It can be puzzling, sometimes when others find your favorite food to be disgusting, but studies have shown that everyone is aware of the different tastes of various compounds. Researchers at the University of Pennsylvania in a new study have found that certain people with more sensitive tastes of bitter compounds may already be beneficial in certain populations in Africa, leading to gene mutations through mutations from generation to generation.
This is published in the Journal of Molecular Biology and Evolution, the first representative of this bitter sensitivity known as the TAS2R16 gene for ethnic and multicultural African population collections. Because Africa is the site of all modern human origins, author of the study Sarah Tashi Cowan, a professor at the University of Pennsylvania's Department of Genetics, Africans have a lot of diversity and non-African people have a subset of this diversity. In Africa, you will get a chance to observe these genetic variations How do you affect the phenotype you would have if you only studied non-African people.
This new study builds on previous studies and looked at the evolutionary history of a gene from the same research group called TAS2R38, which conveys the ability to sense bitter compound PTC. In the study, scientists realized that there must be a taste sensation other than the factors that promote the selection of this gene. The new study investigated the relevant TAS2R16 gene, which encodes a receptor that attaches importance to a bitter chemical discovery of willow bark and aspirin natural sources. Yangsu serves as a beneficial anti-inflammatory but may be toxic in large doses. It can also find many nuts, fruits and vegetables.
In this study, researchers sampled DNA from nearly 600 people in 74 African populations across a wide range of lifestyles, such as hunter-gathering and agriculture. The TAS2R16 genome was sequenced in all of these individuals as well as samples from 94 non-Africans. Researchers have been able to identify 15 total variant genes, most of them found only in Africa. In addition to providing DNA samples, nearly 300 different concentrations of flavour tested in Africa were reported when they could detect bitterness. The researchers also performed cell analysis to see the molecular effects of different TAS2R16 variants.
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