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Exploring the Relationship Between Genetic Variation in Taste Receptor Genes and Salt Taste Perception Among People with Hypertension

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Exploring the Relationship Between Genetic Variation in Taste Receptor Genes and Salt Taste Perception Among People with Hypertension Mississippi State University Scholars Junction Theses and Dissertations Theses and Dissertations 11-25-2020 Exploring the relationship between genetic variation in taste receptor genes and salt taste perception among people with hypertension Pradtana Tapanee Follow this and additional works at: https://scholarsjunction.msstate.edu/td Recommended Citation Tapanee, Pradtana, "Exploring the relationship between genetic variation in taste receptor genes and salt taste perception among people with hypertension" (2020). Theses and Dissertations. 2176. https://scholarsjunction.msstate.edu/td/2176 This Dissertation - Open Access is brought to you for free and open access by the Theses and Dissertations at Scholars Junction. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of Scholars Junction. For more information, please contact [email protected]. Template B v4.1 (beta): Created by L. Threet 11/15/19 Exploring the relationship between genetic variation in taste receptor genes and salt taste perception among people with hypertension By TITLE PAGE Pradtana Tapanee Approved by: Terezie Tolar-Peterson (Major Professor) Daniel G. Peterson Diane K. Tidwell M. Wes Schilling Wen-Hsing Cheng (Committee Member/Graduate Coordinator) Scott T. Willard (Dean, College of Agriculture and Life Sciences) A Dissertation Submitted to the Faculty of Mississippi State University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in Nutrition in the Department of Food Science, Nutrition and Health Promotion Mississippi State, Mississippi November 2020 Copyright by COPYRIGHT PAGE Pradtana Tapanee 2020 Name: Pradtana Tapanee ABSTRACT Date of Degree: November 25, 2020 Institution: Mississippi State University Major Field: Nutrition Major Professors: Terezie Tolar-Peterson Title of Study: Exploring the relationship between genetic variation in taste receptor genes and salt taste perception among people with hypertension Pages in Study: 59 Candidate for Degree of Doctor of Philosophy Different taste preferences and genetic variations may lead to particular food patterns that contribute to nutrient-related health outcomes such as hypertension. The objective of this study was to investigate single polymorphism of taste genes and salt taste perception in order to determine whether single nucleotide polymorphisms (SNPs) in the salt taste receptor genes (SCNN1B, TRPV1) affect salt taste perception in hypertensive participants. A cross-sectional study of 253 adults age 20-82 from each group, hypertensive (49%) and normotensive (51%), were enrolled. Salt taste recognition threshold, food preference score, and salt taste receptor genotype were determined. The hypertensive group had a higher salt taste recognition threshold than the normotensive group. However, there was no correlation between salt taste recognition threshold and salty food preference. Results also provide evidence that the polymorphism TRPV1, rs4790522 with AA genotype is associated with a lower sensitivity threshold of salt taste. ACKNOWLEDGEMENTS I would like to thank Mahidol University for providing financial support along my path. I would like to express my deep appreciation and sincere gratitude to my major advisor, Associate Professor Dr. Terezie Tolar-Peterson and her family for their invaluable help, guidance, and encouragement that enabled me to successfully complete this study. I would also like to thank my co-advisor, Professor Emerita Dr. Diane K. Tidwell for her valuable suggestion and encouragement. I would like to extend my special thanks to Dr. M. Wes Schilling, Dr. Wen- Hsing Cheng, and Dr. Daniel G. Peterson for serving on my committee and providing insight. I would like to thank the Academy of Nutrition and Dietetics, Research Dietetic Practice Group, and Sugar Association laboratory grant for thier support of this research. I wish to thank the Department of Food Science, Nutrition, and Health Promotion, Mississippi State University for providing the facilities to conduct this research. I wish to express many thanks to all of my friends for their help, support and encouragement throughout the process of data collection. Finally, I would like to express all my love to my beloved mother for her eternal love, support, and encouragement throughout the difficult times of this study. I wish my beloved father could be here with me to see my achievement of this study. Pradtana Tapanee iii TABLE OF CONTENTS ACKNOWLEDGEMENTS....................................................................................................... iii LIST OF TABLES ..................................................................................................................... vi LIST OF FIGURES ..................................................................................................................vii CHAPTER I. INTRODUCTION......................................................................................................... 1 II. LITERATURE REVIEW .............................................................................................. 3 Hypertension ................................................................................................................. 3 Definition and classification of hypertension ........................................................... 3 Sodium .................................................................................................................... 4 Hypertension and sodium consumption ................................................................... 5 Salt sensitivity ......................................................................................................... 6 Salt taste perception ...................................................................................................... 7 Salt taste and its influence on food selection ............................................................ 7 Determination of salt taste perception ...................................................................... 8 Genetics of salt taste ................................................................................................ 9 III. MATERIALS AND METHODS ................................................................................. 11 Study design and IRB approval ................................................................................... 11 Participants ............................................................................................................ 12 Recruitment of study participants .......................................................................... 12 Inclusion criteria .............................................................................................. 13 Hypertensive group .................................................................................... 13 Normotensive group ................................................................................... 13 Exclusion criteria ............................................................................................. 14 Hypertensive/ Normotensive groups........................................................... 14 Demographic and food acceptability information ................................................... 14 Blood pressure measurement ................................................................................. 15 Food preference scores .......................................................................................... 15 Saliva collection and genotyping ........................................................................... 15 Salt taste perception ............................................................................................... 17 Data analysis ......................................................................................................... 18 iv IV. RESULTS AND DISCUSSIONS ................................................................................ 19 General characteristics and health information............................................................. 19 Health information ...................................................................................................... 20 Differences in salt recognition threshold between hypertensive and normotensive participants ...................................................................................................... 29 The allele frequencies of SNPs (SCNN1B, TRPV1) of taste receptor genes in hypertensive and normotensive subjects ........................................................... 31 Affect of single nucleotide polymorphisms (SNPs) in the taste receptor genes (SCNN1B, TRPV1) and the perception of saltiness ............................................................ 35 Genetic variations and food preferences................................................................. 35 Genetic variations and salt taste recognition thresholds .......................................... 37 V. STRENGTHS, LIMITATIONS, AND CONCLUSIONS ............................................. 43 Strengths and Limitations ............................................................................................ 43 Conclusions ................................................................................................................. 43 REFERENCES ......................................................................................................................... 45 APPENDIX A. INSTITUTIONAL REVIEW BOARD (IRB) APPROVAL .........................................
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