1. Taste sensitivity to 6-n propylthiouracil (PROP) is associated with fungiform taste buds density and body fat mass in humans
Anna Valenzano1, R. Viscecchia2, M.A.P. Ciliberti1, S. Me2, A. Di Palma1, V. Bianco1, M.R. Pellegrino1, B. De Vitiis2, G. Nardone2, A.I. Triggiani1, F. Moscatelli1, G. Messina1, M. Monda3, P. D’Adamo4, G. Cibelli1
1Dept Clinical and Experimental Medicine Univ. Foggia, Foggia, Italy; 2Dept Sciences of Agriculture, Food and Environment, Univ. Foggia, Foggia, Italy; 3Dept Experimental Medicine, Second Univ. of Naples, Naples, Italy; 4Dept Medical, Surgical and Health Sciences, Univ. Trieste, Trieste, Italy
Introduction
The different percentages of papillary density have been used to explain the higher or lower perception of oral flavors.Previous research suggested that body mass is closely related to ability to taste. Therefore to a fixed surface, individuals with more buds should perceive the flavor with a greater intensity. The fungiform papillae are innervated by the seventh cranial nerve and fifth going to increase the perception of PROP. The density of taste receptors on tongue fungiform papillae significantly correlate with taste sensitivity to 6-n-propylthiouracil (PROP).
Aims
The aim of this study was to analyze the association between sensitivity to PROP, taste buds density and body composition in healthy adults.
Methods
RESULTS
Subjects
419 healthy volunteers, aged between years, entered the study. The BMI was calculated and body composition was determined by bioimpedentiometry. The sensitivity to PROP was determined by evaluating the intensity of sensation evoked by suprathreshold solutions. Taste buds density was performed according to Shahbake et al. (2005) . Statistical analysis was performed by the SPSS software.
The 66% of subjects had a fat mass (FM) between %; while, only the 14% had FM values in the normal range. The 53% was considered "Taster"; while, the 19% was "non-taster". Tasters had a papillary density significantly higher than non-tasters. Multiple regression analysis showed either two significant positive correlations toward FM and sex and age, or two significant negative correlations toward FM, and the status PROP, and papillary density.
CONCLUSIONS
The subjects defined tasters, have the TAS2R38 gene, also called PROP gene. This gene that makes sense the bitterness in a very intense and influence eating habits by avoiding many foods with strong flavors. The subjects defined rather not tasters, not having this gene, thus feeling the flavors of the food in a moderate way, they tend to consume more food and more frequent manner.
PROP sensitivity clearly correlated to papillary density and FM content, confirming the possible link between taste perception and nutritional status, and providing an additional tool for assessing dietary habits and health.
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