Receptor Polymorphism and Genomic Structure Interact to Shape Bitter Taste Perception

• Published in: PLOS Genetics Vol. 11; no. 9; p. e1005530
• Main Authors: Roudnitzky, Natacha, Behrens, Maik, Engel, Anika, Kohl, Susann, Thalmann, Sophie, Hübner, Sandra, Lossow, Kristina, Wooding, Stephen P, Meyerhof, Wolfgang
• Format: Journal Article
• Language: English
• Published: United States Public Library of Science (PLoS) 01.09.2015; Public Library of Science
• Subjects: 2.1 Biological and endogenous factors; Aetiology; Alleles; Animals; Biotechnology; Dental/Oral and Craniofacial Disease; Deoxyribonucleic acid; Developmental Biology; DNA; European Continental Ancestry Group; Experiments; Funding; G-Protein-Coupled; Genes; Genetic aspects; Genetic Association Studies; Genetic polymorphisms; Genetics; Genotype; Genotype & phenotype; Guaiane; Haplotypes; Human Genome; Humans; Iridoids; Iridoids - chemistry; Neurosciences; Nutrition; Observations; Phenylthiourea; Phenylthiourea - chemistry; Polymorphism; Polymorphism, Single Nucleotide; QH426-470; Quassins; Quassins - chemistry; Quinine; Quinine - chemistry; Receptors; Receptors, G-Protein-Coupled; Receptors, G-Protein-Coupled - genetics; Research Article; Sesquiterpenes; Sesquiterpenes - chemistry; Sesquiterpenes, Guaiane; Sesquiterpenes, Guaiane - chemistry; Single Nucleotide; Taste; Taste Buds; Taste Buds - metabolism; Taste Perception; Taste Perception - genetics; Tongue; Values; White People; Whites

The ability to taste bitterness evolved to safeguard most animals, including humans, against potentially toxic substances, thereby leading to food rejection. Nonetheless, bitter perception is subject to individual variations due to the presence of genetic functional polymorphisms in bitter taste rec...