People vary widely in their sensitivities to bitter compounds. The PTC gene, TAS2R38 on chromosome 7, consists a single coding exon which encodes a G-protein-coupled receptor. The taster subject contains a proline at position 49, an alanine at position 262. and a valine at position 296 (PAV form), while the no taster contains an alanine, a valine, and an isoleucine at these 3 positions, respectively (AVI form).These two forms depend on three single nucleotide polymorphisms (SNP). By providing students with paper soaked in different solutions of PTC it was been possible to assess the individual threshold of bitterness sensitivity. DNA was extracted from saliva, and following PCR ampliﬁcation, SNP were evaluated by gel electrophoresis. A questionnaire about life style and diet was also administered to students for possible association studies with the genetic polymorphism. Our goal is to investigate correlations as a function of individual sensitivities to several bitter compounds representative of different chemical classes and than infer the number and variety of potential bitterness transduction system.
|Titolo della pubblicazione ospite||Atti del Congresso FISV 2007|
|Numero di pagine||1|
|Stato di pubblicazione||Published - 2007|