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Abstract
Orosensory perception of dietary fat varies in individuals, thus influencing nutritional status. Several studies associated fat detection and preference with CD36 or 6-n-propylthiouracil (PROP) sensitivity. Other studies have not confirmed the latter association. We analyzed the relationship between orosensory perception of oleic acid, two CD36 variants, and PROP tasting. Thresholds of oleic acid perception were assessed in 64 subjects using a modification of the three-alternative forced-choice procedure. Subjects were classified for PROP taster status and genotyped for TAS2R38 and CD36 (SNPs: rs1761667 and rs1527483). Subjects homozygous for GG of the rs1761667 polymorphism showed higher sensitivity to oleic acid than AA subjects. The capability to detect oleic acid was directly associated with TAS2R38 or PROP responsiveness. PROP non-tasters had a lower papilla density than tasters, and those with genotype GG of the rs1761667 polymorphism had lower oleic acid thresholds than PROP non-tasters with genotype AA. In conclusion, results showed a direct association between orosensory perception of oleic acid and PROP tasting or rs1761667 polymorphism of CD36, which play a significant role in PROP non-tasters, given their low number of taste papillae. Characterization of individual capability to detect fatty acids may have important nutritional implications by explaining variations in human fat preferences.
Highlights
IntroductionThe potential capability to discriminate dietary fatty acids selectively and quantitatively may have important implications for nutritional status and health of individuals
Over the last decade, evidence has been presented of the multiple roles of dietary fatty acids as regulators of energy and lipid metabolism, and their effects on human health and disease outcomes [1].the potential capability to discriminate dietary fatty acids selectively and quantitatively may have important implications for nutritional status and health of individuals
In the light of the evidence collected over the last decade on the nutritional value of dietary lipids [1], and given the wide individual variations in fat consumption and preference [18,57], the present data provide new insights into characterization of individual capability to detect dietary fatty acids in order to identify factors involved in the choice patterns for fat consumption in humans
Summary
The potential capability to discriminate dietary fatty acids selectively and quantitatively may have important implications for nutritional status and health of individuals. In this context, studies aimed at analyzing fat perception are important to understand how individuals make choices about fat-rich foods in terms of the quality and quantity that they ingest [2]. The presence of CD36 protein in gustatory papillae has been documented [17] as the primary long-chain fatty acid receptor in taste bud cells, and so has its role in the orosensory perception of dietary lipid and fat preference [5,18]
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