Gustin Gene Polymorphism and 6-n-propylthiouracil (PROP) Taste

2014-08-27 03:14:47 | BioPortfolio


The investigators investigate the possible association of PROP taste with gustin gene polymorphism rs2274333 (A/G), salivary zinc ion concentration and BMI.

Study Design

Observational Model: Cohort, Time Perspective: Prospective


PROP Taste Sensitivity


Sezione di Farmacologia Clinica del Dipartimento di Neuroscienze, San Giovanni di Dio Azienda Ospedaliero Universitaria di Cagli




University of Cagliari

Results (where available)

View Results


Published on BioPortfolio: 2014-08-27T03:14:47-0400

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Medical and Biotech [MESH] Definitions

The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.

Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).

A condition characterized by alterations of the sense of taste which may range from mild to severe, including gross distortions of taste quality.

The process by which the nature and meaning of gustatory stimuli are recognized and interpreted by the brain. The four basic classes of taste perception are salty, sweet, bitter, and sour.

Small sensory organs which contain gustatory receptor cells, basal cells, and supporting cells. Taste buds in humans are found in the epithelia of the tongue, palate, and pharynx. They are innervated by the CHORDA TYMPANI NERVE (a branch of the facial nerve) and the GLOSSOPHARYNGEAL NERVE.

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