Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes

Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (...

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Published inNutrients Vol. 12; no. 2; p. 409
Main Authors Melis, Melania, Mastinu, Mariano, Sollai, Giorgia, Paduano, Danilo, Chicco, Fabio, Magrì, Salvatore, Usai, Paolo, Crnjar, Roberto, Tepper, Beverly J., Tomassini Barbarossa, Iole
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 04.02.2020
MDPI
Subjects
alleles
Body mass index
diet
Fatty acids
Food
frequency
Fruits
gastrointestinal system
Genes
genetic variation
genotype
Inflammatory bowel disease
microbiome
nutrients
Nutrition research
nutritional behavior
Oils & fats
patients
phenotype
Polymorphism
Proteins
risk factors
sourness
Systemic diseases
taste sensitivity
Italy
inflammatory bowel disease (IBD)
taste
gene effects
Online AccessGet full text
ISSN2072-6643
2072-6643
DOI10.3390/nu12020409

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Abstract Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
AbstractList Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in polymorphism ( ) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism ( rs1761667 ) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
Author Melis, Melania
Tepper, Beverly J.
Magrì, Salvatore
Crnjar, Roberto
Mastinu, Mariano
Paduano, Danilo
Chicco, Fabio
Sollai, Giorgia
Tomassini Barbarossa, Iole
Usai, Paolo
AuthorAffiliation 3 Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA; btepper@sebs.rutgers.edu
1 Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; melaniamelis@unica.it (M.M.); gsollai@unica.it (G.S.); crnjar@unica.it (R.C.)
2 Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; danilo.paduano@libero.it (D.P.); Chicco.fabio90@gmail.com (F.C.); salvo10ms@libero.it (S.M.); paolo.usai@unica.it (P.U.)
AuthorAffiliation_xml – name: 3 Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA; btepper@sebs.rutgers.edu
– name: 1 Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; melaniamelis@unica.it (M.M.); gsollai@unica.it (G.S.); crnjar@unica.it (R.C.)
– name: 2 Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; danilo.paduano@libero.it (D.P.); Chicco.fabio90@gmail.com (F.C.); salvo10ms@libero.it (S.M.); paolo.usai@unica.it (P.U.)
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  surname: Tomassini Barbarossa
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BackLink https://www.ncbi.nlm.nih.gov/pubmed/32033224$$D View this record in MEDLINE/PubMed
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Keywords inflammatory bowel disease (IBD)
taste
gene effects
Language English
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These authors contributed equally to this study.
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Snippet Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet...
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SubjectTerms alleles
Body mass index
diet
Fatty acids
Food
frequency
Fruits
gastrointestinal system
Genes
genetic variation
genotype
Inflammatory bowel disease
microbiome
nutrients
Nutrition research
nutritional behavior
Oils & fats
patients
phenotype
Polymorphism
Proteins
risk factors
sourness
Systemic diseases
taste sensitivity
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Title Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes
URI https://www.ncbi.nlm.nih.gov/pubmed/32033224
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https://pubmed.ncbi.nlm.nih.gov/PMC7071215
Volume 12
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