Gustin Gene Polymorphism and 6-n-propylthiouracil (PROP) Taste (gustinprop)

University of Cagliari

Status: Completed

Conditions: Dysgeusia

Study type: Observational

Funder types: Other

Identifiers

NCT01097915

UNICADBSITB-1

Details and patient eligibility

About

The investigators evaluate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI. In addition, it has also been evaluated PROP taste sensitivity by recording monophasic potentials from the tongue.

Full description

The investigators evaluate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI.

Furthermore, we apply direct measures of the gustatory system activation following stimulation with PROP, obtained by electrophysiological recordings from the tongue of subjects classified for taster status, genotyped for the specific receptor gene (TAS2R38), and in which papilla density was determined.

Enrollment: 170 patients

Sex: All

Ages: 20 to 30 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• no variation of body weight > 5 kg over the last 3 mo BMI within 20-25 Age between 20-30

Exclusion criteria

• gustatory impairment following a prescribed diet or using medications that might interfere with taste perception food allergies smokers

Trial design

170 participants in 1 patient group

PROP taste sensitivity

Description:

PROP Sensitive and non sensitive individuals are defined as "Tasters" and "Non-tasters", respectively. Taster are further divided in "Super-taster" who perceived PROP as extremely bitter and "Medium tasters" who perceived PROP as moderately bitter.