PROP (6-n-Propylthiouracil) tasting and sensory responses to caffeine,sucrose, neohesperidin dihydrochalcone and chocolate

The genetically determined ability to taste 6-n-propylthiouracil (PROP) has been linked with lowered acceptance of some bitter foods. Fifty-four women, aged 18-30 years, tasted and rated PROP-impregnated filter paper and seven solutions of PROP. Summed bitterness intensity ratings for PROP solutions determined PROP taster status. Respondents also tasted five sucrose and seven caffeine solutions, as well as seven solutions each of caffeine and PROP that had been sweetened with 0.3 mmol/l neohesperidin dihydrochalcone (NHDC). Respondents also rated three kinds of chocolate using 9-point category scales. PROP tasters rated caffeine solutions as more bitter than did non-tasters and liked them less. PROP tasters did not rate either sucrose or NHDC as more sweet. The addition of NHDC to PROP and caffeine solutions suppressed bitterness intensity more effectively for tasters than for non-tasters and improved hedonic ratings among both groups. PROP tasters and non-tasters showed the same hedonic response to sweetened caffeine solutions and did not differ in their sensory responses to chocolate. Genetic taste markers may have only a minor impact on the consumption of such foods as sweetened coffee or chocolate.     

Taste thresholds of Japanese dental students to phenylthiocarbamide

Recognition taste thresholds for phenylthiocarbamide (PTC),a specific bitter substance, in Japanese dental students weremeasured with 372 males of 20–36 years old and 55 femalesof 20–34 years old. The mean PTC threshold in male studentswas 2.7 x 10^–5 M for tasters and 8.9 x 10^–3 M fornon-tasters. The mean threshold in female students was 2.5 x10^–5 M for tasters and 6.5 x 10^–3 M for the non-tasters.The percentage of non-tasters in a total of 427 male and femalestudents was 5.4%. There was no significant difference in non-tasterdistributions between students from the western districts ofJapan and from other districts.     

Genetic sensitivity to bitter taste of 6-n Propylthiouracil: A useful diagnostic aid to detect early childhood caries in pre-school children

PURPOSE:

Genetic factor to bitter taste perception appears to be largely mediated by the TAS2R38 gene. The insensitivity to bitter compounds like 6-n-propylthiouracil (PROP) is mediated by this gene. PROP, a pharmacological drug used in treatment of Graves’ disease, proved to be useful tool in determining the genetic sensitivity levels to bitter and sweet taste. The purpose of this study is to show much simpler PROP sensitivity technique for the clinical examiner and its application as a diagnostic aid in Early Childhood Caries (ECC) detection among preschool children.

MATERIALS AND METHODS:

A total of 119 children belonging to the age group of 36 to 71 months of both sexes, were recruited from A. J. Institute of Dental Sciences, Mangalore (Karnataka). PROP sensitivity test was carried out to determine the inherent genetic ability to taste a bitter or sweet substance. This study used simpler scaling method to find out genetic sensitivity to bitter taste; one who tasted bitter as taster and one who was not able to differentiate/tasted like paper as non-taster. A questionnaire was provided to evaluate their dietary habits and caries experience was recorded. Collected data were tabulated and subjected to statistical analysis.

RESULTS:

In the total of 119 children the mean dmfs was definitely higher in non-taster children compared to tasters. The tasters had a mean dmfs value of 9.5120 (S.D. 7.0543) and non-tasters had a value of 7.7250 (S.D. 8.33147), which was statistically significant. The results suggested that there was increase in caries experience among the group of non-tasters as compared to tasters. Tasters tended to be sweet dislikers and non-tasters tended to be sweet likers. On the whole, tasters had a bad dentition as compared to non tasters.

CONCLUSION:

The PROP sensitivity test (filter paper test) proved to be a useful diagnostic tool in determining the genetic sensitivity levels of bitter taste. The knowledge of a child''s taste perception can help us in identifying the children who are at higher risk for ECC.     

Odor Perception Phenotypes: Multiple, Specific Hyperosmias to Musks

Olfactory detection thresholds for 11 structurally diverse muskodorants and one non-musk odorant were obtained from 32 subjects.Hierarchical cluster analysis produced four groups of subjects.One group (n = 12) was uniformly sensitive to all musks; another(n = 16) was uniformly insensitive. Two groups of subjects containedotherwise insensitive individuals who were exceptionally sensitiveto cyclopentadecanone and musk xylol (n = 2) and to delta9-hexadecenolactoneand tonalid (n = 2) respectively. We propose that the lattertwo groups are odor perception phenotypes (MSHM1 and MSHM2)that consist of multiple, specific hyperosmias to musk odorants.Chem. Senses 21: 411– 416, 1996. ¹Present address: Synesthetics, Inc., Montclair, NJ 07043, USA     

Interstrain differences in bitter taste responses in mice

Interstrain differences in bitter taste responses were examinedusing inbred strains of mice. Taste responses were recordedfrom the glossopharyngeal and chorda tympani nerves of SWR/J,LP/J, BDP/J and DBA/2J mice. There were large differences inthe magnitude of responses to sucrose octaacetate (SOA) in boththe glossopharyngeal and chorda tympaninerves of SWR/J miceas compared with the other strains of mice. SOA thresholds ofSWR/J mice were 10^–7–^–6 M, whereas they were– 10^–4 M in LP/J mice. On the other hand, no appreciabledifferences were observed in the responses to quinine hydrochlorideand pnenyl-thio-carbamide. The results obtained in the presentexperiments fully explain the findings in behavioral studiesshowing that only SWR/J mice avoid SOA solutions whereas otherstrains do not. ^*Present address: Department of Physiology, Niigata UniversitySchool of Dentistry, Niigata 951, Japan     

Propylthiouracil Tasting: Determination of Underlying Threshold Distributions using Maximum Likelihood

The ability to taste low concentrations of propylthiouracil(PROP) and related bitter compounds is heritable. The currentanalysis determines whether the distribution of PROP taste thresholdsis consistent with an additive or a dominant mode of Mendeliantransmission. To that end, the lowest concentration of PROPdetectable was determined for 1015 subjects and models of bi-or tri-modal distributions of PROP taste thresholds were tested.The model with the greatest likelihood had three distributionsand followed an additive model of PROP taste sensitivity ifthe variances associated with the distributions were assumedto be equal. However, if the taste thresholds were transformedto remove skewness, or if the variances were unequal, then three-or two-distribution models were equally likely. Resolution ofthe mode of inheritance for bitter taste perception awaits additionalfamily studies and the characterization of the molecular basisof taste perception for these bitter compounds. Chem. Senses20: 529–533, 1995.     

The Hydrostatic and Hydrodynamic Volumes of Polyols in Aqueous Solutions and Their Sweet Taste

The tastes and solution properties of sugar alcohols were studiedin an attempt to illuminate the mechanism of sweet taste chemoreception.The SMURF method was used to measure taste time-intensity ofaqueous solutions of sugar alcohols and the results were interpretedusing the Stevens power function and kinetic parameters. Theapparent molar volumes, apparent specific volumes, partial molarvolumes, partial specific volumes and intrinsic viscositiesof the solutions were studied. Apparent molar volume reflectsthe size of the molecule in a hydrostatic state whereas intrinsicviscosity gives a measure of the size of the molecules in ahydrodynamic state. Generally the apparent molar volumes ofthe polyols are 6–13% greater than those of the parentsugars, indicating less interaction with the water structure.Apparent specific volume values can predict taste quality, andthe average apparent specific volume for the sugar alcoholsstudied fits within the central part of the sweet range, i.e.0.5–0.68 cm³/g, which accords with their ability to elicita pure sweet taste response. Intensities and persistences ofsweetness in the polyols followed the same trend as intrinsicviscosities. Chem. Senses 22: 149–161, 1997.     

Recalling Taste Intensities in Sweetened and Salted Liquids

The effect of training on recalling taste intensities over 6weeks was studied using an ad libitum mixing procedure. Subjectstasted sweet and salty standards labeled as ‘weak’and ‘strong’ (3 and 8% sucrose in redcurrant juice;0.4 and 1.2% NaCl in beef broth). They subsequently mixed unsweetenedand sweetened juice, and unsalted and salted broth, to producetaste intensities that corresponded to the standards. A minimumtraining (MT) group (n = 13) produced comparison stimuli bytasting and directly comparing with standards in one sessiononly; an extensive training (ET) group (n = 13) did this insix sessions before producing comparison stimuli based on memoryonly at 1 h, 1 day, 1 week and 6 weeks. An upward bias (chemicallydetermined concentrations of comparison stimuli exceeding thoseof standards) occurred at 1 day or 1 week in MT subjects for‘weak’ and ‘strong’ sweetness, and for‘strong’ saltiness, and sustained thereafter. Theupward tendency was also observed in ET subjects but was significantonly for ‘strong’ sweetness. It is important torecognize memory effects such as the one described, as theyaffect food perceptions and can be a major source of bias insensory food research. Chem. Senses 21: 29–34, 1996. ³Current address: Psychonomics Department, Utrecht University,Heidelberglaan 2, 3584 CS Utrecht, The Netherlands     

Genetic taste responses to 6-n-propylthiouracil among adults: a screening tool for epidemiological studies.

Genetically mediated taste responsiveness to 6-n-propylthiouracil (PROP) has been linked to reduced acceptance of some bitter foods. In this community-based study male (n = 364) and female (n = 378) adults enrolled in a self-help dietary intervention trial were screened for PROP taster status. Respondents, aged 18--70 years, were mailed filter papers impregnated with PROP or with aspartame solutions. They received instructions to rate taste intensity and hedonic preference using nine point category scales. Women rated PROP as more bitter than did men. Both sweetness and bitterness ratings were lower for older adults. Taste responsiveness to PROP was unrelated to body mass index in women or men. Higher bitterness ratings for PROP were weakly associated with higher sweetness ratings for aspartame, but were unrelated to sweet taste preferences. Successful administration of PROP filter papers by mail suggests new avenues for the screening of taste phenotypes in epidemiological studies.     

Some Basic Psychophysics of Calcium Salt Solutions

Detection thresholds and the taste qualities of suprathresholdconcentrations of calcium salt solutions were assessed. Averagetaste detection thresholds for calcium chloride (CaCl₂), lactate(CaLa), hydroxide, phosphate and gluconate ranged between 8and 50 mM, with no reliable differences among the various salts.Between-subject variability ranged over four orders of magnitudeand reliability coefficients for repeated detection thresholdtests of CaCl₂ averaged r = 0.52. In an odor detection test,subjects could reliably discriminate 100 but not 1 mM CaCl₂and CaLa from water. The taste of suprathreshold concentrations(1–100 mM) of CaCl₂ and CaLa was considered unpleasant.At 1 mM, CaCl₂ solution was rated as 35% bitter, 32% sour, 29%sweet and 4% salty. At higher concentrations the sweet componentdiminished and the salty component increased, so that 100 mMCaCl₂ was rated as 44% bitter, 20% sour, 1% sweet and 35% salty.CaLa solutions were considered to be significantly less bitterand marginally more sour than equimolar CaCl₂ solutions. Thus,the taste of calcium varied with both the form and concentrationof salt tested, but included both sour and bitter components.Saltiness was identified only in high (     

Quantification of fungiform papillae and taste pores in living human subjects

A method developed to quantify taste buds in living human subjectsto study the relationship between taste sensitivity and tastebud distribution was used to count the taste buds in 10 humansubjects; fungiform papillae were mapped in 12 subjects. Tastebuds were identified by staining taste pores with methyleneblue, and images of the papillae and their taste pores wereobtained with videomicroscopy and an image processor. Fungiformpapillae showed a 3.3-fold range in density, from 22.1 to 73.6papillae/cm² with an average of 41.1 ± 16.8/cm² (s.d.,n = 2). There was a 14-fold range in taste pore density, from36 to 511 pores/cm² among subjects, with an average of 193 ±133/cm² (s.d., n = 10). Fungiform papillae contained from 0to 22 taste pores, with an average per subject of 3.75 ±1.4 taste pores/papilla (s.d., n = 10). We hypothesize thatsome differences in human taste sensitivity may be related tothese variations in taste bud density.     

Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids

The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 and II-2 peptides, belonging to the basic proline-rich protein family (bPRP). We evaluated the role of these proteins and free amino acids that selectively interact with the PROP molecule, in modulating bitter taste responsiveness. Subjects were classified by their PROP taster status based on ratings of perceived taste intensity for PROP and NaCl solutions. Quantitative and qualitative determinations of Ps-1 and II-2 proteins in unstimulated saliva were performed by HPLC-ESI-MS analysis. Subjects rated PROP bitterness after supplementation with Ps-1 and II-2, and two amino acids (L-Arg and L-Lys) whose interaction with PROP was demonstrated by ¹H-NMR spectroscopy. ANOVA showed that salivary levels of II-2 and Ps-1 proteins were higher in unstimulated saliva of PROP super-tasters and medium tasters than in non-tasters. Supplementation of Ps-1 protein in individuals lacking it in saliva enhanced their PROP bitter taste responsiveness, and this effect was specific to the non-taster group.¹H-NMR results showed that the interaction between PROP and L-Arg is stronger than that involving L-Lys, and taste experiments confirmed that oral supplementation with these two amino acids increased PROP bitterness intensity, more for L-Arg than for L-Lys. These data suggest that Ps-1 protein facilitates PROP bitter taste perception and identifies a role for free L-Arg and L-Lys in PROP tasting.     

INFLUENCE OF COLOR ON TASTE THRESHOLDS

Increasing molar concentrations of sweet, sour, bitter and saltywere evaluated in colorless and colored (red, green, yellow)water solutions by 28 untrained students. Green color statisticallyincreased sweet taste threshold sensitivity while yellow colordecreased taste sensitivity. Red color did not affect the tastesensitivity of sweet. In the case of sour, both yellow and greencolors decreased sensitivity with red having no affect. Redcolor decreased bitter taste sensitivity with yellow and greencolor having no effect. No significant differences due to coloraffected salty taste sensitivity. Thus, psychological colorassociation can alter reports of certain basic taste sensations. ^*Scientific Series Paper Number 1764 of the Colorado State UniversityExperiment Station.     

Effects of algal concentration, bacterial size and water chemistry on the ingestion of natural bacteria by cladocerans

Journal of Plankton Research, 11, 1273–1295, 1989. The values of P/U⁰ (Table I) and fluid velocity used to calculatethe energy required for sieving (pp. 1289–1290) and severalequations (footnote b of Table I; p. 1290, lines 3–4)are incorrect. The corrected table appears below: Table I. Filter setule measurements (mean and within specimenstandard deviation) of the gnathobases for the cladocerans studied^aGnathobaseof trunklimb number. ^bP = 8µU₀/(b(1 – 21nt + 1/6(t²) - 1/144(t⁴))), whereP = pressure drop in dyn cm^–2, =3.1416, U₀ = fluid velocityin cm s^–1, b = distance between setule centres in cm,t = ( x setule diameter)/b and µ = 0.0101 dyn s^–1cm^–2. Formula from Jørgensen (1983). The text (p. 1289, line 19 to p. 1290, line 10) should read: organism. Using a similar argument, a 0.5 mm Ceriodaphnia witha filter area of 0.025 mm² (Ganf and Shiel, 1985) and pressuredrop P = 2757 dyn cm^–2 (with fluid velocity of 0.07 cms^–1) allocates only 2171 ergs h^–1 to filtrationof a total energy expenditure of 10⁴ ergs h^–1 [filtrationenergy (ergs h^–1) = area (cm²) x pressure drop (dyn cm^–2)x 3600 (s h^–1) x 1/0.2 (efficiency of conversion of biochemicalinto mechanical work); total energy (ergs h^–1) = respiration(0.05 µl O₂ ind^–1 h^–1 consumed; Gophen, 1976)x conversion factor (2 x 10⁵ ergs µl^–1 O₂). Withan estimated 0.034 mm² in filter area, fluid velocity of 0.041cm s^–1 and respiration of 1.8 x 10⁴ ergs h^–1 (calculatedfrom Porter and McDonough, 1984), a 0.5 mm Bosmina uses <4%of its metabolism to overcome filter resistance. The velocities used in the original examples (0.4 cm s^–1for Ceriodaphnia, 0.2 cm s^–1 for Bosmina) were derivedfrom literature values of appendage beat rate and estimatesof the distance travelled by the appendages during each beatcycle. This approach unnecessarily assumes that all water movedpasses through the filter. In the new calculations, the flowacross the filter needed for food to be collected by sieving(0.07 cm s^–1 for Ceriodaphnia and 0.041 cm s^–1 forBosmina) was determined from the maximum clearance rate/filterarea. The amended energy expenditures, although higher, do notrefute the sieve model of particle collection.     

Responses of Primate Taste Cortex Neurons to the Astringent Tastant Tannic Acid

In order to advance knowledge of the neural control of feeding,we investigated the cortical representation of the taste oftannic acid, which produces the taste of astringency. It isa dietary component of biological importance particularly toarboreal primates. Recordings were made from 74 taste responsiveneurons in the orbitofrontal cortex. Single neurons were foundthat were tuned to respond to 0.001 M tannic acid, and representeda subpopulation of neurons that was distinct from neurons responsiveto the tastes of glucose (sweet), NaCl (salty), HCI (sour),quinine (bitter) and monosodium glutamate (umami). In addition,across the population of 74 neurons, tannic acid was as wellrepresented as the tastes of NaCI, HCI quinine or monosodiumglutamate. Multidimensional scaling analysis of the neuronalresponses to the tastants indicates that tannic acid lies outsidethe boundaries of the four conventional taste qualities (sweet,sour, bitter and salty). Taken together these data indicatethat the astringent taste of tannic acid should be consideredas a distinct taste quality, which receives a separate representationfrom sweet, salt, bitter and sour in the primate cortical tasteareas. Chem. Senses 21: 135–145, 1996.     

Effects of Blue Light Pretreatments on Internode Extension Growth in Mustard Seedlings after the Transition to Darkness: Analysis of the Interaction with Phytochrome

The effects of blue light (B) pretreatments on internode extensiongrowth and their possible interaction with phytochrome mediatedresponses were examined in Sinapis alba seedlings grown for11 d under 280 µmol m^–2 s^–1 of continuousblue-deficient light from low pressure sodium lamps (SOX). SupplementaryB (16 µmol m^–2 s^–1) caused no detectable inhibitionof the first internode growth rate under continuous SOX, butgrowth rate was inhibited after transfer to darkness. This effect,and the growth promotion caused by far-red bend-of-day' lightpulses were additive. The addition of B at 16 µmol m^–2s^–1 during 11 d, or only during the first 9 or 10 d orthe latest 0.75, 1 or 2 d of the SOX pretreatment caused approximatelythe same extent of inhibition after the transition to darkness.A single hour of supplementary B before darkness caused morethan 50% of the maximum inhibition. However, 24 h of lower fluencerates of B (4 or 7 µmol m^–2 s^–1) were ineffective.Covering the internode during the supplementary B period didnot prevent the response to B after the transition to darkness.Far-red light given simultaneously with B (instead of the SOXbackground) reduced the inhibitory effect of B. Above a given threshold fluence rate, B perceived mainly inthe leaves inhibits extension growth in subsequent darkness,provided that high phytochrome photo-equilibria are presentduring the irradiation with B. Once triggered, this effect doesnot interact significantly with the ‘end-of-day’phytochrome effect. Key words: Blue light, extension growth, phytochrome     

Individual differences in sensitivity to bitter-tasting substances

Perception of several bitter-tasting compounds was tested in52 subjects. Stable individual differences in the perceivedintensity of the bitterness of suprathreshold concentrationsof quinine sulfate (QSO₄) and urea were found. Whereas 18 subjectsjudged selected concentrations of these compounds to be equallybitter, 17 found QSO₄ to be more bitter than urea, and 17 foundurea to be more bitter than QSO₄. These reliable individualdifferences were significantly related to threshold sensitivityto QSO₄; that is, individuals who perceived QSO₄ to be moreintense than urea at suprathreshold concentrations also hadlower QSO₄ thresholds than did those who perceived urea to bemore intense than QSO₄. There appeared to be no relationshipbetween the relative perceived intensities of these compoundsand rating of the bitterness of PROP (6-n-propylthiouracil).However, QSO₄-sensitive individuals tended to find the bitternessof suprathreshold caffeine and sucrose octaacetate to be greaterthan that of suprathreshold magnesium sulfate, whereas the reversewas true for urea-sensitive individuals. This pattern parallelsthe pattern of cross-adaptation among these compounds reportedby other investigators. These results are consistent with theexistence of multiple bitter transduction sequences and suggestthat individual differences in response to various bitter compoundsmay reflect differences in teh relative availability of specifictransduction sequences.     

Size-fractionated primary production studies in the vicinity of the Subtropical Front and an adjacent warm-core eddy south of Africa in austral winter

Results are presented of size-fractionated primary productionstudies conducted in the vicinity of the Subtropical Front (STF),an adjacent warm-core eddy, and in Sub-antarctic waters duringthe third South African Antarctic Marine Ecosystem Study (SAAMESIII) in austral winter (June/July) 1993. Throughout the investigation,total chlorophyll (Chl a) biomass and production were dominatedby small nano- and picophytoplankton. No distinct patterns intotal Chl a were evident. At stations (n = 7) occupied in thevicinity of the STF, total integrated biomass values rangedfrom 31 to 53 mg Chl a m^–2. In the vicinity of the eddy,integrated biomass at the eddy edge (n = 3) ranged from 24 to54 mg Chl a m^–2 and from 32 to 43 mg Chl a m^–2 inthe eddy (n = 2). At the station occupied in the Sub-antarcticwaters, total integrated biomass was 43 mg Chl a m^–2.Total daily integrated production was highest at stations occupiedin the vicinity of the STF and at the eddy edge. Here, totalintegrated production ranged from 150 to 423 mg C m^–2day^–1 and from 244 to 326mg C m^–2 day^–1, respectively.In the eddy centre, total integrated production varied between134 and 156 mg C m^–2 day^–1. At the station occupiedin the Sub-antarctic waters, the lowest integrated production(141 mg C m^–2 day^–1) during the entire survey wasrecorded. Availability of macronutrients did not appear to limittotal production. However, the low silicate concentrations duringthe survey may account for the predominance of small nano- andpicophytoplankton. Differences in production rates between theeddy edge and eddy core were related to water column stability.In contrast, at stations occupied in the vicinity of the STF,the control of phytoplankton production appears to be relatedto several processes, including water column stability and,possibly, iron availability.     

Intercellular Transport and Cytoplasmic Streaming in Chara hispida

The correlation between the velocities of cytoplasmic streamingand of translocation of ¹⁴C-photosynthate and ³²P-phosphateassociated radioactivity has been investigated in whole plantsof the green freshwater alga Chara hispida L. Tracer was suppliedto the plant's rhizoid system in a split-chamber. The velocityof cytoplasmic streaming of 52±3.3 µm s^–1compares with 57±10 µm s^–1 found for ¹⁴C-transportand 32±20 µm s^–1 found for ³²P-transport.There was no indication of intercellular translocation at avelocity faster than visible streaming. Cytochalasin B inhibitedthe translocation of ³²P and cytoplasmic streaming. CytochalasinB becomes fully effective in inhibiting streaming and transportafter an incubation time of at least 5 h. Key words: Chara hispida, Cytoplasmic streaming, Intercellular transport     

In Vitro Production of Stigma-like Structures from Stigma Explants of Crocus sativus L.

Stigma-like structures (TC stigmas) were produced in tissuecultures from stigma explants of Crocus sativus under definedconditions. MS medium supplemented with NAA (10 mg dm^–3)+BA (1.0 mg dm^–3) induced the optimum response. NAA wasfound to be an important addendum to achieve a good response.The TC stigma regeneration response as a function of explantage showed significant differences (except between stage 1 andstage 4). A culture temperature of 20 °C seems to be betterthan 25 °C with reference to all parameters. Crocin andpicrocrocin pigments, responsible for colour and bitter taste,respectively, were extracted, identified and quantified fromthe TC stigmas. Safranal was not detected in fresh samples. Key words: Crocus sativus, stigma-like structures, organ regeneration, crocin, picrocrocin, safranal