Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

Tepper, Bj; Banni, Sebastiano; Melis, Melania; Crnjar, Roberto Massimo; Barbarossa, Iole Tomassini

doi:10.3390/nu6093363

Cited by 102 publications

(122 citation statements)

References 136 publications

(193 reference statements)

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“…On the other hand, overweight subjects older than 65 years were more sensitive to bitterness (p = 0.015) [5]. Similarly, Tepper et al [22] suggested an inverse correlation between perception of PROP bitterness and energy consumption and/or BMI [23][24][25]. However, this same study group highlighted that other factors may have a role in the definition of the affinity for the taste [47] Differences in palate between genders is specifically due to hormonal influences on the salivary components Khataan et al…”

Section: Bitterness Perception and Other Diseasesmentioning

confidence: 77%

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Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

Shizukuda

Marchini

Adell

et al. 2018

Nutrire

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Background: Bitterness perception seems to be related to an enhanced intake of dietary fat and to a tendency to the development of diseases such as obesity. However, the exact factors for this possible contribution still need to be better investigated. So, gustatory perception of the bitter taste is a promising area of study because of its importance regarding food choices and consequently feeding behavior. Therefore, this short review focused on recent papers reporting correlations between bitter taste, anthropometric variables, obesity and other chronic diseases, age, gender, ethnicity, and genetics. Methods: A survey was performed in MEDLINE (PubMed) and Scielo from September 2015 to January 2017. Only review articles, observational studies and clinical trials published in English and Portuguese over the last 15 years which met the objectives of the present study were considered. A total of 40 papers were evaluated. Results: Two papers showed a positive correlation between bitter taste and obesity, one indicated that this correlation is influenced by the subject's age, one suggested a negative correlation, and two found no association. Age seems to be negatively correlated with the bitterness perceived, and female gender was associated with a stronger perception of bitterness. Genetics, mostly due to differences in TAS2R38 expression, influences sensitivity to the bitter taste, feeding behavior and also alcohol intake. Ethnicity, not only the subject's phenotypic or genotypic characteristics, seems to play a role in taste perception and nutritional diseases. Conclusions: Age, gender, genetics and ethnicity seem to play a role in bitterness perception. Data about associations between bitterness perception and anthropometrics are conflicting.

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Section: Bitterness Perception and Other Diseasesmentioning

confidence: 77%

“…Tepper et al 2014 [22] Inverse correlation between perception of PROP bitterness and energy consumption and/or BMI Goldstein et al…”

Section: Resultsmentioning

confidence: 99%

Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

Shizukuda

Marchini

Adell

et al. 2018

Nutrire

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“…Although Casper et al (1978) found some evidence that reduced zinc plasma levels could be related to lower taste recognition in AN, a subsequent study with a larger sample size (Casper et al 1980) did not support this finding. Moreover, despite evidence that the ability to taste some bitter compounds (e.g., 6‐n‐propylthiouracil, or “PROP”) is genetically determined, no study controlled for the potential of genetic variables, potentially contributing to the heterogeneity of results (Tepper, Banni, Melis, Crnjar, & Tomassini Barbarossa, 2014). Similarly, although a number of hormones, including leptin, cholecystokinin (CCK), and ghrelin, have been implicated in taste sensitivity, the reviewed studies did not assess hormone levels (Cai et al, 2013; Han, Keast, & Roura, 2017; Yoshida et al, 2017).…”

Section: Discussionmentioning

confidence: 99%

Taste sensitivity in anorexia nervosa: A systematic review

Kinnaird

Stewart

Tchanturia

2018

Intl J Eating Disorders

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ObjectiveThere is evidence for altered processing of taste in anorexia nervosa, particularly in the areas of reward processing and hedonic sensitivity. However, research on whether people with anorexia nervosa identify taste stimuli accurately, known as taste sensitivity, has yielded mixed findings. The objective of this study was to synthesize the literature on taste sensitivity in this disorder to provide a basis for future discussion on whether altered taste sensitivity may be also implicated in wider atypical taste processing in anorexia.MethodElectronic databases were searched systematically to identify published research examining taste sensitivity in anorexia. Search terms were “anorexia nervosa”, or “eating disorder”, combined with “taste”. 18 studies met inclusion criteria.ResultsThe review of the findings suggest that individuals with AN may experience reduced taste sensitivity that may improve following recovery. However, there was a significant variability in results across studies, potentially reflecting methodological problems including low sample sizes, experimental designs, and uncontrolled confounding variables. Discussion: This review suggests that altered taste sensitivity could represent a component in the wider altered taste processing observed in anorexia nervosa. However, the heterogeneity of findings highlight the need for future research to consider methodological issues raised by this review.

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“…Phenotypic differences in supra-threshold PROP bitterness beyond the AI/AI homozygotes of TAS2R38 have been recognized (28)(29)(30). It has been reported that those perceiving PROP to be more bitter also exhibited an enhanced response to many other prototypical tastants (salty, sweet, sour and bitter) (28,(36)(37)(38).…”

Section: Discussionmentioning

confidence: 99%

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

Inoue

Kuwano

Yamakawa‐Kobayashi

et al. 2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Despite the negative health consequences of a high sodium consumption, humans consume well above the recommended levels. This study examines whether or not the dietary intake of sodium was affected by individual variation of the perceived bitterness of 6-n-propylthiouracil (PROP), and examines the relationship between the perceived bitterness of PROP and the preferred NaCl concentration of broth. Female students (20-22 y old) were recruited from the university community. Genotypes of A49P and I296V polymorphism of the TAS2R38 bitter taste receptor were determined for each subject. Samples containing NaCl, PROP or broth in 5-mL portions were evaluated by sensory testing. The participants completed a food record for each diet. Our results indicate that the individuals perceiving PROP to be more bitter had consumed a greater amount of dietary sodium. In contrast, there was no significant positive correlation between an individual's perceived saltiness and the dietary sodium intake. Those who perceived PROP to be more bitter preferred a broth containing a higher concentration of NaCl. All of these correlations were apparent even after those subjects with TAS2R38 AI/AI homozygotes (PROP non-taster) had been excluded. In conclusion, the results of this study suggest that a factor affecting the bitter rating of PROP other than the AI/AI homozygotes of TAS2R38 contributes to the variation in sodium intake and the preference for salty food.

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Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

Cited by 102 publications

References 136 publications

Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

Influences of weight, age, gender, genetics, diseases, and ethnicity on bitterness perception: a narrative review of current methodological aspects

Taste sensitivity in anorexia nervosa: A systematic review

Perceived 6-<i>n</i>-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students

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