The perception of quinine taste intensity is associated with common genetic variants in a bitter receptor cluster on chromosome 12
Description
The perceived taste intensities of quinine HCl, caffeine, sucrose octaacetate (SOA) and propylthiouracil (PROP) solutions were examined in 1457 twins and their siblings. Previous heritability modeling of these bitter stimuli indicated a common genetic factor for quinine, caffeine and SOA (22-28%), as well as separate specific genetic factors for PROP (72%) and quinine (15%). To identify the genes involved, we performed a genome-wide association study with the same sample as the modeling analysis, genotyped for approximately 610 000 single-nucleotide polymorphisms (SNPs). For caffeine and SOA, no SNP association reached a genome-wide statistical criterion. For PROP, the peak association was within TAS2R38 (rs713598, A49P, P = 1.6 × 10-104), which accounted for 45.9% of the trait variance. For quinine, the peak association was centered in a region that contains bitter receptor as well as salivary protein genes and explained 5.8% of the trait variance (TAS2R19, rs10772420, R299C, P = 1.8 × 10-15). We confirmed this association in a replication sample of twins of similar ancestry (P = 0.00001). The specific genetic factor for the perceived intensity of PROP was identified as the gene previously implicated in this trait (TAS2R38). For quinine, one or more bitter receptor or salivary proline-rich protein genes on chromosome 12 have alleles which affect its perception but tight linkage among very similar genes precludes the identification of a single causal genetic variant.
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ID Code: | 180388 |
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Item Type: | Contribution to Journal (Journal Article) |
Refereed: | Yes |
Measurements or Duration: | 8 pages |
DOI: | 10.1093/hmg/ddq324 |
ISSN: | 0964-6906 |
Pure ID: | 46539212 |
Divisions: | Past > QUT Faculties & Divisions > Faculty of Health Past > QUT Faculties & Divisions > Creative Industries Faculty Past > Institutes > Institute of Health and Biomedical Innovation Current > Schools > School of Biomedical Sciences Current > Schools > School of Public Health & Social Work |
Funding Information: | This work was supported by the National Health and Medical Research Council (241944, 219178, 389875 to N.G.M.), the Australian Research Council (DP0212016, DP0664638 to N.G.M. and M.J.W.) and the National Institutes of Health (DC004698 to D.R.R., DC02995 to P.A.S.B.). S.E.M. is supported by the National Health and Medical Research Council Fellowship Scheme. Funding to pay the Open Access Charge was provided by institutional funds from the Monell Chemical Senses Center. |
Copyright Owner: | Consult author(s) regarding copyright matters |
Copyright Statement: | This work is covered by copyright. Unless the document is being made available under a Creative Commons Licence, you must assume that re-use is limited to personal use and that permission from the copyright owner must be obtained for all other uses. If the document is available under a Creative Commons License (or other specified license) then refer to the Licence for details of permitted re-use. It is a condition of access that users recognise and abide by the legal requirements associated with these rights. If you believe that this work infringes copyright please provide details by email to qut.copyright@qut.edu.au |
Deposited On: | 20 Feb 2020 03:38 |
Last Modified: | 28 Mar 2024 13:41 |
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