Polymorphisms in TAS2R38 and the taste bud trophic factor, gustin gene co-operate in modulating PROP taste phenotype

Calò, Carla Maria; Padiglia, Alessandra; Zonza, Andrea; Corrias, Laura; Contu, Paolo; Tepper, Beverly J.; Barbarossa, Iole Tomassini

doi:10.1016/j.physbeh.2011.06.013

Cited by 108 publications

(125 citation statements)

References 46 publications

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“…The AVI and PAV haplotypes completely explain the bimodal distribution in the ability to taste PTC and up to 85% of the variability in PTC thresholds (the lowest concentration of PTC that can be distinguished from water) (36), yet these single-nucleotide polymorphisms do not completely explain the PROP phenotype (81). Polymorphisms in TAS2R38 explain approximately 60% of the variation in suprathreshold (i.e., above-threshold) response to PROP bitterness intensity and only ∼40% of variation in PROP thresholds (29). In addition to the TAS2R38 genotype, expression of messenger RNA in fungiform papillae among PAV heterozygotes correlates with the perceived bitterness of both PROP and broccoli extract (85).…”

Section: Genetics Underlying the Prop Phenotypementioning

confidence: 99%

“…This pathway makes several assumptions that we use to guide our examination of the literature relating PROP status to diet and health. First, the PROP phenotype is in part genetically determined, with TAS2R38 variation explaining ratings of PROP bitterness, whereas other genes (e.g., gustin) reportedly explain a higher amount of variance in fungiform papillae density (at least in some populations) (29,92,105). Other factors, including salivary proteins (28) and expression of TAS2R38 on taste cells, may also influence expression of the PROP phenotype.…”

Section: Prop Phenotype As a Marker For Eating Behaviorsmentioning

confidence: 99%

“…In addition, a study by Keller and colleagues (76) suggested an interaction between PROP phenotype and PTC genotype on body weight, such that children who were nontasters both by phenotype and genotype might be at higher risk for obesity. Future studies are needed that include measures of both PROP phenotype and PTC genotype, particularly because of recent studies that have pointed out potential relationships between PROP status and other genes, such as gustin (29). PROP status is clearly not just a phenotypic marker of the PTC genotype, and therefore one might expect associations with eating behavior and chronic health to differ depending on what measure is included.…”

Section: Conclusion and Directions For Future Studiesmentioning

confidence: 99%

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Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Keller

Adise

2016

Annu. Rev. Nutr.

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The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of phenotypic variation in the PROP phenotype. It has been hypothesized that the PROP phenotype is a marker for perception of a variety of chemosensory experiences. In this review, we discuss studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children. Investigators have hypothesized that children who are PROP tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables. Additionally, several studies suggest that children who are unable to taste PROP (i.e., nontasters) like and consume more dietary fat and are prone to obesity. The relationship between the PROP phenotype and obesity is influenced by multiple confounders, including sex, food access, ethnicity, and socioeconomic status. Future studies that adjust for these variables are needed.

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Section: Genetics Underlying the Prop Phenotypementioning

confidence: 99%

Section: Prop Phenotype As a Marker For Eating Behaviorsmentioning

confidence: 99%

Section: Conclusion and Directions For Future Studiesmentioning

confidence: 99%

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Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Keller

Adise

2016

Annu. Rev. Nutr.

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“…This may be explained by unknown variants in the TAS2R38 receptor that increase its function. It is also possible that the non-tasting form is 'rescued' by other bitter receptors or by other types of genes [29][30][31]. However rescue must be rare, because genome-wide association studies detect no additional phenotype-phenotype associations [14,32].…”

Section: Variants Of the Bitter Taste Receptor Gene Tas2r38mentioning

confidence: 99%

Heritable differences in chemosensory ability among humans

Newcomb

Xia

Reed

2012

Flavour

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The combined senses of taste, smell and the common chemical sense merge to form what we call 'flavor.' People show marked differences in their ability to detect many flavors, and in this paper, we review the role of genetics underlying these differences in perception. Most of the genes identified to date encode receptors responsible for detecting tastes or odorants. We list these genes and describe their characteristics, beginning with the best-studied case, that of differences in phenylthiocarbamide (PTC) detection, encoded by variants of the bitter taste receptor gene TAS2R38. We then outline examples of genes involved in differences in sweet and umami taste, and discuss what is known about other taste qualities, including sour and salty, fat (termed pinguis), calcium, and the 'burn' of peppers. Although the repertoire of receptors involved in taste perception is relatively small, with 25 bitter and only a few sweet and umami receptors, the number of odorant receptors is much larger, with about 400 functional receptors and another 600 potential odorant receptors predicted to be non-functional. Despite this, to date, there are only a few cases of odorant receptor variants that encode differences in the perception of odors: receptors for androstenone (musky), isovaleric acid (cheesy), cis-3-hexen-1-ol (grassy), and the urinary metabolites of asparagus. A genome-wide study also implicates genes other than olfactory receptors for some individual differences in perception. Although there are only a small number of examples reported to date, there may be many more genetic variants in odor and taste genes yet to be discovered.Keywords: Flavor, Genetics, Evolution, Taste, Odor, Receptor, Polymorphism Review Why we differ in taste perceptionHumans use several kinds of information to decide what to eat, and the combination of experience and sensory evaluation helps us to choose whether to consume a particular food. If the sight, smell, and taste of the food are acceptable, and we see others enjoying it, we finish chewing and swallow it. Several senses combine to create the idea of food flavor in the brain. For example, a raw chili pepper has a crisp texture, an odor, a bitter and sour taste, and a chemesthetic 'burn.' Each of these sensory modalities is associated with a particular group of receptors: at least three subtypes of somatosensory receptors (touch, pain, and temperature), human odor receptors, which respond either singly or in combination; [1,2], at least five types of taste receptors (bitter, sour, sweet, salty, and umami (the savory experience associated with monosodium glutamate [3])), and several families of other receptors tuned to the irritating chemicals in foods, especially of herbs and spices (for example, eugenol found in cloves [4] or allicin found in garlic [5]). The information from all these receptors are transmitted to the brain, where it is processed and integrated [6]. Experience is a potent modifier of chemosensory perception, and persistent exposure to an odorant is enough to change...

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“…Several molecular mechanisms underlying hyperguesia have been proposed. Polymorphism in the gene for carbonic anhydrase VI, which is highly expressed in the salivary glands and secreted into saliva, has been demonstrated to be associated with individual differences in PROP bitterness and also with fungiform papilla development and maintenance (17,(39)(40)(41)(42), although a recent report has failed to confirm this correlation (43). Salivary peptides belonging to the basic proline-rich protein family have also been implicated in contributing to PROP responsiveness (44,45).…”

Section: Discussionmentioning

confidence: 99%

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Inoue

Kuwano

Yamakawa‐Kobayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Despite the negative health consequences of a high sodium consumption, humans consume well above the recommended levels. This study examines whether or not the dietary intake of sodium was affected by individual variation of the perceived bitterness of 6-n-propylthiouracil (PROP), and examines the relationship between the perceived bitterness of PROP and the preferred NaCl concentration of broth. Female students (20-22 y old) were recruited from the university community. Genotypes of A49P and I296V polymorphism of the TAS2R38 bitter taste receptor were determined for each subject. Samples containing NaCl, PROP or broth in 5-mL portions were evaluated by sensory testing. The participants completed a food record for each diet. Our results indicate that the individuals perceiving PROP to be more bitter had consumed a greater amount of dietary sodium. In contrast, there was no significant positive correlation between an individual's perceived saltiness and the dietary sodium intake. Those who perceived PROP to be more bitter preferred a broth containing a higher concentration of NaCl. All of these correlations were apparent even after those subjects with TAS2R38 AI/AI homozygotes (PROP non-taster) had been excluded. In conclusion, the results of this study suggest that a factor affecting the bitter rating of PROP other than the AI/AI homozygotes of TAS2R38 contributes to the variation in sodium intake and the preference for salty food.

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Polymorphisms in TAS2R38 and the taste bud trophic factor, gustin gene co-operate in modulating PROP taste phenotype

Cited by 108 publications

References 46 publications

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Heritable differences in chemosensory ability among humans

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

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