The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study

• Published in: The Journal of nutritional biochemistry Vol. 128; p. 109619
• Main Authors: Subramanian, Gowtham, Ponnusamy, Vinithra, Vasanthakumar, Keerthana, Panneerselvan, Prabha, Krishnan, Vasanth, Subramaniam, Selvakumar
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 01-06-2024
• Subjects: Adult; Bitter taste sensitivity; Body Mass Index; Carbonic anhydrase-VI; Carbonic Anhydrases - genetics; Carbonic Anhydrases - metabolism; Dietary Fats; Female; Gene Frequency; Genotype; Humans; LA phenotypes; Male; Obesity; Papillae density; Polymorphism, Single Nucleotide; Propylthiouracil; Regression Analysis; Single nucleotide polymorphism; Taste - genetics; Taste Buds - metabolism; Taste Perception - genetics; Young Adult; Carbonic anhydrase-VI; Obesity; Ser; gLMS; PROP; Papillae density; FP; CA-VI; PD; Gly; LA; ANOVA; Bitter taste sensitivity; LA phenotypes; Single nucleotide polymorphism; AFC; RFLP; PCR; BMI
• ISSN: 0955-2863; 1873-4847; 1873-4847
• DOI: 10.1016/j.jnutbio.2024.109619

Gustin, a trophic factor for taste bud development, and its polymorphism at rs2274333 influence taste perception of 6-n-propylthiouracil (PROP) and fungiform papillae (FP) density. The PROP taster status affects dietary fat sensing and body composition. However, there is a paucity of research on the gustin genotype with dietary fat perception, PROP tasting ability, and body mass index (BMI). Thus, taste sensitivity to fat and bitterness was evaluated in 178 healthy individuals. The general labeled magnitude scale was used to determine suprathreshold taste intensity ratings, whereas the alternative forced choice approach was used to estimate the taste-sensing ability. The FP density was assessed by applying blue-colored food dye over the anterior region of the tongue. Restriction fragment length polymorphism was used to detect the genetic polymorphism (rs2274333) in the carbonic anhydrase VI (CA-VI) gene. Fisher's chi-square analysis showed that the CA-VI genotype and allelic frequencies significantly correlated (p<0.001) with the PROP taster status and BMI. Healthy individuals with AA genotypes of the CA-VI polymorphism and PROP super-tasters demonstrated stronger gustatory sensitivity for linoleic acid (LA) with greater FP density in comparison to individuals with AG/GG genotypes and other PROP taster groups. Stepwise forward multiple regression analysis indicates that BMI and PROP taster status significantly influence the LA sensing ability. The suprathreshold intensity rating for LA was also significantly impacted by PROP taster status and CA-VI genotypes, with a variation of 73.3%. Overall, our findings show a relationship between the taste papillae environment and the CA-VI genetic mutation at rs2274333, which influenced the gustatory preference for dietary fat and bitter taste.
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