A new study in the March issue of the Journal of Food Science, published by the Institute of Food Technologists, reported that two specific genes (TAS2R38–a bitter taste receptor and CD36–a possible fat receptor), may play a role in some people's ability to taste and enjoy dietary fat. By understanding the role of these two genes, food scientists may be able to help people who have trouble controlling how much fat they eat.
Most food scientists acknowledge the texture of fat plays a big role in how fat is perceived in the mouth. For example, ice cream is typically "rich, smooth and creamy." And certain fats, scientists have determined, can be detected by smell. Only recently have food scientists explored that most fats have a taste too. Researchers are now investigating the gene (CD360) that is responsible for detecting the taste of fats (fatty acids) in the mouth.
In the recent Journal of Food Science study, investigators focused on one ethnic group to limit genetic variation that could reduce the ability to detect associations with the gene of interest. They determined the fat preferences and CD36 status of more than 300 African-American adults. The investigators from the New York Obesity Research Center identified a genetic variant present in 21 percent of the African-Americans that was associated with higher preferences for added fats and oils (e.g. salad dressings, cooking oils, etc). They also found study participants with this genetic variance ranked Italian salad dressings creamier than those who have other genotypes.
The other gene explored by these investigators, TAS2R38, is the receptor for bitter taste compounds. About 70 percent of U.S. adults and children are "tasters" of these compounds, while the remaining 30 percent are "nontasters." Results indicate that nontasters of these compounds tend to be poor at discriminating fat in foods; therefore individuals who can't detect fat's presence may consume higher fat foods to compensate. This is in part due to the fact that nontasters have fewer taste buds than tasters. While researchers recognize that the cause of obesity is multifaceted, they continue to examine the role of these genotypes in weight management.
Genetic testing within the food industry may not be too far off. Once studies like these are more fully developed, there may be a role for genotyping study participants when it comes to testing a new product. For example, a company wanting to test out a dressing may include people with different genes relating to fat perception in order to get a more accurate opinion. In addition, the food industry will be able to create different kinds of foods for certain populations.
Two additional articles relating to fat perception are included in the March issue of the Journal of Food Science.
The Institute of Food Technologists (IFT) is a nonprofit scientific society. Our individual members are professionals engaged in food science, food technology, and related professions in industry, academia, and government. IFT's mission is to advance the science of food, and our long-range vision is to ensure a safe and abundant food supply, contributing to healthier people everywhere.
For more than 70 years, the IFT has been unlocking the potential of the food science community by creating a dynamic global forum where members from more than 100 countries can share, learn, and grow. We champion the use of sound science across the food value chain through the exchange of knowledge, by providing education, and by furthering the advancement of the profession. IFT has offices in Chicago, Illinois and Washington, D.C. For more information, please visit ift.org.
Stephanie Callahan | EurekAlert!
Rochester scientists discover gene controlling genetic recombination rates
23.04.2018 | University of Rochester
One step closer to reality
20.04.2018 | Max-Planck-Institut für Entwicklungsbiologie
University of Connecticut researchers have created a biodegradable composite made of silk fibers that can be used to repair broken load-bearing bones without the complications sometimes presented by other materials.
Repairing major load-bearing bones such as those in the leg can be a long and uncomfortable process.
Study published in the journal ACS Applied Materials & Interfaces is the outcome of an international effort that included teams from Dresden and Berlin in Germany, and the US.
Scientists at the Helmholtz-Zentrum Dresden-Rossendorf (HZDR) together with colleagues from the Helmholtz-Zentrum Berlin (HZB) and the University of Virginia...
Novel highly efficient and brilliant gamma-ray source: Based on model calculations, physicists of the Max PIanck Institute for Nuclear Physics in Heidelberg propose a novel method for an efficient high-brilliance gamma-ray source. A giant collimated gamma-ray pulse is generated from the interaction of a dense ultra-relativistic electron beam with a thin solid conductor. Energetic gamma-rays are copiously produced as the electron beam splits into filaments while propagating across the conductor. The resulting gamma-ray energy and flux enable novel experiments in nuclear and fundamental physics.
The typical wavelength of light interacting with an object of the microcosm scales with the size of this object. For atoms, this ranges from visible light to...
Stable joint cartilage can be produced from adult stem cells originating from bone marrow. This is made possible by inducing specific molecular processes occurring during embryonic cartilage formation, as researchers from the University and University Hospital of Basel report in the scientific journal PNAS.
Certain mesenchymal stem/stromal cells from the bone marrow of adults are considered extremely promising for skeletal tissue regeneration. These adult stem...
In the fight against cancer, scientists are developing new drugs to hit tumor cells at so far unused weak points. Such a “sore spot” is the protein complex...
13.04.2018 | Event News
12.04.2018 | Event News
09.04.2018 | Event News
23.04.2018 | Earth Sciences
23.04.2018 | Trade Fair News
23.04.2018 | Information Technology