丹麦人味觉喜好的全基因组关联研究。

IF 3.7 3区 医学 Q2 NUTRITION & DIETETICS
Sara Haydar, Camilla Cederbye Karlsson, Allan Linneberg, Line Lund Kårhus, Lars Ängquist, Oluf Pedersen, Wender Bredie, Torben Hansen, Niels Grarup
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引用次数: 0

摘要

背景:味觉偏好是一种复杂的特征,在食物选择和饮食行为中起着重要作用,从而影响饮食相关疾病的风险。目的:本研究旨在寻找新的基因座,以解释几种食物所代表的基本口味、脂肪和口腔感觉的喜好差异。方法:使用新开发的口味喜好问卷(TasteLQ)得出喜欢分数,并在丹麦人群中验证。我们进行了一项全基因组关联研究(GWAS),研究了6,437名丹麦成年人对六种形态(甜、咸、酸、苦-涩、鲜味和辛辣)的喜好和代表形态亚组的九种因素。作为二次分析,还对来自TasteLQ的44种单一食品进行了GWASs。结果:我们在5号染色体上发现了一个全基因组显著变异rs170518 (MAF=0.16),它与对一种以谷氨酸丰富的食物为特征的鲜味因子的喜好有关(P=3.7x10-8, β =0.14标准差(SD)(标准误差(SE)=0.03)。在分析单个食物时,一个基因座内的4个snp被标注为苦味受体基因TAS2R38,与喜欢苦味火箭沙拉有关。最后,我们的数据证实了一些先前与味觉、食物喜好和摄入量相关的基因组变异。结论:虽然我们的研究结果提供了对味觉相关基因座的深入了解,但由于缺乏在独立人群中的复制和有限数量的全基因组显著关联,它们仍然是初步的,需要进一步的验证。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
A Genome-Wide Association Study of Taste Liking in the Danish Population.

Background: Taste liking, a complex trait, plays an important role in food choice and eating behavior, thereby influencing risk of diet-related diseases.

Objectives: This study aimed to identify novel loci that could explain differences in liking of 5 basic tastes, fat sensation, and 2 oral sensations, represented by several food items.

Methods: Liking scores were derived using a newly developed taste liking questionnaire (TasteLQ), validated in the Danish population. We conducted a genome-wide association study (GWAS) of liking of 6 modalities (sweet, salty, sour, bitter-astringency, umami, and pungency) and 9 factors representing modality subgroups among 6,437 Danish adults. As a secondary analysis, GWASs of 44 single food items from TasteLQ were also undertaken.

Results: We identified 1 genome-wide significant variant, rs170518 (minor allele frequency = 0.16), on chromosome 5, associated with liking of an umami factor characterized by glutamate-rich food items [P = 3.7 × 10-8, beta = 0.14 standard deviation (SD) (standard error (SE)) = 0.03]. When analyzing individual food items, 4 single nucleotide polymorphisms (SNPs) within 1 locus, annotated to the bitter taste receptor gene, TAS2R38, were associated with liking of bitter-tasting rocket salad. Finally, our data confirmed some of the previously associated genomic variants with taste perception, food liking, and intake.

Conclusions: Although our findings provide insight into loci involved in taste liking, they remain preliminary and warrant additional validation due to lack of replication in an independent population and limited number of genome-wide significant associations.

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来源期刊
Journal of Nutrition
Journal of Nutrition 医学-营养学
CiteScore
7.60
自引率
4.80%
发文量
260
审稿时长
39 days
期刊介绍: The Journal of Nutrition (JN/J Nutr) publishes peer-reviewed original research papers covering all aspects of experimental nutrition in humans and other animal species; special articles such as reviews and biographies of prominent nutrition scientists; and issues, opinions, and commentaries on controversial issues in nutrition. Supplements are frequently published to provide extended discussion of topics of special interest.
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