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

Abstract 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) a...

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Autores principales:	Maura Carrai, Daniele Campa, Pavel Vodicka, Riccardo Flamini, Irene Martelli, Jana Slyskova, Katerina Jiraskova, Alexandra Rejhova, Sona Vodenkova, Federico Canzian, Alberto Bertelli, Antonio Dalla Vedova, Luigi Bavaresco, Ludmila Vodickova, Roberto Barale
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2017
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/17fd8db0cc2f435f81ba8fa5c581f76e
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spelling	oai:doaj.org-article:17fd8db0cc2f435f81ba8fa5c581f76e2021-12-02T11:52:40ZAssociation between taste receptor (TAS) genes and the perception of wine characteristics10.1038/s41598-017-08946-32045-2322https://doaj.org/article/17fd8db0cc2f435f81ba8fa5c581f76e2017-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-017-08946-3https://doaj.org/toc/2045-2322Abstract 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.Maura CarraiDaniele CampaPavel VodickaRiccardo FlaminiIrene MartelliJana SlyskovaKaterina JiraskovaAlexandra RejhovaSona VodenkovaFederico CanzianAlberto BertelliAntonio Dalla VedovaLuigi BavarescoLudmila VodickovaRoberto BaraleNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 7, Iss 1, Pp 1-7 (2017)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Maura Carrai Daniele Campa Pavel Vodicka Riccardo Flamini Irene Martelli Jana Slyskova Katerina Jiraskova Alexandra Rejhova Sona Vodenkova Federico Canzian Alberto Bertelli Antonio Dalla Vedova Luigi Bavaresco Ludmila Vodickova Roberto Barale Association between taste receptor (TAS) genes and the perception of wine characteristics
description	Abstract 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.
format	article
author	Maura Carrai Daniele Campa Pavel Vodicka Riccardo Flamini Irene Martelli Jana Slyskova Katerina Jiraskova Alexandra Rejhova Sona Vodenkova Federico Canzian Alberto Bertelli Antonio Dalla Vedova Luigi Bavaresco Ludmila Vodickova Roberto Barale
author_facet	Maura Carrai Daniele Campa Pavel Vodicka Riccardo Flamini Irene Martelli Jana Slyskova Katerina Jiraskova Alexandra Rejhova Sona Vodenkova Federico Canzian Alberto Bertelli Antonio Dalla Vedova Luigi Bavaresco Ludmila Vodickova Roberto Barale
author_sort	Maura Carrai
title	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_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_sort	association between taste receptor (tas) genes and the perception of wine characteristics
publisher	Nature Portfolio
publishDate	2017
url	https://doaj.org/article/17fd8db0cc2f435f81ba8fa5c581f76e
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Association between taste receptor (TAS) genes and the perception of wine characteristics

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