Association between taste receptor (TAS) genes and the perception of wine characteristics

Abstract

Several studies have suggested a possible relationship between polymorphic variants of the taste receptors genes and the acceptance, liking and intake of food and beverages. In the last decade investigators have attempted to link the individual ability to taste 6-n-propylthiouracil (PROP) and the sensations, such as astringency and bitterness, elicited by wine or its components, but with contradictory results. We have used the genotype instead of the phenotype (responsiveness to PROP or other tastants), to test the possible relation between genetic variability and the perception of wine characteristic in 528 subjects from Italy and the Czech Republic. We observed several interesting associations, among which the association between several TAS2R38 gene single nucleotide polymorphisms (P = 0.002) and the TAS2R16-rs6466849 polymorphism with wine sourness P = 0.0003). These associations were consistent in both populations, even though the country of origin was an important factor in the two models, thus indicating therefore that genetics alongside cultural factors also play a significant role in the individual liking of wine.

Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review

“…TAS2R38 rs713598, rs1726866, rs10246939 polymorphisms were associated with PTC and PROP phenotypes and with differences in perceived bitterness of bitter tasting vegetables and berries, wine/alcohol, thioamide, and salicin studies (Kim et al, 2003;Ooi et al, 2010;Wooding et al, 2010;Lucock et al, 2011;Mennella et al, 2011a;Colares-Bento et al, 2012;Behrens et al, 2013;Melis et al, 2013;Bering et al, 2014;Keller et al, 2014;Ledda et al, 2014;Mennella et al, 2014a;Robino et al, 2016;Carrai et al, 2017;Risso et al, 2017). In one study, conducted among 7-13 year old Irish children, TAS2R38 (Kim et al, 2003;Ooi et al, 2010;Wooding et al, 2010;Lucock et al, 2011;Colares-Bento et al, 2012;Allen et al, 2013a;Behrens et al, 2013;Allen et al, 2014;Bering et al, 2014;Keller et al, 2014;Mennella et al, 2014a;Carrai et al, 2017;Risso et al, 2017) 1 (Mennella et al, 2011a) (1) Homozygotes (V296) had the lowest mean thresholds (i.e., greater sensitivity) to both PTC and PROP. Individuals with "A" rather than a "V," could perceive the bitterness of PROP increased.…”

“…Associated with broccoli score. Associated with thioamide and salicin detection threshold (Kim et al, 2003;Wooding et al, 2010;Lucock et al, 2011;Mennella et al, 2011a;Allen et al, 2013a;Behrens et al, 2013;Bering et al, 2014;Robino et al, 2016;Carrai et al, 2017;Risso et al, 2017) 2 (Duffy et al, 2004a;Timpson et al, 2007) (AceK bitterness, bitterness of alcohol) TAS2R38 rs10246939 PROP, bitterness of wine/ alcohol, food habits questionnaire (liking), detection threshold of methimazole, salicin 8 (1) Individuals with a "V" in the last position were more likely to detect bitterness at the lowest concentration compared with subjects with the same diplotype but with an "I" in the last position. The variant alleles were inversely associated with bitterness perception of PROP and wine.…”

“…Associated with broccoli score. Associated with thioamide and salicin detection threshold (Lucock et al, 2011;Mennella et al, 2011a;Behrens et al, 2013;Allen et al, 2014;Bering et al, 2014;Ledda et al, 2014;Carrai et al, 2017;Risso et al, 2017) 0 -…”

“…Phenotype was defined by using citric acid or the sourness perception of berry products and wine. The findings of reviewed studies were not related to candidate genes (PKD2L1, PKD2L3), rather to genes encoding two receptors involved in bitter and umami perception (Laaksonen et al, 2013;Carrai et al, 2017) (Table 6). Exploring the effect of these variants on sour taste perception and subsequent sensitivity and implementing studies targeting candidate genes is a future direction.…”

Brain Imaging‐Guided Analysis Reveals DNA Methylation Profiles Correlated with Insular Surface Area and Alcohol Use Disorder

“…A single‐nucleotide polymorphism in the TAS2R16 coding region shows significant associations with alcohol dependence or consumption in particular for African American (Hinrichs et al., ; Wang et al., ). Given that another member TAS2R38 also associates with alcohol consumption (Duffy et al., ; Wang et al., ) and that these 2 receptors are involved in controlling the sensitivity to bitter compounds, it indicates a very intriguing link between oral sensation of bitterness and alcohol drinking behaviors or AUD (Carrai et al., ; Duffy et al., ). Thus, the sensory components of alcohol may affect the onset of alcohol drinking, and genetic variants in the taste‐sensing receptors may lead to differential sensitivity to alcohol taste, consequently affecting the choice of alcoholic beverages and individual's drinking behaviors (Carrai et al., ).…”