Bitter receptor polymorphisms influence bitterness of non-nutritive sweeteners and alcoholic beverage liking
Open Access
- Author:
- Nolden, Alissa Allen
- Graduate Program:
- Food Science
- Degree:
- Master of Science
- Document Type:
- Master Thesis
- Date of Defense:
- March 29, 2013
- Committee Members:
- John E Hayes, Thesis Advisor/Co-Advisor
Joshua D Lambert, Thesis Advisor/Co-Advisor
Kathleen Loralee Keller, Thesis Advisor/Co-Advisor - Keywords:
- bitterness
TAS2R38
TAS2R9
TAS2R31
sweeteners
alcohol
gLMS - Abstract:
- Bitterness is largely aversive and commonly associated with lower liking and intake. However, the ability to perceive bitterness differs across individuals due to genetic variation within bitter receptor genes (TAS2Rs). The goal of the present thesis is to investigate effects of bitter receptor polymorphisms on liking and perception, of reported bitterness and sweetness of non-nutritive and the remembered liking of different alcoholic beverages. The work presented here compares genotypes for putatively functional polymorphisms in bitter receptor genes in attempt to explain individual differences. Major experimental findings include: Study 1- Polymorphisms (SNPs) in bitter receptors TAS2R9 and TAS2R31 explains 13.4% of the variation in the perceived bitterness from Acesulfame K (AceK). Study 2 - The non-nutritive sweetener rebaudioside A (RebA) elicited greater perceived bitterness than rebaudioside D (RebD), with no difference in sweetness intensity. SNPs that were previously reported in Study 1 to explain AceK bitterness were not associated with perceived bitterness of RebA or RebD. Study 3 - Liking ratings for non-sweet alcoholic beverages were associated with TAS2R38 diplotype. However, the diplotype failed to predict liking for sweet alcoholic beverages. This latter finding was as anticipated, as we would not expect TAS2R38 to meditate liking or intake for foods or beverages where mixture suppression removes bitterness. Together these findings expand the understanding of individual differences in taste perception with the respect to polymorphisms within taste receptor genes. With this knowledge, researchers and product developers may be better positioned to explore consequences of genetic variations, to further expand the relationship associated with intensity, liking and intake, and to develop tailored products.