6‐<i>n</i>‐propylthiouracil taste disruption and <i>TAS2R38</i> nontasting form in Parkinson's disease

Cossu, Giovanni; Melis, Melania; Sarchioto, Marianna; Melis, Marta; Melis, Maurizio; Morelli, Micaela; Barbarossa, Iole Tomassini

doi:10.1002/mds.27391

Cited by 30 publications

(36 citation statements)

References 80 publications

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“…Recently, previous studies [49,50] evaluated the role of genetic factors such as odorant-binding protein IIa (OBPIIa) and the 6-n-propylthiouracil (PROP) taster status mediated by the TAS2R38 locus in PD patients. In particular, PROP status is associated with numerous diseases not only correlated to taste function [49], while OBPIIa plays an important effect in the odors perception [50]. "…”

Section: Discussionmentioning

confidence: 99%

Effect of Olfactory and Gustatory Dysfunction and Motor Symptoms on Body Weight in Patients with Parkinson’s Disease

et al. 2020

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Background: Non-motor symptoms in Parkinson's disease (PD) are often associated with a negative impact on the patients' quality of life and on their weight regulation. The aim of this study was to assess the effect of olfactory and gustatory dysfunction, apathy, fatigue, depression, and motor symptoms on weight regulation in PD patients. Methods: We analyzed 112 participants, 63 PD patients (mean age ± SD: 69.2 ± 10.1), and 49 controls (mean age ± SD: 68 ± 9.6). For each participant we collected age, weight, height, BMI, olfactory and gustatory function, cognitive performance, apathy and fatigue. Results: Our data showed that 61.9% (n = 39) of PD patients had hyposmia, while 38.1% (n = 24) had anosmia. In PD patients, we observed a significant effect of Unified Parkinson's Disease Rating Scale (UPDRS), apathy, odor threshold, sweet perception and fatigue on weight regulation. Instead, there was no significant effect for depression and levodopa equivalent daily dosage (LEDD). Conclusion: Our results suggest that PD non-motor symptoms such as olfactory/gustatory deficits and mood disorders may influence body weight.Brain Sci. 2020, 10, 218 2 of 10 function has been observed [13,14]. Subjects with olfactory dysfunction typically show problems with food intake, reduced enjoyment in social life and become more prone to apathy and depression [15].The aim of this study was to evaluate the role of olfactory and gustatory dysfunction, apathy, fatigue, depression and motor symptoms on body weight in PD patients. Materials and Methods PatientsWe evaluated 112 participants (57 men and 55 women) in this study, 63 PD patients (mean age ± SD, 69.2 ± 10.1) and 49 healthy controls (mean age ± SD, 68 ± 9.6). In this study, 12 patients from our previous studies [16,17] were enrolled. Data collection started from September 2018 to October 2019 and further participants were recruited at the Movement Disorders Center of the University of Cagliari during regular out-patient follow-up examination. PD was diagnosed according to Gelb criteria [18] and United Kingdom Parkinson's Disease Society Brain Bank criteria [19].Controls were identified among relatives of non-Parkinsonian patients attending the out-patient department during the same period without evidence of any neurological disease. Exclusion criteria were atypical Parkinsonism, dementia, psychiatric conditions interfering with study participation, and chronic/acute rhinosinusitis. In order to evaluate weight differences between patients and controls all participants were divided into two age groups: 45-65 years (n = 44), and ≥ 66 years (n = 68).

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Section: Discussionmentioning

confidence: 99%

Effect of Olfactory and Gustatory Dysfunction and Motor Symptoms on Body Weight in Patients with Parkinson’s Disease

et al. 2020

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“…Taste is the body's other major chemosensory system and acts as the final arbiter of food acceptance or rejection behavior (Scott, 2005). Deficits in taste function has also been described in PD (Cossu et al, 2018;Cecchini et al, 2019).…”

Section: Taste Physiologymentioning

confidence: 99%

“…However, this study only investigated taste preferences, showing an increased preference for sucrose (sweet taste) in PD compared to healthy controls. Most of the studies on this topic published afterwards identified a reduced taste sensitivity in PD (ageusia) with an estimated frequency of taste impairment between 9 and 54% (Tarakad and Jankovic, 2017;Cossu et al, 2018;Doty and Hawkes, 2019). Only two groups showed higher sensitivity to taste stimuli in PD compared to controls (Sienkiewicz-Jarosz et al, 2013;Doty et al, 2015).…”

Section: Taste and Pdmentioning

confidence: 99%

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease

Oppo

Melis

et al. 2020

Front. Aging Neurosci.

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Among non-motor manifestations of Parkinson's Disease (PD), peripheral, sensory symptoms are particularly relevant. Smell dysfunction starts very early and frequently precedes the PD motor symptoms by years (being often a cue to the diagnosis). Moreover, olfactory system could be, together with gut, one of those peripheral sites where PD pathology first develops. Unlike smell loss, the relationship between PD and taste impairment is far less established. It can start early in the course of the disease but more frequently appears in advanced stages, in parallel with the advent of MCI, likely reflecting cortical involvement. Among PD patients has been demonstrated an increase in the frequency of the non-tasters for PROP (prototypical gustatory stimulus, 6-n-propylthiouracil), a genetically determined bitter taste which is mediated by TAS2RS38 receptor, and a significant increase of the recessive non-testing variant of this receptor. TAS2R38 receptors are expressed also in other tissues, such as in the epithelia of the gut and nasal cavities, where they can influence epithelial immunity ad its interaction with microbiota. Those pieces of evidence suggest that not only systematic assessment of taste and smell can be of a remarkable help for clinicians in the early diagnosis, but also that understanding the mechanisms of sensory involvement in PD could increase the knowledge of the pathophysiology of the disease.

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“…Hence, it is not surprising that olfactory and taste disorders can have important effects on the quality of life, the importance of which we can realize only when they are lost . Moreover, unexplained smell impairments are acknowledged to be very early biomarkers of the neurodegenerative diseases or mortality, and recently it has been reported that also taste disruption may represent a risk factor associated for these disorders …”

Section: Introductionmentioning

confidence: 99%

“…5,6 Moreover, unexplained smell impairments are acknowledged to be very early biomarkers of the neurodegenerative diseases or mortality, 7 and recently it has been reported that also taste disruption may represent a risk factor associated for these disorders. 8 Taste is the sensory modality that acts as the ultimate checkpoint for food acceptance or rejection. 2 It is generally assumed that the taste system can differentiate the five classic taste qualities (sweet, umami, sour, salty, and bitter), which represent different physiological requirements or pose potential eating hazards, and other additional qualities such as fatty and metallic.…”

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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6‐n‐propylthiouracil taste disruption and TAS2R38 nontasting form in Parkinson's disease

Cited by 30 publications

References 80 publications

Effect of Olfactory and Gustatory Dysfunction and Motor Symptoms on Body Weight in Patients with Parkinson’s Disease

Effect of Olfactory and Gustatory Dysfunction and Motor Symptoms on Body Weight in Patients with Parkinson’s Disease

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease

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

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