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Polymorphisms in TRPV1 and TAS2Rs associate with sensations from sampled ethanol
Alissa L Allen1, John E McGeary, John E Hayes
1Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania.
Alcoholism, Clinical and Experimental Research
|September 27, 2014
Summary
Genetic variations in taste and pain genes influence how individuals perceive alcohol sensations. Specific gene polymorphisms in TRPV1 and TAS2Rs are linked to the intensity and quality of ethanol experiences, affecting beverage preference.
Area of Science:
- Genetics
- Neuroscience
- Sensory Science
Background:
- Individual differences in food and beverage preference are linked to genetic variations in chemosensory genes.
- Ethanol (EtOH) consumption elicits distinct sensory perceptions, including sweet, bitter, and burning sensations, which can vary significantly between individuals.
- Understanding the genetic basis of these EtOH sensations is crucial for explaining variable preferences and intake of alcoholic beverages.
Purpose of the Study:
- To investigate the relationship between genetic polymorphisms in bitter taste receptors (TAS2Rs) and the polymodal nociceptor TRPV1 and individual variability in ethanol (EtOH) sensations.
- To explore how variations in specific genes influence the perception of sweetness, bitterness, and burning sensations elicited by ethanol.
Main Methods:
- Genotyping of 93 Caucasian participants for 16 single nucleotide polymorphisms (SNPs) in TRPV1, 3 SNPs in TAS2R38, and 1 SNP in TAS2R13.
- Participants provided sensory ratings for ethanol stimuli using a generalized Labeled Magnitude Scale, including a whole-mouth sip-and-spit solution and a localized cotton swab application.
- Time-intensity data for multiple sensory qualities were collected over three minutes, with area-under-the-curve (AUC) calculated for quantitative analysis.
Main Results:
- Burning/stinging sensations exhibited the highest mean AUC values, followed by bitterness and sweetness, for the whole-mouth ethanol solution.
- Significant associations were found between whole-mouth intensity ratings and burning/stinging and bitterness AUC values on the circumvallate papillae (CV).
- Specific TRPV1 SNPs (rs224547, rs4780521) and TAS2R38 SNPs (rs713598, rs1726866, rs10246939) were significantly associated with ethanol sensations, particularly bitterness on the CV. TAS2R13 SNP rs1015443 was linked to overall intensity.
Conclusions:
- Genetic variations in TRPV1 and TAS2Rs significantly influence the sensory perceptions elicited by ethanol.
- These genetic factors may play a role in modulating an individual's initial responses and subsequent preferences for alcoholic beverages.
- The study highlights the interplay between genetic polymorphisms and sensory perception in shaping alcohol consumption behaviors.
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