Genetic background of spicy sensitivity affceting food preference

2022 Fiscal Year Final Research Report

• Project/Area Number: 19K02296
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Review Section: Basic Section 08030:Family and consumer sciences, and culture and living-related
• Research Institution: Kochi University
• Principal Investigator: Murata Yoshihiro 高知大学, 教育研究部医療学系基礎医学部門, 助教 (40377031)
• Co-Investigator(Kenkyū-buntansha): 奥谷 文乃 高知大学, 教育研究部医療学系看護学部門, 教授 (10194490)
• Project Period (FY): 2019-04-01 – 2023-03-31
• Keywords: 辛味

Outline of Final Research Achievements

When spicy compounds in food, such as capsaicin, are received in the oral cavity, the information is conveyed through the trigeminal nerve to the CNS for its perception. However, little is known about indivisual differences in our spicy sensitivities. In this study, we examined oral capsaicin detection thresholds in our medical students. At the anterior part of the tongue, thresholds for capsaicin in the subjects with a median age of 21-year-old showed a bimodal distribution. To explore the mechanisms that underlie the individual differences, we further examined the correlations of oral capsaicin thresholds with single nucleotide polymorphisms (SNPs) of capsaicin receptor gene TRPV1. Among the subjec, we found a haplotype of TRPV1 known SNPs significant for those with lower-threshold of oral capsaicin. Individual differences in oral capsaicin thresholds could partly be caused by genetic factors.

Free Research Field

感覚生理学

Academic Significance and Societal Importance of the Research Achievements

本研究では遺伝的背景として辛味受容体遺伝子に着目し、疾患・投薬リスクとの相関が既に報告されているSNPに焦点を絞って解析を行った。これによりメカニズム解明、研究成果の応用可能性への先鞭が付けられた。すなわち、食嗜好形成のメカニズムに基づいた食品開発、栄養指導、治療への応用に留まらず、辛味感受性を利用した感覚機能検査法、疾患・投薬リスクの簡易診断法などへ応用する道などが期待される。