Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype

Melis, Melania; Yousaf, Neeta Y; Mattes, Mitchell Z.; Cabras, Tiziana; Messana, Irene; Crnjar, Roberto Massimo; Barbarossa, Iole Tomassini; Tepper, Beverly J.

doi:10.1016/j.physbeh.2017.01.031

Cited by 42 publications

(47 citation statements)

References 77 publications

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“…The participants were screened and classified according to PROP taster status through the impregnated paper screening test, which was previously tested for validity and reliability 58–60 , and strongly correlate with the taste receptor cell depolarization 61 . The intensity ratings for PROP or NaCl were collected using the Labelled Magnitude Scale (LMS), a 100-mm scale anchored with the phrases “barely detectable” to “strongest imaginable” 62 .…”

Section: Methodsmentioning

confidence: 99%

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids

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Melis

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et al. 2017

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Reduced taste sensitivity to 6-n-propylthiouracil (PROP), a genetic trait regarded as a general index for oral chemosensory perception, has been associated with a calorie-rich food preference and lower circulating endocannabinoid levels in participants with normal weight (NW), which suggests an adaptive mechanism to maintain a lean phenotype. In this study, we assessed whether participants with obesity (OB) show different patterns of plasma endocannabinoids and lipid metabolism biomarkers from those of NW, with further categorization based on their PROP sensitivity. NW and OB were classified by their PROP taster status as non-tasters (NT), medium-tasters (MT) and supertasters (ST). The blood samples were analysed for plasma endocannabinoids, nonesterified fatty acids (NEFA) and retinol, which have been associated to metabolic syndrome. In OB, we found a higher BMI and lower circulating endocannabinoids in ST vs. OB NT. However, OB ST showed lower circulating NEFA and retinol levels, which suggested a more favourable lipid metabolism and body fat distribution than those of OB NT. We confirmed lower plasma endocannabinoid levels in NW NT than in NW ST. These data suggest that PROP taste sensitivity determines metabolic changes and ultimately body mass composition differently in OB and NW.

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Section: Methodsmentioning

confidence: 99%

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids

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Melis

Pintus

et al. 2017

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“…The genetic ability to perceive the bitter taste of thiourea compounds, such as phenylthiocarbamide (PTC) and 6‐ n ‐propylthiouracil (PROP), has been broadly reported as an oral marker of food preferences and physiological mechanisms . This report is based on results that have shown relationships between taste sensitivity to PTC/PROP and to other taste stimuli, food‐liking patterns, or health markers such as body mass index, antioxidant status, colonic neoplasm risk, smoking behavior, and predisposition to respiratory infections …”

Section: Introductionmentioning

confidence: 99%

“…From the Department of Biomedical Sciences, University of Cagliari (M.M., G shown relationships between taste sensitivity to PTC/PROP and to other taste stimuli, [16][17][18][19][20][21][22][23][24] food-liking patterns, [24][25][26][27][28] or health markers such as body mass index, 27,29 antioxidant status, 30 colonic neoplasm risk, 31 smoking behavior, 32 and predisposition to respiratory infections. 33 PTC and PROP taste perception are mediated by TAS2R38 receptor, which is expressed by the TAS2R38 gene residing on chromosome 7.…”

Section: Introductionmentioning

confidence: 99%

Taste disorders are partly genetically determined: Role of the TAS2R38 gene, a pilot study

et al. 2019

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Objectives/Hypothesis Taste sensitivity varies greatly among individuals influencing eating behavior and health, consequently the disorders of this sense can affect the quality of life. The ability to perceive the bitter of thiourea compounds, such as phenylthiocarbamide (PTC), has been largely reported as a marker of the general taste sensitivity, food preferences, and health. PTC sensitivity is mediated by the TAS2R38 receptor and its genetic common variants. We study the role of the TAS2R38 receptor in taste disorders with the aim of understanding if these can be genetically determined. Study Design Prospective cohort study. Methods Differences in the PTC responsiveness between the patients cohort and healthy controls were assessed. All subjects received standardized tests for smell and taste function and were genotyped for the TAS2R38 gene. Results PAV/PAV homozygous patients gave high PTC ratings, whereas PAV/AVI genotypes reported lower values, which are similar to those determined in AVI/AVI or rare genotypes. In addition, the patients cohort did not meet the Hardy‐Weinberg equilibrium at the TAS2R38 locus, showing a very low frequency of subjects carrying the PAV/AVI diplotype. Independently, in healthy controls who were in equilibrium at the locus, PAV/PAV homozygous and heterozygous rated PTC bitterness higher compared to AVI/AVI or rare genotypes. Conclusions Our findings, by showing that an only taster haplotype (PAV) is not sufficient to evoke high responses of TAS2R38 receptor in patients with taste disorders, suggest that the genetic constitution may represent a risk factor for the development of taste disorders. Level of Evidence 2c Laryngoscope, 129:E307–E312, 2019

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“…Similarly, sourness perception increased with stimuli concentration. Confusion among untrained participants regarding sourness and other unpleasant sensations such as bitterness and astringency has been observed by others (Melis et al, 2017). Due to potential misunderstanding of sensory descriptors, nonverbal methods, such as sorting or polarized-sensory positioning (Varela & Ares, 2012), may be better suited to distinguish astringency and bitterness when using untrained participants.…”

Section: Effect Of Stimuli Concentration On Sensory Ratingsmentioning

confidence: 91%

Dose–response functions and methodological insights for sensory tests with astringent stimuli

Kershaw

Running

2018

Journal of Sensory Studies

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Sensations such as bitterness and astringency can limit the acceptance of many purportedly healthy foods. The purpose of this study was to investigate dose–response relationships of various astringent and bitter stimuli in a beverage, and to simultaneously gain additional methodological insight for the effects of wording, repeated tasting, and beverage matrix on these sensations. Untrained participants were presented with samples of a “flavored beverage” or water containing various concentrations of four stimuli (alum, malic acid, tannic acid, and quinine) and were asked to rate intensities of tastes (bitterness, sourness, and sweetness) and astringency subqualities (roughing, drying, and constricting or puckering) using a generalized visual analog scale. Using constricting in place of puckering had no effect on ratings. The effects of repeated tasting and beverage matrix on astringency perception were stimulus‐dependent. This study informs future investigations to understand the psychophysics of tastes and astringency. Practical applications This study provides stimulus‐ and quality‐specific data to improve astringency research. Furthermore, dose–response functions will aid researchers when selecting appropriate concentrations of astringent stimuli. We also provide recommendations for a variety of testing contexts, such as beverage matrix and the number of samples, to optimize the design of astringency studies, especially for naïve participants. This study further demonstrates how affective responses influence evaluation of astringent samples among untrained participants.

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Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype

Cited by 42 publications

References 77 publications

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids

Taste disorders are partly genetically determined: Role of the TAS2R38 gene, a pilot study

Dose–response functions and methodological insights for sensory tests with astringent stimuli

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