Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP.

Karen Ahijevych,Paolo Gasparini,Yvonne Koelliker,Beverly Tepper,Iole Tomassini Barbarossa,Melania Melis

doi:10.3390/nu9121275

Abstract

In the last several decades, the genetic ability to taste the bitter compound, 6-n-propyltiouracil (PROP) has attracted considerable attention as a model for understanding individual differences in taste perception, and as an oral marker for food preferences and eating behavior that ultimately impacts nutritional status and health. However, some studies do not support this role. This review describes common factors that can influence the characterization of this phenotype including: (1) changes in taste sensitivity with increasing age; (2) gender differences in taste perception; and (3) effects of smoking and obesity. We suggest that attention to these factors during PROP screening could strengthen the associations between this phenotype and a variety of health outcomes ranging from variation in body composition to oral health and cancer risk.

Highlights

Taste perception varies from person to person, strongly influencing food preferences and health [1].In the last several decades, numerous studies have focused on the use of the bitter compound, 6-n-propylthiouracil (PROP) and its chemical relative phenylthiocarbamide (PTC), as genetic markers for oral sensations that have downstream effects on food preferences, eating habits, nutritional status and health [1,2,3]
The purpose of this review is to highlight common factors identified in our research such as age, gender, obesity and smoking that can influence the characterization of the PROP phenotype
Since ethnic homogeneity can reduce noise by diminishing ancestral diversity [101,102,103], we studied gender and age-related changes in the bitterness of PROP and NaCl in 589 adults (18–96 years of age; 343 females; 246 males) residing in the isolated community of Val Borbera located in northwest Italy

Summary

Introduction

In the last several decades, numerous studies have focused on the use of the bitter compound, 6-n-propylthiouracil (PROP) and its chemical relative phenylthiocarbamide (PTC), as genetic markers for oral sensations that have downstream effects on food preferences, eating habits, nutritional status and health [1,2,3] This approach is based on data indicating that PROP taster status is associated with variations in taste perception and preference for a wide range of oral stimuli including other bitter substances [4,5,6,7,8,9], chemical irritants [10,11], sweet substances [12], sour compounds [13], umami taste [14], fats and high-energy foods [15,16,17], compounds which give rise to astringent sensations [18], and fruits and vegetables [19,20,21].

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Conclusion