Hassan Sk Sarif, Sil Moumita, Chakraborty Subhajit, Goswami Arunava, Basu Pallab, Nawn Debaleena, Uversky Vladimir N
Department of Mathematics, Pingla Thana Mahavidyalaya, Maligram, Paschim Medinipur, 721140, West Bengal, India.
Biological Science Division, Indian Statistical Institute, 203 B.T Road, Kolkata 700108, West Bengal, India.
Int J Biol Macromol. 2022 Dec 1;222(Pt B):2105-2121. doi: 10.1016/j.ijbiomac.2022.10.009. Epub 2022 Oct 12.
Taste is one of the essential senses in providing the organism a faithful representation of the external world. Taste perception is responsible for basic food and drink appraisal and bestows the organism with valuable discriminatory power. Umami and sweet are "good" tastes that promote consumption of nutritive food, whereas bitter and sour are "bad" tastes that alert the organism to toxins and low pH, promoting rejection of foods containing harmful substances. Not every animal has the same sense of taste as humans. Variation in the taste receptor genes contributes to inter and intra organism differences of taste (sweet/bitter) sensation and preferences. Therefore a deeper understanding was needed to comprehend taste perception by various vertebrates and accordingly elucidate a possible proximity among them. In this study, a total 20 Type-1 (sweet) and 189 Type-2 (bitter) taste receptor complete-amino acid sequences were taken from the 20 vertebrate organisms (18 mammalian, 1 Aves, and 1 amphibian). Among 10 primates, 8 including humans were very close based on genomics of taste receptors and rodent organisms viz. the rat and mouse were away from them. This investigation throws light on the similitude and dissimilitude of perception of sweet and bitter taste among 20 different organisms, steered by quantitative analysis of their genomic data. Furthermore, it enlightened that ligand binding affinity of sweet/bitter taste molecules in the taste receptors of any proximal pair of organisms would be similar.
味觉是为生物体提供外部世界真实表征的基本感官之一。味觉感知负责对基本食物和饮品进行评估，并赋予生物体宝贵的辨别能力。鲜味和甜味是“好”味道，能促进对营养食物的摄取，而苦味和酸味是“坏”味道，能使生物体警惕毒素和低pH值，促使其拒绝含有有害物质的食物。并非每种动物都具有与人类相同的味觉。味觉受体基因的变异导致生物体之间以及生物体内味觉（甜/苦）感觉和偏好的差异。因此，需要更深入的了解来理解各种脊椎动物的味觉感知，并据此阐明它们之间可能存在的亲缘关系。在这项研究中，从20种脊椎动物（18种哺乳动物、1种鸟类和1种两栖动物）中获取了总共20个1型（甜味）和189个2型（苦味）味觉受体的完整氨基酸序列。在10种灵长类动物中，基于味觉受体基因组学，包括人类在内的8种灵长类动物亲缘关系非常近，而啮齿类动物（大鼠和小鼠）则与它们亲缘关系较远。这项研究通过对20种不同生物体基因组数据的定量分析，揭示了它们对甜味和苦味感知的异同。此外，研究还表明，任何一对亲缘关系较近的生物体的味觉受体中甜/苦味分子的配体结合亲和力都将相似。
