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Association between taste receptor (TAS) genes and the perception of wine characteristics

Several studies have suggested a possible relationship between polymorphic variants of the taste receptors genes and the acceptance, liking and intake of food and beverages. In the last decade investigators have attempted to link the individual ability to taste 6-n-propylthiouracil (PROP) and the se...

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Autores principales: Carrai, Maura, Campa, Daniele, Vodicka, Pavel, Flamini, Riccardo, Martelli, Irene, Slyskova, Jana, Jiraskova, Katerina, Rejhova, Alexandra, Vodenkova, Sona, Canzian, Federico, Bertelli, Alberto, Dalla Vedova, Antonio, Bavaresco, Luigi, Vodickova, Ludmila, Barale, Roberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5569080/
https://www.ncbi.nlm.nih.gov/pubmed/28835712
http://dx.doi.org/10.1038/s41598-017-08946-3
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author Carrai, Maura
Campa, Daniele
Vodicka, Pavel
Flamini, Riccardo
Martelli, Irene
Slyskova, Jana
Jiraskova, Katerina
Rejhova, Alexandra
Vodenkova, Sona
Canzian, Federico
Bertelli, Alberto
Dalla Vedova, Antonio
Bavaresco, Luigi
Vodickova, Ludmila
Barale, Roberto
author_facet Carrai, Maura
Campa, Daniele
Vodicka, Pavel
Flamini, Riccardo
Martelli, Irene
Slyskova, Jana
Jiraskova, Katerina
Rejhova, Alexandra
Vodenkova, Sona
Canzian, Federico
Bertelli, Alberto
Dalla Vedova, Antonio
Bavaresco, Luigi
Vodickova, Ludmila
Barale, Roberto
author_sort Carrai, Maura
collection PubMed
description Several studies have suggested a possible relationship between polymorphic variants of the taste receptors genes and the acceptance, liking and intake of food and beverages. In the last decade investigators have attempted to link the individual ability to taste 6-n-propylthiouracil (PROP) and the sensations, such as astringency and bitterness, elicited by wine or its components, but with contradictory results. We have used the genotype instead of the phenotype (responsiveness to PROP or other tastants), to test the possible relation between genetic variability and the perception of wine characteristic in 528 subjects from Italy and the Czech Republic. We observed several interesting associations, among which the association between several TAS2R38 gene single nucleotide polymorphisms (P = 0.002) and the TAS2R16-rs6466849 polymorphism with wine sourness P = 0.0003). These associations were consistent in both populations, even though the country of origin was an important factor in the two models, thus indicating therefore that genetics alongside cultural factors also play a significant role in the individual liking of wine.
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spelling pubmed-55690802017-09-01 Association between taste receptor (TAS) genes and the perception of wine characteristics Carrai, Maura Campa, Daniele Vodicka, Pavel Flamini, Riccardo Martelli, Irene Slyskova, Jana Jiraskova, Katerina Rejhova, Alexandra Vodenkova, Sona Canzian, Federico Bertelli, Alberto Dalla Vedova, Antonio Bavaresco, Luigi Vodickova, Ludmila Barale, Roberto Sci Rep Article Several studies have suggested a possible relationship between polymorphic variants of the taste receptors genes and the acceptance, liking and intake of food and beverages. In the last decade investigators have attempted to link the individual ability to taste 6-n-propylthiouracil (PROP) and the sensations, such as astringency and bitterness, elicited by wine or its components, but with contradictory results. We have used the genotype instead of the phenotype (responsiveness to PROP or other tastants), to test the possible relation between genetic variability and the perception of wine characteristic in 528 subjects from Italy and the Czech Republic. We observed several interesting associations, among which the association between several TAS2R38 gene single nucleotide polymorphisms (P = 0.002) and the TAS2R16-rs6466849 polymorphism with wine sourness P = 0.0003). These associations were consistent in both populations, even though the country of origin was an important factor in the two models, thus indicating therefore that genetics alongside cultural factors also play a significant role in the individual liking of wine. Nature Publishing Group UK 2017-08-23 /pmc/articles/PMC5569080/ /pubmed/28835712 http://dx.doi.org/10.1038/s41598-017-08946-3 Text en © The Author(s) 2017 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Carrai, Maura
Campa, Daniele
Vodicka, Pavel
Flamini, Riccardo
Martelli, Irene
Slyskova, Jana
Jiraskova, Katerina
Rejhova, Alexandra
Vodenkova, Sona
Canzian, Federico
Bertelli, Alberto
Dalla Vedova, Antonio
Bavaresco, Luigi
Vodickova, Ludmila
Barale, Roberto
Association between taste receptor (TAS) genes and the perception of wine characteristics
title Association between taste receptor (TAS) genes and the perception of wine characteristics
title_full Association between taste receptor (TAS) genes and the perception of wine characteristics
title_fullStr Association between taste receptor (TAS) genes and the perception of wine characteristics
title_full_unstemmed Association between taste receptor (TAS) genes and the perception of wine characteristics
title_short Association between taste receptor (TAS) genes and the perception of wine characteristics
title_sort association between taste receptor (tas) genes and the perception of wine characteristics
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5569080/
https://www.ncbi.nlm.nih.gov/pubmed/28835712
http://dx.doi.org/10.1038/s41598-017-08946-3
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