一种常见气味结合蛋白基因的变异与人类的苦味敏感性相关。
Variant in a common odorant-binding protein gene is associated with bitter sensitivity in people.
作者信息
Tomassini Barbarossa Iole, Ozdener M Hakan, Love-Gregory Latisha, Mitreva Makedonka, Abumrad Nada A, Pepino M Yanina
机构信息
University of Cagliari, Monserrato, CA, I 09042, Italy.
Monell Center, Philadelphia, PA, 19130, USA.
出版信息
Behav Brain Res. 2017 Jun 30;329:200-204. doi: 10.1016/j.bbr.2017.05.015. Epub 2017 May 6.
Abstract
Deeper understanding of signaling mechanisms underlying bitterness perception in people is essential for designing novel and effective bitter blockers, which could enhance nutrition and compliance with orally administered bitter-tasting drugs. Here we show that variability in a human odorant-binding protein gene, OBPIIa, associates with individual differences in bitterness perception of fat (oleic acid) and of a prototypical bitter stimulus, 6-n-propylthiouracil (PROP), suggesting a novel olfactory role in the modulation of bitterness sensitivity.
摘要
深入了解人类苦味感知背后的信号传导机制对于设计新型有效的苦味阻滞剂至关重要，这类阻滞剂可改善营养状况并提高对口服苦味药物的依从性。在此，我们表明人类气味结合蛋白基因OBPIIa的变异性与个体对脂肪（油酸）和典型苦味刺激物6-正丙基硫氧嘧啶（PROP）的苦味感知差异相关，这表明在调节苦味敏感性方面存在一种新的嗅觉作用。
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