The genetic ability to feel the bitter taste of thioureas, such as PROP, varies greatly among individuals influencing the choice of food and body composition. Sensitive and non-sensitive individuals were defined respectively as “ Taster ” and “ No Tasters ”. The term “ Super Tasters ” is used to distinguish individuals who perceive PROP as most bitter to those defined as “ Medium Tasters ” who perceive the bitter taste moderately. The sensitivity to PROP is associated with the haplotypes ( PAV and AVI ) receptor gene TAS2R38, and may be associated with polymorphisms of the gene gustina ( CA6 ). The gustina is a zinc dependent enzyme present in human saliva implicated in the development of taste buds. The aim of this work was to analyze the association between sensitivity to PROP , the polymorphism rs2274333 (A / G) gene gustina, zinc and salivary polymorphisms of TAS2R38 and BMI . In 75 volunteers aged between 21 and 28 years were determined by BMI and Zn ² + salivate. The sensitivity to PROP was determined by evaluation of the intensity of the sensation evoked by suprathreshold solutions and determining the threshold of perception. Molecular analysis of the gene and gustina receptor gene TAS2R38 were performed by means of PCR, PCR -RFLP and sequencing of fragments obtained . The average values of the concentration of zinc salivary and BMI were higher in individuals defined as “ No Tasters ” than those determined in the “Super Tasters ”. The low taste sensitivity to PROP of “ No Tasters ” was strongly associated with the G allele of the gene polymorphism of gustina and the variant of the TAS2R38 AVI, while the high sensitivity of the “Super Tasters ” is strongly associated allele A gene gustina all'aplotipo PAV and the TAS2R38. Moreover, while the A allele of the gene of gustina is found to be more important for the perception of low concentrations of PROP, the variant of the TAS2R38 PAV is most important result for the evaluation of the intensity of the sensation evoked by high concentrations of PROP. These data show that the sensitivity to PROP is inversely related to BMI and Zinc salivary and directly associated with the gene dimorphism gustina is assumed that might influence the function of the protein. In addition, these new findings explain 6 how the combination of gene gustina and TAS2R38 genotype may modulate the phenotype of sensitivity to PROP providing an additional tool for the evaluation of human eating behavior and nutritional status.

Molecular studies in the human salivary protein carbonic anhydrase VI

ATZORI, ELENA
2014-05-05

Abstract

The genetic ability to feel the bitter taste of thioureas, such as PROP, varies greatly among individuals influencing the choice of food and body composition. Sensitive and non-sensitive individuals were defined respectively as “ Taster ” and “ No Tasters ”. The term “ Super Tasters ” is used to distinguish individuals who perceive PROP as most bitter to those defined as “ Medium Tasters ” who perceive the bitter taste moderately. The sensitivity to PROP is associated with the haplotypes ( PAV and AVI ) receptor gene TAS2R38, and may be associated with polymorphisms of the gene gustina ( CA6 ). The gustina is a zinc dependent enzyme present in human saliva implicated in the development of taste buds. The aim of this work was to analyze the association between sensitivity to PROP , the polymorphism rs2274333 (A / G) gene gustina, zinc and salivary polymorphisms of TAS2R38 and BMI . In 75 volunteers aged between 21 and 28 years were determined by BMI and Zn ² + salivate. The sensitivity to PROP was determined by evaluation of the intensity of the sensation evoked by suprathreshold solutions and determining the threshold of perception. Molecular analysis of the gene and gustina receptor gene TAS2R38 were performed by means of PCR, PCR -RFLP and sequencing of fragments obtained . The average values of the concentration of zinc salivary and BMI were higher in individuals defined as “ No Tasters ” than those determined in the “Super Tasters ”. The low taste sensitivity to PROP of “ No Tasters ” was strongly associated with the G allele of the gene polymorphism of gustina and the variant of the TAS2R38 AVI, while the high sensitivity of the “Super Tasters ” is strongly associated allele A gene gustina all'aplotipo PAV and the TAS2R38. Moreover, while the A allele of the gene of gustina is found to be more important for the perception of low concentrations of PROP, the variant of the TAS2R38 PAV is most important result for the evaluation of the intensity of the sensation evoked by high concentrations of PROP. These data show that the sensitivity to PROP is inversely related to BMI and Zinc salivary and directly associated with the gene dimorphism gustina is assumed that might influence the function of the protein. In addition, these new findings explain 6 how the combination of gene gustina and TAS2R38 genotype may modulate the phenotype of sensitivity to PROP providing an additional tool for the evaluation of human eating behavior and nutritional status.
Carbonic anhydrase
Sensitivity to PROP
TAS2R38
gustina (CA6)
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11584/266513
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