Abstract
Abstract Objectives The aim of the study is to analyze the association of different bitter and sweet gene receptor polymorphisms and bitter and sweet food consumption on formation of dental caries in Turkish adult population. Methods This study included 205 adults whose detailed intraoral health examination was completed and decayed, missing, filled teeth (DMFT) index values were recorded. A mini questionnaire was applied to assess the consumption of bitter and sweet food. A venous blood sample from each participant was collected in Ethylenediamine tetraacetic acid (EDTA) tubes. Further, DNA samples were isolated from the blood samples by utilizing a DNA isolation kit, which were stored at +4 °C prior to the analysis. Taste receptor type 2 member 38 (TAS2R38; rs10246939, rs713598, rs1726866), Taste receptor type 1 member 2 (TAS1R2; rs35874116, rs9701796), and Taste receptor type 1 member 3 (TAS1R3; rs307355) gene polymorphisms were detected using real-time polymerase chain reaction (PCR). Results There was no statistically significant association between the TAS2R38, TAS1R2, and TAS1R3 gene polymorphism and the DMFT index (p>0.05). No significant difference was found between the consumption of bitter and sweet food and the DMFT index (p>0.05). Conclusions TAS2R38 (rs10246939, rs713598, rs1726866), TAS1R2 (rs35874116, rs9701796), and TAS1R3 (rs307355) gene polymorphism may not be associated with the formation of dental caries in the Turkish adult population.
Highlights
Complex environmental and numerous genetic factors are known to influence the occurrence and progression of dental caries [1]
TAS2R38, TAS1R2, and TAS1R3 gene polymorphism may not be associated with the formation of dental caries in the Turkish adult population
Dental caries is a complex disease that is related to dietary habits, taste sensitivity, genetic factors, and teeth brushing habits [1–4, 25]
Summary
Complex environmental and numerous genetic factors are known to influence the occurrence and progression of dental caries [1]. The importance of genetic factors in the formation of caries is supported by twin studies. It is estimated that 40–60% of caries susceptibility is genetically determined [1–6]. Animal studies strongly support the genetic contribution to the risk of developing caries [7–10]. Studies have demonstrated the importance of dietary habits, nutritional status, and chemically determined taste sensitivity in determining this risk [1, 4]. Studies in the last 15 years have allowed for the identification of proteins that act as taste receptors. There are five basic tastes that are consciously perceived as sweet, sour, salty, bitter, and umami [11]
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