Contact Information
(267) 519-4891
Sarah Lipchock
Postdoctoral Fellow
Education
Ph.D., Biophysical Chemistry; Yale University
Research Summary
Humans are born with an innate aversion to bitter taste, which is not surprising because many naturally occurring bitter compounds are toxic. However, there are many bitter foods and drinks that are well tolerated and can be quite beneficial when consumed. While there are many factors that determine how an individual will respond to bitter taste, genetics play an essential role. Drs. Reed and Mennella have shown that this sensitivity to bitter changes in individuals with certain genotypes, such that adults are much less sensitive than children.
I am interested in the molecular mechanisms underlying differences in bitter taste perception among individuals with the same genotype. One possible source of these differences is the epigenetic changes made to DNA over the course of a lifetime. I am studying these differences in human bitter taste genes (TAS2Rs) and how epigenetics can affect transcription of TAS2Rs in taste cells. I am also combining my genetic studies with psychophysical testing to confirm our hypothesis that expression of TAS2Rs is directly related to bitterness perception. Understanding the molecular mechanisms underlying bitter sensitivity could lead to new ways to improve consumption of nutritious, yet bitter foods.
Keywords
bitter taste, psychophysics, molecular biology, genetics, epigenetics
