Molecular variants associated with flavor perceptions and ancestral proportions of Ecuadorian populations. Issue 1 (December 2019)

• Record Type: Journal Article
• Authors: Paz-y-Miño, C.; García-Cárdenas, J.M.; Dávalos, M.E.; Cárdenas Figueroa, A.C.; Armendáriz-Castillo, I.; Guerrero, S.; Guevara-Ramírez, P.; López-Cortés, A.; Pérez-Villa, A.; Yumiceba, V.; Zambrano, A.K.; Leone, P.E.
• Is Part Of: Forensic science international. Volume 7:Issue 1(2019)
• Page Start: 59
• Page End: 61
• Publication Date: 2019-12
• Subjects: Sweet -- Bitter -- Salty -- Taste perception -- Ecuador; Forensic genetics -- Periodicals; Forensic Genetics -- Periodicals; Electronic journals; 614.1
• DOI: 10.1016/j.fsigss.2019.09.024
• Languages: English
• ISSNs: 1875-1768

Abstract

Abstract: The perception of taste is determined by several factors, including genetics, which at the same time is related with the diet and diseases in different populations. We aimed to identify the frequency of six single nucleotide polymorphisms (rs307355, rs35744813, rs713598, rs1726866, rs10246939 and rs11091046) involved in the perception of sweet, bitter and salty flavor in Ecuadorian mestizo population. It was found that the presence of the T allele of rs307355 and rs35744813 is associated with decreased ability of subjects to carry out specific discrimination of sweetness, this is particularly interesting given the correlation found (p = 0.0022) between sucrose perception and family history of cancer and diabetes. Furthermore, rs713598, rs1726866 and rs10246939 do not influence the ability to perceive the bitter taste. Concerning the perception of the salty taste, rs11091046 does influence the capacity of detecting it more easily. This theoretical knowledge of the genetic influence on taste perception can contribute to the understanding of eating habits and their impact on human health.