background. the aim of this study was to assess the relationship between genetic taste sensitivity, dietary preferences and salivary flow rate in 6‒14-year-old children for identification of individuals at higher risk of developing dental caries. methods. a total of 500 children 6‒14 years of age, of both genders, who reported to the department of oral medicine and radiology, were included. pro...

the ability to taste phenylthiocarbamide (ptc), a bitter organic compound, described as a bimodal autosomal trait is widely used to know the heritable trait in both genetic and anthropological studies. the present study was carried out to analyze the prevalence of ptc taste sensitivity and to determine the gene frequencies among some muslim populations of uttar pradesh, india. this study has so...

The present paper reports the variability of PTC taste sensitivity among eight endogamous tribal populations inhabiting the Eastern Ghats of North Coastal Andhra Pradesh. It was compared with the genetic diversity of PTC taste sensitivity among tribal and caste populations of Andhra Pradesh. The tribal and caste groups present a relatively high genetic diversity, of which a major proportion is ...

Like the Sac locus controlling sugar sensitivity in mice, the taste gene Tre of the fruitfly Drosophila was discovered in wild populations as a genetic dimorphism controlling gustatory sensitivity to a sugar trehalose. By activating a P-element transposon near the gene locus we obtained induced Tre mutations and analyzed the associated changes in gene organizations and the mRNA expressions. The...

Although human bitter taste perception is hypothesized to be a dietary adaptation, little is known about genetic signatures of selection and patterns of bitter taste perception variability in ethnically diverse populations with different diets, particularly from Africa. To better understand the genetic basis and evolutionary history of bitter taste sensitivity, we sequenced a 2,975 bp region en...

Previous reports that the sensitivity to the bitter tasting substance 6-n-propylthiouracil (PROP) is related to the sensitivity to other tastes, to chemical irritants, and to fats and oils have led to adoption of PROP as a measure of general oral sensitivity and as a predictor of dietary habits that could impact health. The results, however, have not been consistent. It was recently discovered ...

The ability to taste bitterness evolved to safeguard most animals, including humans, against potentially toxic substances, thereby leading to food rejection. Nonetheless, bitter perception is subject to individual variations due to the presence of genetic functional polymorphisms in bitter taste receptor (TAS2R) genes, such as the long-known association between genetic polymorphisms in TAS2R38 ...

Vegetable consumption by young children does not meet national recommendations in either the United States or in Europe due in part to the bitter taste of vegetables. Cruciferous vegetables contain natural bitter-tasting substances that share the same chemical structure as phenylthiocarbamide (PTC) and its chemical derivative 6-n-propylthiouracil (PROP). The degree to which the bitter taste fro...