Bitter Receptor Gene (<i>TAS2R38</i>), 6‐<i>n</i>‐Propylthiouracil (PROP) Bitterness and Alcohol Intake

Duffy, Valerie B.; Davidson, Andrew; Kidd, Judith R.; Kídd, Kenneth K.; Speed, William C.; Pakstis, Andrew J.; Reed, Danielle R.; Snyder, Derek J.; Bartoshuk, Linda M.

doi:10.1097/01.alc.0000145789.55183.d4

Cited by 357 publications

(329 citation statements)

References 55 publications

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“…While the exact mechanism of phenotypic variation is unknown, characterization of bitter tasting sensation has been linked to several adverse health affects. Nontasters have shown an increased risk of alcoholism, 110 higher body mass index in women, 111 and dental caries in children, 112 while super taster males may have an increased risk of colon cancer. 113 Furthermore, the PROP-insensitive T allele (T785C) of TAS2R38 has been associated with eating behavior.…”

Section: Genetic Chemosensory Variationmentioning

confidence: 99%

Taste perception, associated hormonal modulation, and nutrient intake

et al. 2015

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It is well known that taste perception influences food intake. After ingestion, gustatory receptors relay sensory signals to the brain, which segregates, evaluates, and distinguishes the stimuli, leading to the experience known as "flavor." It is well accepted that five taste qualities -sweet, salty, bitter, sour, and umami -can be perceived by animals. In this review, the anatomy and physiology of human taste buds, the hormonal modulation of taste function, the importance of genetic chemosensory variation, and the influence of gustatory functioning on macronutrient selection and eating behavior are discussed. Individual genotypic variation results in specific phenotypes of food preference and nutrient intake. Understanding the role of taste in food selection and ingestive behavior is important for expanding our understanding of the factors involved in body weight maintenance and the risk of chronic diseases including obesity, atherosclerosis, cancer, diabetes, liver disease, and hypertension.

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Section: Genetic Chemosensory Variationmentioning

confidence: 99%

Taste perception, associated hormonal modulation, and nutrient intake

et al. 2015

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“…164 In addition to sweetness, genotype–phenotype studies in humans suggest that ethanol stimulates at least one bitter receptor. 165 Alcohol may also stimulate receptors for the common chemical sense, at least in rodents. 166 Alcohol also has an odor, andalthough the exact receptors are not known, based on other typical molecules, it is likely to stimulate several different receptors; the patterns of receptor activation may differ based on concentration.…”

Section: Alcohol Perceptionmentioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

215

118

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Eating is dangerous. While food contains nutrients and calories that animals need to produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods. These sensory systems help people and animals to eat defensively, and they provide the brake that helps them avoid ingesting foods that are harmful. But choices about which foods to eat are motivated by more than avoiding the bad; they are also motivated by seeking the good, such as fat and sugar. However, just as not everyone is equally capable of sensing toxins in food, not everyone is equally enthusiastic about consuming high-fat, high-sugar foods. Genetic studies in humans and experimental animals strongly suggest that the liking of sugar and fat is influenced by genotype; likewise, the abilities to detect bitterness and the malodors of rotting food are highly variable among individuals. Understanding the exact genes and genetic differences that affect food intake may provide important clues in obesity treatment by allowing caregivers to tailor dietary recommendations to the chemosensory landscape of each person.

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“…7,10,11 The relevant role of genetic factors both on alcohol consumption and dependence has been clearly demonstrated by genome-wide association study (GWAS) studies. [12][13][14][15][16] Moreover, studies on the genetic variations in bitter taste receptors have also shown that variations in TAS2R16 and TAS2R38 genes can influence alcohol intake [17][18][19] but not dependence. 19 On the contrary, very little is known about the possible contribution of genetic factors to alcohol preferences in humans.…”

Section: Introductionmentioning

confidence: 99%

Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking

Pirastu

Kooyman

Traglia³

et al. 2015

Eur J Hum Genet

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Wine is the most popular alcoholic beverage around the world and because of its importance in society has been widely studied. Understanding what drives its flavor has been a quest for decades but much is still unknown and will be determined at least in part by individual taste preferences. Recently studies in the genetics of taste have uncovered the role of different genes in the determination of food preferences giving new insight on its physiology. In this context we have performed a genome-wide association study on red and white wine liking using three isolated populations collected in Italy, and replicated our results on two additional populations coming from the Netherland and Central Asia for a total of 3885 samples. We have found a significant association (P = 2.1 × 10 − 8 ) between white wine liking and rs9276975:C4T a polymorphism in the HLA-DOA gene encoding a non-canonical MHC II molecule, which regulates other MHC II molecules. The same association was also found with red wine liking (P = 8.3 × 10 − 6 ). Sex-separated analysis have also revealed that the effect of HLA-DOA is twice as large in women as compared to men suggesting an interaction between this polymorphism and gender. Our results are one of the first examples of genome-wide association between liking of a commonly consumed food and gene variants. Moreover, our results suggest a role of the MHC system in the determination of food preferences opening new insight in this field in general. INTRODUCTIONWine is probably the oldest produced beverage in human history dating its first apparition in Georgia 7000 BC. It is extremely important for many cultures not only for its economy but also from the social and religious point of view. For these reasons it is also the most common and consumed type of alcoholic beverage throughout the world. 1,2 In addition, several studies indicate that modest wine consumption can have some beneficial health effects, including protection against cardiovascular and Alzheimer's disease. [3][4][5][6] There has been extensive research aiming to improve both its production and its flavor. The taste of wine depends on many different sensory perceptions ranging from taste and olfaction to texture. 7 Wine is a mixture of thousands of molecules that can contribute to its final taste, 8 and its composition varies greatly depending on the grapes used, climate and production method. 9 Although the flavor of some of these compounds is very well known, it is really difficult to understand what their role in final taste is. 7,10,11 The relevant role of genetic factors both on alcohol consumption and dependence has been clearly demonstrated by genome-wide association study (GWAS) studies. [12][13][14][15][16] Moreover, studies on the genetic variations in bitter taste receptors have also shown that variations in TAS2R16 and TAS2R38 genes can influence alcohol intake [17][18][19] but not dependence. 19 On the contrary, very little is known about the possible contribution of genetic factors to alcohol preferences in humans. Recen...

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Bitter Receptor Gene (TAS2R38), 6‐n‐Propylthiouracil (PROP) Bitterness and Alcohol Intake

Abstract: These results support taste genetic effects on alcohol intake. PROP bitterness serves as a marker of these effects.

Cited by 357 publications

References 55 publications

Taste perception, associated hormonal modulation, and nutrient intake

Taste perception, associated hormonal modulation, and nutrient intake

Genetics of Taste and Smell

Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking

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