Nonsynonymous single nucleotide polymorphisms in human tas1r1, tas1r3, and mGluR1 and individual taste sensitivity to glutamate

Raliou, Mariam; Wiencis, Anna; Pillias, Anne-Marie; Planchais, Aurore; Eloit, Corinne; Boucher, Yves; Trotier, Didier; Montmayeur, Jean-Pierre; Faurion, Annick

doi:10.3945/ajcn.2009.27462p

Cited by 79 publications

(54 citation statements)

References 79 publications

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“…A number of SNP have been identified within this gene ( Table 2), three of which give rise to the two main haplotypes observed in over 90% of the Caucasian population (49) , PAV (proline-alanine-valine at amino acid positions 49, 262 and 296 respectively), the 'taster' form, and AVI (alanine-valine-isoleucine at amino acid positions 49, 262 and 296 respectively), the 'NT' form (29,51) and can be attributed to much of the variation observed in PTC and PROP sensitivity (51) . (95) A associated with high sensitivity. Mechanism unknown Umami C329T (95) T associated with low sensitivity.…”

Section: Evolution Of Taste and Genetic Variation In Taste Sensitivitymentioning

confidence: 99%

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Genetic variation in taste perception: does it have a role in healthy eating?

et al. 2010

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Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's 'nutritional gatekeeper'. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.

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Section: Evolution Of Taste and Genetic Variation In Taste Sensitivitymentioning

confidence: 99%

“…(95) A associated with high sensitivity. Mechanism unknown Umami C329T (95) T associated with low sensitivity. Mechanism unknown Umami TAS1R3 R757C (30,43) C associated with lower sensitivity.…”

Section: Evolution Of Taste and Genetic Variation In Taste Sensitivitymentioning

confidence: 99%

Genetic variation in taste perception: does it have a role in healthy eating?

et al. 2010

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“…Taking a ham and cheese sandwich as an example (Fig. 1), we might imagine that people with sensitive alleles might differentially detect the mild sweetness of onion (TAS1R3), 89 the savory glutamate taste of tomato (TAS1R3), 98,100,170 the bitterness of watercress (TAS2R38), 50 the smell of cheese (OR11H7), 154 or the boar taint odor of ham (OR7D4). 153 We envision that a combination of allelic differences might contribute to the range of liking for this sandwich.…”

Section: Taste Genetics and Food Intakementioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

216

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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“…The taste word 'umami' connotes the quality best exemplified by monosodium glutamate. Some people cannot taste umami [65,66], perhaps due in part to genetic variants within its receptor, TAS1R1 (taste receptor type 1 member 1), a heterodimer composed of T1R1 and T1R3, two proteins of the TAS1R family (Table 1) [18,[67][68][69][70][71]. In addition to this receptor, glutamate may also be sensed by receptors similar to those that recognize glutamate in the brain [72].…”

Section: Differences In Umami Sour and Salty Taste Detectionmentioning

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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Nonsynonymous single nucleotide polymorphisms in human tas1r1, tas1r3, and mGluR1 and individual taste sensitivity to glutamate

Cited by 79 publications

References 79 publications

Genetic variation in taste perception: does it have a role in healthy eating?

Genetic variation in taste perception: does it have a role in healthy eating?

Genetics of Taste and Smell

Heritable differences in chemosensory ability among humans

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