Suppr超能文献

超级味觉和丙硫氧嘧啶苦味不仅仅取决于TAS2R38基因。

Supertasting and PROP bitterness depends on more than the TAS2R38 gene.

作者信息

Hayes John E, Bartoshuk Linda M, Kidd Judith R, Duffy Valerie B

机构信息

Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, Storrs, CT 06269-2101, USA.

出版信息

Chem Senses. 2008 Mar;33(3):255-65. doi: 10.1093/chemse/bjm084. Epub 2008 Jan 21.

Abstract

Polymorphisms in the TAS2R38 gene provide insight to phenotypes long associated 6-n-propylthiouracil (PROP) and phenylthiocarbamide bitterness. We tested relationships between TAS2R38 genotype, taste phenotype, and fungiform papillae (FP) number in 139 females and 59 males (age range 21-60 years), primarily of European ancestry. DNA was analyzed for 3 polymorphic sites, identifying common (alanine-valine-isoleucine [AVI/AVI], heterozygotes, proline-alanine-valine [PAV/PAV]) and rare (proline-valine-isoleucine, alanine-alanine-valine, AAI) forms. Individuals with PROP threshold >0.15 mM were almost exclusively AVI/AVI; those with threshold <0.1 mM could have any genotype. PAV/PAVs were more difficult to identify with PROP taste measures, although perceived bitterness of moderate PROP concentrations (0.32, 1 mM) had better correspondence with genotype than did threshold. For AVI/AVIs, increases in bitterness from 1 to 3.2 mM PROP nearly paralleled those of TAS2R38 heterozygotes and PAV/PAVs. Some bitterness gains were related to FP number sampled from a standard area on the tongue tip, yet the PROP bitterness-FP relationship differed across genotype. Among homozygotes, FP was a significant determinant of PROP bitterness; heterozygotes showed a flat relationship. Those tasting concentrated PROP as more bitter also tasted concentrated sucrose, citric acid, sodium chloride, and quinine as more intense, even after statistically controlling for TAS2R38 genotype, FP, and intensity of tones (nonoral standard). To summarize, although PROP threshold generally exhibited single-gene complete dominance, PROP bitterness may involve additional bitter receptors as evidenced by misclassification of some nontaster homozygotes and the bitterness functions for concentrated PROP. Variability in receptor expression may explain attenuated bitterness-FP relationships. PROP bitterness does associate with heightened taste sensations (i.e., supertasting), but this is not due to TAS2R38 polymorphisms.

摘要

TAS2R38基因的多态性为长期以来与6 - 正丙基硫氧嘧啶(PROP)和苯硫脲苦味相关的表型提供了见解。我们在139名女性和59名男性(年龄范围21 - 60岁,主要为欧洲血统)中测试了TAS2R38基因型、味觉表型和菌状乳头(FP)数量之间的关系。对DNA进行了3个多态性位点分析,确定了常见(丙氨酸 - 缬氨酸 - 异亮氨酸[AVI/AVI]、杂合子、脯氨酸 - 丙氨酸 - 缬氨酸[PAV/PAV])和罕见(脯氨酸 - 缬氨酸 - 异亮氨酸、丙氨酸 - 丙氨酸 - 缬氨酸、AAI)形式。PROP阈值>0.15 mM的个体几乎全是AVI/AVI;阈值<0.1 mM的个体可以有任何基因型。PAV/PAV个体用PROP味觉测量更难识别,尽管中等PROP浓度(0.32、1 mM)的感知苦味与基因型的对应关系比阈值更好。对于AVI/AVI个体,PROP浓度从1 mM增加到3.2 mM时苦味的增加几乎与TAS2R38杂合子和PAV/PAV个体的情况相似。一些苦味增加与从舌尖标准区域采样的FP数量有关,但PROP苦味与FP的关系在不同基因型中有所不同。在纯合子中,FP是PROP苦味的一个重要决定因素;杂合子则呈现出平坦的关系。那些认为浓缩PROP更苦的人也认为浓缩蔗糖、柠檬酸、氯化钠和奎宁更浓烈,即使在对TAS2R38基因型、FP和音调强度(非口腔标准)进行统计控制之后也是如此。总之,虽然PROP阈值通常表现出单基因完全显性,但PROP苦味可能涉及额外的苦味受体,一些非尝味纯合子的错误分类以及浓缩PROP的苦味功能证明了这一点。受体表达的变异性可能解释了苦味与FP关系的减弱。PROP苦味确实与增强的味觉感受(即超级味觉)相关,但这并非由于TAS2R38多态性。

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验