The Genetics Behind Differences in Taste
Written by Sukanya Chandrasekaran
Edited by Carolyn Chiu
March 21, 2022
Edited by Carolyn Chiu
March 21, 2022
Taste receptors located on the taste cells of taste buds present on our tongue function as one of the main guides that helps us distinguish between flavors. The central processing of taste comprises taste cells, nerves, and brain structures. The taste receptors are organized in taste buds located on the tongue, which detect proteins then send excitations to the brain via the nerves to evoke the perception of taste. Variations in taste perception among people are due to differences in receptor genes. These differences are shaped by evolutionary forces and reflect adaptations to feeding ecology.
The most common reason why everyone has different reactions to the same taste is genetic variation. An interesting study found that those who enjoy cilantro say it has a fresh citrus taste but those who hate it say it has a soapy and pungent taste. The discoveries of this study connected genetic variation to food perception, choice, and consumption of food, factors which influence nutrition and inclination to certain diseases.
Another discovery from the study suggests that a process called pseudogenization is responsible for the blindness to taste in some species. Pseudogenization Is a mechanism that results in gene loss. An interesting factor is that certain oral medications have bitter tastes that interfere with the taste receptors. The study also focuses on how the difference in variation between taste receptors and diet during the evolution phase resulted in the adjustment of taste according to the dietary needs of different species. A good example of this is how many of the same nutrients are consumed by species that have different diets and they taste different to each species. Another interesting display of this is a case where bitter taste is most likely to have developed as a defense against toxic foods, as most poisonous or toxic foods tend to have a bitter flavor profile
We can see that gene structure and variation influence a lot on how taste receptors function. Some independent taste receptors include those that can detect water, fat, and even complex carbohydrates. A lot of research these days is involved in targeting taste receptors to produce taste by not depending on nutrition and health and they hold some very promising results.
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