Bitter Taste Perception mediated by TAS2R38 refers to the physiological ability, governed by the TAS2R38 gene, to detect specific bitter compounds like propylthiouracil (PROP) and phenylthiocarbamide (PTC). This perception is dictated by polymorphisms within the gene, resulting in individuals being classified as non-tasters, medium-tasters, or super-tasters. The variation in taste sensitivity influences dietary preferences, impacting the consumption of health-promoting but often bitter-tasting cruciferous vegetables and certain phytonutrients.
Origin
The term derives from the genetic and sensory physiology domains, where TAS2R38 is the designation for Taste Receptor Type 2 Member 38. Its clinical relevance in human physiology became apparent with the discovery of the differential tasting ability for PTC, a trait observed in the mid-20th century. Understanding this genetic variation has become integral to nutrigenomics, connecting innate sensory responses to long-term dietary habits and nutrient intake.
Mechanism
The TAS2R38 gene encodes a G protein-coupled receptor located on the tongue’s taste buds, which binds to bitter compounds. Two common alleles, PAV (taster) and AVI (non-taster), determine the receptor’s functionality and binding affinity. The PAV allele results in a highly functional receptor, leading to strong bitter perception, while the AVI allele results in a less functional or non-functional receptor. This differential signaling pathway directly modulates the hedonic response to bitter foods, consequently influencing dietary adherence and the hormonal balance regulated by nutrient sensing.
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