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Добірка наукової літератури з теми "PROP taster status"

Автор: Grafiati

Опубліковано: 10 березня 2023

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Статті в журналах з теми "PROP taster status"

Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Анотація:

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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Naciri, Lala Chaimae, Mariano Mastinu, Roberto Crnjar, Iole Tomassini Barbarossa, and Melania Melis. "Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning." Nutrients 14, no. 2 (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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Melis, Melania, Giorgia Sollai, Mariano Mastinu, et al. "Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status." Nutrients 12, no. 7 (2020): 2017. http://dx.doi.org/10.3390/nu12072017.

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Анотація:

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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SYATHIRAH HANIM,, A. H., H. RUHAYA,, S. NORKHAFIZAH,, and 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, no. 5 (2020): 53–59. http://dx.doi.org/10.55230/mabjournal.v49i5.1637.

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Анотація:

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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Von Atzingen, Maria Carolina Batista Campos, and Maria Elisabeth Machado Pinto e. Silva. "6-n-propyltiouracil (PROP) taster status in Brazilian adults." Food Science and Technology 32, no. 4 (2012): 673–78. http://dx.doi.org/10.1590/s0101-20612012005000108.

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Анотація:

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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Stoner, Lee, Nicholas Castro, Anna Kucharska-Newton, et al. "Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status." Nutrients 11, no. 9 (2019): 2037. http://dx.doi.org/10.3390/nu11092037.

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Анотація:

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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Sollai, Giorgia, Melania Melis, Mariano Mastinu, et al. "Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667)." Nutrients 11, no. 2 (2019): 315. http://dx.doi.org/10.3390/nu11020315.

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Анотація:

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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Vitorino, Guilherme, Mariana Mota, and 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, no. 2 (2021): 139–50. http://dx.doi.org/10.1051/ctv/ctv20213602139.

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Анотація:

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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Nasser, Jennifer A., Harry R. Kissileff, Carol N. Boozer, Chieh J. Chou, and F. Xavier Pi-Sunyer. "PROP taster status and oral fatty acid perception." Eating Behaviors 2, no. 3 (2001): 237–45. http://dx.doi.org/10.1016/s1471-0153(01)00031-9.

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Tepper, Beverly J., and Ricky J. Nurse. "Fat Perception is Related to PROP Taster Status." Physiology & Behavior 61, no. 6 (1997): 949–54. http://dx.doi.org/10.1016/s0031-9384(96)00608-7.

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