Sweet & Smart: How Crispr Is Making Food Tastier

    Crispr is this powerful gene-editing tool that's helped treat sickle cell disease, and now it's being used to level up our fruits and veggies. Scientists in China have recently used Crispr to make tomatoes that taste 30% sweeter than usual and honestly, I think that's pretty fascinating. Jinzhe Zhang and his colleagues  identified two genes in tomatoes that are responsible for lowering sugar levels as the fruit ripens. By using Crispr to remove parts of those genes, it resulted in tomatoes that were noticeably sweeter - without sacrificing their size. This is very significant considering when tomatoes get to be large they tend to lose their flavor, so accomplishing both size and flavor is impressive. Crispr isn't just being used to sweeten tomatoes- researchers are also exploring ways to make apples and pears sweeter as well.  They've even started conducting experiments to create seedless blackberries and less-bitter mustard greens, which really shows how versatile this tool is. 

    The only downside to genetically edited foods is that none of these foods can't hit the grocery stores until they're approved by the government. It might be a while before we get to try these upgraded fruits and veggies, but it's so interesting and exciting to see the advancements being made in genetically edited foods. I think this kind of innovation could have a huge impact on the agriculture industry by helping farmers grow tastier crops that appeal more to consumers, and possibly even helping crops last longer in the face of extreme climate change. 

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/

Something New About the Senses

There is already a fair amount of knowledge about how genetics affects the way people like certain food compared to others. But what about your own taste perceptions? Bob Holmes wrote about his experience at Monell Chemical Senses Center in Philadelphia in the article Book Excerpt from "Flavor". At the center Danielle Reed was able to analyze Holmes' DNA by a saliva sample. He them performed a taste-test where he would sip the liquid, swish it in his mouth, and spit it into a cup. He then indicated how sweet, salty, sour, and bitter it tasted; how intense of an sensation; and how much he liked it. After this was completed he was able to compare these results to his genes. The gene T1R3 contributed to the receptors for sweet and umami, Holmes was tested for a variant of that. Holmes ended up being a TT  which meant that he would be a sweet craver, however Holmes said he didn't prefer sweet things. But Reed explained that Holmes had rated the 12% sugar solution as moderately sweet and high pleasant. Holmes concluded that the link among genes, taste perceptions and actual food choices are not so simple. The sample complexity occurred with Homes bitter taste receptors. Reed then explained this confusion to me; sometimes what you taste isn't what you like, the brain can learn and correct the context. For example if you dislike bitter coffee but enjoy the wake-up jolt it gives you, it will soon become pleasant in your brain. So from this article I have learned that even though genes are connected to the kind of foods you're "supposed" to enjoy, you have the ability to over-ride the system. 

Flavor
Monell Chemical Senses Center

Irreversible Genes in Tomatoes

Everyone likes buying fresh, ripe tomatoes. However, you might not be getting what you paid for. Research showed that when you buy tomatoes at the store they are not as ripe as you think. Sugars and acids, known as volatiles, immediately degrades once it is picked from the vine. If you want a ripe tomato, you might as well pick it off the vine and eat it right away. If you don't think this is bad, keeping tomatoes in the refrigerator also erases genes that are responsible for flavor.  Scientists at the University of Florida kept tomatoes in 41 degrees Fahrenheit. The results showed that the cold temperature made the tomato go into shock and it turned off genes that were responsible for flavor. Even when the tomato was kept in room temperature at 68 degrees Fahrenheit, the genes were still off. It is thus recommended to store your tomatoes at room temperature at all times and to consume within a week of purchasing.