Variation in the TAS1R2 Gene, Sweet Taste Perception and Intake of Sugars.

BACKGROUND/AIMS: To determine whether variation in the TAS1R2 gene affects sucrose taste perception and sugar intake. METHODS: Participants were men (n = 238) and women (n = 458) aged 20-29 years. A subset (n = 95) with body mass index (BMI) data available completed a sensory analysis study. A food frequency questionnaire assessed dietary intake, and eight polymorphisms were genotyped (rs12033832, rs12137730, rs35874116, rs3935570, rs4920564, rs4920566, rs7513755 and rs9701796). Sucrose taste thresholds were determined by staircase procedure (solutions: 9 × 10-6 to 0.5 mol/l). Suprathreshold sensitivity to 0.01-1.0 mol/l sucrose solutions was assessed using general Labeled Magnitude Scales. RESULTS: A significant genotype-BMI interaction was observed for rs12033832 (G>A) for suprathreshold sensitivity (p = 0.01) and sugar intake (p = 0.003). Among participants with a BMI ≥25, G allele carriers had lower sensitivity ratings (mean incremental area under the taste sensitivity curve ± SE; GG/GA 54.4 ± 4.1 vs. AA 178.5 ± 66.6; p = 0.006), higher thresholds (GG/GA 9.3 ± 1.1 vs. AA 4.4 ± 4.3 mmol/l; p = 0.004) and consumed more sugars (GG/GA 130 ± 4 vs. AA 94 ± 13 g/day; p = 0.009). G allele carriers with a BMI <25 had lower thresholds (GG/GA 8.6 ± 0.5 vs. AA 16.7 ± 5.7 mmol/l; p = 0.02) and consumed less sugars (GG/GA 122 ± 2 vs. AA 145 ± 8 g/day; p = 0.004). CONCLUSION: The rs12033832 single nucleotide polymorphism in TAS1R2 is associated with sucrose taste and sugar intake, but the effect differs depending on BMI.

Bioavailability and Safety of Vitamin D3 from Pizza Baked with Fortified Mozzarella Cheese: A Randomized Controlled Trial.

PURPOSE: To assess the bioavailability and safety of vitamin D3 from fortified mozzarella cheese baked on pizza. METHODS: In a randomized, double-blind trial, 96 apparently healthy, ethnically diverse adults were randomized to consume 200 IU or 28 000 IU vitamin D3 fortified mozzarella cheese with pizza once weekly for a total of 8 weeks. Blood and urine samples were collected at baseline (week 1) and final (week 10) visits for serum 25-hydroxyvitamin D and other biochemical measures. The primary outcome compared serum 25-hydroxyvitamin D between groups at 10 weeks. The secondary outcome evaluated the safety of vitamin D dosing protocol as measured by serum and urine calcium, phosphate, creatinine, and serum parathyroid hormone (PTH). RESULTS: Serum 25-hydroxyvitamin D increased by 5.1 ± 11 nmol/L in the low-dose group (n = 47; P = 0.003), and by 73 ± 22 nmol/L in the high-dose group (n = 49; P < 0.0001). None of the subjects in either group developed any adverse events during the supplementation protocol. Serum PTH significantly decreased in the high-dose group only (P < 0.05). CONCLUSIONS: Vitamin D3 is safe and bioavailable from fortified mozzarella cheese baked on pizza.

Genetic variation in putative salt taste receptors and salt taste perception in humans.

The objective of this study was to determine whether single nucleotide polymorphisms (SNPs) in the SCNN1A (3), SCNN1B (12), SCNN1G (6), and TRPV1 (10) genes affect salt taste perception. Participants were men (n = 28) and women (n = 67) from the Toronto Nutrigenomics and Health study aged 21-31 years. Taste thresholds were determined using a 3-alternative forced-choice staircase model with solutions ranging from 9×10(-6) to 0.5 mol/L. Suprathreshold taste sensitivity to 0.01-1.0 mol/L salt solutions was assessed using general labeled magnitude scales. None of the SNPs in the SCNN1A and SCNN1G genes were significantly associated with either outcome. In the SCNN1B gene, 2 SNPs in intronic regions of the gene modified suprathreshold taste sensitivity (mean iAUC ± SE). Those homozygous for the A allele of the rs239345 (A>T) polymorphism and the T allele of the rs3785368 (C>T) polymorphism perceived salt solutions less intensely than carriers of the T or C alleles, respectively (rs239345: 70.82±12.16 vs. 96.95±3.75, P = 0.02; rs3785368: 57.43±19.85 vs. 95.57±3.66, P = 0.03) In the TRPV1 gene, the rs8065080 (C>T, Val585Ile) polymorphism modified suprathreshold taste sensitivity where carriers of the T allele were significantly more sensitive to salt solutions than the CC genotype (98.3±3.8 vs. 74.1±8.3, P = 0.008). Our findings show that variation in the TRPV1 and the SCNN1B genes may modify salt taste perception in humans.

Injury induced activation of extracellular signal-regulated kinase (ERK) in the rat rostral ventromedial medulla (RVM) is age dependant and requires the lamina I projection pathway.

Descending controls originating in part from the rostral ventromedial medulla (RVM) regulate the excitability of dorsal horn neurons and maintain peripheral pain states. Activation of extracellular signal regulated kinase (ERK) in RVM neurons has been shown following peripheral inflammation and is involved in generating the accompanying inflammatory hyperalgesia. Here, we show that spared nerve injury (SNI), a model of neuropathic pain, results in an increase in ERK activity in RVM neurons of adult rats 3 and 8 days following surgery. We carried out two experimental procedures to demonstrate that this increase in ERK activation was related to the increased mechanical sensitivity associated with SNI. First, we showed that lesions of the lamina I/III ascending pathway from the dorsal horn attenuated both mechanical hyperalgesia and ERK activation in the RVM. Second, we performed SNI in P10 rats. At this age, SNI did not result in mechanical hypersensitivity, as previously shown, and did not activate ERK in the RVM. Finally, the percentage of pERK expressing neurones that were also serotonergic was always around 60%, independent of pain state and age, indicating an important role for serotonin in descending controls of pain states.