Effects of Environmental and Genetic Factors on the Taste Perception

Abstract

Taste perception is a complex system consisting of chemical, hormonal and neural stimuli involving many organs and hormones. Taste perception is generally evaluated not only as the taste felt, but also as a combination of smell, texture and visual stimuli. It varies according to many environmental and genetic factors such as age, gender, diseases, psychological status, pregnancy, presence of obesity, smoking, sociocultural factors, nutrition and nutrients. This perception is an important factor affecting food preferences and food consumption. Apart from bitter, sweet, sour, salty and umami flavors, oil, starch and metallic flavors affect the perception of taste. Taste perception can be partially explained by genetic polymorphisms found in genes that produce receptors involved in taste perception and show great differences between individuals. Gene families and receptors such as TAS1R, TAS2R, CA6, TRPV, SCNN, PKD1 are effective in the detection of these flavors. For this reason, increasing the qualified studies in order to understand the genetic and environmental factors of taste perception that is of great importance in understanding nutritional preferences and fight against nutritional diseases of our age.

Keywords

• Taste
• Flavor
• Taste perception
• Flavor perception
• Nutrition

Lezzet Algısının Oluşmasında Çevresel ve Genetik Faktörlerin Etkileri

Abstract

Lezzet algısı kimyasal, hormonal ve sinirsel uyarılarla oluşan, birçok organ ve hormonun etkili olduğu karmaşık bir sistemdir. Lezzet algısı genel olarak hissedilen tat, koku, doku ve görsel uyarıların bir bütünü olarak değerlendirilmektedir. Yaş, cinsiyet, hastalıklar, psikolojik durum, gebelik, obezite varlığı, sigara kullanımı, sosyokültürel etmenler, beslenme ve besin ögeleri gibi birçok çevresel ve genetik faktöre göre değişiklik göstermektedir. Bu algı besin tercihleri ve besin tüketimini etkileyen önemli bir faktördür. Acı, tatlı, ekşi, tuzlu ve umami tatları dışında yağ, nişasta ve metalik tatlar lezzet algısını etkilemektedir. Lezzet algısı, tat algılamada görevli reseptörleri üreten genlerde bulunan genetik polimorfizmlerle kısmen açıklanabilmekte ve bireyler arasında büyük farklılıklar göstermektedir. Bu tatların algılanmasında TAS1R, TAS2R, CA6, TRPV, SCNN, PKD1 gibi gen aileleri ve reseptörler etkili olmaktadır. Bu nedenle lezzet algısının genetik ve çevresel faktörlerinin daha iyi anlaşılması için kaliteli çalışmaların artması gerekirken, bu konu besin tercihlerinin anlaşılması ve çağımızın sorunu beslenme kökenli hastalıklarla mücadele konusunda büyük önem taşımaktadır.

Keywords

• Tat
• lezzet
• Tat algısı
• Lezzet algısı
• Beslenme

Supporting Institution

Bulunmamaktadır.

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