July 27, 2005
Did bitter tasters do better?
Ishani Ganguly in The Scientist:
An improved ability to distinguish the bitter taste of natural toxins in foods may have made a difference in the survival of early humans as they radiated out of Africa, according to a genetic analysis by researchers led by a group at University College London, appearing in the July 26 issue of Current Biology. The new study suggests that a particular allele for the G protein-coupled taste receptor TAS2R16-which mediates the response to bitter cyanogenic glycosides found in many food plants-has been favored by human evolution.
"There is a general understanding that higher primates and humans in particular are losing some of their sensory capabilities because we have replaced sensory perception with other means of protecting ourselves-cooking food, for instance, or even changing diet," said coauthor Nicole Soranzo.
However, these results suggest that there is more to the evolutionary story, said John Glendinning, of Barnard College in New York, who did not participate in the study. "This is the first study that's really looked seriously at the functional consequences of one of these [receptors] as it relates to bitter taste ecology," Glendinning told The Scientist.
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