Вкусовые рецепторы – наши посредники в формировании вкусовых предпочтений ребенка

The article presents modern data on the main molecular and genetic determinants of shaping the taste preferences. The authors present the structure and mechanism of the functioning of sweet taste receptors, umami taste, acidic and bitter tastes, as well as other molecules and cellular structures influencing the perception of flavors – the gust protein, toll-like receptors. They described the role of structures ensuring perception of taste outside the oral cavity – the cells of the hypothalamus. The article underlines the importance of the genetic polymorphism of these structures and the importance of interaction of genetic factors and environmental factors in shaping the taste preferences and eating behavior of the infant. Particular attention is given to the practical significance of the presented data in the context of introduction of supplemental foods for infants.