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(Rs12033832) and Sweet Taste Perception Amongst Malay Obese and Non- Obese Subjects Ahmad Riduan Bahauddin1, Nazamid Shaari2, Zalilah Mohd Shariff3, Roselina Karim2

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(Rs12033832) and Sweet Taste Perception Amongst Malay Obese and Non- Obese Subjects Ahmad Riduan Bahauddin1, Nazamid Shaari2, Zalilah Mohd Shariff3, Roselina Karim2 Malaysian Journal of Medicine and Health Sciences (eISSN 2636-9346) ORIGINAL ARTICLE Association Between TAS1R2 Gene Polymorphism (rs12033832) and Sweet Taste Perception Amongst Malay Obese and Non- obese Subjects Ahmad Riduan Bahauddin1, Nazamid Shaari2, Zalilah Mohd Shariff3, Roselina Karim2 1 Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jln. UMS, 88400 Kota Kinabalu, Sabah, Malaysia 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43000, Serdang, Selangor, Malaysia 3 Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43000 Serdang, Selangor, Malaysia ABSTRACT Introduction: A growing evidence supported that variation of sweet taste perception, mediated by TAS1Rs gene variants could lead to excess sweetened food and beverages intake and also obesity. However, obesity development may also alter individuals' taste sensitivity and perception. Thus, it is best to further investigate whether or not the individuals' sweet taste sensitivity and acceptance are associated with variation in TAS1R2 gene and Body Mass Index (BMI) status. Methods: This comparison cross sectional study comprised of 88 obese and 92 non-obese subjects aged 20-45. All the subjects were genotyped for TAS1R2 gene variant at rs12033832 using polymerase chain reaction – restriction fragment length polymorphism (PCR-RFLP). Suprathreshold sensitivity for sweet taste was assessed using general Labeled Magnitude Scales. Intensity rating and hedonic test were carried out on 2 food samples (tea drink and rose flavoured agar) to examine subject's intensity rating and liking at different sugar contents. Results: Our re- sults showed that rs12033832 of TAS1R2 gene is associated with sweet taste perception among obese and non-obese subjects. No interaction effect between BMI status and TAS1R2 gene variant (rs12022832) was found on sweet taste measures. Overall, non-obese subjects with AA genotype on rs12033832 had the highest sweet taste sensitivity and dislike high sugar content products the most. The effect was reverse among the obese subjects with GG homozygous. Conclusion: These findings suggest that TAS1R2 gene variation plays an important role in sweet taste perception among individuals and may have nutritional implications and obesity. Keywords: Obesity, Taste perception, Sweetness, TAS1R2 gene, rs12033832 Corresponding Author: explain this phenomenon (11,12). By this way, a crucial Ahmad Riduan Bahauddin, PhD indicator to assess individuals who have a potency in Email: [email protected] sweet preference can be produced and their application Tel: +6 088 – 320000 ext. 8731 in obesity management can be tested (13). INTRODUCTION Genetic variation could affect individuals' sweet taste perception. Finding from twin study showed that genetic Obesity has become a major health issues around the variation could contributed up to 33% in sweet taste globe. With the increasing number of overweight and threshold and 53% for the frequency of sweet foods obese people each year, there is an urgent need to consumption among individuals (14). The variation of develop effective and efficient measures to combat this human sweet taste perception is caused by variation in epidemic disease. The linkage between dietary sugar sweet taste receptors genes. TAS1R2 and TAS1R3 genes intake and obesity has long been debated (1-4) . Some were identified as major taste receptor in detecting sweet studies had reported on a positive relationship between taste (15). Both genes are co-expressing in binding sweet weight gain and sugar intake (5), sugar - sweetened molecules/ ligand. However, the TAS1R2 is specific to beverages consumption (6,7), sweet food preference sweet taste perception while TAS1R3 is involved in the (1,4,8) and sweet taste sensitivity (9,10). All these detection of umami taste when it dimerizes with TAS1R1 findings indicate a strong association between sweet (16). food consumption and obesity. Understanding the etiology of sweet preference among individuals, whether A few studies have examined the effect of genetic variation someone have a ‘sweet tooth' or not might be able to in TAS1R2 gene on sweet taste perception. Fushan et al. Mal J Med Health Sci 16(4): 4-12, Dec 2020 4 Malaysian Journal of Medicine and Health Sciences (eISSN 2636-9346) (17) found that all the 34 TAS1R2 gene variants were Table I: Subject’s inclusion and exclusion criteria for this study not associated to sweet taste sensitivity. However, their Inclusion Criteria Exclusion Criteria study did not account for body mass index (BMI), which Individuals with BMI of 18-25 or Had a score of ≥ 13 on Re- may affect sweet taste perception (18,19). Meanwhile, ≥ 30 kgm-2 strained Scalea study by Dias et al., (2015) revealed that the variation Individual with age between 20 Had a score ≥ 50 on Zung at rs12033832 of TAS1R2 gene affects their subjects' and 45 years Self-rating Depression Scaleb sweet taste sensitivity and the relationship was modified Malays Pregnant or Lactating by obesity status. In addition, some studies found that Had self reported food allergy TAS1R2 gene variants particularly at rs12033832 were and chronic diseases such as linked to sugar and dietary intake which could lead to diabetes, cardiovascular disease a based on score of Restrained Scale adapted from van Strien et al. (24) the usage this gene variant as potential marker for taste b based on score of Self-Rating Depression Scale adapted from Zung (25) perception, food intake and obesity (20). However, most of previous have been conducted among Caucasian healthy subject in measuring the effect of rs12033832 Management Centre, Universiti Putra Malaysia [Ref. No. on sensory responses (18, 21) and food intake (22, 23). RMC/1.4.18.1 (JKEUPM)/ F2]. Thus, studies that focus on BMI status and its relationship to taste perception among other population are required Anthropometric Measurement to better understand the role of genetic variation on sweet Weight and height were measured from all subjects, taste among individuals. Based on this consideration, the where they had to wear light clothing and remove their present study was carried out to investigate whether the shoes during the measurement. Their BMI was calculated TAS1R2 gene variant (rs12033832) is associated with using the following formula:- sweet taste perception between obese and non-obese Malays subjects using various taste responses. BMI= Weight in kilograms (kg) Height in meter square (m2) MATERIALS AND METHODS Body weight was measured with a weighing scale Study Design (Omron HN-288, Kyoto, Japan) and height was Comparative cross-sectional design was employed in measured with a mechanical measuring tape (Seca 206, this exploratory study, whereas purposive sampling Hamburg, Germany). Subjects with BMI above 30kgm-2 method was used in recruiting subjects. This study were categorized as obese whereas those between 18.5 involved two main laboratory techniques: sensory test and 25kgm-2 were categorized as having normal weight and genotyping analysis. All subjects attended two (26). sensory sessions, which took them approximately 30 to 40 min to complete. Prior to each sensory tasting Sensory Test session, the subjects' anthropometries measurement and Subjects attended two different sensory sessions in this DNA samples (buccal cell) were obtained. study. They were presented blank sucrose solution in first session and two food products; namely tea drink and Subjects Recruitment and Criteria rose flavored pudding during the second session. All the The subjects were recruited via word of mouth, samples (blank and food products) varied in 5 different advertisement, internet postings and flyers that were sucrose concentrations. Different levels of sucrose in distributed around the Universiti Putra Malaysia (UPM) blank solution were prepared based on Drewnowski campus in Serdang, Selangor. Power calculation was et al. (27) with slight modification whereby preliminary performed before commencing this study to determine test was conducted among 40 subjects. They were the subject sample size, using G*power 3 software. 65 asked to rate sweetness intensity of ten concentrations subjects are required for each group (obese and non of sucrose solution (ranged from 10 g/L to 350g/L) obese) at 80% statistical power with a medium effect using 9-point intensity scale. Five concentrations (17, size and type I error of 0.05. The potential subjects 35, 72, 145 and 285 g/L) which cover a range of the were screened using a questionnaire once they agreed mean sweetness rating between 3 and 7 were chosen as to participate in this study. The screening questions samples for sensory test (28). Meanwhile, the selection requested information regarding their background, of five different sucrose concentration of both of food health status and other items (e.g depression status, eating products was subjected to second preliminary test using restriction, and food allergy), which reflect the inclusion the same subjects. During this preliminary session, ten and exclusion criteria of the subjects for this study, as different sucrose concentrations ranged from 15 g/L to depicted in Table I. All the screening processes were 200g/L in tea drink and 50g/L to 400 g/L in rose-flavored administered via email. Subjects who meet the inclusion pudding was rated for sweetness and liking using the and exclusion criteria were contacted through phone to similar scale and procedures. Five concentrations which
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