Crowdsourcing taste research: Genetic and phenotypic predictors of bitter taste perception as a model

Nicole L. Garneau, Tiffany M. Nuessle, Meghan M. Sloan, Stephanie A. Santorico, Bridget C. Coughlin, John E. Hayes

Research output: Contribution to journalArticle

45 Citations (Scopus)

Abstract

Understanding the influence of taste perception on food choice has captured the interest of academics, industry, and the general public, the latter as evidenced by the extent of popular media coverage and use of the term supertaster. Supertasters are highly sensitive to the bitter tastant propylthiouracil (PROP) and its chemical relative phenylthiocarbamide. The well-researched differences in taste sensitivity to these bitter chemicals are partially controlled by variation in theTAS2R38 gene; however, this variation alone does not explain the supertaster phenomenon. It has been suggested that density of papillae, which house taste buds, may explain supertasting. To address the unresolved role of papillae, we used crowdsourcing in the museum-based Genetics of Taste Lab. This community lab is uniquely situated to attract both a large population of human subjects and host a team of citizen scientists to research population-based questions about human genetics, taste, and health. Using this model, we find that PROP bitterness is not in any way predicted by papillae density. This result holds within the whole sample, when divided into major diplotypes, and when correcting for age, sex, and genotype. Furthermore, it holds when dividing participants into oft-used taster status groups. These data argue against the use of papillae density in predicting taste sensitivity and caution against imprecise use of the term supertaster. Furthermore, it supports a growing volume of evidence that sets the stage for hypergeusia, a reconceptualization of heightened oral sensitivity that is not based solely on PROP or papillae density. Finally, our model demonstrates how community-based research can serve as a unique venue for both study participation and citizen science that makes scientific research accessible and relevant to people's everyday lives.

Original languageEnglish (US)
Article number33
JournalFrontiers in Integrative Neuroscience
Volume8
Issue numberMAY
DOIs
StatePublished - May 27 2014

Fingerprint

Crowdsourcing
Taste Perception
Genetic Research
Propylthiouracil
Phenylthiourea
Research
Taste Buds
Museums
Medical Genetics
Population
Industry
Genotype
Food
Health
Genes

All Science Journal Classification (ASJC) codes

  • Sensory Systems
  • Cognitive Neuroscience
  • Cellular and Molecular Neuroscience

Cite this

Garneau, Nicole L. ; Nuessle, Tiffany M. ; Sloan, Meghan M. ; Santorico, Stephanie A. ; Coughlin, Bridget C. ; Hayes, John E. / Crowdsourcing taste research : Genetic and phenotypic predictors of bitter taste perception as a model. In: Frontiers in Integrative Neuroscience. 2014 ; Vol. 8, No. MAY.
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Crowdsourcing taste research : Genetic and phenotypic predictors of bitter taste perception as a model. / Garneau, Nicole L.; Nuessle, Tiffany M.; Sloan, Meghan M.; Santorico, Stephanie A.; Coughlin, Bridget C.; Hayes, John E.

In: Frontiers in Integrative Neuroscience, Vol. 8, No. MAY, 33, 27.05.2014.

Research output: Contribution to journalArticle

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