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Amado NJ, Hanselman EC, Harmon CP, Deng D, Alarcon SM, Sharples AA, Breslin PAS. Ribonucleotides differentially modulate oral glutamate detection thresholds. Chem Senses 2024; 49:bjad049. [PMID: 38197318 PMCID: PMC10824162 DOI: 10.1093/chemse/bjad049] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Indexed: 01/11/2024] Open
Abstract
The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.
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Affiliation(s)
- Nicholas J Amado
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Emily C Hanselman
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Caroline P Harmon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Daiyong Deng
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
| | - Suzanne M Alarcon
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- AUGenomics, 9276 Scranton Rd, Suite 200, San Diego, CA 92121, United States
| | - Ashley A Sharples
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Ocean University Medical Center, 425 Jack Martin Blvd, Brick, NJ 08724, United States
| | - Paul A S Breslin
- Department of Nutritional Sciences, Rutgers University, 65 Dudley Rd, New Brunswick, NJ 08901, United States
- Monell Chemical Senses Center, 3500 Market St, Philadelphia, PA 19104, United States
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Aoki K, Mori K, Iijima S, Sakon M, Matsuura N, Kobayashi T, Takanashi M, Yoshimura T, Mori N, Katayama T. Association between Genetic Variation in the TAS2R38 Bitter Taste Receptor and Propylthiouracil Bitter Taste Thresholds among Adults Living in Japan Using the Modified 2AFC Procedure with the Quest Method. Nutrients 2023; 15:2415. [PMID: 37242298 PMCID: PMC10222862 DOI: 10.3390/nu15102415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 05/15/2023] [Accepted: 05/15/2023] [Indexed: 05/28/2023] Open
Abstract
Individual taste sensitivity influences food preferences, nutritional control, and health, and differs greatly between individuals. The purpose of this study was to establish a method of measuring and quantifying an individual's taste sensitivity and to evaluate the relationship between taste variation and genetic polymorphisms in humans using agonist specificities of the bitter taste receptor gene, TAS2R38, with the bitter compound 6-n-propylthiouracil (PROP). We precisely detected the threshold of PROP bitter perception by conducting the modified two-alternative forced-choice (2AFC) procedure with the Bayesian staircase procedure of the QUEST method and examined genetic variation in TAS2R38 in a Japanese population. There were significant differences in PROP threshold between the three TAS2R38 genotype pairs for 79 subjects: PAV/PAV vs AVI/AVI, p < 0.001; PAV/AVI vs AVI/AVI, p < 0.001; and PAV/PAV vs PAV/AVI, p < 0.01. Our results quantified individual bitter perception as QUEST threshold values: the PROP bitter perception of individuals with the PAV/PAV or PAV/AVI genotypes was tens to fifty times more sensitive than that of an individual with the AVI/AVI genotype. Our analyses provide a basic model for the accurate estimation of taste thresholds using the modified 2AFC with the QUEST approach.
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Affiliation(s)
- Kyoko Aoki
- Department of Advanced Medical Treatment & Nutritional Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan; (K.M.); (N.M.); (T.K.)
| | - Kanetaka Mori
- Department of Advanced Medical Treatment & Nutritional Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan; (K.M.); (N.M.); (T.K.)
- Division of Math, Sciences, and Information Technology in Education, Osaka Kyoiku University, Kashiwara 582-8582, Osaka, Japan
| | - Shohei Iijima
- Osaka Prefectural Hospital Organization, Osaka International Cancer Institute, Chuo-ku 541-8567, Osaka, Japan; (S.I.); (M.S.)
| | - Masato Sakon
- Osaka Prefectural Hospital Organization, Osaka International Cancer Institute, Chuo-ku 541-8567, Osaka, Japan; (S.I.); (M.S.)
| | - Nariaki Matsuura
- Department of Advanced Medical Treatment & Nutritional Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan; (K.M.); (N.M.); (T.K.)
- Osaka Prefectural Hospital Organization, Osaka International Cancer Institute, Chuo-ku 541-8567, Osaka, Japan; (S.I.); (M.S.)
| | | | | | - Takeshi Yoshimura
- Department of Child Development and Molecular Brain Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan
| | - Norio Mori
- Department of Advanced Medical Treatment & Nutritional Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan; (K.M.); (N.M.); (T.K.)
- Department of Psychiatry and Neurology, Fukude Nishi Hospital, Iwata 437-1216, Shizuoka, Japan
| | - Taiichi Katayama
- Department of Advanced Medical Treatment & Nutritional Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan; (K.M.); (N.M.); (T.K.)
- Department of Child Development and Molecular Brain Science, United Graduate School of Child Development, Osaka University, Suita 565-0871, Osaka, Japan
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Hartley I, Riis N, Liem DG, Keast R. Oral Exposure to Sodium Chloride without Subsequent Consumption Does Not Alter Salt Taste Function in Adults: A Cross-Over Intervention Study. J Nutr 2023; 153:543-551. [PMID: 36894246 DOI: 10.1016/j.tjnut.2022.12.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 12/12/2022] [Accepted: 12/21/2022] [Indexed: 12/29/2022] Open
Abstract
BACKGROUND Reduction in dietary sodium increases salt taste sensitivity; however, non-oral sodium supplementation does not, suggesting that oral exposure is more important for modulating taste perception than consumption without tasting. OBJECTIVE Using psychophysical methods, we assessed the effect of a two-week intervention involving oral exposure to a tastant without consumption on modulating taste function. METHODS In a cross-over intervention study, n = 42 adults (age, mean ± SD: 29.7 ± 8.0 years) completed 4 intervention treatments requiring participants to rinse their mouths with 30 mL of a tastant, 3 times daily for 2 weeks. Treatments included oral exposure to 400 mM sodium chloride (NaCl), monosodium glutamate (MSG), monopotassium glutamate, and sucrose. Participants' taste function for salty, umami, and sweet [detection threshold (DT), recognition threshold (RT), and suprathreshold (ST)], and the glutamate-sodium discrimination status was evaluated before and after the tastant treatments. Effects of the interventions on taste function were assessed by using linear mixed models including treatment, time, and treatment x time interactions as fixed effects; significance was set at P > 0.05. RESULTS There was no treatment × time interaction on DT and RT for all tastes assessed (P > 0.05). The only change in ST was following the NaCl intervention, participants' salt ST decreased at the highest concentration (400 mM) compared with the pre-NaCl treatment taste assessment (mean difference (MD): -0.052 [95% CI: -0.093, -0.010] labeled magnitude scale, P = 0.016). Compared with the pre-MSG treatment taste assessment, participants improved their ability to perform the glutamate-sodium discrimination task after the MSG intervention (MD:1.64 [95% CI: 0.395, 2.878] correct discrimination tasks, P = 0.010). CONCLUSION Saltiness of an adult's free-living diet is unlikely to influence salt taste function, as oral exposure without consumption to a salt concentration greater than normally found in food, only attenuated taste responses to highly salty stimuli. This provides preliminary evidence that regulating salt taste function may require a coordinated response between oral activation and consumption of sodium.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia
| | - Nanna Riis
- National Food Institute, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Melbourne, VIC, Australia.
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4
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Lim SY, Dora R, Yatiman NH, Wong JE, Haron H, Poh BK. Umami detection threshold among children of different ethnicities and its correlation with various indices of obesity and blood pressure. Curr Res Food Sci 2022; 5:2204-2210. [PMID: 36387604 PMCID: PMC9663310 DOI: 10.1016/j.crfs.2022.11.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/06/2022] Open
Abstract
Sensitivity to savory taste has been linked to high consumption of savory foods and increased risks of obesity and hypertension. However, there are limited studies that investigate whether obesity indices are correlated with the differences in umami taste perception, particularly in children. This study aimed to investigate the umami detection threshold among children of different ethnicities and the threshold's correlation with obesity indices and blood pressure. A total of 140 subjects were recruited and consisted of a nearly equal distribution of children from three main ethnicities (37.2% Malays, 31.4% Chinese, 31.4% Indians). Umami detection threshold was measured using the two-alternative, forced-choice staircase procedure. Body weight, height, waist circumference and blood pressure of children were measured. Body composition was assessed using bioelectrical impedance analysis (BIA). Mean umami detection threshold was 1.22 ± 1.04 mM and there were no observable differences attributable to the subjects' ethnicities. Body fat percentage was negatively correlated (r = −0.171, p < 0.05), while lean body mass percentage was positively correlated (r = 0.171, p < 0.05) with umami detection threshold. These findings revealed that umami taste perception correlated with children's body composition, but not other anthropometric indicators and blood pressure. Future studies should explore the correlation between umami taste perception and children's total dietary intake. The average umami detection threshold of Malaysian children was 1.22 ± 1.04 mM. No gender or ethnic differences in umami detection thresholds were observed. Umami taste perception was correlated only with children's body composition. It is worth to consider umami taste threshold in designing low-sodium food products.
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5
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Hartley I, Costanzo A, Liem DG, Keast R. Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:11101. [PMID: 36078816 PMCID: PMC9518332 DOI: 10.3390/ijerph191711101] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 06/15/2023]
Abstract
Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: -1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006); fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001); and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Andrew Costanzo
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Victoria 3125, Australia
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6
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Wooding SP, Ramirez VA. Worldwide diversity, association potential, and natural selection in the superimposed taste genes, CD36 and GNAT3. Chem Senses 2022; 47:6491270. [PMID: 34972209 DOI: 10.1093/chemse/bjab052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
CD36 and GNAT3 mediate taste responses, with CD36 acting as a lipid detector and GNAT3 acting as the α subunit of gustducin, a G protein governing sweet, savory, and bitter transduction. Strikingly, the genes encoding CD36 and GNAT3 are genomically superimposed, with CD36 completely encompassing GNAT3. To characterize genetic variation across the CD36-GNAT3 region, its implications for phenotypic diversity, and its recent evolution, we analyzed from ~2,500 worldwide subjects sequenced by the 1000 Genomes Project (1000GP). CD36-GNAT3 harbored extensive diversity including 8,688 single-nucleotide polymorphisms (SNPs), 414 indels, and other complex variants. Sliding window analyses revealed that nucleotide diversity and population differentiation across CD36-GNAT3 were consistent with genome-wide trends in the 1000GP (π = 0.10%, P = 0.64; FST = 9.0%, P = 0.57). In addition, functional predictions using SIFT and PolyPhen-2 identified 60 variants likely to alter protein function, and they were in weak linkage disequilibrium (r2 < 0.17), suggesting their effects are largely independent. However, the frequencies of predicted functional variants were low (P¯ = 0.0013), indicating their contributions to phenotypic variance on population scales are limited. Tests using Tajima's D statistic revealed that pressures from natural selection have been relaxed across most of CD36-GNAT3 during its recent history (0.39 < P < 0.67). However, CD36 exons showed signs of local adaptation consistent with prior reports (P < 0.035). Thus, CD36 and GNAT3 harbor numerous variants predicted to affect taste sensitivity, but most are rare and phenotypic variance on a population level is likely mediated by a small number of sites.
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Affiliation(s)
- Stephen P Wooding
- Department of Anthropology, University of California, Merced, Merced, CA, USA
| | - Vicente A Ramirez
- Department of Public Health, University of California, Merced, Merced, CA, USA
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7
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Abstract
The prototypical stimuli for umami taste is monosodium glutamate (MSG), which is the sodium salt form of glutamic acid. A proportion of the population has a reduced or complete inability to taste l-glutamate independent to the sodium ion. To determine individuals’ umami discrimination status, many studies use a series of triangle tests containing isomolar (29 mM) sodium chloride (NaCl) and MSG, requiring participants to correctly identify the odd sample. Across studies, inconsistent categorization criteria have been applied. The aim of this study was to determine the optimal classification criterion based on the number of tests assessed to ascertain an individual’s ability to discriminate between MSG and NaCl. Thirty-eight participants attended 3 taste assessment sessions, each involving 24 triangle tests (2 blocks of 12 tests) containing 29 mM NaCl and 29 mM MSG, detection and recognition threshold were measured for MSG, monopotassium glutamate (MPG), and sweet (sucrose) tastes. There was no learning, or fatigue trend over n = 24 (P = 0.228), and n = 12 (P = 0.940) triangle tests across each testing session. Twenty-four triangle tests produced the most consistent categorization of tasters across sessions (68.4%). The test–retest correlation across each testing session was highest for n = 24 triangle tests (ICC = 0.50), in comparison to 12 (ICC = 0.37). Overall, conducting n = 24 compared with n = 12 triangle tests provided the optimal classification to determine an individual’s ability to discriminate l-glutamate from NaCl and thus their umami discrimination status, based on the number of tests assessed in this study.
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Affiliation(s)
- Isabella Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | | | - Djin Gie Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
| | - Russell Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia
- Corresponding author: Russell Keast, CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia. e-mail:
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8
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Feeney EL, McGuinness L, Hayes JE, Nolden AA. Genetic variation in sensation affects food liking and intake. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.07.001] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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9
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Zhong H, Huang J, Shang S, Yuan B. Evolutionary insights into umami, sweet, and bitter taste receptors in amphibians. Ecol Evol 2021; 11:18011-18025. [PMID: 35003653 PMCID: PMC8717283 DOI: 10.1002/ece3.8398] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 11/06/2021] [Accepted: 11/11/2021] [Indexed: 12/19/2022] Open
Abstract
Umami and sweet sensations provide animals with important dietary information for detecting and consuming nutrients, whereas bitter sensation helps animals avoid potentially toxic or harmful substances. Enormous progress has been made toward animal sweet/umami taste receptor (Tas1r) and bitter taste receptor (Tas2r). However, information about amphibians is mainly scarce. This study attempted to delineate the repertoire of Tas1r/Tas2r genes by searching for currently available genome sequences in 14 amphibian species. This study identified 16 Tas1r1, 9 Tas1r2, and 9 Tas1r3 genes to be intact and another 17 Tas1r genes to be pseudogenes or absent in the 14 amphibians. According to the functional prediction of Tas1r genes, two species have lost sweet sensation and seven species have lost both umami and sweet sensations. Anurans possessed a large number of intact Tas2rs, ranging from 39 to 178. In contrast, caecilians possessed a contractive bitter taste repertoire, ranging from 4 to 19. Phylogenetic and reconciling analysis revealed that the repertoire of amphibian Tas1rs and Tas2rs was shaped by massive gene duplications and losses. No correlation was found between feeding preferences and the evolution of Tas1rs in amphibians. However, the expansion of Tas2rs may help amphibians adapt to both aquatic and terrestrial habitats. Bitter detection may have played an important role in the evolutionary adaptation of vertebrates in the transition from water to land.
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Affiliation(s)
- Huaming Zhong
- College of Biology and FoodShangqiu Normal UniversityShangqiuChina
| | - Jie Huang
- College of Biology and FoodShangqiu Normal UniversityShangqiuChina
| | - Shuai Shang
- College of Biological and Environmental EngineeringBinzhou UniversityBinzhouChina
| | - Baodong Yuan
- College of Biology and FoodShangqiu Normal UniversityShangqiuChina
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10
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Toda Y, Hayakawa T, Itoigawa A, Kurihara Y, Nakagita T, Hayashi M, Ashino R, Melin AD, Ishimaru Y, Kawamura S, Imai H, Misaka T. Evolution of the primate glutamate taste sensor from a nucleotide sensor. Curr Biol 2021; 31:4641-4649.e5. [PMID: 34450087 DOI: 10.1016/j.cub.2021.08.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/21/2021] [Accepted: 08/02/2021] [Indexed: 12/19/2022]
Abstract
Taste perception plays an essential role in food selection. Umami (savory) tastes are sensed by a taste receptor complex, T1R1/T1R3, that detects proteinogenic amino acids.1 High sensitivity to l-glutamate (l-Glu) is a characteristic of human T1R1/T1R3, but the T1R1/T1R3 of other vertebrates does not consistently show this l-Glu response.1,2 Here, we demonstrate that the l-Glu sensitivity of T1R1/T1R3 is a derived state that has evolved repeatedly in large primates that rely on leaves as protein sources, after their divergence from insectivorous ancestors. Receptor expression experiments show that common amino acid substitutions at ligand binding sites that render T1R1/T1R3 sensitive to l-Glu occur independently at least three times in primate evolution. Meanwhile T1R1/T1R3 senses 5'-ribonucleotides as opposed to l-Glu in several mammalian species, including insectivorous primates. Our chemical analysis reveal that l-Glu is one of the major free amino acids in primate diets and that insects, but not leaves, contain large amounts of free 5'-ribonucleotides. Altering the ligand-binding preference of T1R1/T1R3 from 5'-ribonucleotides to l-Glu might promote leaf consumption, overcoming bitter and aversive tastes. Altogether, our results provide insight into the foraging ecology of a diverse mammalian radiation and help reveal how evolution of sensory genes facilitates invasion of new ecological niches.
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Affiliation(s)
- Yasuka Toda
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan; Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan; Japan Society for the Promotion of Science, Tokyo 102-0083, Japan
| | - Takashi Hayakawa
- Faculty of Environmental Earth Science, Hokkaido University, Sapporo, Hokkaido 060-0810, Japan; Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan; Japan Monkey Centre, Inuyama, Aichi 484-0081, Japan
| | - Akihiro Itoigawa
- Japan Society for the Promotion of Science, Tokyo 102-0083, Japan; Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan
| | - Yosuke Kurihara
- Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan; Center for Education and Research in Field Sciences, Faculty of Agriculture, Shizuoka University, Hamamatsu, Shizuoka 431-3532, Japan
| | - Tomoya Nakagita
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan; Proteo-Science Center, Ehime University, Matsuyama, Ehime 790-8577, Japan
| | - Masahiro Hayashi
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwanoha, Kashiwa, Chiba 277-8562, Japan
| | - Ryuichi Ashino
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwanoha, Kashiwa, Chiba 277-8562, Japan
| | - Amanda D Melin
- Department of Anthropology and Archaeology, University of Calgary, Alberta T2N 1N4, Canada; Department of Medical Genetics and Alberta Children's Hospital Research Institute, Cumming School of Medicine, University of Calgary, Calgary, AB T2N 4N1, Canada
| | - Yoshiro Ishimaru
- Department of Agricultural Chemistry, School of Agriculture, Meiji University, Kawasaki, Kanagawa 214-8571, Japan
| | - Shoji Kawamura
- Department of Integrated Biosciences, Graduate School of Frontier Sciences, The University of Tokyo, Kashiwanoha, Kashiwa, Chiba 277-8562, Japan.
| | - Hiroo Imai
- Primate Research Institute, Kyoto University, Inuyama, Aichi 484-8506, Japan.
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan.
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11
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Moore A, Luckett CR, Munafo JP. Taste-Active Dipeptides from Hydrolyzed Mushroom Protein Enhance Saltiness. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:11947-11959. [PMID: 34606258 DOI: 10.1021/acs.jafc.1c04479] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
An activity-guided fractionation approach applied to thermally treated, enzymatically hydrolyzed mushroom, Agaricus bisporus L., protein led to the identification of several saltiness- and kokumi-enhancing peptides. The identification was accomplished by employing a combination of solid-phase extraction (SPE), gel-permeation chromatography (GPC), and semipreparative reverse-phase high-performance liquid chromatography (RP-HPLC), coupled with sensory analysis. As a result, this study led to the identification of a collection of common mushroom derived tastants, including 5'-mononucleotides and free amino acids, along with several taste-modulating pyroglutamyl dipeptides, including pyroglutamylcysteine (pGlu-Cys), pyroglutamylvaline (pGlu-Val), pyroglutamylaspartic acid (pGlu-Asp), pyroglutamylglutamic acid (pGlu-Glu), and pyroglutamylproline (pGlu-Pro). The taste-modulating thresholds for the pyroglutamyl dipeptides were calculated in a model mushroom broth containing natural concentrations of guanosine 5'-monophosphate and 14 amino acids, all with dose-over-threshold (DoT) factors ≥1. Liquid chromatography-tandem mass spectrometry (LC-MS/MS) was employed to quantitate the pyroglutamyl dipeptides, and their concentrations ranged from 2 to 58 μmol/L; however, they were determined to be present in the hydrolysate below their individual taste-modulating thresholds. Despite being present below their individual thresholds, when the dipeptides were collectively added to a model mushroom broth at their natural concentrations (143 μmol/L combined), both salty (p = 0.0061) and kokumi (p = 0.0025) taste attributes were significantly enhanced, demonstrating a synergistic subthreshold taste-modulating effect. This study lays the groundwork for future investigations on the saltiness-enhancing potential of mixtures of subthreshold levels of pyroglutamyl dipeptides found in mushrooms and other sources.
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Affiliation(s)
- Andrew Moore
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - Curtis R Luckett
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
| | - John P Munafo
- Department of Food Science, University of Tennessee, Knoxville, Tennessee 37996, United States
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Lim SY, Dora R, Yatiman NH, Wong JE, Haron H, Poh BK. No effect of monosodium glutamate on subjective appetite and subsequent energy intake in children of different ethnicities. Appetite 2021; 167:105629. [PMID: 34364967 DOI: 10.1016/j.appet.2021.105629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 07/22/2021] [Accepted: 08/04/2021] [Indexed: 10/20/2022]
Abstract
Studies have shown that monosodium glutamate (MSG) can enhance satiety and reduce appetite among infants and adults. In a multi-ethnic country such as Malaysia, it is also important to consider whether ethnic variations will influence the effects of MSG on appetite regulation. Thus, this crossover study aimed to investigate the effects of MSG on the subjective appetite and subsequent energy intake among Malaysian children from the three major ethnic groups, namely the Malays, Chinese and Indians. A total of 92 participants aged 9-11 years from the three ethnic groups were recruited for this study. A cup of low-energy vegetable preload soup (100g, with MSG or without MSG) was served to each of the participants on the day of the study, followed by an ad libitum meal 45 min later. Appetite ratings of hunger, fullness, desire to eat and desire to snack were recorded using visual analogue scale (VAS) before the preload, after the preload, before the ad libitum meal and after the ad libitum meal. Results showed that the subjective appetite of the children did not differ between preload conditions (MSG+ or MSG-) throughout the study. Malay, Chinese and Indian children had similar total energy intake during the subsequent meal after the consumption of preload soups. In conclusion, the addition of MSG to low energy preload neither influenced the perception of appetite nor total energy intake in a subsequent ad libitum meal among children. No difference attributable to the participants' ethnicity was observed. Future studies should be conducted to examine whether repeated ingestion of MSG-containing protein-rich preload has potential longer-term effects on appetite and subsequent meal intakes among children from different ethnicities.
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Affiliation(s)
- Sim Yee Lim
- Nutritional Sciences Programme & Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala, Lumpur, Malaysia.
| | - Rosmawati Dora
- Nutritional Sciences Programme & Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala, Lumpur, Malaysia.
| | - Noor Hafizah Yatiman
- Nutritional Sciences Programme & Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala, Lumpur, Malaysia.
| | - Jyh Eiin Wong
- Nutritional Sciences Programme & Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala, Lumpur, Malaysia.
| | - Hasnah Haron
- Nutritional Sciences Programme & Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala, Lumpur, Malaysia.
| | - Bee Koon Poh
- Nutritional Sciences Programme & Centre for Community Health Studies (ReaCH), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300, Kuala, Lumpur, Malaysia.
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13
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Wu B, Eldeghaidy S, Ayed C, Fisk ID, Hewson L, Liu Y. Mechanisms of umami taste perception: From molecular level to brain imaging. Crit Rev Food Sci Nutr 2021; 62:7015-7024. [PMID: 33998842 DOI: 10.1080/10408398.2021.1909532] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Due to unique characteristics, umami substances have gained much attention in the food industry during the past decade as potential replacers to sodium or fat to increase food palatability. Umami is not only known to increase appetite, but also to increase satiety, and hence could be used to control food intake. Therefore, it is important to understand the mechanism(s) involved in umami taste perception. This review discusses current knowledge of the mechanism(s) of umami perception from receptor level to human brain imaging. New findings regarding the molecular mechanisms for detecting umami tastes and their pathway(s), and the peripheral and central coding to umami taste are reviewed. The representation of umami in the human brain and the individual variation in detecting umami taste and associations with genotype are discussed. The presence of umami taste receptors in the gastrointestinal tract, and the interactions between the brain and gut are highlighted. The review concludes that more research is required into umami taste perception to include not only oral umami taste perception, but also the wider "whole body" signaling mechanisms, to explore the interaction between the brain and gut in response to umami perception and ingestion.
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Affiliation(s)
- Ben Wu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Sally Eldeghaidy
- Division of Food, Nutrition and Dietetics, and Future Food Beacon, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,Sir Peter Mansfield Imaging Centre, School of Physics and Astronomy, University Park Campus, University of Nottingham, UK
| | - Charfedinne Ayed
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Ian D Fisk
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK.,The University of Adelaide, North Terrace, Adelaide, South Australia, Australia
| | - Louise Hewson
- Division of Food, Nutrition and Dietetics, School of Biosciences, University of Nottingham, Loughborough, Leicestershire, UK
| | - Yuan Liu
- Department of Food Science & Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
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14
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Risso D, Drayna D, Tofanelli S, Morini G. Open questions in sweet, umami and bitter taste genetics. CURRENT OPINION IN PHYSIOLOGY 2021. [DOI: 10.1016/j.cophys.2020.12.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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Smith NJ, Grant JN, Moon JI, So SS, Finch AM. Critically evaluating sweet taste receptor expression and signaling through a molecular pharmacology lens. FEBS J 2021; 288:2660-2672. [DOI: 10.1111/febs.15768] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 02/04/2021] [Accepted: 02/15/2021] [Indexed: 12/26/2022]
Affiliation(s)
- Nicola J. Smith
- Orphan Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
| | - Jennifer N. Grant
- Orphan Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
- G Protein‐Coupled Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
| | - Justin I. Moon
- Orphan Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
- G Protein‐Coupled Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
| | - Sean S. So
- Orphan Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
| | - Angela M. Finch
- G Protein‐Coupled Receptor Laboratory School of Medical Sciences UNSW Sydney Kensington Australia
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16
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Abstract
Umami, the fifth taste, has been recognized as a legitimate taste modality only recently relative to the other tastes. Dozens of compounds from vastly different chemical classes elicit a savory (also called umami) taste. The prototypical umami substance glutamic acid or its salt monosodium glutamate (MSG) is present in numerous savory food sources or ingredients such as kombu (edible kelp), beans, soy sauce, tomatoes, cheeses, mushrooms, and certain meats and fish. Derivatives of glutamate (Glu), other amino acids, nucleotides, and small peptides can also elicit or modulate umami taste. In addition, many potent umami tasting compounds structurally unrelated to amino acids, nucleotides, and MSG have been either synthesized or discovered as naturally occurring in plants and other substances. Over the last 20 years several receptors have been suggested to mediate umami taste, including members of the metabotropic and ionotropic Glu receptor families, and more recently, the heterodimeric G protein-coupled receptor, T1R1/T1R3. Careful assessment of representative umami tasting molecules from several different chemical classes shows activation of T1R1/T1R3 with the expected rank order of potency in cell-based assays. Moreover, 5'-ribonucleotides, molecules known to enhance the savory note of Glu, considerably enhance the effect of MSG on T1R1/T1R3 in vitro. Binding sites are found on at least 4 distinct locations on T1R1/T1R3, explaining the propensity of the receptor to being activated or modulated by many structurally distinct compounds and these binding sites allosterically interact to modulate receptor activity. Activation of T1R1/T1R3 by all known umami substances evaluated and the receptor's pharmacological properties are sufficient to explain the basic human sensory experience of savory taste and it is therefore unlikely that other receptors are involved.
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17
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Factors affecting detection of bimodal sour-savory mixture and inter-individual umami taste perception. Food Qual Prefer 2020; 89. [PMID: 33311858 DOI: 10.1016/j.foodqual.2020.104147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Abstract
While basic taste interactions have been the subject of many research studies, there is one combination where data is limited in the literature: sour and umami. This combination is universal in culinary preparations and of key interest to the food industry. Therefore, the primary goal of the present study is to assess how increasing concentrations of acidity (citric acid) affect, if at all, the intensity of a constant concentration of umami (monosodium glutamate, MSG). The secondary goal is to investigate other possible factors in umami taste perception. Here, a crowdsourced cohort of 734 individuals (age range 8-81) tasted and rated the intensity of 50 mM MSG alone, and in combination with citric acid at varying concentrations (1.25 mM, 6.25 mM, 31.25 mM). Participants were also genotyped for the single nucleotide polymorphism rs34160967 in the T1R1 gene. The results show a significant decrease in the intensity perception of umami as sour concentration increases (low: p = 0.005, medium: p < 0.001, high: p < 0.001). Situational factors such as participant hunger level and time since last eating also have a significant effect on umami intensity perception. Neither the biological factors of sex, age, and ancestry appear to play a role in umami perception, nor does variation in gene TAS1R1 at rs34160967. These new data contribute to the growing field of taste and sensory interaction by giving evidence that sour suppresses umami taste perception in bi-model samples.
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18
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Hartley IE, Liem DG, Keast RS. Females' ability to discriminate MSG from NaCl influences perceived intensity but not liking of MSG added vegetable broths. J Food Sci 2020; 85:3934-3942. [PMID: 33037609 DOI: 10.1111/1750-3841.15478] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 07/15/2020] [Accepted: 09/10/2020] [Indexed: 11/28/2022]
Abstract
This study investigated whether ability to taste monosodium glutamate (MSG) is associated with liking and intensity of sodium-reduced vegetable broths with added MSG. Six vegetable broths, with varying concentrations of added NaCl and MSG, were evaluated for overall intensity, and liking, by n = 115 female participants, mean age 24.1 ± 5.4. Broths evaluated included: control broth (0 g NaCl, 0 g MSG), high NaCl broth (0.8 g/100 mL), medium NaCl (0.4 g/100 mL), low NaCl (0.2 g/100 ml), medium NaCl (0.4 g/100 ml) + 29 mM MSG and, low NaCl (0.2 g/100 mL) + 29 mM MSG. Participant's umami discrimination status was determined using forced-choice triangle tests (29 mM MSG vs 29 mM NaCl), and suprathreshold salt taste intensity (NaCl) was measured. A 7% Na reduction was possible by partially replacing NaCl with MSG without influencing intensity or liking in the low NaCl broth, in comparison to the highest liked NaCl only broth (medium NaCl). There was no significant difference in liking of broths between MSG discriminators (n = 37) and nondiscriminators (n = 78) (P > 0.2). MSG discriminators rated all broths as significantly more intense overall (except for control broth, P > 0.2) than nondiscriminators (P < 0.05). A significant relationship was found between MSG discrimination status, and salt taste intensity tertiles (χ2 (2, N = 115) = 8.45; P < 0.02) indicating that the Na ion dominates taste profile. The ability to discriminate MSG from NaCl does not influence liking of salt-reduced broths with added MSG. MSG discrimination status was associated with NaCl taste intensity, indicating that the sodium ion is dominant in influencing intensity (common to both MSG and NaCl). PRACTICAL APPLICATION: The addition of MSG to vegetable broths is an effective way to reduce total sodium in the broths without reducing liking of the broths, this is irrespective of an individual's ability to taste MSG or salt. Salt taste and umami taste (MSG) appear to be associated, indicating the sodium is important in influencing taste intensity for both salty and umami taste.
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Affiliation(s)
- Isabella E Hartley
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
| | - Dijn G Liem
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
| | - Russell Sj Keast
- CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin Univ., Burwood, VIC, 3125, Australia
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19
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Variants in taste genes on caries risk and caries activity status. Med Mol Morphol 2020; 53:244-251. [DOI: 10.1007/s00795-020-00263-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2020] [Accepted: 06/24/2020] [Indexed: 10/25/2022]
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20
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Yang Q, Williamson AM, Hasted A, Hort J. Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103928] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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21
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Diószegi J, Llanaj E, Ádány R. Genetic Background of Taste Perception, Taste Preferences, and Its Nutritional Implications: A Systematic Review. Front Genet 2019; 10:1272. [PMID: 31921309 PMCID: PMC6930899 DOI: 10.3389/fgene.2019.01272] [Citation(s) in RCA: 78] [Impact Index Per Article: 15.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Accepted: 11/19/2019] [Indexed: 01/01/2023] Open
Abstract
Background: The rise in nutrition-related morbidity and mortality requires public health intervention programs targeting nutritional behavior. In addition to socio-economical, socio-cultural, psychological determinants, taste is one of the main factors that influence food choices. Differences in taste perception and sensitivity may be explained by genetic variations, therefore the knowledge of the extent to which genetic factors influence the development of individual taste preferences and eating patterns is important for public policy actions addressing nutritional behaviors. Our aim was to review genetic polymorphisms accounting for variability in taste and food preferences to contribute to an improved understanding of development of taste and food preferences. Methods: The electronic databases PubMed, Scopus, and Web of Science were searched using MeSH in PubMed and free text terms for articles published between January 1, 2000 and April 13, 2018. The search strategy was conducted following the PRISMA statement. The quality of the included studies was assessed by the validated Q-Genie tool. Results: Following the PRISMA flowchart, finally 103 articles were included in the review. Among the reviewed studies, 43 were rated to have good quality, 47 were rated to have moderate quality, and 13 were rated to have low quality. The majority of the studies assessed the association of genetic variants with the bitter taste modality, followed by articles analyzing the impact of polymorphisms on sweet and fat preferences. The number of studies investigating the association between umami, salty, and sour taste qualities and genetic polymorphisms was limited. Conclusions: Our findings suggest that a significant association exists between TAS2R38 variants (rs713598, rs1726866, rs10246939) and bitter and sweet taste preference. Other confirmed results are related to rs1761667 (CD36) and fat taste responsiveness. Otherwise further research is essential to confirm results of studies related to genetic variants and individual taste sensitivity. This knowledge may enhance our understanding of the development of individual taste and related food preferences and food choices that will aid the development of tailored public health strategy to reduce nutrition-related disease and morbidity.
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Affiliation(s)
- Judit Diószegi
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary
| | - Erand Llanaj
- Doctoral School of Health Sciences, University of Debrecen, Debrecen, Hungary
| | - Róza Ádány
- MTA-DE Public Health Research Group, Public Health Research Institute, University of Debrecen, Debrecen, Hungary.,Doctoral School of Health Sciences, University of Debrecen, Debrecen, Hungary.,WHO Collaborating Centre on Vulnerability and Health, University of Debrecen, Debrecen, Hungary
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22
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Roura E, Depoortere I, Navarro M. Review: Chemosensing of nutrients and non-nutrients in the human and porcine gastrointestinal tract. Animal 2019; 13:2714-2726. [PMID: 31387651 DOI: 10.1017/s1751731119001794] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The gastrointestinal tract (GIT) is an interface between the external and internal milieus that requires continuous monitoring for nutrients or pathogens and toxic chemicals. The study of the physiological/molecular mechanisms, mediating the responses to the monitoring of the GIT contents, has been referred to as chemosensory science. While most of the progress in this area of research has been obtained in laboratory rodents and humans, significant steps forward have also been reported in pigs. The objective of this review was to update the current knowledge on nutrient chemosensing in pigs in light of recent advances in humans and laboratory rodents. A second objective relates to informing the existence of nutrient sensors with their functionality, particularly linked to the gut peptides relevant to the onset/offset of appetite. Several cell types of the intestinal epithelium such as Paneth, goblet, tuft and enteroendocrine cells (EECs) contain subsets of chemosensory receptors also found on the tongue as part of the taste system. In particular, EECs show specific co-expression patterns between nutrient sensors and/or transceptors (transport proteins with sensing functions) and anorexigenic hormones such as cholecystokinin (CCK), peptide tyrosine tyrosine (PYY) or glucagon-like peptide-1 (GLP-1), amongst others. In addition, the administration of bitter compounds has an inhibitory effect on GIT motility and on appetite through GLP-1-, CCK-, ghrelin- and PYY-labelled EECs in the human small intestine and colon. Furthermore, the mammalian chemosensory system is the target of some bacterial metabolites. Recent studies on the human microbiome have discovered that commensal bacteria have developed strategies to stimulate chemosensory receptors and trigger host cellular functions. Finally, the study of gene polymorphisms related to nutrient sensors explains differences in food choices, food intake and appetite between individuals.
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Affiliation(s)
- E Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia
| | - I Depoortere
- Translational Research Center for Gastrointestinal Disorders, Gut Peptide Research Lab, University of Leuven, Belgium
| | - M Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Queensland, Australia
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23
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Fu D, Riordan S, Kieran S, Andrews RA, Ring HZ, Ring BZ. Complex relationship between TAS2 receptor variations, bitterness perception, and alcohol consumption observed in a population of wine consumers. Food Funct 2019; 10:1643-1652. [PMID: 30838360 DOI: 10.1039/c8fo01578c] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Our ability to taste bitterness affects our food choices and alcohol consumption. Alleles in the taste 2 receptor member TAS2R38 have been linked to the ability to perceive bitterness in bitter-tasting compounds and in many foods, and people with these bitterness sensitivity alleles have been shown to be less likely to consume alcohol, presumably because of alcohol's bitter taste. In a survey of 519 participants, almost all of whom regularly consumed alcohol, we observed that genetic variants in TAS2R38 were significantly associated with both increased alcohol consumption and the ability to perceive bitterness in several foods and a bitter chemical. In total, we assayed 39 variants in 25 genes that have been implicated in the genetics of taste perception, and no other variants predicted alcohol consumption. Perception of bitterness in broccoli and a preference for black coffee were also positively associated with alcohol consumption. As the consumption of alcohol is a social activity there may be incentive to appreciate its bitter aspects, and increased perception of bitterness could therefore be associated with consumption of some bitter beverages. As this study's respondents were predominantly frequent consumers of alcohol, these findings may be consistent with previous studies that have seen that increased experience in the consumption of wine is associated with an increased perception of PROP bitterness. Further work elucidating the complex relationship between the genetics of bitter perception and alcohol consumption will better describe these connections.
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Affiliation(s)
- Denggang Fu
- Institute of Genomic and Personalized Medicine, College of Life Science, Huazhong University of Science and Technology, Wuhan, Hubei 430074, China.
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24
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Coltell O, Sorlí JV, Asensio EM, Fernández-Carrión R, Barragán R, Ortega-Azorín C, Estruch R, González JI, Salas-Salvadó J, Lamon-Fava S, Lichtenstein AH, Corella D. Association between taste perception and adiposity in overweight or obese older subjects with metabolic syndrome and identification of novel taste-related genes. Am J Clin Nutr 2019; 109:1709-1723. [PMID: 31005965 DOI: 10.1093/ajcn/nqz038] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Accepted: 02/25/2019] [Indexed: 12/15/2022] Open
Abstract
BACKGROUND The relation between taste perception, diet, and adiposity remains controversial. Additionally, there is a lack of knowledge on the polymorphisms influencing taste given the scarcity of genome-wide association studies (GWASs) published. OBJECTIVES We studied the relation between perception of the basic tastes, i.e., sweet, salty, bitter, sour, and umami (separately and jointly in a "taste score"), and anthropometric measurements in older subjects with metabolic syndrome (MetS). GWASs were undertaken to identify genes associated with basic tastes and their score. METHODS Taste perception was cross-sectionally determined by challenging subjects (381 older individuals with MetS) with solutions (5 concentrations) of the basic tastes with the use of standard prototypical tastants (phenylthiocarbamide and 6-n-propylthiouracil, NaCl, sucrose, monopotassium glutamate, and citric acid, for bitter, salt, sweet, umami, and sour, respectively). Taste perception intensities were expressed on a scale. A total taste score was derived. RESULTS The total taste score was inversely associated with body weight, body mass index, and waist circumference (P < 0.05). Subjects having a total taste score higher than or equal to the median (11 points for concentration V) were less likely to be classified as obese than subjects below the median (OR: 0.36; 95% CI: 0.22, 0.59; P < 0.001). Associations were similar, albeit less strong, for some taste qualities. In the GWASs, the highest associations were for bitter taste (rs1726866-TAS2R38, with P = 7.74 × 10-18 for phenylthiocarbamide and P = 3.96 × 10-19 for 6-n-propylthiouracil). For other tastes, several single-nucleotide polymorphisms (SNPs) exceeded the P threshold of 1 × 10-5. However, the top-ranked SNPs independently explained a low percentage of taste variability, hence their use as single proxies for the association between taste perception and adiposity is limited. CONCLUSIONS We found a strong inverse association between greater taste perception and body weight, body mass index, and waist circumference in older subjects with MetS and identified some taste-related SNPs. It would be advantageous to identify additional genetic proxies for taste and to develop polygenic scores. Data used in this study were derived from the clinical trial PREDIMED PLUS at baseline, registered at http://www.isrctn.com as ISRCTN89898870.
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Affiliation(s)
- Oscar Coltell
- Department of Computer Languages and Systems, Universitat Jaume I, Castellón, Spain.,CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
| | - José V Sorlí
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
| | - Eva M Asensio
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
| | - Rebeca Fernández-Carrión
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
| | - Rocío Barragán
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
| | - Carolina Ortega-Azorín
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
| | - Ramon Estruch
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Internal Medicine, Hospital Clínic, IDIBAPS, Barcelona, Spain
| | - José I González
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
| | - Jordi Salas-Salvadó
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Human Nutrition Unit, Biochemistry and Biotechnology Department, IISPV, University Rovira i Virgili, Reus, Spain
| | - Stefania Lamon-Fava
- Cardiovascular Nutrition Laboratory, JM-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Alice H Lichtenstein
- Cardiovascular Nutrition Laboratory, JM-USDA Human Nutrition Research Center on Aging at Tufts University, Boston, MA
| | - Dolores Corella
- CIBER Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain.,Department of Preventive Medicine and Public Health, School of Medicine, University of Valencia, Valencia, Spain
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25
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Umami as an 'Alimentary' Taste. A New Perspective on Taste Classification. Nutrients 2019; 11:nu11010182. [PMID: 30654496 PMCID: PMC6356469 DOI: 10.3390/nu11010182] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 01/07/2019] [Accepted: 01/10/2019] [Indexed: 01/29/2023] Open
Abstract
Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
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26
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Schier LA, Spector AC. The Functional and Neurobiological Properties of Bad Taste. Physiol Rev 2019; 99:605-663. [PMID: 30475657 PMCID: PMC6442928 DOI: 10.1152/physrev.00044.2017] [Citation(s) in RCA: 44] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Revised: 05/18/2018] [Accepted: 06/30/2018] [Indexed: 12/12/2022] Open
Abstract
The gustatory system serves as a critical line of defense against ingesting harmful substances. Technological advances have fostered the characterization of peripheral receptors and have created opportunities for more selective manipulations of the nervous system, yet the neurobiological mechanisms underlying taste-based avoidance and aversion remain poorly understood. One conceptual obstacle stems from a lack of recognition that taste signals subserve several behavioral and physiological functions which likely engage partially segregated neural circuits. Moreover, although the gustatory system evolved to respond expediently to broad classes of biologically relevant chemicals, innate repertoires are often not in register with the actual consequences of a food. The mammalian brain exhibits tremendous flexibility; responses to taste can be modified in a specific manner according to bodily needs and the learned consequences of ingestion. Therefore, experimental strategies that distinguish between the functional properties of various taste-guided behaviors and link them to specific neural circuits need to be applied. Given the close relationship between the gustatory and visceroceptive systems, a full reckoning of the neural architecture of bad taste requires an understanding of how these respective sensory signals are integrated in the brain.
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Affiliation(s)
- Lindsey A Schier
- Department of Biological Sciences, University of Southern California , Los Angeles, California ; and Department of Psychology and Program in Neuroscience, Florida State University , Tallahassee, Florida
| | - Alan C Spector
- Department of Biological Sciences, University of Southern California , Los Angeles, California ; and Department of Psychology and Program in Neuroscience, Florida State University , Tallahassee, Florida
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TAS1R1 and TAS1R3 Polymorphisms Relate to Energy and Protein-Rich Food Choices from a Buffet Meal Respectively. Nutrients 2018; 10:nu10121906. [PMID: 30518043 PMCID: PMC6315768 DOI: 10.3390/nu10121906] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 11/28/2018] [Accepted: 11/30/2018] [Indexed: 12/19/2022] Open
Abstract
Eating behaviour in humans is a complex trait that involves sensory perception. Genetic variation in sensory systems is one of the factors influencing perception of foods. However, the extent that these genetic variations may determine food choices in a real meal scenario warrants further research. This study investigated how genetic variants of the umami taste receptor (TAS1R1/TAS1R3) related to consumption of umami-tasting foods. Thirty normal-weight adult subjects were offered “ad libitum” access to a variety of foods covering the full range of main taste-types for 40 min using a buffet meal arrangement. Buccal cell samples were collected and analysed for six single nucleotide polymorphisms (SNPs) reported previously related to the TAS1R1/TAS1R3 genes. Participants identified with the CC alleles of the TAS1R3 rs307355 and rs35744813 consumed significantly more protein from the buffet than T carriers. In addition, participants with GG genotype of the TAS1R1 SNP rs34160967 consumed more fat and calories as compared to the genotype group having the A alleles. In summary, these findings revealed a link between the SNPs variations of umami taster receptor gene and fat and protein intake from a buffet meal.
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Onaolapo A, Onaolapo O. Food additives, food and the concept of ‘food addiction’: Is stimulation of the brain reward circuit by food sufficient to trigger addiction? PATHOPHYSIOLOGY 2018; 25:263-276. [DOI: 10.1016/j.pathophys.2018.04.002] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2017] [Revised: 02/26/2018] [Accepted: 04/07/2018] [Indexed: 02/08/2023] Open
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Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects. Nutrients 2018; 10:nu10101539. [PMID: 30340375 PMCID: PMC6213100 DOI: 10.3390/nu10101539] [Citation(s) in RCA: 118] [Impact Index Per Article: 19.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/09/2018] [Accepted: 10/15/2018] [Indexed: 12/15/2022] Open
Abstract
There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste perception was determined by challenging subjects with solutions of the five basic tastes using standard prototypical tastants (6-n-propylthiouracil (PROP), NaCl, sucrose, monopotassium glutamate and citric acid) at 5 increasing concentrations (I to V). We also measured taste preferences and determined the polymorphisms of the genes taste 2 receptor member 38 (TAS2R38), taste 1 receptor member 2 (TAS2R38) and sodium channel epithelial 1 beta subunit (SCNN1B), as TAS2R38-rs713598, TAS1R2-rs35874116 and SCNN1B-rs239345 respectively. We found a statistically significant decrease in taste perception (“total taste score”) with increasing age for all the concentrations analysed. This association was stronger for the higher concentrations (p = 0.028; p = 0.012; p = 0.005; p = 4.20 × 10−5 and p = 1.48 × 10−7, for I to V in the multivariable-adjusted models). When we analysed taste qualities (using concentration V), the intensity rating of all the 5 tastes was diminished with age (p < 0.05 for all). This inverse association differed depending on the test quality, being higher for bitter (PROP) and sour. Women perceived taste significantly more intense than men (p = 1.4 × 10−8 for total taste score). However, there were differences depending on the taste, umami being the lowest (p = 0.069). There was a complex association between the ability to perceive a taste and the preference for the same. Significant associations were, nevertheless, found between a higher perception of sour taste and a higher preference for it in women. In contrast, the higher perception of sweet was significantly associated with a higher preference for bitter in both, men and women. The TAS2R38-rs713598 was strongly associated with bitter (PROP) taste (p = 1.38 × 10−50), having a significant interaction with sex (p = 0.030). The TAS1R2-rs35874116 was not significantly associated with sweet, whereas the SCNN1B-rs239345 was associated (p = 0.040) with salty taste. In conclusion, the inverse association between age and perceived taste intensity as well as the additional influence of sex and some genetic polymorphisms give rise to large inter-individual differences in taste perception and taste preferences that should be taken into account in future studies and for applications in precision nutrition for healthy aging.
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Colvin JL, Pullicin AJ, Lim J. Regional Differences in Taste Responsiveness: Effect of Stimulus and Tasting Mode. Chem Senses 2018; 43:645-653. [DOI: 10.1093/chemse/bjy055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
Affiliation(s)
- Julie L Colvin
- Department of Food Science and Technology, Oregon State University, Wiegand Hall, Corvallis, OR, USA
| | - Alexa J Pullicin
- Department of Food Science and Technology, Oregon State University, Wiegand Hall, Corvallis, OR, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Wiegand Hall, Corvallis, OR, USA
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Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
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Cai W, He S, Liang XF, Yuan X. DNA Methylation of T1R1 Gene in the Vegetarian Adaptation of Grass Carp Ctenopharyngodon idella. Sci Rep 2018; 8:6934. [PMID: 29720695 PMCID: PMC5931979 DOI: 10.1038/s41598-018-25121-4] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2017] [Accepted: 04/13/2018] [Indexed: 11/22/2022] Open
Abstract
Although previous studies have indicated importance of taste receptors in food habits formation in mammals, little is known about those in fish. Grass carp is an excellent model for studying vegetarian adaptation, as it shows food habit transition from carnivore to herbivore. In the present study, pseudogenization or frameshift mutations of the umami receptors that hypothesized related to dietary switch in vertebrates, were not found in grass carp, suggesting other mechanisms for vegetarian adaptation in grass carp. T1R1 and T1R3 strongly responded to L-Arg and L-Lys, differing from those of zebrafish and medaka, contributing to high species specificity in amino acid preferences and diet selection of grass carp. After food habit transition of grass carp, DNA methylation levels were higher in CPG1 and CPG3 islands of upstream control region of T1R1 gene. Luciferase activity assay of upstream regulatory region of T1R1 (−2500-0 bp) without CPG1 or CPG3 indicated that CPG1 and CPG3 might be involved in transcriptional regulation of T1R1 gene. Subsequently, high DNA methylation decreased expression of T1R1 in intestinal tract. It could be a new mechanism to explain, at least partially, the vegetarian adaptation of grass carp by regulation of expression of umami receptor via epigenetic modification.
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Affiliation(s)
- Wenjing Cai
- College of Fisheries, Chinese Perch Research Center, Huazhong Agricultural University, Wuhan, 430070, China.,Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Key Lab of Freshwater Animal Breeding, Ministry of Agriculture, Wuhan, 430070, China
| | - Shan He
- College of Fisheries, Chinese Perch Research Center, Huazhong Agricultural University, Wuhan, 430070, China.,Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Key Lab of Freshwater Animal Breeding, Ministry of Agriculture, Wuhan, 430070, China
| | - Xu-Fang Liang
- College of Fisheries, Chinese Perch Research Center, Huazhong Agricultural University, Wuhan, 430070, China. .,Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Key Lab of Freshwater Animal Breeding, Ministry of Agriculture, Wuhan, 430070, China.
| | - Xiaochen Yuan
- College of Fisheries, Chinese Perch Research Center, Huazhong Agricultural University, Wuhan, 430070, China.,Freshwater Aquaculture Collaborative Innovation Center of Hubei Province, Key Lab of Freshwater Animal Breeding, Ministry of Agriculture, Wuhan, 430070, China
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Memory Function in Feeding Habit Transformation of Mandarin Fish ( Siniperca chuatsi). Int J Mol Sci 2018; 19:ijms19041254. [PMID: 29690543 PMCID: PMC5979507 DOI: 10.3390/ijms19041254] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2018] [Revised: 04/08/2018] [Accepted: 04/10/2018] [Indexed: 12/03/2022] Open
Abstract
Mandarin fish refuse dead prey fish or artificial diets and can be trained to transform their inborn feeding habit. To investigate the effect of memory on feeding habit transformation, we compared the reaction time to dead prey fish and the success rate of feeding habit transformation to dead prey fish with training of mandarin fish in the 1st experimental group (trained once) and the 2nd experimental group (trained twice). The mandarin fish in the 2nd group had higher success rate of feeding habit transformation (100%) than those in the 1st group (67%), and shorter reaction time to dead prey fish (<1 s) than those in the 1st group (>1 s). Gene expression of cAMP responsive element binding protein I (Creb I), brain-derived neurotrophic factor (Bdnf), CCAAT enhancer binding protein delta (C/EBPD), fos-related antigen 2 (Fra2), and proto-oncogenes c-fos (c-fos) involved in long-term memory formation were significantly increased in the 2nd group after repeated training, and taste 1 receptor member 1 (T1R1), involved in feeding habit formation, was significantly increased in brains of the 2nd group after repeated training. DNA methylation levels at five candidate CpG (cytosine–guanine) sites contained in the predicted CpG island in the 5′-flanking region of T1R1 were significantly decreased in brains of the 2nd group compared with that of the 1st group. These results indicated that the repeated training can improve the feeding habit transformation through the memory formation of accepting dead prey fish. DNA methylation of the T1R1 might be a regulatory factor for feeding habit transformation from live prey fish to dead prey fish in mandarin fish.
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Paz-y-Miño C, García-Cárdenas J, López-Cortés A, Cabrera-Andrade A, Guevara-Ramírez P, González D, Zambrano A, Leone P. Evaluation of ancestral membership proportions and genotype distribution in the perception of Umami taste in Ecuadorian mestizos. FORENSIC SCIENCE INTERNATIONAL GENETICS SUPPLEMENT SERIES 2017. [DOI: 10.1016/j.fsigss.2017.09.064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Antinucci M, Risso D. A Matter of Taste: Lineage-Specific Loss of Function of Taste Receptor Genes in Vertebrates. Front Mol Biosci 2017; 4:81. [PMID: 29234667 PMCID: PMC5712339 DOI: 10.3389/fmolb.2017.00081] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Accepted: 11/13/2017] [Indexed: 12/02/2022] Open
Abstract
Vertebrates can perceive at least five different taste qualities, each of which is thought to have a specific role in the evolution of different species. The avoidance of potentially poisonous foods, which are generally bitter or sour tasting, and the search for more nutritious ones, those with high-fat and high-sugar content, are two of the most well-known examples. The study of taste genes encoding receptors that recognize ligands triggering taste sensations has helped to reconstruct several evolutionary adaptations to dietary changes. In addition, an increasing number of studies have focused on pseudogenes, genomic DNA sequences that have traditionally been considered defunct relatives of functional genes mostly because of the presence of deleterious mutations interrupting their open reading frames. The study of taste receptor pseudogenes has helped to shed light on how the evolutionary history of taste in vertebrates has been the result of a succession of gene gain and loss processes. This dynamic role in evolution has been explained by the "less-is-more" hypothesis, suggesting gene loss as a mechanism of evolutionary change in response to a dietary shift. This mini-review aims at depicting the major lineage-specific loss of function of taste receptor genes in vertebrates, stressing their evolutionary importance and recapitulating signatures of natural selection and their correlations with food habits.
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Affiliation(s)
| | - Davide Risso
- Department of Genome Sciences, University of Washington School of Medicine, Seattle, WA, United States
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Abstract
The past decade has witnessed a consolidation and refinement of the extraordinary progress made in taste research. This Review describes recent advances in our understanding of taste receptors, taste buds, and the connections between taste buds and sensory afferent fibres. The article discusses new findings regarding the cellular mechanisms for detecting tastes, new data on the transmitters involved in taste processing and new studies that address longstanding arguments about taste coding.
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Abstract
PURPOSE OF REVIEW To summarize and illuminate the recent findings regarding gastroduodenal mucosal defense mechanisms and the specific biomolecules involved in regulating this process, such as glucagon-like peptides (GLPs). RECENT FINDINGS There has been a growing interest in luminal nutrient chemosensing and its physiological effects throughout the digestive system. From the ingestion of food in the oral cavity to the processing and absorption of nutrients in the intestines, nutrient chemosensing receptors signal the production and release of numerous bioactive peptides from enteroendocrine cells, such as the proglucagon-derived peptides. There has been a major emphasis on two proglucagon-derived peptides, namely GLP-1 and GLP-2, due to their apparent beneficial effect on gut structure, function, and on metabolic processes. As an incretin, GLP-1 not only enhances the effect and release of insulin on pancreatic βcells but also has been implicated in having trophic effects on the intestinal epithelium. In addition, GLP-2, the other major proglucagon-derived peptide, has potent intestinotrophic effects, such as increasing the rate of mucosal stem cell proliferation, mucosal blood flow, and fluid absorption, as well as augmenting the rate of duodenal bicarbonate secretion to improve gastric mucosal health and longevity. SUMMARY Understanding the mechanisms underlying nutrient chemosensing and how it relates to GLP release can further elucidate how the gut functions in response to cellular changes and disturbances. Furthermore, a more in-depth comprehension of GLP release and its tissue-specific effects will help improve the utility of GLP-1 and GLP-2 receptor agonists in clinical settings. This, in turn, should help patients suffering from intestinal failure, malabsorption, and mucosal injury.
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Jia N, Sun Q, Su Q, Chen G. SIRT1-mediated deacetylation of PGC1α attributes to the protection of curcumin against glutamate excitotoxicity in cortical neurons. Biochem Biophys Res Commun 2016; 478:1376-81. [PMID: 27568287 DOI: 10.1016/j.bbrc.2016.08.132] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 08/23/2016] [Indexed: 12/19/2022]
Abstract
It is widely accepted that accumulation of extracellular glutamate mediates neuronal injuries in a number of neurological disorders via binding glutamate receptors. However, usage of the glutamate receptor antagonists aimed to prevent glutamate excitotoxicity is still controversial. As a polyphenol natural product, curcumin, has been implied multiple bioactivities. In this study, we explored whether the silent information regulator 1 (SIRT1)-peroxisome proliferator-activated receptor-coactivator 1α (PGC1α) pathway participated in the protection of curcumin against glutamate excitotoxicity. The cultured primary cortical neurons were treated with glutamate to set up a neuronal excitotoxicity model. The MTT and TUNEL methods were employed to measure cell viability and apoptosis, respectively. The mitochondrial function, the expression levels of SIRT1, PGC1α and acetylated PGC1α (ac-PGC1α) were measured to explore the mechanism of curcumin against glutamate excitotoxicity. The results showed that glutamate significantly induced cell death and apoptosis, which was blocked by pretreatment with curcumin. Meanwhile, curcumin preserved mitochondrial function, increased the expression level of SIRT1 and reduced the level of ac-PGC1α in the presence of glutamate. These results suggest that SIRT1-mediated deacetylation of PGC1α attributes to the neuroprotection of curcumin against glutamate excitotoxicity.
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Affiliation(s)
- Ning Jia
- Department of Human Anatomy, Histology and Embryology, Xi'an Jiaotong University Health Science Center, Xi'an, Shaanxi, 710061, PR China.
| | - Qinru Sun
- Institute of Forensic Medicine, Xi'an Jiaotong University Health Science Center, Xi'an, Shaanxi, 710061, PR China.
| | - Qian Su
- Division of Neonatology, First Affiliated Hospital, Xi'an Jiaotong University Health Science Center, Xi'an, Shaanxi, 710061, PR China
| | - Guomin Chen
- Department of Human Anatomy, Histology and Embryology, Xi'an Jiaotong University Health Science Center, Xi'an, Shaanxi, 710061, PR China
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Choi JH, Lee J, Choi IJ, Kim YW, Ryu KW, Kim J. Variations in TAS1R taste receptor gene family modify food intake and gastric cancer risk in a Korean population. Mol Nutr Food Res 2016; 60:2433-2445. [PMID: 27321875 DOI: 10.1002/mnfr.201600145] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2016] [Revised: 05/13/2016] [Accepted: 06/10/2016] [Indexed: 02/06/2023]
Abstract
SCOPE Human taste receptor type 1 (TAS1R, T1R) gene family mediates the perception of umami and sweet tastes and regulates metabolism. This study investigated whether variants in the TAS1R are associated with food intake and susceptibility to gastric cancer (GC). METHODS AND RESULTS A total of 1131 Koreans including 377 GC cases were analyzed to determine the dietary intake and genotype for 25 variants in TAS1R genes. Among the genotyped polymorphisms, six loci with a minor allele frequency >0.05 were tested for an association with dietary intake and GC risk. Findings suggest that TAS1R polymorphisms were associated with a variety of food intake that is beyond the known T1R-taste association. Furthermore, differential consumption for cigarettes and citrus fruits by TAS1R genetic variants may be linked to GC risk in males and females, respectively. Additionally, in males, TAS1R1 rs34160967 heterozygote showed an increased risk of GC (odds ratio: 1.52, 95% confidence interval: 1.10-2.09), independent of dietary intake. However, this GC-risk effect of TAS1R variants was not evident in females. CONCLUSIONS Genetic variants in TAS1R were associated with dietary consumption, which may be associated with GC risk. TAS1R1 rs34160967 may also modify the risk for GC independent of diet in Korean males.
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Affiliation(s)
- Jeong-Hwa Choi
- Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, National Cancer Center, Gyeonggi-do, Korea
| | - Jeonghee Lee
- Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, National Cancer Center, Gyeonggi-do, Korea
| | - Il Ju Choi
- Center for Gastric Cancer, National Cancer Center, Gyeonggi-do, Korea
| | - Young-Woo Kim
- Center for Gastric Cancer, National Cancer Center, Gyeonggi-do, Korea
| | - Keun Won Ryu
- Center for Gastric Cancer, National Cancer Center, Gyeonggi-do, Korea
| | - Jeongseon Kim
- Molecular Epidemiology Branch, Division of Cancer Epidemiology and Prevention, National Cancer Center, Gyeonggi-do, Korea
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Waksmonski JC, Koppel K. Variation in human sweet taste receptor may result in different levels of sweet intensity variability between sweet stimuli. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13174] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- James C. Waksmonski
- The Sensory Analysis Center; Kansas State University; 1310 Research Park Dr Manhattan KS 66502 USA
| | - Kadri Koppel
- The Sensory Analysis Center; Kansas State University; 1310 Research Park Dr Manhattan KS 66502 USA
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Green BG, Alvarado C, Andrew K, Nachtigal D. The Effect of Temperature on Umami Taste. Chem Senses 2016; 41:537-45. [PMID: 27102813 DOI: 10.1093/chemse/bjw058] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The effect of temperature on umami taste has not been previously studied in humans. Reported here are 3 experiments in which umami taste was measured for monopotassium glutamate (MPG) and monosodium glutamate (MSG) at solution temperatures between 10 and 37 °C. Experiment 1 showed that for subjects sensitive to MPG on the tongue tip, 1) cooling reduced umami intensity whether sampled with the tongue tip or in the whole mouth, but 2) had no effect on the rate of umami adaptation on the tongue tip. Experiment 2 showed that temperature had similar effects on the umami taste of MSG and MPG on the tongue tip but not in the whole mouth, and that contrary to umami taste, cooling to 10 °C increased rather than decreased the salty taste of both stimuli. Experiment 3 was designed to investigate the contribution of the hT1R1-hT1R3 glutamate receptor to the cooling effect on umami taste by using the T1R3 inhibitor lactisole. However, lactisole failed to block the umami taste of MPG at any temperature, which supports prior evidence that lactisole does not block umami taste for all ligands of the hT1R1-hT1R3 receptor. We conclude that temperature can affect sensitivity to the umami and salty tastes of glutamates, but in opposite directions, and that the magnitude of these effects can vary across stimuli and modes of tasting (i.e., whole mouth vs. tongue tip exposures).
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Affiliation(s)
- Barry G Green
- The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA and The Department of Surgery (Otolaryngology), Yale School of Medicine, 333 Cedar Street, New Haven, CT 06510, USA
| | - Cynthia Alvarado
- The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA and
| | - Kendra Andrew
- The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA and
| | - Danielle Nachtigal
- The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA and
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Loper HB, La Sala M, Dotson C, Steinle N. Taste perception, associated hormonal modulation, and nutrient intake. Nutr Rev 2016; 73:83-91. [PMID: 26024495 DOI: 10.1093/nutrit/nuu009] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
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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Affiliation(s)
- Hillary B Loper
- H.B. Loper is with the Department of Medicine, University of Maryland School of Medicine, Baltimore, MD, USA. M. La Sala and C. Dotson are with the Division of Addiction Medicine, Center for Smell and Taste, Department of Neuroscience and Psychiatry, University of Florida College of Medicine, Gainesville, FL, USA. N Steinle is with the Baltimore Veterans Administration Medical Center and University of Maryland School of Medicine, Baltimore, MD, USA
| | - Michael La Sala
- H.B. Loper is with the Department of Medicine, University of Maryland School of Medicine, Baltimore, MD, USA. M. La Sala and C. Dotson are with the Division of Addiction Medicine, Center for Smell and Taste, Department of Neuroscience and Psychiatry, University of Florida College of Medicine, Gainesville, FL, USA. N Steinle is with the Baltimore Veterans Administration Medical Center and University of Maryland School of Medicine, Baltimore, MD, USA
| | - Cedrick Dotson
- H.B. Loper is with the Department of Medicine, University of Maryland School of Medicine, Baltimore, MD, USA. M. La Sala and C. Dotson are with the Division of Addiction Medicine, Center for Smell and Taste, Department of Neuroscience and Psychiatry, University of Florida College of Medicine, Gainesville, FL, USA. N Steinle is with the Baltimore Veterans Administration Medical Center and University of Maryland School of Medicine, Baltimore, MD, USA
| | - Nanette Steinle
- H.B. Loper is with the Department of Medicine, University of Maryland School of Medicine, Baltimore, MD, USA. M. La Sala and C. Dotson are with the Division of Addiction Medicine, Center for Smell and Taste, Department of Neuroscience and Psychiatry, University of Florida College of Medicine, Gainesville, FL, USA. N Steinle is with the Baltimore Veterans Administration Medical Center and University of Maryland School of Medicine, Baltimore, MD, USA
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Marcinek P, Geithe C, Krautwurst D. Chemosensory G Protein-Coupled Receptors (GPCR) in Blood Leukocytes. TOPICS IN MEDICINAL CHEMISTRY 2016. [DOI: 10.1007/7355_2016_101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Fujikura K. Multiple loss-of-function variants of taste receptors in modern humans. Sci Rep 2015; 5:12349. [PMID: 26307445 PMCID: PMC4549710 DOI: 10.1038/srep12349] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2014] [Accepted: 06/26/2015] [Indexed: 12/20/2022] Open
Abstract
Despite recent advances in the knowledge of interindividual taste differences, the underlying genetic backgrounds have remained to be fully elucidated. Much of the taste variation among different mammalian species can be explained by pseudogenization of taste receptors. Here I investigated whether the most recent disruptions of taste receptor genes segregate with their intact forms in modern humans by analyzing 14 ethnically diverse populations. The results revealed an unprecedented prevalence of 25 segregating loss-of-function (LoF) taste receptor variants, identifying one of the most pronounced cases of functional population diversity in the human genome. LoF variant frequency in taste receptors (2.10%) was considerably higher than the overall LoF frequency in human genome (0.16%). In particular, molecular evolutionary rates of candidate sour (14.7%) and bitter (1.8%) receptors were far higher in humans than those of sweet (0.02%), salty (0.05%), and umami (0.17%) receptors compared with other carnivorous mammals, although not all of the taste receptors were identified. Many LoF variants are population-specific, some of which arose even after population differentiation, not before divergence of the modern and archaic human. I conclude that modern humans might have been losing some sour and bitter receptor genes because of high-frequency LoF variants.
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Affiliation(s)
- Kohei Fujikura
- Kobe University School of Medicine, 7-5-1, Kusunoki-cho, Chuo-ku, Kobe 650-0017, Japan
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Murovets VO, Bachmanov AA, Zolotarev VA. Impaired Glucose Metabolism in Mice Lacking the Tas1r3 Taste Receptor Gene. PLoS One 2015; 10:e0130997. [PMID: 26107521 PMCID: PMC4479554 DOI: 10.1371/journal.pone.0130997] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2014] [Accepted: 05/27/2015] [Indexed: 01/12/2023] Open
Abstract
The G-protein-coupled sweet taste receptor dimer T1R2/T1R3 is expressed in taste bud cells in the oral cavity. In recent years, its involvement in membrane glucose sensing was discovered in endocrine cells regulating glucose homeostasis. We investigated importance of extraorally expressed T1R3 taste receptor protein in age-dependent control of blood glucose homeostasis in vivo, using nonfasted mice with a targeted mutation of the Tas1r3 gene that encodes the T1R3 protein. Glucose and insulin tolerance tests, as well as behavioral tests measuring taste responses to sucrose solutions, were performed with C57BL/6ByJ (Tas1r3+/+) inbred mice bearing the wild-type allele and C57BL/6J-Tas1r3tm1Rfm mice lacking the entire Tas1r3 coding region and devoid of the T1R3 protein (Tas1r3-/-). Compared with Tas1r3+/+ mice, Tas1r3-/- mice lacked attraction to sucrose in brief-access licking tests, had diminished taste preferences for sucrose solutions in the two-bottle tests, and had reduced insulin sensitivity and tolerance to glucose administered intraperitoneally or intragastrically, which suggests that these effects are due to absence of T1R3. Impairment of glucose clearance in Tas1r3-/- mice was exacerbated with age after intraperitoneal but not intragastric administration of glucose, pointing to a compensatory role of extraoral T1R3-dependent mechanisms in offsetting age-dependent decline in regulation of glucose homeostasis. Incretin effects were similar in Tas1r3+/+ and Tas1r3-/- mice, which suggests that control of blood glucose clearance is associated with effects of extraoral T1R3 in tissues other than the gastrointestinal tract. Collectively, the obtained data demonstrate that the T1R3 receptor protein plays an important role in control of glucose homeostasis not only by regulating sugar intake but also via its extraoral function, probably in the pancreas and brain.
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Affiliation(s)
- Vladimir O. Murovets
- Department of physiology of digestion, Pavlov Institute of Physiology, Saint-Petersburg, Russia
| | | | - Vasiliy A. Zolotarev
- Department of physiology of digestion, Pavlov Institute of Physiology, Saint-Petersburg, Russia
- * E-mail:
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Liu G, Walter L, Tang S, Tan X, Shi F, Pan H, Roos C, Liu Z, Li M. Differentiated adaptive evolution, episodic relaxation of selective constraints, and pseudogenization of umami and sweet taste genes TAS1Rs in catarrhine primates. Front Zool 2014; 11:79. [PMID: 25389445 PMCID: PMC4226867 DOI: 10.1186/s12983-014-0079-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2014] [Accepted: 10/16/2014] [Indexed: 11/22/2022] Open
Abstract
BACKGROUND Umami and sweet tastes are two important basic taste perceptions that allow animals to recognize diets with nutritious carbohydrates and proteins, respectively. Until recently, analyses of umami and sweet taste were performed on various domestic and wild animals. While most of these studies focused on the pseudogenization of taste genes, which occur mostly in carnivores and species with absolute feeding specialization, omnivores and herbivores were more or less neglected. Catarrhine primates are a group of herbivorous animals (feeding mostly on plants) with significant divergence in dietary preference, especially the specialized folivorous Colobinae. Here, we conducted the most comprehensive investigation to date of selection pressure on sweet and umami taste genes (TAS1Rs) in catarrhine primates to test whether specific adaptive evolution occurred during their diversification, in association with particular plant diets. RESULTS We documented significant relaxation of selective constraints on sweet taste gene TAS1R2 in the ancestral branch of Colobinae, which might correlate with their unique ingestion and digestion of leaves. Additionally, we identified positive selection acting on Cercopithecidae lineages for the umami taste gene TAS1R1, on the Cercopithecinae and extant Colobinae and Hylobatidae lineages for TAS1R2, and on Macaca lineages for TAS1R3. Our research further identified several site mutations in Cercopithecidae, Colobinae and Pygathrix, which were detected by previous studies altering the sensitivity of receptors. The positively selected sites were located mostly on the extra-cellular region of TAS1Rs. Among these positively selected sites, two vital sites for TAS1R1 and four vital sites for TAS1R2 in extra-cellular region were identified as being responsible for the binding of certain sweet and umami taste molecules through molecular modelling and docking. CONCLUSIONS Our results suggest that episodic and differentiated adaptive evolution of TAS1Rs pervasively occurred in catarrhine primates, most concentrated upon the extra-cellular region of TAS1Rs.
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Affiliation(s)
- Guangjian Liu
- />Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, 1-5 Beichen West Road, , Chaoyang Beijing, 100101 China
- />University of Chinese Academy of Sciences, Beijing, 100049 China
| | - Lutz Walter
- />Primate Genetics Laboratory, German Primate Center, Leibniz Institute for Primate Research, Kellnerweg 4, 37077 Göttingen, Germany
- />Gene Bank of Primates, German Primate Center, Leibniz Institute for Primate Research, Kellnerweg 4, 37077 Göttingen, Germany
| | - Suni Tang
- />Department of Biomedical Sciences, School of Pharmacy, Texas Tech University Health Sciences Center, 1300 S. Coulter St, Amarillo, TX 79106 USA
| | - Xinxin Tan
- />Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, 1-5 Beichen West Road, , Chaoyang Beijing, 100101 China
- />Institute of Health Sciences, Anhui University, Hefei, Anhui Province 230601 China
| | - Fanglei Shi
- />Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, 1-5 Beichen West Road, , Chaoyang Beijing, 100101 China
| | - Huijuan Pan
- />College of Nature Conservation, Beijing Forestry University, Haidian Beijing, 100083 China
| | - Christian Roos
- />Primate Genetics Laboratory, German Primate Center, Leibniz Institute for Primate Research, Kellnerweg 4, 37077 Göttingen, Germany
- />Gene Bank of Primates, German Primate Center, Leibniz Institute for Primate Research, Kellnerweg 4, 37077 Göttingen, Germany
| | - Zhijin Liu
- />Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, 1-5 Beichen West Road, , Chaoyang Beijing, 100101 China
- />Primate Genetics Laboratory, German Primate Center, Leibniz Institute for Primate Research, Kellnerweg 4, 37077 Göttingen, Germany
| | - Ming Li
- />Key Laboratory of Animal Ecology and Conservation Biology, Institute of Zoology, Chinese Academy of Sciences, 1-5 Beichen West Road, , Chaoyang Beijing, 100101 China
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Bachmanov AA, Bosak NP, Lin C, Matsumoto I, Ohmoto M, Reed DR, Nelson TM. Genetics of taste receptors. Curr Pharm Des 2014; 20:2669-83. [PMID: 23886383 PMCID: PMC4764331 DOI: 10.2174/13816128113199990566] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2013] [Accepted: 07/24/2013] [Indexed: 12/19/2022]
Abstract
Taste receptors function as one of the interfaces between internal and external milieus. Taste receptors for sweet and umami (T1R [taste receptor, type 1]), bitter (T2R [taste receptor, type 2]), and salty (ENaC [epithelial sodium channel]) have been discovered in the recent years, but transduction mechanisms of sour taste and ENaC-independent salt taste are still poorly understood. In addition to these five main taste qualities, the taste system detects such noncanonical "tastes" as water, fat, and complex carbohydrates, but their reception mechanisms require further research. Variations in taste receptor genes between and within vertebrate species contribute to individual and species differences in taste-related behaviors. These variations are shaped by evolutionary forces and reflect species adaptations to their chemical environments and feeding ecology. Principles of drug discovery can be applied to taste receptors as targets in order to develop novel taste compounds to satisfy demand in better artificial sweeteners, enhancers of sugar and sodium taste, and blockers of bitterness of food ingredients and oral medications.
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Abstract
The ability to perceive flavors begins in utero with the development and early functioning of the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain molecules derived from the mother's diet, learning about flavors in foods begins in the womb and during early infancy. This early experience serves as the foundation for the continuing development of food preferences across the lifespan, and is shaped by the interplay of biological, social, and environmental factors. Shortly after birth, young infants show characteristic taste preferences: sweet and umami elicit positive responses; bitter and sour elicit negative responses. These taste preferences may reflect a biological drive towards foods that are calorie- and protein-dense and an aversion to foods that are poisonous or toxic. Early likes and dislikes are influenced by these innate preferences, but are also modifiable. Repeated exposure to novel or disliked foods that occurs in a positive, supportive environment may promote the acceptance of and eventually a preference for those foods. Alternatively, children who are pressured to eat certain foods may show decreased preference for those foods later on. With increasing age, the influence of a number of factors, such as peers and food availability, continue to mold food preferences and eating behaviors.
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Affiliation(s)
- Alison K Ventura
- Department of Nutrition Sciences, College of Nursing and Health Professions, Drexel University, 245 N. 15(th) Street, Mail Stop 1030, Philadelphia, PA 19102, USA.
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Rawal S, Hayes JE, Wallace MR, Bartoshuk LM, Duffy VB. Do polymorphisms in the TAS1R1 gene contribute to broader differences in human taste intensity? Chem Senses 2013; 38:719-28. [PMID: 24000232 DOI: 10.1093/chemse/bjt040] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The TAS1R genes encode heterodimeric receptors that mediate umami (hTAS1R1 + hTAS1R3) and sweet (hTAS1R2 + hTAS1R3) sensations. The question of interest for this study is if TAS1R1 variation associates with differences in overall taste intensity. We leveraged an existing database of adults (n = 92, primarily European American) to test associations between 2 TAS1R1 single nucleotide polymorphisms (SNPs) (intronic rs17492553, C/T and exonic rs34160967, G/A) and intensity of 4 prototypical tastants (NaCl, sucrose, citric acid, and quinine), applied regionally to fungiform and circumvallate loci, and sampled with the whole mouth. Both SNPs were associated with modest shifts in perceived intensities across all taste qualities. Three genotype groups were represented for the intronic SNP-minor allele homozygotes (TT) averaged 40% lower intensities than did CC homozygotes for all regionally applied tastants, as well as whole-mouth NaCl and citric acid. Similar, but less pronounced, intensity differences were seen for the exonic SNP (GG homozygotes reported greater intensities than did the AA/AG group). Our predominantly European American cohort had a low frequency of AA homozygotes, which may have attenuated the SNP-related differences in perceived intensity. These preliminary findings, if replicated, could add TAS1R1 polymorphisms to the repertoire of genotypic and phenotypic markers of heightened taste sensation.
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Affiliation(s)
- Shristi Rawal
- Department of Allied Health Sciences, College of Agriculture and Natural Resources, University of Connecticut, 358 Mansfield Road, Unit 2101, Storrs, CT 06269-2101, USA.
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