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.

NCT01097915

Conditions

1. Dysgeusia

MeSH:Dysgeusia

Gustin Gene Polymorphism and 6-n-propylthiouracil (PROP) Taste The investigators evaluate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI.

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.

43 subjects were classified for their taste sensitivity to 6-n- propyltiouracil (PROP) and density of fungiform papillae was determined in each subject.. 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.. 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 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 Dysgeusia Dysgeusia The investigators evaluate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI.