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

Luigi Bavaresco, Riccardo Flamini, Maura Carrai, Daniele Campa, Pavel Vodicka, Irene Martelli, Jana Slyskova, Katerina Jiraskova, Alexandra Rejhova, Sona Vodenkova, Federico Canzian, Alberto Bertelli, Antonio Dalla Vedova, Ludmila Vodickova, Roberto Barale

Risultato della ricerca: Contributo in rivistaArticolo in rivista

12 Citazioni (Scopus)

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.
Lingua originaleEnglish
pagine (da-a)1-7
Numero di pagine7
RivistaScientific Reports
DOI
Stato di pubblicazionePubblicato - 2017

Keywords

  • single nucleotide polymorphisms
  • taste receptor genes
  • wine

Fingerprint

Entra nei temi di ricerca di 'Association between taste receptor (TAS) genes and the perception of wine characteristics.'. Insieme formano una fingerprint unica.

Cita questo