Search results for "Taste Genetics"

showing 2 items of 2 documents

Global diversity in the TAS2R38 bitter taste receptor: revisiting a classic evolutionary PROPosal

2016

AbstractThe ability to taste phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) is a polymorphic trait mediated by the TAS2R38 bitter taste receptor gene. It has long been hypothesized that global genetic diversity at this locus evolved under pervasive pressures from balancing natural selection. However, recent high-resolution population genetic studies of TAS2Rs suggest that demographic events have played a critical role in the evolution of these genes. We here utilized the largest TAS2R38 database yet analyzed, consisting of 5,589 individuals from 105 populations, to examine natural selection, haplotype frequencies and linkage disequilibrium to estimate the effects of both selectio…

AFRICASELECTION0301 basic medicineLinkage disequilibriumPopulationLocus (genetics)Taste Genetics Evolutionary geneticsBiologyBalancing selectionLinkage DisequilibriumArticleReceptors G-Protein-CoupledEvolution Molecular03 medical and health sciences0302 clinical medicineDatabases GeneticGenetic variationLOCUSHumansPHENYLTHIOCARBAMIDESelection GeneticeducationPOPULATIONVEGETABLESGeneticsGenetic diversityeducation.field_of_studyHUMAN GENETIC DIVERSITY; SENSITIVITY; POPULATION; AFRICA; PTC; PHENYLTHIOCARBAMIDE; VEGETABLES; SELECTION; HUMANS; LOCUSNatural selectionMultidisciplinaryGenetic Variationphenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP)- TAS2R38 haplotypes-natural selectionPhenylthioureaCorrigendaSettore BIO/18 - GeneticaPTC030104 developmental biologyTAS2R38HaplotypesPropylthiouracilTasteHUMAN GENETIC DIVERSITYSENSITIVITY030217 neurology & neurosurgery
researchProduct

Variability in bitter taste perception and correlation with SNP in TAS2R38 gene in different student population

2007

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…

Bitter taste genetics
researchProduct