Tat Genlerinin Diş Çürüğüne Etkisi

Year 2022, , 968 - 976, 26.12.2022

Seçil Özkurt , Figen Seymen

https://doi.org/10.15311/selcukdentj.1057033

Abstract

Diş çürüklerinin oluşumunda birçok faktör etkili olmasına rağmen önlenebilen bir hastalıktır. Tat genleri de bu etkili faktörler rasında yer almakta olup diş çürüğünün başlıca nedenlerinden biri olan şeker alımında etkili olduğu bilinmektedir. Tat reseptörlerini ifade eden genlerdeki polimorfizmler ile diş çürükleri arasında ilişki olduğu belirlenmiştir. Çocuğun doğumdan önceki yaşamında annenin tükettiği besinlerin, bebeklerin gelecekteki beslenme tercihlerini etkilediği görülmektedir. Aynı şekilde bebekliğin ilk yıllarında tüketilen besinler de bireylerin ilerideki beslenme seçimlerini etkilemektedir. Bazı çalışmalarda tat reseptörlerini ifade eden genlerdeki çeşitli polimorfizmlerin besin seçimleri ile ilişkili olduğu gösterilmiştir. Ayrıca birçok çalışmada TAS1R2, TAS2R38 ve GLUT2 genlerinin polimorfizmleri incelenmiş ve bu çalışmaların çoğunda tat genlerindeki çeşitli polimorfizmlerin DMF-T, dmf-t ve ICDAS değerleri ile ilişkili olduğu ortaya konmuştur. Bu gen polimorfizmlerinin bir kısmının diş çürüğü oluşumunu engellediğini, bir kısmının ise diş çürüğü oluşumuna neden olduğunu belirten çalışmalar mevcuttur. Şekerli gıdaların neden olabileceği kanser, kalp-damar hastalıkları, obezite, hiperlipidemi, hipertansiyon ve diş çürüğü gibi hastalıkların önlenmesinde de genetik faktörlerin etkili olabileceği kanıtlanmıştır. Diş çürüğü ve genetik arasındaki ilişkiyi anlamak, bu hastalığın nedenlerini belirlemeye ve hastalığı önlemek için çürük risk gruplarını değerlendirmeye ve yönetmeye yardımcı olabilir.

Keywords

diş çürüğü, tat algısı genleri, tatma

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