期刊
CURRENT BIOLOGY
卷 23, 期 16, 页码 1601-1605出版社
CELL PRESS
DOI: 10.1016/j.cub.2013.07.030
关键词
-
资金
- MBIE [C06X0805]
- New Zealand Ministry of Business, Innovation & Employment (MBIE) [C06X0805] Funding Source: New Zealand Ministry of Business, Innovation & Employment (MBIE)
Humans vary in acuity to many odors [1-4], with variation within olfactory receptor (OR) genes contributing to these differences [5-9]. How such variation also affects odor experience and food selection remains uncertain [10], given that such effects occur for taste [11-15]. Here we investigate beta-ionone, which shows extreme sensitivity differences [4, 16, 17]. beta-ionone is a key aroma in foods and beverages [18-21] and is added to products in order to give a pleasant floral note [22, 23]. Genome-wide and in vitro assays demonstrate rs6591536 as the causal variant for beta-ionone odor sensitivity. rs6591536 encodes a N183D substitution in the second extracellular loop of OR5A1 and explains >96% of the observed phenotypic variation, resembling a monogenic Mendelian trait. Individuals carrying genotypes for beta-ionone sensitivity can more easily differentiate between food and beverage stimuli with and without added beta-ionone. Sensitive individuals typically describe beta-ionone in foods and beverages as fragrant and floral, whereas less-sensitive individuals describe these stimuli differently. rs6591536 genotype also influences emotional associations and explains differences in food and product choices. These studies demonstrate that an OR variant that influences olfactory sensitivity can affect how people experience and respond to foods, beverages, and other products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据