CD36 and Human Fat Taste Perception

Study Overview
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Brief Summary
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The purpose of this study is to determine the effect of common human variants in in taste related genes, such as CD36 gene, a putative fat taste receptor, affect fat taste perception.

Detailed Description
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At present, the general agreement is that humans perceive five taste qualities: sweet, sour, bitter, salty and umami (the savory, meaty taste of some amino acids). It is believed that these qualities evolved to help us find nutrients (e.g. sweets, umami signaled calories) and avoid potential harmful substances (e.g. bitter signalized poison). Despite the fact that some fats, which can only be obtained through the diet, are essential for life, fat is not considered a basic taste; and, the issue of how fats are precisely sensed is unresolved. However, increasing evidence suggests that, in addition to smell and texture, taste plays an important role in fat perception. Putative fat taste receptor classes have been identified in animal models. One such receptor is the glycoprotein CD36, previously documented to be involved in trafficking and storage of fat. CD36 was recently found in rodents' and humans' taste buds. In rodents, CD36 deletion blunts specifically fat recognition. Although CD36 variants are frequent in humans, its role in humans' fat taste perception and preferences remains incompletely understood and will be the focus of the current proposal. The main goal of this study is to determine the effect of a common human variant in the CD36 gene on fat taste perception by using standardized sensory evaluation techniques. In addition, we will examine whether common variants in taste related genes (other than CD36) are associated with individual differences in the perception of flavors of milkshakes prepared with different amounts of fats.

Official Title
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CD36 Involvement on Fat Taste Perception and Fat Hedonic Value in Humans

Conditions
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Obesity

Intervention / Treatment
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* Other: No intervention


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: BMI >18-<25 kg/m2 or BMI>29.9 kg/m2. 21 to 50 years of age Exclusion Criteria: Previous malabsorptive or restrictive gastrointestinal surgery Smoking Pregnancy or breastfeeding Diabetes Taking medication that might affect taste perception

Ages Eligible for Study
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Minimum Age: 21 Years
Maximum Age: 50 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Lean AA<br>Subjects with a BMI<=25 kg/m2 and carriers of a CD36 gene variation associated with low CD36 expression levels | Other: No intervention<br> <br> |
| Obese AA<br>Subjects with a BMI>29.9 kg/m2 and carriers of a CD36 gene variation associated with low CD36 expression levels | Other: No intervention<br> <br> |
| Lean GG<br>Subjects with a BMI<=25 kg/m2 and carriers of a CD36 gene variation associated with high CD36 expression levels | Other: No intervention<br> <br> |
| Obese GG<br>Subjects with a BMI>29.9 kg/m2 and carriers of a CD36 gene variation associated with high CD36 expression levels | Other: No intervention<br> <br> |

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Scores in the general labeled magnitude scale for fat flavor intensity |  | One to 12 weeks following screening | 
| Scores in the hedonic general labeled magnitude scale for fat flavor hedonic value |  | One to 12 weeks following screening | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Number of participants who are PROP taster as assessed by sip and spit testing procedure of water with increasing PROP concentrations. |  | One to 12 weeks following screening | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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taste perception, individual differences, fat, genetics