Are you a fan of bitter taste? If so, then you might be less susceptible to upper respiratory infections as well. The taste receptor responsible for bitter taste is found to be expressed in our airways where it plays a role in our innate immune response.
Bitter taste receptors are G-protein-coupled receptors (GPCRs). One bitter taste receptor T2R38 in particular acts as the “security guard” for the upper airways. It is capable of not only detecting bitter taste, but it was found to be capable of detecting foreign molecules derived from harmful bacteria. When these molecules are found, the T2438 receptors will activate local response by increasing mucus production and killing the bacteria.
The amount of these particular taste receptors vary from person to person. People with large amounts of T2438 receptors can not only detect bitter taste very well but they can also subconsciously detect foreign molecules even when present in low concentrations. This makes them more likely to prevent an upper respiratory from occurring. On the other hand, people with low amounts of T2438 receptors need harmful amounts of bacteria present in order to elicit an immune response.
Researchers at the University of Pennsylvania found that the T2R38 receptors detected gram-negative bacteria. When they tested the subjects with these receptors they did not find gram-negative bacteria in their tissues (Lee et al. 2012). This suggests that T2R38 acts upon gram-negative bacteria and is found to be successful at warding it off.
All things considered in the world right now pertaining to a particular respiratory infection (Covid-19)…..maybe it is not so bad if you indulged in some bitter food consumption.
Lee, R. J., Xiong, G., Kofonow, J. M., Chen, B., Lysenko, A., Jiang, P., Abraham, V., Doghramji, L., Adappa, N. D., Palmer, J. N., Kennedy, D. W., Beauchamp, G. K., Doulias, P. T., Ischiropoulos, H., Kreindler, J. L., Reed, D. R., & Cohen, N. A. (2012). T2R38 taste receptor polymorphisms underlie susceptibility to upper respiratory infection. The Journal of clinical investigation, 122(11), 4145–4159. https://doi.org/10.1172/JCI64240
If people like eating bitter things and are less susceptible to upper respiratory infections, then supertasters are going to have a problem with this. A supertaster is a person who tastes certain flavors of food more strongly than other people. They are particularly sensitive to bitter flavors. The TAS2R38 gene that you mentioned above does increase bitterness perception. Since these people have increased bitterness perception, their food preferences and dietary habits are definitely going to change. Not only will they be susceptible to upper respiratory infections not eating bitter foods, they may avoid vegetable consumption. Since most vegetables have that bitter taste, these supertasters are not going to like them very much and compensate with sweet and fatty foods, which may increase their risk for chronic disease (Chamoun, Mutch, et al., 2017). I find it very interesting that our taste perceptions and preferences may be due to our genetics, which could play a part in our risk for developing serious conditions!
ReplyDeleteReferences
Chamoun, E., Mutch, D. M., Allen-Vercoe, E., Buchholz, A. C., Duncan, A. M., Spriet, L. L., Haines, J., Ma, D., & Guelph Family Health Study (2018). A review of the associations between single nucleotide polymorphisms in taste receptors, eating behaviors, and health. Critical reviews in food science and nutrition, 58(2), 194–207. https://doi.org/10.1080/10408398.2016.1152229
Hey Brittany!
ReplyDeleteAw man! So you're saying I need to eat more bitter veggies or I might be more succeptible to COVID?? I guess I need to go buy some kale. I was a real meat eater up until a year ago when I decided to go vegan! Although veganism does help increase GCN2 and FGF21 which in turn helps fight diabetes, cancer, autoimmune disease and obesity, this study does not comment on its ability to fight respirory infections (Mccarty, 2014). I assume it is due to the fact theat in the study they were looking at the liver and the affect that a vegan diet has on varying the alkaline envoirment, thus promoting lipolysis and inhibiting lipogenesis. I guess I assumed that taking on a vegan diet would help my health in all aspects, but if I still do not like those green bitter veggies *shudder* I guess I have no room to talk! This is an interesting concept and hopeully there are future studies.
References:
Mccarty, M. F. (2014). GCN2 and FGF21 are likely mediators of the protection from cancer, autoimmunity, obesity, and diabetes afforded by vegan diets. Medical Hypotheses, 83(3), 365-371. doi:10.1016/j.mehy.2014.06.014