS2R genotype and elevated BMI risk occurs through altered extra-oral responses and not directly via altered epicatechin intake.

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“…It appears that supertasters may also have a corresponding lower intake of high fat and high sugar foods [ 103 ]. This may protect the supertasters against becoming overweight or obese [ 104 ].…”

Section: The Role Of Tas2r Receptors In Eating mentioning

confidence: 99%

Clinical Role of Extraoral Bitter Taste Receptors

Jeruzal-Świątecka

Fendler

Pietruszewska

2020

IJMS

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Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty substances are linked to ion channels, while sweet, bitter and umami flavours are transmitted through receptors linked to the G protein (G protein-coupled receptors; GPCRs). There are two main types of GPCRs that transmit information about sweet, umami and bitter tastes—the Tas1r and TAS2R families. There are about 25 functional TAS2R genes coding bitter taste receptor proteins. They are found not only in the mouth and throat, but also in the intestines, brain, bladder and lower and upper respiratory tract. The determination of their purpose in these locations has become an inspiration for much research. Their presence has also been confirmed in breast cancer cells, ovarian cancer cells and neuroblastoma, revealing a promising new oncological marker. Polymorphisms of TAS2R38 have been proven to have an influence on the course of chronic rhinosinusitis and upper airway defensive mechanisms. TAS2R receptors mediate the bronchodilatory effect in human airway smooth muscle, which may lead to the creation of another medicine group used in asthma or chronic obstructive pulmonary disease. The discovery that functionally compromised TAS2R receptors negatively impact glucose homeostasis has produced a new area of diabetes research. In this article, we would like to focus on what facts have been already established in the matter of extraoral TAS2R receptors in humans.

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Interactions between Bitter Taste, Diet and Dysbiosis: Consequences for Appetite and Obesity

Cited by 33 publications

References 69 publications

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

Consumers’ Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae—A Narrative Review

Genetic Variation in the Bitter Receptors Responsible for Epicatechin Detection Are Associated with BMI in an Elderly Cohort

Clinical Role of Extraoral Bitter Taste Receptors

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