Genetic variation and inferences about perceived taste intensity in mice and men

Prutkin, Jordan M.; Duffy, Valerie B.; Etter, L; Fast, Katharine; Gardner, Elizabeth B.; Lucchina, Laurie A.; Snyder, Derek J.; Tie, Karen; Weiffenbach, James M.; Bartoshuk, Linda M.

doi:10.1016/s0031-9384(00)00199-2

Cited by 218 publications

(112 citation statements)

References 66 publications

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“…Several previous reports have suggested a relationship between PROP taste sensitivity and density of fungiform papillae on the anterior portion of the tongue, with PROP tasters having a greater number of papillae that hold functional taste cells compared to nontasters (3,6,47,120,142). Higher papillae number and density have been hypothesized to contribute to heightened overall responsiveness to a range of basic tastes (e.g., bitter, sweet, salty) and textures (e.g., fat texture) in PROP tasters relative to nontasters (47,110,113). However, not all studies have demonstrated an association between fungiform papillae density and ratings of PROP bitterness (52,56), suggesting that this relationship is not straightforward.…”

Section: Genetics Underlying the Prop Phenotypementioning

confidence: 99%

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Keller

Adise

2016

Annu. Rev. Nutr.

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The ability to taste bitter thiourea compounds, such as phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), is inherited. Polymorphisms in the bitter-taste receptor TAS2R38 explain the majority of phenotypic variation in the PROP phenotype. It has been hypothesized that the PROP phenotype is a marker for perception of a variety of chemosensory experiences. In this review, we discuss studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children. Investigators have hypothesized that children who are PROP tasters have lower liking and consumption of bitter foods, such as cruciferous vegetables. Additionally, several studies suggest that children who are unable to taste PROP (i.e., nontasters) like and consume more dietary fat and are prone to obesity. The relationship between the PROP phenotype and obesity is influenced by multiple confounders, including sex, food access, ethnicity, and socioeconomic status. Future studies that adjust for these variables are needed.

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Section: Genetics Underlying the Prop Phenotypementioning

confidence: 99%

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Keller

Adise

2016

Annu. Rev. Nutr.

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“…The remaining 11 subjects were all right-handed [average handedness score of 84 according to the modified Edinburgh inventory (Oldfield 1971)]; 3 were men and 8 women, with a mean age of 26 and mean education of 17 yr. Taster status was evaluated by having subjects rate the intensity of 6-npropylthiouracil (PROP) with the general labeled magnitude scale (Green et al 1996). All subjects were average tasters with a mean PROP rating of 38 (Prutkin et al 2000).…”

Section: Subjectsmentioning

confidence: 99%

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

Small¹,

Voss²,

Mak

et al. 2004

Journal of Neurophysiology

341

232

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. Experience-dependent neural integration of taste and smell in the human brain. J Neurophysiol 92: 1892-1903, 2004. First published April 21, 2004 10.1152/ jn.00050.2004. Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste-odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/ congruent taste-odor pair (vanilla/sweet) and the other an unfamiliar/ incongruent taste-odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent Ϫ incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla ϩ salty minus incongruent, suggesting that delivery of an unfamiliar taste-odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste-smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/ smell combinations.

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“…In the study, we believe that we have stabilized the PTC perception by using the NaCl standard. In fact, similar methods were also used by some other studies in the literature (Dicarlo and Powers, 1998;Tepper et al, 2001;Bartoshuk et al 1996;Prutkin et al, 2000;Prescott et al, 2004). Again, to ensure individuals' perception of taste, tap water is also used as well as NaCl solution to provide better comparisons.…”

Section: Discussionmentioning

confidence: 99%

The relationships between phenylthiocarbamide taste perception and smoking, work out habits and susceptibility to depression

Daştan

Durna²,

Daştan

2015

Turkish JAF Sci.Tech.

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Phenylthiocarbamide (PTC) is known as phenylthiourea and it is an organic compound that has the phenyl ring. Ability to perceive the tastes of PTC chemical is related to the dominance of taste genes. There are a large number of population studies regarding the PTC taste perception and different personal characteristics or disease conditions. The purpose of this study is to reveal and compare the relation between the PTC taste perception and work-out habits, smoking, alcohol consumption and tendency to the depression of people. A total of 2500 adults were volunteered to be included in this study. PTC taste perception was measured by tasting with PTC solution (10 mg/L) filtered in a paper. It showed that tasters were significantly more frequent (81.8%) than nontasters (18.2%) in all population. And in some parameters analyzed in this study, there are significant differences. The taste genetics show up with environmental factors and create the sense of taste, which develops the feeding behaviors. The taste perception resulting from food and beverages diversifies by genetic and environmental effects and the nervous system interprets this perception. This study is enlightening in terms of presenting that the taste perception of people affects their lifestyles and lead them to start and either continue or discontinue some habits.

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Genetic variation and inferences about perceived taste intensity in mice and men

Cited by 218 publications

References 66 publications

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

The relationships between phenylthiocarbamide taste perception and smoking, work out habits and susceptibility to depression

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