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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2021.1
- 수록면
- 689 - 699 (11page)
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초록· 키워드
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Background Taste preference varies geographically in China. However, studies on Chinese people’s taste preference in different regions of China are limited, and are lack of research on the mechanism of differences in taste preference, especially in genetics. Objective This study aims to investigate the characteristics of taste preference of Chinese men, and estimate whether diverse taste preference in Chinese have genetic underpinning. Methods We conducted a questionnaire survey on taste preferences on 1076 males from 10 regions of China, and collected another 1427 males from the same regions which genotyped by microarray. We compared the correlation between different taste preference, and evaluated the correlation between the mutation frequency of inhouse database and different taste preference. The putative taste-preference-related genes were further utilized to estimate the candidate relationship on gene and gene network in different taste preference. Results There was a correlation between different taste preferences in Chinese men. We found 31 SNPs associated with 6 kind of taste preferences. These SNPs located within or nearby 36 genes, and the tastes associated with 4 of these genes (TRPV1, AGT, ASIC2 and GLP1R) are consistent with the previous studies. Moreover, in different tastes which were suggested to be associated with each other, some putative related genes were the same or in the same gene network, such as pathways related with blood pressure, response to stimulus and nervous system. Conclusions This study indicates that the diverse taste preference of Chinese men may have genetic underpinning.
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참고문헌 (55)
참고문헌 신청
Baharuddin AR / 2015 / The impact of geographical location on taste sensitivity and preference / Int Food Res J 22:731~738
Linda A. Barlow / 2015 / Developing and Regenerating a Sense of Taste / Current Topics in Developmental Biology 111:401~419
Rocio Barragán / 2018 / 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 / Nutrients 10(10):1539
Tanya Barrett / 2013 / NCBI GEO: archive for functional genomics data sets—update / Nucleic Acids Research 41(D1):D991~D995
Diana M Bautista / 2008 / Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels / Nature Neuroscience 11(7):772~779
Linda A. Barlow / 2015 / Developing and Regenerating a Sense of Taste / Current Topics in Developmental Biology 111:401~419
Rocio Barragán / 2018 / 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 / Nutrients 10(10):1539
Tanya Barrett / 2013 / NCBI GEO: archive for functional genomics data sets—update / Nucleic Acids Research 41(D1):D991~D995
Diana M Bautista / 2008 / Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels / Nature Neuroscience 11(7):772~779
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