Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India.
Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India.
J Nutr Biochem. 2024 Jun;128:109619. doi: 10.1016/j.jnutbio.2024.109619. Epub 2024 Mar 10.
Gustin, a trophic factor for taste bud development, and its polymorphism at rs2274333 influence taste perception of 6-n-propylthiouracil (PROP) and fungiform papillae (FP) density. The PROP taster status affects dietary fat sensing and body composition. However, there is a paucity of research on the gustin genotype with dietary fat perception, PROP tasting ability, and body mass index (BMI). Thus, taste sensitivity to fat and bitterness was evaluated in 178 healthy individuals. The general labeled magnitude scale was used to determine suprathreshold taste intensity ratings, whereas the alternative forced choice approach was used to estimate the taste-sensing ability. The FP density was assessed by applying blue-colored food dye over the anterior region of the tongue. Restriction fragment length polymorphism was used to detect the genetic polymorphism (rs2274333) in the carbonic anhydrase VI (CA-VI) gene. Fisher's chi-square analysis showed that the CA-VI genotype and allelic frequencies significantly correlated (p<0.001) with the PROP taster status and BMI. Healthy individuals with AA genotypes of the CA-VI polymorphism and PROP super-tasters demonstrated stronger gustatory sensitivity for linoleic acid (LA) with greater FP density in comparison to individuals with AG/GG genotypes and other PROP taster groups. Stepwise forward multiple regression analysis indicates that BMI and PROP taster status significantly influence the LA sensing ability. The suprathreshold intensity rating for LA was also significantly impacted by PROP taster status and CA-VI genotypes, with a variation of 73.3%. Overall, our findings show a relationship between the taste papillae environment and the CA-VI genetic mutation at rs2274333, which influenced the gustatory preference for dietary fat and bitter taste.
古斯汀是一种味觉因子，对味蕾发育有影响，其 rs2274333 多态性影响 6-正丙基硫氧嘧啶（PROP）和菌状乳头（FP）密度的味觉感知。PROP 味觉状态影响膳食脂肪感知和身体成分。然而，关于 gustin 基因型与膳食脂肪感知、PROP 味觉能力和体重指数（BMI）的研究很少。因此，我们评估了 178 名健康个体对脂肪和苦味的味觉敏感性。采用一般标记量标度来确定阈上味觉强度评分，而采用替代强制选择方法来估计味觉感知能力。通过在前舌部区域涂抹蓝色食用染料来评估 FP 密度。采用限制性片段长度多态性检测碳酸酐酶 VI（CA-VI）基因的遗传多态性（rs2274333）。Fisher 卡方分析显示，CA-VI 基因型和等位基因频率与 PROP 味觉状态和 BMI 显著相关（p<0.001）。与 AG/GG 基因型和其他 PROP 味觉群体相比，具有 CA-VI 多态性 AA 基因型和 PROP 超味觉个体对亚油酸（LA）的味觉敏感性更强，FP 密度更大。逐步正向多元回归分析表明，BMI 和 PROP 味觉状态显著影响 LA 感知能力。LA 的阈上强度评分也受到 PROP 味觉状态和 CA-VI 基因型的显著影响，变异为 73.3%。总的来说，我们的研究结果表明味觉乳头环境与 rs2274333 处的 CA-VI 基因突变之间存在关系，这种关系影响了对膳食脂肪和苦味的味觉偏好。
