Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)
نویسندگان
چکیده
Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism. This review describes genetic factors that may contribute to PROP sensitivity including: (1) the variants of the TAS2R38 bitter receptor with their different affinities for the stimulus; (2) the gene that controls the gustin protein that acts as a salivary trophic factor for fungiform taste papillae; and (3) other specific salivary proteins that could be involved in facilitating the binding of the PROP molecule with its receptor. In addition, we speculate on the influence of taste sensitivity on energy metabolism, possibly via modulation of the endocannabinoid system, and its possible role in regulating body composition homeostasis.
منابع مشابه
Insights into the impact of genetic variation in bitter taste sensitivity on young children’s acceptance of vegetables and body mass index: an update until 2010
Vegetable consumption by young children does not meet national recommendations in either the United States or in Europe due in part to the bitter taste of vegetables. Cruciferous vegetables contain natural bitter-tasting substances that share the same chemical structure as phenylthiocarbamide (PTC) and its chemical derivative 6-n-propylthiouracil (PROP). The degree to which the bitter taste fro...
متن کاملCervical Cancer Precursors, Diet and Bitter Taste (6-n-propylthiouracil ‘PROP’) Receptors
Prior studies suggest that 6-n-propylthiouracil (PROP) taste responsiveness is linked with reduced preferences for sweet and high-fat foods, lower adiposity, and favorable plasma lipid profiles. We hypothesize that women with more severe and persistent cervical intraepithelial neoplasia (CIN) have a greater sensitivity to PROP. To measure this, women with CIN II or III submitted a DNA blood sam...
متن کاملGenetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies.
Genetically mediated taste responsiveness to 6-n-propylthiouracil (PROP) has been linked to reduced acceptance of some bitter foods. In this community-based study male (n = 364) and female (n = 378) adults enrolled in a self-help dietary intervention trial were screened for PROP taster status. Respondents, aged 18--70 years, were mailed filter papers impregnated with PROP or with aspartame solu...
متن کاملGenetic sensitivity to 6-n-propylthiouracil (PROP) and hedonic responses to bitter and sweet tastes.
Genetically mediated sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) has been associated with greater acuity for bitter and for some sweet tastes. Thus far, few studies have explored the relationship between PROP taste sensitivity and hedonic responses to bitter and sweet. In this study, 87 normal-weight young women were divided into PROP non-tasters (n = 18), regular tasters (n ...
متن کاملAbility to taste 6-n-propylthiouracil and BMI in low-income preschool-aged children.
BACKGROUND Sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is genetically mediated. Sensitivity to PROP has been associated with weight status in both adults and children. OBJECTIVE To determine whether there is an association between PROP sensitivity and BMI in low-income children of diverse race/ethnicity, among whom there is a high prevalence of obesity. METHODS AND PROCED...
متن کامل