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Abstract
The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. We present direct measures for the activation of the peripheral taste system in response to oleic acid by electrophysiological recordings from the tongue of 35 volunteers classified for PROP taster status and genotyped for CD36. The waveform of biopotentials was analyzed and values of amplitude and rate of potential variation were measured. Oleic acid stimulations evoked positive monophasic potentials, which represent the summated voltage change consequent to the response of the stimulated taste cells. Bio-electrical measurements were fully consistent with the perceived intensity during stimulation, which was verbally reported by the volunteers. ANOVA revealed that the amplitude of signals was directly associated, mostly in the last part of the response, with the CD36 genotypes and PROP taster status (which was directly associated with the density of papillae). The rate of potential variation was associated only with CD36, primarily in the first part of the response. In conclusion, our results provide direct evidence of the relationship between fat perception and rs1761667 polymorphism of the CD36 gene and PROP phenotype.
Highlights
Over the last decade, multiple effects of dietary fatty acids as regulators of lipid and energy metabolism in human health and disease outcomes have been pointed out [1]
Various classes of fatty acid receptors have been proposed for the taste transduction of lipids [10,11], including the multifunctional CD36 scavenger receptor [11,12,13,14,15,16], which is primarily responsible for the detection of long chain fatty acids on the tongue [5,17,18]
PROP taster groups did not differ statistically based on genotype distribution and haplotype frequency of the CD36 gene (χ2 > 0.665; p < 0.71; Fisher’s test)
Summary
Multiple effects of dietary fatty acids as regulators of lipid and energy metabolism in human health and disease outcomes have been pointed out [1]. Nutrients 2019, 11, 315 long-chain fatty acids released from dietary lipids during oral processing seem to be accountable for fat taste perception [7,8]. The cleavage of triglycerides into free fatty acids by a lingual lipase has been shown both in rodents [9] and in humans [5]. The exchange of A for G in the rs1761667 single nucleotide polymorphism (SNP) has been shown to decrease protein expression [19], and is associated with a reduced oral ability to perceive fatty acids [5,20,21]. Recent results suggest that this SNP is differentially related with body composition and endocannabinoid levels in lean and obese volunteers [24]
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