Genetic variation in TAS2R38 bitterness receptor is associated with body composition in Korean females.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Sciences and Nutrition Pub Date : 2024-03-01 Epub Date: 2023-12-19 DOI:10.1080/09637486.2023.2294682

Yi-Seul Jo, Jeong-Hwa Choi

{"title":"Genetic variation in TAS2R38 bitterness receptor is associated with body composition in Korean females.","authors":"Yi-Seul Jo, Jeong-Hwa Choi","doi":"10.1080/09637486.2023.2294682","DOIUrl":null,"url":null,"abstract":"Bitterness-receptor gene TAS2R38 is associated with taste sensitivity and dietary behaviour, and is known to play a critical role in adiposity. However, evidence regarding body composition from a large cohort is lacking. This study aimed to ascertain whether TAS2R38 rs10246939 C > T bitterness genetic variation is associated with body composition in Korean individuals. The TAS2R38 rs10246939 genotypes, anthropometric measurements, and body composition of 1,843 males and 1,801 females from the Korean Genome and Epidemiology Study were analysed. Findings suggested that there was a significant difference in body fat components by TAS2R38 genotype. Furthermore, the bitterness genotype exhibited a positive association with adiposity markers in females. The TT genotype showed greater body mass index, body fat percentage, and degree of obesity than those with the C allele. However, such an association was not observed in males. In conclusion, this study suggests that TAS2R38 rs10246939 is associated with fat tissue markers in Korean females.","PeriodicalId":14087,"journal":{"name":"International Journal of Food Sciences and Nutrition","volume":" ","pages":"197-206"},"PeriodicalIF":3.5000,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Sciences and Nutrition","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/09637486.2023.2294682","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/12/19 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

Bitterness-receptor gene TAS2R38 is associated with taste sensitivity and dietary behaviour, and is known to play a critical role in adiposity. However, evidence regarding body composition from a large cohort is lacking. This study aimed to ascertain whether TAS2R38 rs10246939 C > T bitterness genetic variation is associated with body composition in Korean individuals. The TAS2R38 rs10246939 genotypes, anthropometric measurements, and body composition of 1,843 males and 1,801 females from the Korean Genome and Epidemiology Study were analysed. Findings suggested that there was a significant difference in body fat components by TAS2R38 genotype. Furthermore, the bitterness genotype exhibited a positive association with adiposity markers in females. The TT genotype showed greater body mass index, body fat percentage, and degree of obesity than those with the C allele. However, such an association was not observed in males. In conclusion, this study suggests that TAS2R38 rs10246939 is associated with fat tissue markers in Korean females.

查看原文本刊更多论文

TAS2R38 苦味受体的遗传变异与韩国女性的身体组成有关。

苦味受体基因 TAS2R38 与味觉敏感性和饮食行为有关，并且已知在肥胖中起着关键作用。然而，目前还缺乏来自大型队列的有关身体组成的证据。本研究旨在确定 TAS2R38 rs10246939 C > T 苦味基因变异是否与韩国人的身体成分有关。研究分析了韩国基因组与流行病学研究中 1,843 名男性和 1,801 名女性的 TAS2R38 rs10246939 基因型、人体测量数据和身体成分。研究结果表明，TAS2R38 基因型在体脂成分方面存在显著差异。此外，苦味基因型与女性的脂肪指标呈正相关。TT 基因型比 C 等位基因型显示出更高的体重指数、体脂百分比和肥胖程度。然而，在男性中却没有观察到这种关联。总之，这项研究表明，TAS2R38 rs10246939 与韩国女性的脂肪组织指标有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.