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Artículos de revistas sobre el tema "PROP taster status"

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Publicado: 10 de marzo de 2023

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1

Yeomans, Martin R., John Prescott y Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status". Quarterly Journal of Experimental Psychology 62, n.º 8 (agosto de 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.

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2

Naciri, Lala Chaimae, Mariano Mastinu, Roberto Crnjar, Iole Tomassini Barbarossa y Melania Melis. "Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning". Nutrients 14, n.º 2 (7 de enero de 2022): 252. http://dx.doi.org/10.3390/nu14020252.

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Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identification of the PROP taster categories (super taster (ST); medium taster (MT); and non-taster (NT)) of 84 subjects (aged 18–40 years). Biological features determined from subjects were included for the training system. Results showed that SL enables the automatic identification of objective PROP taster status, with high precision (97%). The biological features were classified in order of importance in facilitating learning and as prediction factors. The ratings of perceived taste intensity for PROP paper disks (50 mM) and PROP solution (3.2 mM), along with fungiform papilla density, were the most important features, and high estimated values pushed toward ST prediction, while low values leaned toward NT prediction. Furthermore, TAS2R38 genotypes were significant features (AVI/AVI, PAV/PAV, and PAV/AVI to classify NTs, STs, and MTs, respectively). These results, in showing that the SL approach enables an automatic, immediate, scalable, and high-precision classification of PROP taster status, suggest that it may represent an objective and reliable tool in taste physiology studies, with applications ranging from basic science and medicine to food sciences.

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3

Melis, Melania, Giorgia Sollai, Mariano Mastinu, Danilo Pani, Piero Cosseddu, Annalisa Bonfiglio, Roberto Crnjar, Beverly J. Tepper y Iole Tomassini Barbarossa. "Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status". Nutrients 12, n.º 7 (7 de julio de 2020): 2017. http://dx.doi.org/10.3390/nu12072017.

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Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the peripheral gustatory system activation in response to taste qualities by electrophysiological recordings from the tongue of 39 subjects classified for PROP taster status. The waveform of the potential variation evoked depended on the taste quality of the stimulus. Direct relationships between PROP sensitivity and electrophysiological responses to taste qualities were found. The largest and fastest responses were recorded in PROP super-tasters, who had the highest papilla density, whilst smaller and slower responses were found in medium tasters and non-tasters with lower papilla densities. The intensities perceived by subjects of the three taster groups correspond to their electrophysiological responses for all stimuli except NaCl. Our results show that each taste quality can generate its own electrophysiological fingerprint on the tongue and provide direct evidence of the relationship between general taste perception and PROP phenotype.

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4

SYATHIRAH HANIM,, A. H., H. RUHAYA,, S. NORKHAFIZAH, y A. M. MARINA,. "RELATIONSHIP BETWEEN PROP (6-n-PROPYLTHIOURACIL) TASTER STATUS AND PREFERENCE FOR DIFFERENT TASTE FOOD GROUPS AMONG UNIVERSITY STUDENTS". Malaysian Applied Biology 49, n.º 5 (31 de diciembre de 2020): 53–59. http://dx.doi.org/10.55230/mabjournal.v49i5.1637.

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It is reported by many studies that supertasters are highly sensitive towards strong taste such as bitter, and therefore had a lower preference for those foods. However, whether the findings apply to all cultures is still debated. The study on the Malaysian population regarding their PROP status is scarce. Thus, we carried out a study to determine whether 6-n- propylthiouracil (PROP) sensitivity status affects the food preference among university students in Kelantan, Malaysia. PROP taster status was determined using PROP test paper and food preference was determined using a questionnaire. The results indicated that there was no significant difference (p>0.05) in the food preference between supertasters, medium tasters, and non-tasters except for jelly, dark chocolate, and plain tea. Contrary to popular belief that PROP taster status was negatively associated with a bitter taste, the present study found a positive correlation between PROP scores and few foods from the bitter food group (bitter gourd, dark chocolate, and plain tea) and also sweet food group (chocolate cake and chocolate spread). This indicates that the genetic factor that is associated with PROP sensitivity does not play important role in determining the food preference among Malaysians. Instead, other factors such as culture and environment could be more influential in defining the way Malaysians select their foods.

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5

Von Atzingen, Maria Carolina Batista Campos y Maria Elisabeth Machado Pinto e. Silva. "6-n-propyltiouracil (PROP) taster status in Brazilian adults". Food Science and Technology 32, n.º 4 (18 de septiembre de 2012): 673–78. http://dx.doi.org/10.1590/s0101-20612012005000108.

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The objective of this study was to determine PROP (6-n-propyltiouracil) taster status in adults and its relationship with anthropometric variables and pleasantness of sugar, salt, and fat. A total of 123 subjects rated the intensity of PROP and sodium cloride (NaCl) solutions using the labeled magnitude scale. For pleasantness evaluation, it was used concentrated orange juice (sugar) and mashed potato (salt and fat). The subjects were classified as non-tasters (n = 35), medium-tasters (n = 33) and super-tasters (n = 55). In this study, no relationship was found between PROP taster status and age, sex, weight, body mass index, and pleasantness. Although genetic markers may influence the degree of liking of certain foods, one must consider that the mechanisms influencing eating behavior in humans are complex, and that psychological, social, and economic factors play a key role in response to food.

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6

Stoner, Lee, Nicholas Castro, Anna Kucharska-Newton, Abbie E. Smith-Ryan, Sally Lark, Michelle A. Williams, James Faulkner y Paula Skidmore. "Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status". Nutrients 11, n.º 9 (31 de agosto de 2019): 2037. http://dx.doi.org/10.3390/nu11092037.

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This cross-sectional study determined whether 6-n-propylthiouracil (PROP) taster status moderates the relationship between food consumption patterns and body composition in children. Children were recruited (n = 342, 50% female, 8–10 y) from across New Zealand. Using a food frequency questionnaire, these food consumption patterns were derived: Processed Foods, Fruit and Vegetables, and Breakfast Foods. Body composition variables included: body fat (%), fat mass (kg), fat mass index (FMI, kg/m2), body mass index (kg/m2) and waist to height ratio (W:Ht). Following adjustment for confounders, Processed Foods were positively associated with %fat (p = 0.015), fat mass (p = 0.004) and FMI (p = 0.016). Taste test strips determined PROP status. For Breakfast Foods, there were small negative associations with all body composition variables (p ≤ 0.001 to 0.037). The population sample was also stratified by PROP taster status. For the non-tasters, there were small to moderate negative associations between Breakfast Foods and each body composition variable (p = 0.003–0.045) except W:Ht (p = 0.112), and these relationships were stronger for girls compared to boys. For the tasters, there were small to moderate positive associations between Processed Foods with %fat (p = 0.030), fat mass (p ≤ 0.001) and FMI (p = 0.014). In conclusion, sensitivity to bitterness may moderate the relationship between food consumption patterns and body composition in children.

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7

Sollai, Giorgia, Melania Melis, Mariano Mastinu, Danilo Pani, Piero Cosseddu, Annalisa Bonfiglio, Roberto Crnjar, Beverly Tepper y Iole Tomassini Barbarossa. "Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667)". Nutrients 11, n.º 2 (1 de febrero de 2019): 315. http://dx.doi.org/10.3390/nu11020315.

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The perception of fat varies among individuals and has also been associated with CD36 rs1761667 polymorphism and genetic ability to perceive oral marker 6-n-propylthiouracil (PROP). Nevertheless, data in the literature are controversial. We present direct measures for the activation of the peripheral taste system in response to oleic acid by electrophysiological recordings from the tongue of 35 volunteers classified for PROP taster status and genotyped for CD36. The waveform of biopotentials was analyzed and values of amplitude and rate of potential variation were measured. Oleic acid stimulations evoked positive monophasic potentials, which represent the summated voltage change consequent to the response of the stimulated taste cells. Bio-electrical measurements were fully consistent with the perceived intensity during stimulation, which was verbally reported by the volunteers. ANOVA revealed that the amplitude of signals was directly associated, mostly in the last part of the response, with the CD36 genotypes and PROP taster status (which was directly associated with the density of papillae). The rate of potential variation was associated only with CD36, primarily in the first part of the response. In conclusion, our results provide direct evidence of the relationship between fat perception and rs1761667 polymorphism of the CD36 gene and PROP phenotype.

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8

Vitorino, Guilherme, Mariana Mota y Manuel Malfeito-Ferreira. "Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules". Ciência e Técnica Vitivinícola 36, n.º 2 (2021): 139–50. http://dx.doi.org/10.1051/ctv/ctv20213602139.

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The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.

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9

Nasser, Jennifer A., Harry R. Kissileff, Carol N. Boozer, Chieh J. Chou y F. Xavier Pi-Sunyer. "PROP taster status and oral fatty acid perception". Eating Behaviors 2, n.º 3 (septiembre de 2001): 237–45. http://dx.doi.org/10.1016/s1471-0153(01)00031-9.

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10

Tepper, Beverly J. y Ricky J. Nurse. "Fat Perception is Related to PROP Taster Status". Physiology & Behavior 61, n.º 6 (junio de 1997): 949–54. http://dx.doi.org/10.1016/s0031-9384(96)00608-7.

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11

Yousaf, Neeta Y. y Beverly J. Tepper. "The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors". International Journal of Environmental Research and Public Health 19, n.º 19 (22 de septiembre de 2022): 11995. http://dx.doi.org/10.3390/ijerph191911995.

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This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data were analyzed using ANCOVA and machine learning tools (regression trees and random forest modeling) to examine if the latter approach would extract more meaningful insights about the roles of personal factors in sensory perceptions of cranberry-derived stimuli. ANCOVA revealed robust stimulus effects, but no effect of PROP taster status on astringency perception was observed. Several effects of PROP×gender, ethnicity, and other factors were observed on other sensory attributes and liking. ANCOVA and machine learning tools yielded similar findings, but regression trees provided a more visualized framework. These data show that PROP taster status has a limited role in astringency perception in complex samples and that other personal factors deserve greater focus in future research on astringency perception.

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12

Kranzler, Henry R., Kitzia Skipsey y Vania Modesto-Lowe. "PROP taster status and parental history of alcohol dependence". Drug and Alcohol Dependence 52, n.º 2 (octubre de 1998): 109–13. http://dx.doi.org/10.1016/s0376-8716(98)00081-7.

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13

Tao, Ran y Sungeun Cho. "Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)". Foods 9, n.º 8 (31 de julio de 2020): 1026. http://dx.doi.org/10.3390/foods9081026.

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Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.

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14

Melis, Melania, Mariano Mastinu, Stefano Pintus, Tiziana Cabras, Roberto Crnjar y Iole Tomassini Barbarossa. "Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects". Molecules 26, n.º 8 (13 de abril de 2021): 2244. http://dx.doi.org/10.3390/molecules26082244.

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Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.

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15

Verma, Priya, Vabitha Shetty y Amitha Hegde. "Propylthiouracil (PROP) - A Tool to Determine Taster Status in Relation to Caries Experience, Streptococcus Mutans Levels and Dietary Preferences in Children". Journal of Clinical Pediatric Dentistry 31, n.º 2 (1 de enero de 2007): 113–17. http://dx.doi.org/10.17796/jcpd.31.2.34302r2857511268.

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Purpose: Dental caries remains the single most common disease of childhood that is neither self-limiting nor amenable to short term pharmacological management. Hence, there is a need to identify and institute preventive measures for those children who are at a greater risk for developing dental caries to determine the prevalence of tasters and non tasters among the group of school aged children. To compare and contrast the prevalence of dental caries, S.mutans levels and dietary preferences in children with different genetic sensitivity levels to the bitter taste of PROP. Method: A total no of 500 children belonging to the age group of 6-12 years of both sexes were recruited from A.B. Shetty Memorial Institute of Dental Sciences in Mangalore, India. PROP sensitivity test was carried out to determine the inherent genetic ability to taste a bitter or sweet substance. Estimation of Streptococcus mutans levels were done, a questionnaire was given to evaluate their dietary habits and the caries experience was recorded. Collected data were tabulated and subjected for statistical analysis using Pearson Chi – square test of significance. Results: The results suggested that there was increase in the caries experience and S.mutans levels among the group of non tasters as compared to tasters. Tasters tended to be sweet dislikers and non tasters tended to be sweet likers. On the whole tasters had a healthier dentition as compared to non tasters. Conclusion: The PROP test proved to be a useful tool in determining the genetic sensitivity levels of bitter taste. Knowledge of an individuals taste perception can help us in identifying the children who are at higher risk for dental caries.

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TEPPER, BEVERLY J. y RICKY J. NURSE. "PROP Taster Status Is Related to Fat Perception and Preferencea". Annals of the New York Academy of Sciences 855, n.º 1 OLFACTION AND (noviembre de 1998): 802–4. http://dx.doi.org/10.1111/j.1749-6632.1998.tb10662.x.

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17

Baranowski, Janice C., Tom Baranowski, Alicia Beltran, Kathy B. Watson, Russell Jago, Margaret Callie, Mariam Missaghian y Beverly J. Tepper. "6-n-Propylthiouracil sensitivity and obesity status among ethnically diverse children". Public Health Nutrition 13, n.º 10 (22 de diciembre de 2009): 1587–92. http://dx.doi.org/10.1017/s1368980009993004.

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AbstractObjectiveTo examine the relationship of 6-n-propylthiouracil (PROP) sensitivity to BMI while statistically controlling for demographic characteristics in two age groups of children: 9–10 years and 17–18 years (n 1551).DesignCross-sectional design with a multi-ethnic (White, African-American, Hispanic, Other) sample of 813 children aged 9–10 years and 738 children aged 17–18 years. Children were recruited from local elementary and high schools with at least 30 % minority ethnic enrolment. Children’s height, weight and waist circumference were measured along with their PROP taster status. PROP was measured using two paper discs, one impregnated with NaCl (1·0 mol/l) and the other with PROP solution (0·50 mmol/l).ResultsA significant PROP sensitivity by socio-economic status (SES) interaction term (P = 0·010) was detected wherein supertasters had the largest BMI percentile and Z-score, but only among the group with highest SES.ConclusionsThe results suggest that other factors overwhelmed the influence of PROP sensitivity on adiposity in lower-SES groups. The percentage of variance accounted for by the interaction term was about 1 %. Thus, PROP supertasters had the largest BMI percentile and Z-score, but only among the highest-SES group.

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18

Yang, Qian, Micaela Kraft, Yuchi Shen, Hal MacFie y Rebecca Ford. "Sweet Liking Status and PROP Taster Status impact emotional response to sweetened beverage". Food Quality and Preference 75 (julio de 2019): 133–44. http://dx.doi.org/10.1016/j.foodqual.2019.02.016.

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Yackinous, C. y Jean-Xavier Guinard. "Relation between PROP taster status and fat perception, touch, and olfaction". Physiology & Behavior 72, n.º 3 (febrero de 2001): 427–37. http://dx.doi.org/10.1016/s0031-9384(00)00430-3.

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Tepper, Beverly J., Carol M. Christensen y Jean Cao. "Development of brief methods to classify individuals by PROP taster status". Physiology & Behavior 73, n.º 4 (julio de 2001): 571–77. http://dx.doi.org/10.1016/s0031-9384(01)00500-5.

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21

Ullrich, Natalia V., Riva Touger-Decker, Julie O’Sullivan-Maillet y Beverly J. Tepper. "PROP taster status and self-perceived food adventurousness influence food preferences". Journal of the American Dietetic Association 104, n.º 4 (abril de 2004): 543–49. http://dx.doi.org/10.1016/j.jada.2004.01.011.

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22

Catanzaro, Diane, Emily C. Chesbro y Andrew J. Velkey. "Relationship between food preferences and PROP taster status of college students". Appetite 68 (septiembre de 2013): 124–31. http://dx.doi.org/10.1016/j.appet.2013.04.025.

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23

Kranzler, Henry R., Pamela J. Moore y Victor M. Hesselbrock. "No Association of PROP Taster Status and Paternal History of Alcohol Dependence". Alcoholism: Clinical and Experimental Research 20, n.º 8 (noviembre de 1996): 1496–500. http://dx.doi.org/10.1111/j.1530-0277.1996.tb01154.x.

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24

Melis, Melania, Mariano Mastinu, Lala Chaimae Naciri, Patrizia Muroni y Iole Tomassini Barbarossa. "Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort". Nutrients 14, n.º 22 (19 de noviembre de 2022): 4903. http://dx.doi.org/10.3390/nu14224903.

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Individual differences in sweet taste sensitivity can affect dietary preferences as well as nutritional status. Despite the lack of consensus, it is believed that sweet taste is impacted by genetic and environmental variables. Here we determined the effect of well-established factors influencing the general taste variability, such as gender and fungiform papillae density, specific genetic variants (SNPs of TAS1R2 and TAS1R3 receptors genes), and non-specific genetic factors (PROP phenotype and genotype), on the threshold and suprathreshold sweet taste sensitivity. Suprathreshold measurements showed that the sweet taste response increased in a dose-dependent manner, and this was related to PROP phenotype, gender, rs35874116 SNP in the TAS1R2 gene, and rs307355 SNP in the TAS1R3 gene. The threshold values and density of fungiform papillae exhibited a strong correlation, and both varied according to PROP phenotype. Our data confirm the role of PROP taste status in the sweet perception related to fungiform papilla density, show a higher sweet sensitivity in females who had lower BMI than males, and demonstrate for the first time the involvement of the rs35874116 SNP of TAS1R2 in the sweet taste sensitivity of normal weight subjects with body mass index (BMI) ranging from 20.2 to 24.8 kg/m2. These results may have an important impact on nutrition and health mostly in subjects with low taste ability for sweets and thus with high vulnerability to developing obesity or metabolic disease.

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Eldeghaidy, Sally, Luca Marciani, Francis McGlone, Tracey Hollowood, Joanne Hort, Kay Head, Andrew J. Taylor et al. "The cortical response to the oral perception of fat emulsions and the effect of taster status". Journal of Neurophysiology 105, n.º 5 (mayo de 2011): 2572–81. http://dx.doi.org/10.1152/jn.00927.2010.

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The rewarding attributes of foods containing fat are associated with the increase in fat consumption, but little is known of how the complex physical and chemical properties of orally ingested fats are represented and decoded in the brain nor how this impacts feeding behavior within the population. Here, functional MRI (fMRI) is used to assess the brain response to isoviscous, isosweet fat emulsions of increasing fat concentration and to investigate the correlation of behavioral and neuroimaging responses with taster status (TS). Cortical areas activated in response to fat, and those areas positively correlated with fat concentration, were identified. Significant responses that positively correlated with increasing fat concentration were found in the anterior insula, frontal operculum and secondary somatosensory cortex (SII), anterior cingulate cortex, and amygdala. Assessing the effect of TS revealed a strong correlation with self-reported preference of the samples and with cortical response in somatosensory areas [primary somatosensory cortex (SI), SII, and midinsula] and the primary taste area (anterior insula) and a trend in reward areas (amygdala and orbitofrontal cortex). This finding of a strong correlation with TS in somatosensory areas supports the theory of increased mechanosensory trigeminal innervation in high 6- n-propyl-2-thiouracil (PROP) tasters and has been linked to a higher risk of obesity. The interindividual differences in blood oxygenation level-dependent (BOLD) amplitude with TS indicates that segmenting populations by TS will reduce the heterogeneity of BOLD responses, improving signal detection power.

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Bakke, Alyssa y Zata Vickers. "Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance". Food Quality and Preference 22, n.º 4 (junio de 2011): 317–25. http://dx.doi.org/10.1016/j.foodqual.2010.11.006.

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27

Yang, Qian, Rocio Dorado, Carolina Chaya y Joanne Hort. "The impact of PROP and thermal taster status on the emotional response to beer". Food Quality and Preference 68 (septiembre de 2018): 420–30. http://dx.doi.org/10.1016/j.foodqual.2018.03.001.

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Burd, Carlye, Araliya Senerat, Earle Chambers y Kathleen L. Keller. "PROP taster status interacts with the built environment to influence children's food acceptance and body weight status". Obesity 21, n.º 4 (27 de diciembre de 2012): 786–94. http://dx.doi.org/10.1002/oby.20059.

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Yousaf, Neeta Y., Melania Melis, Mariano Mastinu, Cristina Contini, Tiziana Cabras, Iole Tomassini Barbarossa y Beverly J. Tepper. "Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status". Nutrients 12, n.º 9 (21 de septiembre de 2020): 2878. http://dx.doi.org/10.3390/nu12092878.

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Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (n = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (p < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (p = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (p = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency.

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Chang, Won-Ic, Jin-Woo Chung, Young-Ku Kim, Sung-Chang Chung y Hong-Seop Kho. "The relationship between phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taster status and taste thresholds for sucrose and quinine". Archives of Oral Biology 51, n.º 5 (mayo de 2006): 427–32. http://dx.doi.org/10.1016/j.archoralbio.2005.10.002.

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31

Yackinous, Carol A. y Jean-Xavier Guinard. "Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women". Appetite 38, n.º 3 (junio de 2002): 201–9. http://dx.doi.org/10.1006/appe.2001.0481.

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32

Kobue-Lekalake, Rosemary I., John RN Taylor y Henriëtte L. de Kock. "Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums". Journal of the Science of Food and Agriculture 89, n.º 11 (25 de junio de 2009): 1809–14. http://dx.doi.org/10.1002/jsfa.3634.

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Yang, Qian, Tracey Hollowood y Joanne Hort. "Phenotypic variation in oronasal perception and the relative effects of PROP and Thermal Taster Status". Food Quality and Preference 38 (diciembre de 2014): 83–91. http://dx.doi.org/10.1016/j.foodqual.2014.05.013.

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34

Yeomans, M. R., N. Gould y J. Prescott. "Olfactory conditioning reinforced by saccharin in humans: Influence of prop taster and sweet liker status". Appetite 51, n.º 2 (septiembre de 2008): 411. http://dx.doi.org/10.1016/j.appet.2008.04.265.

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De Toffoli, Alessandra, Sara Spinelli, Erminio Monteleone, Elena Arena, Rossella Di Monaco, Isabella Endrizzi, Tullia Gallina Toschi et al. "Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages". Nutrients 11, n.º 6 (13 de junio de 2019): 1329. http://dx.doi.org/10.3390/nu11061329.

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Plant phenolics are powerful antioxidants and free radical scavengers that can contribute to the healthy functional properties of plant-based food and beverages. Thus, dietary behaviours rich in plant-based food and beverages are encouraged. However, it is well-known that the bitter taste and other low-appealing sensory properties that characterize vegetables and some other plant-based foods act as an innate barrier for their acceptance. The aim of this study was to investigate the influence of psychological traits and PROP status (the responsiveness to bitter taste of 6-n- propylthiouracil) on the choice of and familiarity with phenol-rich vegetables and beverages varying in recalled level of bitterness and astringency. Study 1 aimed at assessing the variations of the sensory properties of vegetable and coffee/tea items with two check-all-that-apply (CATA) questionnaires (n = 201 and n = 188 individuals, respectively). Study 2 aimed at investigating how sensitivity to punishment, to reward, and to disgust, food neophobia, private body consciousness, alexithymia, and PROP responsiveness affect choice and familiarity with phenol-rich foods (n = 1200 individuals). A Choice Index was calculated for vegetables (CV) and coffee/tea (CC) as a mean of the choices of the more bitter/astringent option of the pairs and four Familiarity Indices were computed for vegetables (FV) and coffee/tea (FC), higher (+) or lower (-) in bitterness and astringency. Subjects higher in food neophobia, sensitivity to punishment or sensitivity to disgust reported significantly lower choice indices than individuals lower in these traits, meaning that they systematically opted for the least bitter/astringent option within the pairs. Familiarity with vegetables was lower in individuals high in sensitivity to punishment, in food neophobia and in alexithymia, irrespective of their sensory properties. The Familiarity Index with coffee/tea characterized by higher bitterness and astringency was lower in individuals high in food neophobia, sensitivity to disgust, and alexithymia. No significant effect of PROP was found on any indices. The proposed approach based on product grouping according to differences in bitterness and astringency allowed the investigation of the role of individual differences in chemosensory perception and of psychological traits as modulators of phenol-rich foods preference and consumption.

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Yousaf, Neeta Y., Guojun Wu, Melania Melis, Mariano Mastinu, Cristina Contini, Tiziana Cabras, Iole Tomassini Barbarossa, Liping Zhao, Yan Y. Lam y Beverly J. Tepper. "Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals". Nutrients 14, n.º 7 (2 de abril de 2022): 1492. http://dx.doi.org/10.3390/nu14071492.

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Diet and salivary proteins influence the composition of the oral microbiome, and recent data suggest that TAS2R38 bitter taste genetics may also play a role. We investigated the effects of daily exposure to a cranberry polyphenol oral rinse on taste perception, salivary proteins, and oral microbiota. 6-n-Propylthiouracil (PROP) super-tasters (ST, n = 10) and non-tasters (NT, n = 10) rinsed with 30 mL of 0.75 g/L cranberry polyphenol extract (CPE) in spring water, twice daily for 11 days while consuming their habitual diets. The 16S rRNA gene sequencing showed that the NT oral microbiome composition was different than that of STs at baseline (p = 0.012) but not after the intervention (p = 0.525). Principal coordinates analysis using unweighted UniFrac distance showed that CPE modified microbiome composition in NTs (p = 0.023) but not in STs (p = 0.096). The intervention also altered specific salivary protein levels (α-amylase, MUC-5B, and selected S-type Cystatins) with no changes in sensory perception. Correlation networks between oral microbiota, salivary proteins, and sensory ratings showed that the ST microbiome had a more complex relationship with salivary proteins, particularly proline-rich proteins, than that in NTs. These findings show that CPE modulated the oral microbiome of NTs to be similar to that of STs, which could have implications for oral health.

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Goldstein, Gretchen L., Henryk Daun y Beverly J. Tepper. "Influence of PROP taster status and maternal variables on energy intake and body weight of pre-adolescents". Physiology & Behavior 90, n.º 5 (abril de 2007): 809–17. http://dx.doi.org/10.1016/j.physbeh.2007.01.004.

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DITSCHUN, TANYA L. y JEAN-XAVIER GUINARD. "COMPARISON OF NEW AND EXISTING METHODS FOR THE CLASSIFICATION OF INDIVIDUALS ACCORDING TO 6-N PROPYLTHIOURACIL (PROP) TASTER STATUS". Journal of Sensory Studies 19, n.º 2 (mayo de 2004): 149–70. http://dx.doi.org/10.1111/j.1745-459x.2004.tb00142.x.

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VILLARINO, BLANCA J., CARLENETH P. FERNANDEZ, JUDIT C. ALDAY y CHRISTLE GRACE R. CUBELO. "RELATIONSHIP OF PROP (6-N-PROPYLTHIOURACIL) TASTER STATUS WITH THE BODY MASS INDEX AND FOOD PREFERENCES OF FILIPINO ADULTS". Journal of Sensory Studies 24, n.º 3 (junio de 2009): 354–71. http://dx.doi.org/10.1111/j.1745-459x.2009.00215.x.

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40

Borazon, Elaine Q., Blanca J. Villarino, Rizza Marie T. Magbuhat y Maria Lourdes Sabandal. "Relationship of PROP (6-n-propylthiouracil) taster status with body mass index, food preferences, and consumption of Filipino adolescents". Food Research International 47, n.º 2 (julio de 2012): 229–35. http://dx.doi.org/10.1016/j.foodres.2011.06.034.

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41

Deshaware, Shweta y Rekha Singhal. "Genetic variation in bitter taste receptor gene TAS2R38 , PROP taster status and their association with body mass index and food preferences in Indian population". Gene 627 (septiembre de 2017): 363–68. http://dx.doi.org/10.1016/j.gene.2017.06.047.

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42

Parkinson, Lisa, Mark Kestin y Russell Keast. "The perceptual properties of the virgin olive oil phenolic oleocanthal are not associated with PROP taster status or dietary intake". Food Quality and Preference 48 (marzo de 2016): 17–22. http://dx.doi.org/10.1016/j.foodqual.2015.08.006.

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Wijtzes, Anne I., Wilma Jansen, Selma H. Bouthoorn, Jessica C. Kiefte-de Jong, Pauline W. Jansen, Oscar H. Franco, Vincent W. V. Jaddoe, Albert Hofman y Hein Raat. "PROP taster status, food preferences and consumption of high-calorie snacks and sweet beverages among 6-year-old ethnically diverse children". Maternal & Child Nutrition 13, n.º 2 (16 de febrero de 2016): e12240. http://dx.doi.org/10.1111/mcn.12240.

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Scott, Nicole O., Brenda Burgess y Beverly J. Tepper. "Perception and liking of soups flavored with chipotle chili and ginger extracts: Effects of PROP taster status, personality traits and emotions". Food Quality and Preference 73 (abril de 2019): 192–201. http://dx.doi.org/10.1016/j.foodqual.2018.11.009.

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45

Sepulveda, Karina Knight, Alicia Beltran, Kathy Watson, Tom Baranowski, Janice Baranowski, Noemi Islam y Mariam Missaghian. "Fruit and vegetables are similarly categorised by 8–13-year-old children". Public Health Nutrition 12, n.º 2 (febrero de 2009): 175–87. http://dx.doi.org/10.1017/s1368980008002516.

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AbstractObjectiveThis exploratory study assessed how 8–13-year-old children categorised and labelled fruit and vegetables (FaV), and how these were influenced by child characteristics, to specify second-level categories in a hierarchical food search system for a computerised 24 h dietary recall (hdr).DesignTwo sets of food cards, sixty-seven for fruit (F) and sixty-four for vegetables (V), with pictures and names of FaV from ten professionally defined food categories were sorted, separately, by each child into piles of similar foods. Demographic data, BMI and 6-n-propylthiouracil (PROP) taster status were obtained.SettingParticipants attended the Children’s Nutrition Research Center in the summer of 2006.SubjectsIn all, 152 8–13-year-old children, predominantly English-speaking, of whom sixteen were predominantly Spanish-speaking.ResultsChildren created an average of 8·5 (5·3) piles with 7·9 (11·4) cards per pile for the F, and an average of 10·1 (4·8) piles with 6·2 (7·9) cards per pile for the V. No substantial differences in Robinson clustering were detected across subcategories for each of the demographic characteristics, BMI or PROP sensitivity. Children provided clusters names that were mostly ‘Taxonomic – Professional’ labels, such as salads, berries, peppers, for both F (51·8 %) and V (52·1 %).ConclusionsThese categories should be tested to assess their ability to facilitate search of FaV items in a computerised 24 hdr for children in this age group.

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Porubcan, Alyssa R. y Zata M. Vickers. "Characterizing milk aftertaste: The effects of salivation rate, PROP taster status, or small changes in acidity, fat, or sucrose on acceptability of milk to milk dislikers". Food Quality and Preference 16, n.º 7 (octubre de 2005): 608–20. http://dx.doi.org/10.1016/j.foodqual.2005.01.007.

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47

Alanzi, Abrar, Marianna Velissariou, Manal Abu Al-Melh, Donald Ferguson y Katerina Kavvadia. "Role of taste perception in white spot lesion formation during orthodontic treatment". Angle Orthodontist 89, n.º 4 (6 de marzo de 2019): 624–29. http://dx.doi.org/10.2319/091918-680.1.

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ABSTRACT Objectives: To investigate the role of individual's taste sensitivity using 6-n-propylthiouracil (PROP) in the development of white spot lesions (WSLs) in adolescent orthodontic patients. Materials and Methods: 44 healthy adolescents, aged 12 to 16 years old, who were in fixed-appliance orthodontic treatment for at least 6 months, consented to participate in this cross-sectional study. Data regarding participants' demographic information, oral hygiene practices, and dietary habits were obtained by a questionnaire. An oral clinical examination was performed to determine the oral hygiene status, the presence of WSLs and dental caries experience. The taste phenotype of the participants was evaluated through PROP test and they were accordingly divided into PROP nontasters and PROP tasters. Results: The sample consisted of 24 subjects in the WSL group and 20 subjects in the WSL-free group. The WSL group demonstrated higher mean plaque score (48.2), mean decayed, missing, and filled surfaces (2.38), and mean decayed, missing, and filled teeth (1.96) scores compared to the WSL-free group (38.7, 0.85, and 0.55, respectively), but no significant differences were found. Most subjects in the WSL group were PROP nontasters (66.6%) whereas most subjects in the WSL-free group were PROP tasters (75%); a significant difference was observed between the groups (P = .006). Conclusions: The prevalence of white spot lesions was significantly higher in adolescent orthodontic patients who were PROP nontasters compared to PROP tasters. A PROP taste perception could be a potential risk factor for the formation of WSLs during fixed orthodontic treatment that warrants further attention.

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Wiernicka, Anna, Karolina Piwczynska, Paulina Mika-Stepkowska, Dorota Kazimierska, Piotr Socha y Anna Rybak. "Impact of the Gut-Brain Hormonal Axis and Enteric Peptides in the Development of Food Neophobia in Children with Genetically Determined Hypersensitivity to the Bitter Taste". Gastrointestinal Disorders 4, n.º 4 (28 de septiembre de 2022): 237–48. http://dx.doi.org/10.3390/gidisord4040023.

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Objective: The aim of this prospective study was to determine the role of the gut-brain hormonal axis and the effect of the enteric peptides, as well as the role of genetically determined sensitivity to the bitter taste, on the development of child food neophobia (CFN). Methods: 114 children were enrolled in the study: 43 in food neophobia group (FNG), 21 In the control group (CG) and 50 in prospective group (PG). All patients were assessed with the child food neophobia scale (CFNS), underwent an oral 6-propylthiouracil (6-PROP) test, buccal swab for bitter-taste genotyping, anthropometric measurements, and were tested for serum levels of leptin, adiponectin, insulin-like growth factor-1(IGF-1), ghrelin, and neuropeptide Y (NPY), and complete blood count (CBC); measurements were taken from a blood sample after 4 h fasting. Results: Subjects from FNG were more often hypersensitive to bitter taste (6-PROP) than CG (p = 0.001). There was no correlation between the result of genetic analysis and CFNS (p = 0.197), nor the body mass index (BMI) at the age of 18–36 months (p = 0.946) found. Correlation between 6-PRO perception and genotype have not been confirmed (p = 0.064). The score of CFNS was positively related to the serum level of NPY (p = 0.03). BMI percentile was negatively related to serum level of NPY (p = 0.03), but positively related to leptin serum level (p = 0.027). Conclusions: Bitter taste sensitivity to 6-PROP plays an important role in the development of the CFN, but correlation between 6-PROP perception and genotype have not been confirmed. Children with food neophobia due to elevated serum NPY level should be constantly monitored in order to control the nutritional status at a later age.

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Puleo, Sharon, Ada Braghieri, Corrado Pacelli, Alessandra Bendini, Tullia Gallina Toschi, Luisa Torri, Maria Piochi y Rossella Di Monaco. "Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food". Foods 10, n.º 12 (16 de diciembre de 2021): 3122. http://dx.doi.org/10.3390/foods10123122.

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Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities.

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50

Oftedal, Katherine Nolen y Beverly J. Tepper. "Influence of the PROP bitter taste phenotype and eating attitudes on energy intake and weight status in pre-adolescents: A 6-year follow-up study". Physiology & Behavior 118 (junio de 2013): 103–11. http://dx.doi.org/10.1016/j.physbeh.2013.05.016.

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