Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP

Abstract

In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.

Microgreens: Consumer sensory perception and acceptance of an emerging functional food crop

“…In terms of overall acceptability, females rated bull's blood beet and red garnet amaranth microgreens more favorably (female means: 7.3 and 7.6, respectively, acceptable to moderately acceptable) than males (means: 6.2 and 6.8, respectively, moderately acceptable to slightly acceptable) ( P = 0.007 for bull's blood beet and 0.048 for red garnet amaranth). Sex differences in chemosensory perceptions have been observed in several animal and human studies, with males appearing to be less sensitive to certain flavors than females (Barragan et al., 2018; Martin & Sollars, 2017; Spence, 2018; Tepper et al., 2017). Genetics and sex hormones appear to play a central role, though research has also demonstrated a lack of sex differences in chemosensory perception (Barragan et al., 2018; Martin & Sollars, 2017; Spence, 2018; Tepper et al., 2017).…”

“…Sex differences in chemosensory perceptions have been observed in several animal and human studies, with males appearing to be less sensitive to certain flavors than females (Barragan et al., 2018; Martin & Sollars, 2017; Spence, 2018; Tepper et al., 2017). Genetics and sex hormones appear to play a central role, though research has also demonstrated a lack of sex differences in chemosensory perception (Barragan et al., 2018; Martin & Sollars, 2017; Spence, 2018; Tepper et al., 2017). The findings of the present study suggest that for certain acceptability and sensory properties females may perceive certain microgreens more favorably than males; however, more research is needed.…”

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

“…Taste sensitivity varies greatly among individuals influencing food choice and health . This individual variability depends on many factors including the properties of saliva, morphology of taste papillae, gender and age, cultural and social reasons, but there is also a significant genetic component, which could be the result of evolutionary adaptation mechanisms . 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 .…”

The Association Between Quinine Hydrochloride Sensitivity and Disgust Proneness in Children and Adults

“…Bitter taste perception plays an important role in food preferences and dietary habits (e.g., Tepper et al 2017). Especially bitterness of high intensity is often considered disgusting and leads to food rejection (Rozin et al 2009).…”

“…Typically, three sensitivity groups are distinguished from each other: PROP nontasters, tasters, and supertasters (e.g., Bartoshuk et al 1994). Several studies observed differences in PROP detection related to sex and age (for a review see Tepper et al 2017). Women are more likely to be supertasters than men, and older individuals are usually less bittersensitive than younger ones (e.g., Bartoshuk et al 1994;Goldstein et al 2007).…”