Lezzet Algısının Oluşmasında Çevresel ve Genetik Faktörlerin Etkileri

Year 2021, Volume: 5 Issue: 1, 7 - 18, 03.04.2021

Mücahit Muslu Gülden Fatma Gökçay

https://doi.org/10.29058/mjwbs.776644

Cited By: 2

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.

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

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