Do genes affect spice tolerance?

    Have you ever wondered why some people seem to relish the burn of spicy foods while others shy away from anything hotter than a bell pepper? The answer may lie in our genes, according to recent research articles. Let's delve into the fascinating world of taste preferences and the genetic factors that influence them.

    In a study titled "Why do some like it hot? Genetic and environmental contributions to the pleasantness of oral pungency," by the National Library of Medicine researchers explored the pleasantness of oral pungency, particularly in response to spicy foods. This study, involving young adult Finnish twins, revealed intriguing insights into how genetics and environmental factors shape individuals' responses to spicy sensations. It indicated that genetic factors accounted for a significant portion of the variation in the pleasantness of oral pungency and spicy foods. Individuals were categorized into non-likers, medium-likers, and likers based on their responses, highlighting the diverse nature of taste preferences influenced by genetic predispositions.

    Additionally, according to a study titled "The Health Risks of Eating Extremely Spicy Foods," conducted by urgent care provider Allan Capin, MD, the allure of spicy foods is not merely a matter of personal preference; it's deeply rooted in genetics. Capsaicin, the fiery compound responsible for the heat in peppers, triggers heat receptors in the skin and tricks the nervous system into reacting as if the body is overheating. This sensation, akin to putting your hand over a flame, varies in intensity depending on individual tolerance levels and genetic predispositions.

    

    These findings offer valuable insights into the diverse nature of individual food preferences and the underlying genetic components of oral pungency. Understanding the genetic basis of taste preferences can pave the way for personalized dietary recommendations and the development of tailored food products that cater to varying taste preferences.

    For consumers, this research sheds light on why some people are drawn to spicy foods while others find them intolerable. It underscores the importance of considering genetic factors in understanding and accommodating individual taste preferences. Moreover, for food manufacturers, this knowledge can inform product development strategies, allowing them to cater to a broader range of consumer palates.

    The study on the genetics of taste preferences adds another layer to our understanding of human food behavior. By unraveling the spicy mystery, researchers offer insights that could revolutionize how we approach food consumption and product development in the future. Whether you're a spice aficionado or prefer milder flavors, there's no denying the role that genetics play in shaping our culinary experiences.

Sources:

https://health.clevelandclinic.org/health-risks-of-spicy-food

https://pubmed.ncbi.nlm.nih.gov/23010089/

Spicy New Hybrids

    One of the most popular spices known to man is the chili pepper. It is used as a spice to add heat and flavor to many culinary dishes, and comes from the fruit of plants from the genus Capsicum, members of the nightshade family-- Solanaceae. There are currently 35 different species of peppers in the Capsicum family, which leads to constant changes in their genetic relatedness; and scientists recently discovered an entirely new host of chili hybrids that, "could be grown by crossing domesticated peppers with their wild cousins."

As scientists continued to improve their understanding of the relationship between Capsicum species and hybrids, they also stumbled upon a misidentification of several species that were wrongly characterized. The study published in the journal, PLOS ONE, explains, "Based on a phylogeny constructed by genotyping using single sequence repeat (SSR) markers and with a portion of the waxy locus, and through principal component analysis (PCA) of phenotypic data, we clarify the relationships among wild and domesticated Capsicum species." Yet, even then, the full phylogeny of Capsicum is still unresolved.

An upside to these newfound hybrids is that chilies tend to be rather difficult to cultivate and maintain. These hybrids will allow breeders to create chilies that are both, disease resistant and increase productivity. "Many of the many wild species have better disease resistance and so our findings could be valuable for identifying candidates for future breeding programs, potentially increasing productivity for food producers, and maybe even creating some new flavors to explore too!" lead author of the study, Catherine Parry explains. 

Finding new species and hybrids of food and spices can lead to great improvements and advances in both the world and our diets. I think it's great that we are constantly learning and adapting to these newfound scientific discoveries. Plus, who doesn't like a little "kick" in their food!

Links:

https://phys.org/news/2021-03-chilli-genetics-greater-variety-plates.html

https://www.biorxiv.org/content/10.1101/2020.11.30.403691v1

Re-engineered Yeast Creating Your Scented Candles (and Much More!).

An article from The New York Times states that many of the spices and flavors that people have come to love can now be produced by genetically modified yeast in huge bioreactors. Flavors like vanilla, sumac, saffron come from exotic plants that are difficult to grow under normal conditions. Through the use of genetic engineering, The company called Amyris designed micro-organisms that produce the organic chemicals involved in producing the natural flavors found in plants. Amyris tests thousands of different strains in order to determine the most effective one. This type of production is environmentally friendly and completely sustainable. In fact, this fermentation process conveniently produces a higher yield at a faster rate.

Bioreactors with modified yeast.

With the advent of genetic engineering, I believe that organic-derived spices and flavorings will further increase in price while genetically modified products will be way cheaper since environmental groups are highly against this non-natural process. Honestly, I believe that genetic engineering is a more updated version of selective breeding. This article was just on flavoring, but this technique has a whole variety of uses. Potentially, this technique can be used to advance every field, ranging from food to medicine. Specifically in terms of medicine, the demand has increased dramatically. By using genetically modified organism, medicinal compounds can be created quickly and be distributed at affordable prices. With further research, synthetic biology will transform society for the better.