al., tested the hypothesis that herbivores — and their plant diets — have evolved to have greater number of Tas2r
bitter taste receptor genes in their genomes than omnivores or carnivores.
«Here we show that the bitterness of sampled ethanol varies with genetic differences in
bitter taste receptor genes, which suggests a likely mechanism to explain previously reported relationships between these gene variants and alcohol intake.»
Not exact matches
In the first study to show that the sensations from sampled alcohol vary as a function of genetics, researchers focused on three chemosensory
genes — two
bitter -
taste receptor genes known as TAS2R13 and TAS2R38 and a burn
receptor gene, TRPV1.
«In our research, we show that when people
taste alcohol in the laboratory, the amount of bitterness they experience differs, and these differences are related to which version of a
bitter receptor gene the individual has.»
Now, findings from Monell reveal that a person's sensitivity to
bitter taste is shaped not only by which
taste genes that person has, but also by how much messenger RNA — the
gene's instruction guide that tells a
taste cell to build a specific
receptor — their cells make.
To do this, they incorporated the
gene sequence of each
receptor into cultured cells and then probed the cells to determine if they were activated by one or more of 25 different
bitter -
tasting chemicals.
In 2000 Zuker and others found some 30 different kinds of
genes that code for
bitter -
taste receptors.
Now, findings from Monell reveal that a person's sensitivity to
bitter taste is shaped not only by which
taste genes that person has, but also by how much messenger RNA — the
gene's instruction guide that tells a
taste cell to build a specific
receptor — their
taste cells make.
«In our research, we show that when people
taste alcohol in the laboratory, the amount of bitterness they experience differs, and these differences are related to which variant of a
bitter receptor gene the individual has.»