Lezzet Algısının Oluşmasında Çevresel ve Genetik Faktörlerin Etkileri

Yıl 2021, , 7 - 18, 03.04.2021

Mücahit Muslu , Gülden Fatma Gökçay

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

Cited By: 3

Öz

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.

Anahtar Kelimeler

Tat, lezzet, Tat algısı, Lezzet algısı, Beslenme

Destekleyen Kurum

Bulunmamaktadır.

Effects of Environmental and Genetic Factors on the Taste Perception

Öz

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.

Anahtar Kelimeler

Taste, Flavor, Taste perception, Flavor perception, Nutrition

Kaynakça

• World Health Organization. Noncommunicable diseases country profiles 2018 [İnternet Yayını]. 2018 [atıf 25.07.2020]. Erişim: https://www.who.int/publications/i/item/9789241514620.
• Kourouniotis S, Keast RSJ, Riddell LJ, Lacy K, Thorpe MG, Cicerale S. The importance of taste on dietary choice, behaviour and intake in a group of young adults. Appet 2016;103:1–7. doi: 10.1016/j.appet.2016.03.015.
• Karakuş SŞ. Tat algılamayı etkileyen faktörler. Journal of Tourism and Gastronomy Studies, 2013;26:34.
• Diószegi J, Llanaj E, Ádány R. Genetic background of taste perception, taste preferences, and its nutritional implications: a systematic review. Front Genet 2019;10:1272. doi: 10.3389/fgene.2019.01272.
• Beauchamp GK. Basic taste: a perceptual concept. J Agric Food Chem 2019;67(50):13860-13869. doi: 10.1021/acs.jafc.9b03542.
• Kakutani Y, Narumi T, Kobayakawa T, Kawai T, Kusakabe Y, Kunieda S, et al. Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration. Sci Rep 2017;7(1):1-9. doi: 10.1038/s41598-017-07285-7.
• Shaikh FH, Soni A. Physiology, Taste. StatPearls [İnternet Yayını]. 2020 April 29 [atıf 25.07.2020]. Erişim: https://www.ncbi.nlm.nih.gov/books/NBK557768/
• Batu A. Moleküler gastronomi bakış açısıyla gıdaların tat ve aroma algıları. Aydın Gastronomy 2017;1(1):25-36.
• Witt M. Anatomy and development of the human taste system. Handb Clin Neurol 2019;164:147-171. doi: 10.1016/B978-0-444-63855-7.00010-1.
• Janssen S, Depoortere I. Nutrient sensing in the gut: new roads to therapeutics?. Trends Endocrin Met 2013;24(2):92-100. doi: 10.1016/j.tem.2012.11.006.
• Kandemir S, Muluk NB. Koku fizyolojisi ve koku testleri: Derleme. Turk J Clin Lab 2016;7(2):48-53. doi: 10.18663/tjcl.54874.
• Yaparel C, Elmacı Y. Tat-koku interaksiyonları. Akademik Gıda 2016;14(2).
• Vincis R, Fontanini A. Central taste anatomy and physiology. Handb Clin Neurol 2019;164:187-204. Doi: 10.1016/B978-0-444-63855-7.00012-5.
• Paglia L. Taste development and prenatal prevention. Eur J Paediatr Dent 2019;20(4):257-257. doi: 10.23804/ejpd.2019.20.04.01.
• Schwartz C, Chabanet C, Laval C, Issanchou S, Nicklaus S. Breast-feeding duration: Influence on taste acceptance over the first year of life. Br J Nutr 2013;109:1154–1161. doi: 10.1017/S0007114512002668.
• Andreas NJ, Kampmann B, Le-Doare KM. Human breast milk: A review on its composition and bioactivity. Early Hum Dev 2015;91:629–635. doi: 10.1016/j.earlhumdev.2015.08.013.
• Mennella JA. Beauchamp GK. Flavor experiences during formula feeding are related to preferences during childhood. Early Hum Dev 2002;68:71–82. doi: 10.1016/S0378-3782(02)00008-7.
• Lauzon-Guillain B, Jones L, Oliveira A, Moschonis G, Betoko A, Lopes C, et al. The influence of early feeding practices on fruit and vegetable intake among preschool children in 4 European birth cohorts. Am J Clin Nutr 2013;98(3):804-812. doi: 10.3945/ajcn.112.057026.
• Fewtrell M, Bronsky J, Campoy C, Domellöf M, Embleton N, Mis NF, et al. Complementary feeding: a position paper by the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN) Committee on Nutrition. J Pediatr Gastr Nutr 2017;64(1):119-132. doi: 10.1097/MPG.0000000000001454.
• Kabaran S. Yaşamın erken dönemlerinde yaşanan lezzet deneyimleri besin tercihlerini nasıl etkiliyor?. Güncel Pediatri 2017;15(1). doi: 10.4274/jcp.78941.
• Steensels S, Depoortere I. Chemoreceptors in the gut. Annu Rev Physiol 2018;80:117–141. doi: 10.1146/annurev-physiol-021317-121332.
• Shahbandi A, Choo E, Dando R. Receptor regulation in taste: Can diet influence how we perceive foods? J Multidiscip Sci J 2018;1:106–15. doi: 10.3390/j1010011.
• Song X, Giacalone D, Johansen SMB, Frøst MB, Bredie WL. Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults. Trends Food Sci Technol 2016;53:49-59. doi: 10.1016/j.tifs.2016.04.004 .
• Barragán R, Coltell O, Portolés O, Asensio EM, Sorlí JV, Ortega-Azorín C, et al. Bitter, sweet, salty, sour and umami taste perception decreases with age: Sex-specific analysis, modulation by genetic variants and taste-preference associations in 18 to 80 year-old subjects. Nutr 2018;10(10):1539. doi: 10.3390/nu10101539.
• Imoscopi A, Inelmen EM, Sergi G, Miotto F, Manzato E. Taste loss in the elderly: epidemiology, causes and consequences. Aging Clin Exp Res 2012;24(6):570-579. doi: 10.3275/8520.
• Puputti S, Aisala H, Hoppu U, Sandell M. Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults. J Sens Stud 2019;34(4):e12506. doi: 10.1111/joss.12506.
• Guido D, Perna S, Carrai M, Barale R, Grassi M, Rondanelli M. Multidimensional evaluation of endogenous and health factors affecting food preferences, taste and smell perception. J Nutr Health Agıng 2016;20(10):971-981.
• Koubaa Y, Eleuch A. Gender effects on odor-induced taste enhancement and subsequent food consumption. J Consum Mark 2020. doi: 10.1108/JCM-02-2019-3091
• Ammann J, Hartmann C, Siegrist M. A bitter taste in the mouth: The role of 6-n-propylthiouracil taster status and sex in food disgust sensitivity. Physiol Behav 2019;204:219-223. doi: 10.1016/j.physbeh.2019.02.036.
• Joseph PV, Reed DR, Mennella JA. Individual differences among children in sucrose detection thresholds: relationship with age, gender, and bitter taste genotype. Nurs Res 2016;65(1):3. doi: 10.1097/NNR.0000000000000138.
• Tarlarini C, Greco LC, Lizio A, Gerardi F, Sansone VA, Lunetta C. Taste changes in amyotrophic lateral sclerosis and effects on quality of life. Neurol Sci 2019;40(2):399-404. doi: 10.1007/s10072-018-3672-z.
• Schalk P, Kohl M, Herrmann HJ, Schwappacher R, Rimmele ME, Buettner A, et al. Influence of cancer and acute inflammatory disease on taste perception: a clinical pilot study. Suppor Care Cancer 2018;26(3):843-851. doi: 10.1007/s00520-017-3898-y.
• Roura E, Foster S, Winklebach A, Navarro M, Thomas W, Campbell K, et al. Taste and hypertension in humans: targeting cardiovascular disease. Curr Pharm Des 2016;22(15):2290-2305.
• Kubota M, Nagai A, Higashiyama Y. Taste perception in pediatric clinical settings: A review. Open J Nutr Food Sci 2019;1(1):1006.
• Rohde K, Schamarek I, Blüher M. Consequences of obesity on the sense of taste: taste buds as treatment targets?. Diabetes Metab J 2020;44:e19. doi: 10.4093/dmj.2020.0058.
• Cattaneo C, Riso P, Laureati M, Gargari G, Pagliarini E. Exploring associations between interindividual differences in taste perception, oral microbiota composition, and reported food intake. Nutr 2019;11(5):1167. doi: 10.3390/nu11051167.
• Fasunla AJ, Nwankwo U, Onakoya PA, Oladokun A, Nwaorgu OG. Gustatory function of pregnant and nonpregnant women in a Tertiary Health Institution. Ear Nose Throat J 2019;98(3):143-148. doi: 10.1177/0145561319833914.
• Weenen H, Olsen A, Nanou E, Moreau E, Nambiar S, Vereijken C. Changes in taste threshold, perceived ıntensity, liking, and preference in pregnant women: a literature review. Chemosens Percep 2019;12(1):1-17. doi: 10.1007/s12078-018-9246-x.
• Kale YS, Vibhute N, Belgaumi U, Kadashetti V, Bommanavar S, Kamate W. Effect of using tobacco on taste perception. Fam Med Prim Care Rev 2019;8(8):2699. doi: 10.4103/jfmpc.jfmpc_457_19.
• Panduro A, Rivera-Iñiguez I, Ramos-Lopez O, Roman S. Genes and alcoholism: taste, addiction, and metabolism. Neuroscience of Alcohol 2019:483-491. doi: 10.1016/B978-0-12-813125-1.00050-7.
• Williams JA, Bartoshuk LM, Fillingim RB, Dotson CD. Exploring ethnic differences in taste perception. Chem Sense 2016;41(5):449-456. doi: 10.1093/chemse/bjw021.
• Roper SD, Chaudhari N. Taste buds: cells, signals and synapses. Nat Rev Neurosci 2017;18(8):485-497. doi: 10.1038/nrn.2017.68.
• Behrens M, Gunn HC, Ramos P, Meyerhof W, Wooding SP. Genetic, functional, and phenotypic diversity in TAS2R38-mediated bitter taste perception. Chem Senses 2013;38(6):475-484. doi: 10.1093/chemse/bjt016.
• Li, D., & Zhang, J. (2014). Diet shapes the evolution of the vertebrate bitter taste receptor gene repertoire. Molecular biology and evolution, 31(2), 303-309. doi: 10.1093/molbev/mst219.
• Blakeslee AF. Genetics of sensory thresholds: taste for phenyl thio carbamide. Proc Natl Acad Sci U S A 1932;18(1):120. doi: 10.1073/pnas.18.1.120.
• Nolden AA, Feeney EL. Genetic Differences in Taste Receptors: Implications for the Food Industry. Annu Rev Food Sci Technol 2020;11:183-204. doi: 10.1146/annurev-food-032519-051653.
• Cui M, Jiang P, Maillet E, Max M, Margolskee RF, Osman R. The heterodimeric sweet taste receptor has multiple potential ligand binding sites. Curr Pharm Des 2006;12(35):4591-4600. doi: 10.2174/138161206779010350.
• Zhao GQ, Zang Y, Hoon MA, Chandrashekar J, Erlenbach I, Ryba NJ. Zuker CS The receptors for mammalian sweet and umami taste. Cell 2003;115(3):255–266. doi: 10.1016/s0092-8674(03)00844-4.
• Heck GL, Mierson S, DeSimone JA. Salt taste transduction occurs through an amiloride-sensitive sodium transport pathway. Sci 1984;223:403–405. doi: 10.1126/science.6691151.
• Dias AG, Rousseau D, Duizer L, Cockburn M, Chiu W, Nielsen D, et al. Genetic variation in putative salt taste receptors and salt taste perception in humans. Chem Senses 2013;38(2):137–145. doi: 10.1093/chemse/bjs090.
• Törnwall O, Silventoinen K, Keskitalo-Vuokko K, Perola M, Kaprio J, Tuorila H. Genetic contribution to sour taste preference. Appet 2012;58:687–694. doi: 10.1016/j.appet.2011.12.020.
• Challis RC, Ma M. Sour taste finds closure in a potassium channel. PNAS 2016;113:246–47. doi: 10.1073/pnas.1523319113.
• Ye W, Chang RB, Bushman JD, Tu Y-H, Mulhall EM, et al. The K+ channel KIR2.1 functions in tandem with proton influx to mediate sour taste transduction. PNAS 2016;113:229–238. doi: 10.1073/pnas.1514282112.
• Mouritsen OG, Styrbak K, editors. Umami: unlocking the secrets of the fifth taste. New York: Columbia University Press; 2014.
• Han P, Keast R, Roura E. TAS1R1 and TAS1R3 polymorphisms relate to energy and protein-rich food choices from a buffet meal respectively. Nutr 2018;10(12):1906. doi: 10.3390/nu10121906.
• Running CA, Craig BA, Mattes RD. Oleogustus: the unique taste of fat. ChemSsen 2015;40(7):507-516. doi: 10.1093/chemse/bjv036.
• Lim J, Pullicin AJ. Oral carbohydrate sensing: Beyond sweet taste. Physiol Behav 2019;202:14-25. doi: 10.1016/j.physbeh.2019.01.021.
• Wang Y, Zajac AL, Lei W, Christensen CM, Margolskee RF, Bouysset C, et al. Metal ions activate the human taste receptor TAS2R7. Chem Sense 2019;44(5):339-347. doi: 10.1093/chemse/bjz024.
• McDonald ST, Bolliet DA, Hayes JE, editors. Chemesthesis: chemical touch in food and eating. West Sussex: John Wiley & Sons; 2016.
• Simons CT, Carstens E. Oral chemesthesis and taste. The senses: a comprehensive reference 2008;4:345-369. doi: 10.1016/B978-012370880-9.00090-6.