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首页> 外文会议>219th National Meeting of the American Chemical Society; Mar 26-30, 2000; San Francisco, California >Genetics of Sweet Taste
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Genetics of Sweet Taste

机译：甜味的遗传学

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Individual differences in the perception of sweetness can be due to effects of environment, genes and their interaction. The study of individual differences due to genes can shed light on the mechanisms of sweet perception. Human studies have demonstrated substantial individual differences in perception and preference for sweet substances but there is little evidence as to the basis for these differences. In contrast, animal model studies with the mouse, the organism of choice for molecular genetics studies, have clearly demonstrated that differences in sensitivity to, and preferences for, sweetness among strains of inbred mice are due to genetic factors. Genetic mapping studies in our laboratories and others have shown that one locus, Sac (located on distal chromosome 4) plays a prominent role in sweet perception in mice and, most likely, in humans. Recent studies have provided strong evidence that Sac is a sweet taste receptor (called Taslr3). This work sets the stage for a much fuller understanding of the initial events in sweet taste perception and may provide new insights into possible genetic contributions to human individual differences in perception and preference for sweetened foods and beverages.
机译：甜蜜感的个体差异可能归因于环境，基因及其相互作用的影响。对因基因导致的个体差异的研究可以阐明甜蜜感官的机制。人体研究表明，人们对甜物质的看法和偏好存在很大的个人差异，但很少有证据表明这些差异的基础。相反，用小鼠作为分子遗传学研究的首选生物进行的动物模型研究清楚地表明，近交小鼠品系对甜度的敏感性和偏好的差​​异是由于遗传因素引起的。我们实验室和其他实验室的遗传图谱研究表明，一个基因座Sac（位于第4号远端染色体上）在小鼠乃至人类中的甜味感知中起着重要作用。最近的研究提供了有力的证据，表明Sac是一种甜味受体（称为Taslr3）。这项工作为更充分地了解甜味觉知的初始事件奠定了基础，并可能提供新的见解，以了解可能导致遗传的人类个体对甜味食品和饮料的知觉和偏好差异。

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