Human bitter perception correlates with bitter receptor messenger RNA expression in taste cells

Lipchock, Sarah V.; Mennella, Julie A.; Spielman, Andrew I.; Reed, Danielle R.

doi:10.3945/ajcn.113.066688

Cited by 97 publications

(99 citation statements)

References 37 publications

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“…Secondly, the perceived PROP bitterness was not negatively associated with perceived NaCl saltiness. In some cases the PROP bitterness was rather positively associated with NaCl saltiness (1.0 mm or 3.2 mm PROP vs. 1.0 m NaCl; the genotype with PV/PV and PV/ AI in study 1), in agreement with the previous reports (17,46). Individual variation of saltiness to NaCl would consequently not be a major confounding factor for the positive correlation between PROP bitterness and a high sodium intake observed with the present participants.…”

Section: Discussionsupporting

confidence: 81%

“…Salivary peptides belonging to the basic proline-rich protein family have also been implicated in contributing to PROP responsiveness (44,45). It has recently been reported that the mRNA expression level of the taster allele of the TAS2R38 gene was correlated with the sensory perception of bitterness for PROP and broccoli juice (TAS2R38 ligands), and that it was also correlated with the taste intensity for such non-TAS2R38 ligands as quinine and denatonium, although no such relationship was apparent for other non-TAS2R38 ligands (urea and caffeine) (46). Consequently, it might be interesting to examine in the future a correlation between the perceived bitterness of such other compounds as quinine and denatonium and the dietary sodium intake (31).…”

Section: Discussionmentioning

confidence: 99%

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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

J Nutr Sci Vitaminol

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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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Section: Discussionsupporting

confidence: 81%

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

J Nutr Sci Vitaminol

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“…The result was that the expression varied widely and was positively correlated with ratings of bitterness intensity of PROP (p = 0.007) and with broccoli juice (p = 0.004). The study did not find correlations with the control solutions (carrot juice, p = 0.47; NaCl, p = 0.68; caffeine, p = 0.24; and urea, p = 0.47) [56].…”

Section: Bitterness Perception and Geneticsmentioning

confidence: 92%

Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

Shizukuda

Marchini

Adell

et al. 2018

Nutrire

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Background: Bitterness perception seems to be related to an enhanced intake of dietary fat and to a tendency to the development of diseases such as obesity. However, the exact factors for this possible contribution still need to be better investigated. So, gustatory perception of the bitter taste is a promising area of study because of its importance regarding food choices and consequently feeding behavior. Therefore, this short review focused on recent papers reporting correlations between bitter taste, anthropometric variables, obesity and other chronic diseases, age, gender, ethnicity, and genetics. Methods: A survey was performed in MEDLINE (PubMed) and Scielo from September 2015 to January 2017. Only review articles, observational studies and clinical trials published in English and Portuguese over the last 15 years which met the objectives of the present study were considered. A total of 40 papers were evaluated. Results: Two papers showed a positive correlation between bitter taste and obesity, one indicated that this correlation is influenced by the subject's age, one suggested a negative correlation, and two found no association. Age seems to be negatively correlated with the bitterness perceived, and female gender was associated with a stronger perception of bitterness. Genetics, mostly due to differences in TAS2R38 expression, influences sensitivity to the bitter taste, feeding behavior and also alcohol intake. Ethnicity, not only the subject's phenotypic or genotypic characteristics, seems to play a role in taste perception and nutritional diseases. Conclusions: Age, gender, genetics and ethnicity seem to play a role in bitterness perception. Data about associations between bitterness perception and anthropometrics are conflicting.

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“…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). Differences in expression of TAS2R38 on taste cells may therefore explain some of the discordance between genotype and phenotype.…”

Section: Genetics Underlying the Prop Phenotypementioning

confidence: 99%

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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Human bitter perception correlates with bitter receptor messenger RNA expression in taste cells

Cited by 97 publications

References 37 publications

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

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

Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

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

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