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Genetics of taste preferences: a pilot study focused on students of Masaryk University

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NOVÁK David KROTKÝ Kristián TKÁČOVÁ Veronika VITOUCHOVÁ Veronika KÖVÉR Dávid BARTOŠOVÁ Michaela KUKLETOVÁ Martina IZAKOVIČOVÁ HOLLÁ Lydie BOŘILOVÁ LINHARTOVÁ Petra

Rok publikování 2018
Druh Konferenční abstrakty
Fakulta / Pracoviště MU

Lékařská fakulta

Citace
Popis Background Taste perception is one of the sensory-mediated factors influencing dietary preferences and eating habits. Some taste perception phenotypes have simple monogenic inheritance, whereas others have complex genetic architecture. The aim of this study was to determinate eleven single nucleotide polymorphisms (SNPs) in several genes involved in taste perception (glucose transporter - GLUT, carbonic anhydrase - CA, sweet and bitter taste receptors - TASR) and compared them to corresponding data from a questionnaire focused on diet and taste preferences. Subjects and methods The study group comprised of 88 students of Masaryk University. We collected various demographic and clinical data, the subjects filled in a questionnaire regarding their taste and dietary preferences and were genotyped for SLC2A2 (GLUT2, rs5400), CA6 (rs17032907, rs2274327, rs2274328, rs2274333, rs11576766), TAS1R2 (rs35874116, rs12033832, rs9701796), and TAS2R38 (rs713598, rs1726866) SNPs by qPCR using TaqMan fluorescent assays. Results We found significant associations between the CA6 rs2274333 SNP and the sweet taste preference (p < 0.05), the TAS1R2 rs9701796 SNP and the sour taste preference (p < 0.01), and the TAS2R38 rs172686 SNP and the salty taste preference (p < 0.05). Furthermore, a positive correlation between body mass index and salty taste preference was observed (p = 0.01). Conclusions Our data support the findings that the complex genetic background of taste perception of an individual may impact their taste preferences, possibly influencing their eating habits and overall health. Future education aimed at dietary habits may consider not only socioeconomic and demographic determinants but also taste preferences rooted in genetic predispositions. Acknowledgements This study was supported by grants NV17-30439A, GACR GB14-37368G, project MUNI/A/1008/2017, and funds provided by the Faculty of Medicine MU to junior researcher Petra Borilova Linhartova.
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