1,721,061 research outputs found
Olfactory sensitivity to pure volatile compounds and their mixture in the adult moth, Spodoptera littoralis
No full textAssociations between oleic acid flavour threshold, the common SNPs (rs1761667 and rs1527483) in the CD36 and PROP taster status in humans
No full text
Effect of oral supplementation of L-Arginine at increasing concentrations on PROP bitter taste responsiveness
No full textA Rapid Screening Method for the Identification of a Single-Nucleotide Polymorphism in the Carbonic Anhydrase VI Gene in Studies of Sensitivity to the Bitter Taste of 6-n-Propylthiouracil.
No full textThe ability to perceive the bitter taste of 6-n-propylthiouracil (PROP) is a variable phenotype that has been
associated with body mass index (in kg/m2) and linked to food choice and satiety. PROP-sensitive and
-nonsensitive individuals are defined as tasters and nontasters, respectively. Sensitivity to PROP is a heritable
trait based on the TAS2R38 gene on chromosome 7q34. In a recent study we demonstrated an association
between PROP sensitivity and the single-nucleotide polymorphism (SNP) rs2274333 ( + 292A/G) within a coding
sequence of the gustin/carbonic anhydrase VI gene. The purpose of this study was to develop a rapid and
inexpensive screening method for identification of the rs2274333 SNP in individuals with varying sensitivity to
PROP. Our results show that the methodology employed allows distinguishing A/G alleles perfectly, with a
simple DNA digestion of a polymerase chain reaction fragment covering the SNP site of interest. So, the
polymerase chain reaction followed by restriction fragment length polymorphism assay described in this article
can be used as an alternative to sequencing in bitter taster status research, and could be employed as a survey
tool in nutrigenomic studies
New findings on the blowfly labellar taste response of Protophormia terraenovae
No full textAn electrophysiological investigation was performed to analyse activity recorded in response to stimulation with concentrated and diluted solutions of NaCl, sucrose, formamidine acetate, and sodium acetate from labellar chemosensilla of the dipteran Protophormia terraenovae. A computerized analysis of this activity led to the finding of four kinds of spikes (A, B, C, and D) which differed in their wave forms. The forms of spikes A, B, and C are described in the literature as being evoked by activation of the specific salt, water, and sugar neurones respectively. The fourth type of spike (D) recorded in response to formamidine acetate and sodium acetate is probably generated by a fourth chemosensorial cell that has not yet been defined functionally. These two acetates evoke activities that are equivalent both in spike frequency and time distribution even at low concentrations. The results suggest that the acetate ion in the blowfly effectively stimulates the fourth chemosensory neuron present in the sensillum. The activation appears to be involved in signalling acidity to the insect
Taste perception of sweet, sour, salty, bitter, and Umami and changes due to L-arginine supplementation, as a function of genetic ability to taste 6-n-propylthiouracil
Full text linkBehavioral reaction to different taste qualities affects nutritional status and health. 6-n-Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste perception, food preferences, and eating behavior, but results have been inconsistent. We showed that L-Arg can enhance the bitterness intensity of PROP, whilst others have demonstrated a suppression of the bitterness of quinine. Here, we analyze the taste perception of sweet, sour, salty, bitter, and umami and the modifications caused by L-Arg supplementation, as a function of PROP-taster status. Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five primary taste qualities, also when supplemented with L-Arg, in subjects classified as PROP-tasting. Super-tasters, who showed high papilla density, gave higher ratings to sucrose, citric acid, caffeine, and monosodium L-glutamate than non-tasters. L-Arg supplementation mainly modified sucrose perception, enhanced the umami taste, increased NaCl saltiness and caffeine bitterness only in tasters, and decreased citric acid sourness. Our findings confirm the role of PROP phenotype in the taste perception of sweet, sour, and bitter and show its role in umami. The results suggest that L-Arg could be used as a strategic tool to specifically modify taste responses related to eating behaviors
- …
