responsiveness to 6-n-propylthiouracil (prop) is associated with salivary levels of two specific basic proline-rich proteins in humans响应6-n-propylthiouracil(道具)与唾液相关联的两个特定水平基本脯氨酸蛋白质在人类.pdfVIP

Responsiveness to 6-n-Propylthiouracil (PROP) Is Associated with Salivary Levels of Two Specific Basic Proline-Rich Proteins in Humans 1 2 3 1 4 Tiziana Cabras , Melania Melis , Massimo Castagnola , Alessandra Padiglia , Beverly J. Tepper , Irene 1 2 Messana , Iole Tomassini Barbarossa * 1 Department of Life and Environment Sciences, Macrosection of Biomedicine, University of Cagliari, Monserrato, Cagliari, Italy, 2 Department of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari, Italy, 3 Institute of Biochemistry and Clinical Biochemistry, Catholic University, Rome, Italy, 4 Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, New Jersey, United States of America Abstract Thiourea tasting can be predictive of individual differences in bitter taste responses, general food preferences and eating behavior, and could be correlated with saliva chemical composition. We investigated the possible relationship between PROP bitter taste responsiveness and the salivary proteome in subjects genotyped for TAS2R38 and gustin gene polymorphisms. Taste perception intensity evoked by PROP and NaCl solutions was measured in sixty-three volunteers (21 males, 42 females, age 2563 y) to establish their PROP taster status, and 24 PROP super-tasters and 21 nontasters were selected to participate in the study. TAS2R38 and gustin gene molecular analysis were performed using PCR techniques. Qualitative and quantitative determination of salivary proteins was performed by HPLC-ESI-MS before and after PROP taste stimulation. PROP super-tastings was strongly associated with the ‘taster