Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP
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 impac...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2017-11-01
|
| Series: | Nutrients |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2072-6643/9/12/1275 |
| _version_ | 1811220940628951040 |
|---|---|
| author | Beverly J. Tepper Melania Melis Yvonne Koelliker Paolo Gasparini Karen L. Ahijevych Iole Tomassini Barbarossa |
| author_facet | Beverly J. Tepper Melania Melis Yvonne Koelliker Paolo Gasparini Karen L. Ahijevych Iole Tomassini Barbarossa |
| author_sort | Beverly J. Tepper |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-12T07:50:48Z |
| format | Article |
| id | doaj.art-1e5fa84cf920490bb75be9f1c2eb3ae5 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-04-12T07:50:48Z |
| publishDate | 2017-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-1e5fa84cf920490bb75be9f1c2eb3ae52022-12-22T03:41:36ZengMDPI AGNutrients2072-66432017-11-01912127510.3390/nu9121275nu9121275Factors Influencing the Phenotypic Characterization of the Oral Marker, PROPBeverly J. Tepper0Melania Melis1Yvonne Koelliker2Paolo Gasparini3Karen L. Ahijevych4Iole Tomassini Barbarossa5Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USADepartment of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari 09042, ItalyDepartment of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USADepartment of Reproductive and Developmental Sciences, IRCCS Burlo Garofolo, University of Trieste, Trieste 34137, ItalyCollege of Nursing, Ohio State University, Columbus, OH 43210, USADepartment of Biomedical Sciences, University of Cagliari, Monserrato, Cagliari 09042, ItalyIn 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.https://www.mdpi.com/2072-6643/9/12/1275PROP tastingpsychophysical approachagegenderweight status |
| spellingShingle | Beverly J. Tepper Melania Melis Yvonne Koelliker Paolo Gasparini Karen L. Ahijevych Iole Tomassini Barbarossa Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP Nutrients PROP tasting psychophysical approach age gender weight status |
| title | Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP |
| title_full | Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP |
| title_fullStr | Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP |
| title_full_unstemmed | Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP |
| title_short | Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP |
| title_sort | factors influencing the phenotypic characterization of the oral marker prop |
| topic | PROP tasting psychophysical approach age gender weight status |
| url | https://www.mdpi.com/2072-6643/9/12/1275 |
| work_keys_str_mv | AT beverlyjtepper factorsinfluencingthephenotypiccharacterizationoftheoralmarkerprop AT melaniamelis factorsinfluencingthephenotypiccharacterizationoftheoralmarkerprop AT yvonnekoelliker factorsinfluencingthephenotypiccharacterizationoftheoralmarkerprop AT paologasparini factorsinfluencingthephenotypiccharacterizationoftheoralmarkerprop AT karenlahijevych factorsinfluencingthephenotypiccharacterizationoftheoralmarkerprop AT ioletomassinibarbarossa factorsinfluencingthephenotypiccharacterizationoftheoralmarkerprop |