期刊
CHEMICAL SENSES
卷 32, 期 8, 页码 749-754出版社
OXFORD UNIV PRESS
DOI: 10.1093/chemse/bjm042
关键词
genetics; NaCl; perception; pH; variability
资金
- NIDCD NIH HHS [R01DC004698, R01 DC004698, R01 DC002995, R01 DC004698-03, R03 DC003509, R01DC002995] Funding Source: Medline
- NIEHS NIH HHS [R03 ES013969, R03ES013969] Funding Source: Medline
Seventy-four pairs of monozygotic (identical) twins and 35 pairs of dizygotic (fraternal) twins provided recognition thresholds (modified Harris-Kalmus test) for the sourness of citric acid and the saltiness of sodium chloride during the Twins Days Festival in Twinsburg, OR Variance components (ACE) models were applied to the data: total variation = additive genetic (A) + common environment (C) + nonshared environment (E). The best-fit model of variation in recognition thresholds for sourness included an additive genetic factor, accounting for 53% of the variance, but no common environment component. This level of heritability, on par with that of sensitivity to the bitter compounds 6-n-propylthiouracil and phenylthiocarbamide, strongly suggests that genetic factors play a larger role than shared environment in determining individual differences in recognition thresholds for sourness. In contrast, the best-fit model for saltiness recognition included a common environment component, accounting for 22% of the variance in thresholds, but no additive component. This result suggests that environment plays a larger role than genetics in determining individual differences in recognition thresholds for saltiness.
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