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Supertasting and PROP bitterness depends on more than the TAS2R38 gene

机译:品味和PROP苦味不仅取决于TAS2R38基因

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Polymorphisms in the TAS2R38 gene provide insight to phenotypes long associated 6-n-propylthiouracil (PROP) and phenylthiocarbamide bitterness. We tested relationships between TAS2R38 genotype, taste phenotype, and fungiform papillae (FP) number in 139 females and 59 males (age range 21-60 years), primarily of European ancestry. DNA was analyzed for 3 polymorphic sites, identifying common (alanine-valine-isoleucine [AVI/AVI], heterozygotes, proline-alanine-valine [PAV/PAV]) and rare (proline-valine-isoleucine, alanine-alanine-valine, AAI) forms. Individuals with PROP threshold > 0.15 mM were almost exclusively AVI/AVI; those with threshold < 0.1 mM could have any genotype. PAV/PAVs were more difficult to identify with PROP taste measures, although perceived bitterness of moderate PROP concentrations (0.32, 1 mM) had better correspondence with genotype than did threshold. For AVI/AVIs, increases in bitterness from 1 to 3.2 mM PROP nearly paralleled those of TAS2R38 heterozygotes and PAV/PAVs. Some bitterness gains were related to FP number sampled from a standard area on the tongue tip, yet the PROP bitterness-FP relationship differed across genotype. Among homozygotes, FP was a significant determinant of PROP bitterness; heterozygotes showed a flat relationship. Those tasting concentrated PROP as more bitter also tasted concentrated sucrose, citric acid, sodium chloride, and quinine as more intense, even after statistically controlling for TAS2R38 genotype, FP, and intensity of tones (nonoral standard). To summarize, although PROP threshold generally exhibited single-gene complete dominance, PROP bitterness may involve additional bitter receptors as evidenced by misclassification of some nontaster homozygotes and the bitterness functions for concentrated PROP. Variability in receptor expression may explain attenuated bitterness-FP relationships. PROP bitterness does associate with heightened taste sensations (i.e., supertasting), but this is not due to TAS2R38 polymorphisms.
机译:TAS2R38基因的多态性为长期与6-正丙基硫氧嘧啶(PROP)和苯硫脲发生苦味相关的表型提供了见识。我们在欧洲血统的139名女性和59名男性(年龄范围21至60岁)中测试了TAS2R38基因型,味道表型和真菌状乳头(FP)数量之间的关系。对DNA进行了3个多态性位点分析,鉴定出常见的(丙氨酸-缬氨酸-异亮氨酸[AVI / AVI],杂合子,脯氨酸-丙氨酸-缬氨酸[PAV / PAV])和稀有的(脯氨酸-缬氨酸-异亮氨酸,丙氨酸-丙氨酸-缬氨酸, AAI)表格。 PROP阈值> 0.15 mM的个人几乎都是AVI / AVI;阈值<0.1 mM的患者可能具有任何基因型。 PAV / PAVs较难通过PROP味觉量度来识别,尽管中度PROP浓度(0.32,1 mM)的苦味与基因型的对应性比阈值更好。对于AVI / AVI,苦味从1 mM增加到3.2 mM PROP几乎与TAS2R38杂合子和PAV / PAV相似。某些苦味的增加与从舌尖的标准部位采样的FP数量有关,但是PROP苦味与FP的关系在基因型上有所不同。在纯合子中,FP是PROP苦味的重要决定因素。杂合子显示出平坦的关系。那些品尝过浓苦的PROP的人,即使在统计上控制了TAS2R38的基因型,FP和音调强度(非口头标准)之后,也品尝到了更浓的蔗糖,柠檬酸,氯化钠和奎宁。总而言之,尽管PROP阈值通常表现出单基因的完全优势地位,但PROP苦味可能涉及其他苦味受体,这由一些非品味纯合子的错误分类和浓缩PROP的苦味功能证明。受体表达的变异性可能解释了苦味-FP关系的减弱。 PROP苦味确实与增高的味觉相关(即味道变淡),但这不是由于TAS2R38多态性引起的。

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