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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.
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.
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| Label | Type | Description | Intervention Names |
|---|---|---|---|
| PROP taste sensitivity | 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. |
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| Measure | Description | Time Frame |
|---|---|---|
| Association Between Gustin Gene Polymorphism and PROP Sensitivity | We examine associations between PROP status and the polymorphism rs2274333 (A/G) of the gene that codify for the salivary protein, gustin/CA6, Which has been suggested as a trophic factor that promotes growth and development of taste buds by acting on taste bud stem cells. The intensity of taste perception evoked by PROP and NaCl solutions was estimated to evaluate PROP taster status and molecular analysis of the gustin gene polymorphism was performed in individuals classified by PROP status using PCR techniques. | 7 months |
| Measure | Description | Time Frame |
|---|---|---|
| Association Between PROP Sensitivity and Saliva Zinc Ion Concentration | Since the enzymatic function of gustin (CA6) depends upon the presence of Zn at its active site we measured the salivary zinc ion concentration in subjects classified as super-taster, medium taster and non-taster.The salivary Zn2+ concentration was measured with a QuantiChromTM zinc Assay kit (Gentaur, Brussels, Belgium) where the color intensity is directly proportional to the Zn2+ concentration in the sample. |
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Inclusion Criteria:
Exclusion Criteria:
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Seventy-five non-smoking volunteers (28 men and 47 women) were recruited for the study. Participants between 20-30 years were eligible for the study. Thresholds for the 4 basic tastes were evaluated in all subjects in order to rule out any gustatory impairment. The volunteers showed no variation of body weight > 5 kg over the last 3 mo. They were not following a prescribed diet or using medications that might interfere with taste perception; none had food allergies. They were assessed for cognitive eating behaviours using the Three-Factor Eating Questionnaire
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| Name | Affiliation | Role |
|---|---|---|
| Iole Tomassini Barbarossa, PhD | Dip. Scienze Biomediche Sezione di Fisiologia Università di Cagliari | Principal Investigator |
| Facility | Status | City | State | ZIP | Country | Contacts |
|---|---|---|---|---|---|---|
| Sezione di Farmacologia Clinica del Dipartimento di Neuroscienze, San Giovanni di Dio Azienda Ospedaliero Universitaria di Cagliari | Cagliari | Ca | 09124 | Italy |
| PubMed Identifier | Type | Citation | Retractions |
|---|---|---|---|
| 20631203 | Derived | Padiglia A, Zonza A, Atzori E, Chillotti C, Calo C, Tepper BJ, Barbarossa IT. Sensitivity to 6-n-propylthiouracil is associated with gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc, and body mass index in humans. Am J Clin Nutr. 2010 Sep;92(3):539-45. doi: 10.3945/ajcn.2010.29418. Epub 2010 Jul 14. |
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Data of this study are available from the principal investigator of this study upon request
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| ID | Title | Description |
|---|---|---|
| FG000 | Super Tasters | Subjects highly sensitive to PROP |
| FG001 | Medium Tasters | Subjects sensitive to PROP |
| FG002 | Non Tasters | Subjects no sensitive to PROP |
| Title | Milestones | Reasons Not Completed | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Overall Study |
|
Caucasian and were originally from Sardinia, Italy. Participants between 20-30 years were eligible for the study.
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| ID | Title | Description |
|---|---|---|
| BG000 | Super Tasters | Subjects highly sensitive to PROP |
| BG001 | Medium Tasters | Subjects sensitive to PROP |
| Units | Counts |
|---|---|
| Participants |
|
| Title | Description | Population Description | Parameter Type | Dispersion Type | Unit of Measure | Calculate Percentage | Denominator Units Selected | Denominators | Classes |
|---|---|---|---|---|---|---|---|---|---|
| Age, Categorical | Count of Participants |
| Type | Title | Description | Population Description | Reporting Status | Anticipated Posting Date | Parameter Type | Dispersion Type | Unit of Measure | Calculate Percentage | Time Frame | Units Analyzed | Denominator Units Selected | Arm/Group Information | Denominators | Classes | Analyses | ||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Primary | Association Between Gustin Gene Polymorphism and PROP Sensitivity | We examine associations between PROP status and the polymorphism rs2274333 (A/G) of the gene that codify for the salivary protein, gustin/CA6, Which has been suggested as a trophic factor that promotes growth and development of taste buds by acting on taste bud stem cells. The intensity of taste perception evoked by PROP and NaCl solutions was estimated to evaluate PROP taster status and molecular analysis of the gustin gene polymorphism was performed in individuals classified by PROP status using PCR techniques. | Posted | Number | percentage of participants | 7 months |
|
7 months
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| ID | Title | Description | Deaths (Affected) | Deaths (At Risk) | Serious Events (Affected) | Serious Events (At Risk) | Other Events (Affected) | Other Events (At Risk) |
|---|---|---|---|---|---|---|---|---|
| EG000 | Super Tasters | Subjects highly sensitive to PROP |
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| Title | Organization | Phone | Extension | |
|---|---|---|---|---|
| Iole Tomassini Barbarossa, Associate Professor | University of Cagliari | +390706754144 | tomassin@unica.it |
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| ID | Term |
|---|---|
| D004408 | Dysgeusia |
| ID | Term |
|---|---|
| D013651 | Taste Disorders |
| D012678 | Sensation Disorders |
| D009461 | Neurologic Manifestations |
| D009422 | Nervous System Diseases |
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DNA and zinc analyses in saliva
| 7 months |
| Association Between PROP Sensitivity and BMI | Since individual ability to taste PROP may be correlated with BMI, we determined BMI (kg/m^2) in subjects classified as super-taster, medium taster and non-taster.Weight (kg) and height (m) were recorded for each subject. | 7 months |
| Electrophysiological Recordings From the Tongue for the Objective Evaluation of Individual Variations of 6-n-propylthiouracil (PROP) Sensitivity | electrophysiological recordings from the tongue of 43 subjects classified for their taste sensitivity to 6-n- propyltiouracil (PROP) and genotyped for the specific receptor gene, TAS2R38. Density of fungiform papillae was also determined in each subject. The biopotentials were recorded by means of differential electrophysiological derivations between two silver electrodes, one in contact with the ventral surface of the tongue and one in perfect adhesion with the dorsal surface. | 1 year |
| Association Between PROP Sensitivity and Fungiform Papilla Density | 43 subjects were classified for their taste sensitivity to 6-n- propyltiouracil (PROP) and density of fungiform papillae was determined in each subject. | 6 months |
| Taste Perception of Sweet, Sour, Salty, Bitter and Umami and Changes Due to L-Arginine Supplementation, as a Functin of Genetic Ability to Taste PROP. | Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five taste qualities, also when supplemented with L-Arg, in subjects classified as PROP-tasters. | 8 months |
| BG002 |
| Non Tasters |
Subjects no sensitive to PROP |
| BG003 | Total | Total of all reporting groups |
| Participants |
|
| Age, Continuous | Mean | Standard Deviation | years |
|
| Sex: Female, Male | Count of Participants | Participants |
|
| Race (NIH/OMB) | Count of Participants | Participants |
|
| Region of Enrollment | Number | participants |
|
| healthy volunteers | Number | participants |
|
Subjects sensitive to PROP
| OG002 | Non Tasters | Subjects no sensitive to PROP |
|
|
|
| Secondary | Association Between PROP Sensitivity and Saliva Zinc Ion Concentration | Since the enzymatic function of gustin (CA6) depends upon the presence of Zn at its active site we measured the salivary zinc ion concentration in subjects classified as super-taster, medium taster and non-taster.The salivary Zn2+ concentration was measured with a QuantiChromTM zinc Assay kit (Gentaur, Brussels, Belgium) where the color intensity is directly proportional to the Zn2+ concentration in the sample. | Posted | Mean | Standard Error | microg/dl | 7 months |
|
|
|
|
| Secondary | Association Between PROP Sensitivity and BMI | Since individual ability to taste PROP may be correlated with BMI, we determined BMI (kg/m^2) in subjects classified as super-taster, medium taster and non-taster.Weight (kg) and height (m) were recorded for each subject. | Posted | Mean | Standard Error | Kg/m^2 | 7 months |
|
|
|
|
| Secondary | Electrophysiological Recordings From the Tongue for the Objective Evaluation of Individual Variations of 6-n-propylthiouracil (PROP) Sensitivity | electrophysiological recordings from the tongue of 43 subjects classified for their taste sensitivity to 6-n- propyltiouracil (PROP) and genotyped for the specific receptor gene, TAS2R38. Density of fungiform papillae was also determined in each subject. The biopotentials were recorded by means of differential electrophysiological derivations between two silver electrodes, one in contact with the ventral surface of the tongue and one in perfect adhesion with the dorsal surface. | Relationship between depolarization amplitude of signals and PROP taster status. | Posted | Mean | Standard Error | mV | 1 year |
|
|
|
|
| Secondary | Association Between PROP Sensitivity and Fungiform Papilla Density | 43 subjects were classified for their taste sensitivity to 6-n- propyltiouracil (PROP) and density of fungiform papillae was determined in each subject. | Relationship between density of fungiform papillae and PROP taster status. | Posted | Mean | Standard Error | No./cm2 | 6 months |
|
|
|
|
| Secondary | Taste Perception of Sweet, Sour, Salty, Bitter and Umami and Changes Due to L-Arginine Supplementation, as a Functin of Genetic Ability to Taste PROP. | Taste perception was assessed by testing the ability to recognize, and the responsiveness to, representative solutions of the five taste qualities, also when supplemented with L-Arg, in subjects classified as PROP-tasters. | Posted | Count of Participants | Participants | 8 months |
|
|
|
|
| 0 |
| 27 |
| 0 |
| 27 |
| EG001 | Medium Tasters | Subjects sensitive to PROP | 0 | 28 | 0 | 28 |
| EG002 | Non Tasters | Subjects no sensitive to PROP | 0 | 20 | 0 | 20 |
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| D012816 |
| Signs and Symptoms |
| D013568 | Pathological Conditions, Signs and Symptoms |
| Incorrect teste response |
|
| NaCl |
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| Citric Acid |
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| caffeine |
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| MSG |
|