TAS2R38 codes for a taste receptor protein located on taste buds, specifically involved in perceiving bitter tastes.
Genetic variations in the TAS2R38 gene result in different forms of the receptor protein, leading to variations in an individual’s ability to taste certain bitter compounds. There are three main variations of TAS2R38: AVI, PAV, and AAV. These variations influence an individual’s perception of bitterness, particularly for compounds such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP).
The importance of the TAS2R38 gene in nutrigenomics lies in its potential impact on dietary choices and preferences. Bitter-tasting compounds are found in various foods, including certain vegetables, fruits, and beverages. The ability to perceive bitterness can affect an individual’s preference for these foods and subsequently their dietary habits.
For example, individuals with the PAV/PAV genotype, also known as “supertasters,” have an increased sensitivity to bitter tastes. They may find certain bitter foods less palatable and may have a natural aversion to them. Consequently, their dietary choices might lean towards foods that are less bitter or have milder flavors.
On the other hand, individuals with the AVI/AVI genotype, also called “non-tasters,” have a reduced sensitivity to bitter tastes. They may perceive fewer bitter flavors and might be more accepting of foods that contain bitter compounds. Their food choices might include a wider range of bitter-tasting foods.
The variation in TAS2R38 genotype can influence an individual’s preference for bitter foods, potentially affecting the consumption of certain nutrient-rich options. For instance, bitter compounds are present in vegetables like broccoli, Brussels sprouts, and kale, which are considered healthy due to their nutrient content. Preferences for or aversions to these foods based on TAS2R38 genotype may impact the intake of these beneficial vegetables.
It is important to note that while TAS2R38 variations can influence taste perception, they are only one aspect of the complex interplay between genetics and nutrition. Other genetic factors, environmental influences, cultural backgrounds, and individual experiences also contribute to an individual’s food choices and dietary habits.
By understanding the role of the TAS2R38 gene in nutrigenomics, researchers can gain insights into how genetic variations influence taste perception, food preferences, and ultimately, individual responses to dietary factors. This knowledge can potentially inform personalized nutrition recommendations and interventions tailored to individuals based on their genetic profiles.
Want to know more. The following resources were used in compiling this brief overview and will provide additional details on this important gene.
Kim, U. K., Jorgenson, E., Coon, H., Leppert, M., Risch, N., & Drayna, D. (2003). Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide. Science, 299(5610), 1221-1225.
Hayes, J. E., Feeney, E. L., & Allen, A. L. (2013). Do polymorphisms in chemosensory genes matter for human ingestive behavior? Food Quality and Preference, 30(2), 202-216.
Duffy, V. B., Davidson, A. C., Kidd, J. R., Kidd, K. K., & Speed, W. C. (2004). Population differences in bitter taste perception are associated with allelic variation in the TAS2R38 taste receptor gene. Human Molecular Genetics, 13(9), 965-979.
Mennella, J. A., Pepino, M. Y., & Reed, D. R. (2005). Genetic and environmental determinants of bitter perception and sweet preferences. Pediatrics, 115(2), e216-e222.
Feeney, E., O’Brien, S., Scannell, A., Markey, A., Gibney, E. R., & Nugent, A. P. (2011). Genetic variation in taste perception: does it have a role in healthy eating? Proceedings of the Nutrition Society, 70(1), 135-143.