CD36 and Human Fat Taste Perception

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.

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