Sweet taste is a powerful factor influencing food acceptance. There is considerable variation in sweet taste perception and preferences within and among species. Although learning and homeostatic mechanisms contribute to this variation in sweet taste, much of it is genetically determined. Recent studies have shown that variation in the T1R genes contributes to within‐ and between‐species differences in sweet taste. In addition, our ongoing studies using the mouse model demonstrate that a significant portion of variation in sweetener preferences depends on genes that are not involved in peripheral taste processing. These genes are likely involved in central mechanisms of sweet taste processing, reward and/or motivation. Genetic variation in sweet taste not only influences food choice and intake, but is also associated with proclivity to drink alcohol. Both peripheral and central mechanisms of sweet taste underlie correlation between sweet‐liking and alcohol consumption in animal models and humans. All these data illustrate complex genetics of sweet taste preferences and its impact on human nutrition and health. Identification of genes responsible for within‐ and between‐species variation in sweet taste can provide tools to better control food acceptance in humans and other animals. Copyright © 2011 John Wiley & Sons, Ltd.

中文翻译：

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甜味偏好的遗传学。

甜味是影响食物接受度的重要因素。物种内部和物种之间的甜味感知和偏好存在相当大的差异。尽管学习和体内平衡机制有助于甜味的这种变化，但其中大部分是由基因决定的。最近的研究表明，T1R 基因的变异导致了物种内和物种间甜味的差异。此外，我们正在进行的使用小鼠模型的研究表明，甜味剂偏好的很大一部分变化取决于不参与外围味觉加工的基因。这些基因可能参与甜味处理、奖励和/或动机的中心机制。甜味的遗传变异不仅影响食物的选择和摄入，但也与饮酒倾向有关。在动物模型和人类中，甜味的外围和中枢机制都是甜味和饮酒之间相关性的基础。所有这些数据都说明了甜味偏好的复杂遗传学及其对人类营养和健康的影响。鉴定负责种内和种间甜味变异的基因可以提供工具，以更好地控制人类和其他动物对食物的接受度。版权所有 © 2011 John Wiley & Sons, Ltd. 鉴定负责种内和种间甜味变异的基因可以提供工具，以更好地控制人类和其他动物对食物的接受度。版权所有 © 2011 John Wiley & Sons, Ltd. 鉴定负责种内和种间甜味变异的基因可以提供工具，以更好地控制人类和其他动物对食物的接受度。版权所有 © 2011 John Wiley & Sons, Ltd.