A avaliação da sensibilidade à feniltiocarbamida em docentes de uma faculdade privada / The assessment of sensitivity to phenylthiocarbamide in teachers of a private college / La evaluación de la sensibilidad a la feniltiocarbamida en profesores de un colegio privado

Avaliar a sensibilidade gustativa a proteína PTC nos docentes de uma faculdade privada de Goiás, associando esta sensibilidade gustativa à ingestão de alimentos que contém essa substância, hábitos socioculturais e alimentares. Método: A avaliação da sensibilidade ao composto PTC (Feniltiocarbamida) ocorreu junto a 40 docentes de uma faculdade privada do estado de Goiás após administração oral de uma gota da solução de concentração 0,01% do composto, seguida pela aplicação do questionário para avaliar à substância testada. Os dados foram analisados no programa EpiInfo versão 7.2.3.0. Para se verificar a associação entre a sensibilidade gustativa ao PTC e as variáveis dependentes. utilizou-se os testes do qui-quadrado ou o teste exato de Fisher. Resultados: Observou-se que 65% dos docentes recrutados apresentam sensibilidade ao PTC. De 40 participantes, 47,5% eram do sexo feminino e 52,5% do sexo masculino. A população era da faixa etária entre 24 e 62 anos. Após a administração da solução do composto PTC (0,01%), a sensibilidade ao sabor amargo foi a mais relatada. Não houve associação entre a sensibilidade gustativa ao PTC e as variáveis estudadas. Conclusão: A inclusão na dieta de alimentos considerados saudáveis, associados ao sabor amargo, pode também ser influenciada pelo grau de sensibilidade e tolerância à esses alimentos.

To evaluate the taste sensitivity to PTC protein in the teachers of a private college in Goiás, associating this taste sensitivity to the ingestion of foods that contain this substance, sociocultural and eating habits. Method: The sensitivity assessment to the compound PTC (Phenylthiocarbamide) occurred with 40 teachers from a private college in the state of Goiás after oral administration of a drop of the 0.01% concentration solution of the compound, followed by the application of the questionnaire to evaluate the tested substance. The data were fulfilled using the EpiInfo program version 7.2.3.0. To verify an association between taste sensitivity to PTC and as dependent dependents. chi-square tests or Fisher's exact test are used. Results: It was observed that 65% of the recruited professors are sensitive to PTC. Of the 40 participants, 47.5% were female and 52.5% male. The population was between 24 and 62 years old. After administration of the PTC compound solution (0.01%), sensitivity to bitter taste was the most reported. There was no association between taste sensitivity to PTC and the variables studied. Conclusion: The inclusion in the diet of foods considered considered, associated with the bitter taste, can also be influenced by the degree of sensitivity and tolerance to these foods.

Evaluar la sensibilidad gustativa a la proteína PTC en los profesores de un colegio privado de Goiás, asociando esta sensibilidad gustativa a la ingestión de alimentos que contienen esta sustancia, hábitos socioculturales y alimentarios. Método: La evaluación de sensibilidad al compuesto PTC (Feniltiocarbamida) se realizó con 40 profesores de un colegio privado en el estado de Goiás luego de la administración oral de una gota de la solución de concentración al 0.01% del compuesto, seguida de la aplicación del cuestionario para evaluar la sustancia probada. Los datos se cumplieron utilizando el programa EpiInfo versión 7.2.3.0. Verificar una asociación entre la sensibilidad gustativa a PTC y como dependientes dependientes. Se utilizan pruebas de chicuadrado o la prueba exacta de Fisher. Resultados: Se observó que el 65% de los profesores reclutados son sensibles al PTC. De los 40 participantes, el 47,5% eran mujeres y el 52,5% hombres. La población tenía entre 24 y 62 años. Después de la administración de la solución del compuesto PTC (0,01%), la sensibilidad al sabor amargo fue la más notificada. No hubo asociación entre la sensibilidad gustativa al PTC y las variables estudiadas. Conclusión: La inclusión en la dieta de los alimentos considerados considerados, asociados al sabor amargo, también puede estar influenciada por el grado de sensibilidad y tolerancia a estos alimentos.

Secretor Status and Phenylthiocarbamide (PTC) Taste Perception are Risk Factors for Pulmonary Tuberculosis.

Aim: To examine whether or not non-secretion of ABH substances and non-tasting of PTC are risk factors exhibiting positive interactions for tuberculosis. Methodology: A total of 210 individuals comprising 110 tuberculosis patients (test group) and 100 apparently healthy subjects (control group) participated in this study. Secretors and non-secretors were determined among the study participants by haemagglutination inhibition test and Tasters and non-tasters were determined using phenylthiocarbamide (PTC) taste strips (0.0143 mg/strip). Results: Of the 110 tuberculosis patients, 65 (59.1%) and 45 (40.9%) were secretors and non-secretors respectively while 49 (44.5%) were tasters and 61 (55.5%) were non-tasters. Of the 100 control subjects, 78% and 22% were secretors and non-secretors respectively while 67% and 33% were tasters and non-tasters respectively. Non-secretors of ABH substances were significantly more associated with test patients than controls (χ2 = 8.62, df = 1, p = 0.002). Non-tasters of PTC were significantly more associated with test patients than controls (χ2=10.68, df=1, p=0.001). When combined, secretors and tasters were significantly lower in the test group than in the control group (χ2=13.44, df=1, p<0.001) while non-secretors and non-tasters were significantly higher in the test group than in the control group (χ2=9.77, df=1, p=0.002). Individuals who were both non-secretors and non-tasters were significantly associated with tuberculosis compared to those who were not (OR 3.5; 95% C.I 1.59-7.51). Conclusion: This study shows that there is a remarkable increased incidence of tuberculosis in individuals who are both unable to secrete ABH substances and taste PTC.

The Relationship between Single Nucleotide Polymorphisms of the Carbonic Anhydrase 6 Gene andPhenylthiocarbamide Taste Sensitivity, Taste Disorder / 대한이비인후과학회지

BACKGROUND AND OBJECTIVES: The phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) taste sensitivity varies among individuals. Recently, it is reported that PROP taste responsiveness is associated with carbonic anhydrase 6 (CA6) gene polymorphism. The CA6 gene, a zinc metalloprotein in human saliva, is affected in taste function and might be correlated with gustatory diversity. The aim of this study was to examine whether PTC taste sensitivity and taste disorder is associated with the CA6 gene polymorphism rs2274327 (C/T), rs2274328 (A/C), and rs2274333 (A/G). SUBJECTS AND METHOD: A total of 217 healthy normal subjects were recruited as controls, and 50 taste disorder patients were recruited as experimental group. The polymorphisms of CA6 gene were genotyped by polymerase chain reaction-restriction fragment length polymorphism analysis. All statistical analyses were calculated using the statistical package for the social science software. Haplotypes were estimated by Haploveiw and the PHASE programs. RESULTS: The CA6 gene polymorphisms showed association with taste disorder but not with PTC sensitivity (taster/nontaster). The number of control subjects carrying AA genotype of single nucleotide polymorphism rs2274328 (A/C) in the CA6 gene was higher than the number of the subjects with taste disorder (p=0.048). However, there was no association between controls and taste disorder subjects in the haplotype analysis. CONCLUSION: These data suggest that the CA6 gene polymorphism rs2274328 could affect taste function impairment in patients with taste disorder. This observation requires a further functional study of gustin protein to clarify the association of the CA6 gene polymorphisms with the taste disorder and sensitivity.

Taste Thresholds of Phenylthiocarbamide and 6-n-Propylthiouracil and their Correlation with TAS2R38 Genotype / 대한이비인후과학회지

BACKGROUND AND OBJECTIVES: Phenylthiocarbamide (PTC) and its chemically related compound,6-n-propylthiouracil (PROP), both produce a taste that is extremely bitter to some subjects (tasters) but tasteless or only slightly bitter to others (non-tasters). Earlier studies had used PTC, but most investigators have switched to PROP because of its several advantages. Recently, three single nucleotide polymorphisms in the TAS2R38 gene were identified and several studies have demonstrated a strong association between these genes with taster status. The aim of this study was to investigate the relationship between taste thresholds of PTC and PROP and their correlation with the TAS2R38 genotype. SUBJECTS AND METHOD: Seventy-five healthy normal volunteers were included. Taster status was determined using successive solutions of PTC and PROP, which comprised a total of 15 grades. All participants were genotyped for polymorphism of the TAS2R38 gene that affects taste sensitivity to PTC and PROP. RESULTS: PTC taste thresholds showed 96% correlation with the taste thresholds for PROP. Non-tasters defined by the PTC threshold test were the exactly the same with those identified as AVI (alanine, valine, isoleucine) homozygous, but taster status determined by the PROP threshold test showed 96% correlation with the genotypes. CONCLUSION: The PTC threshold test was more reliable for determining taste blindness than the PROP threshold test.

Relationship between PTC Genotype and Taste Phenotype in Normal Volunteers / 대한이비인후과학회지

BACKGROUND AND OBJECTIVES: The ability to taste the bitter compounds phenylthiocarbamide is a classic inherited trait in humans. This trait has also been shown to correlate with a number of dietary preferences and thus may have important implications for human health. Recently, the PTC gene that underlies the phenotype was identified. Three single nucleotide polymorphisms in the PTC gene that result in three aminoacid substitutions (A49P, V262A, I296V) demonstrated a strong association with taster status in several studies. The aim of this study was to investigate the relationship between PTC genotype and taster status in normal volunteers. SUBJECTS AND METHOD: Seventy-three healthy normal volunteers were included. Phenylthiocarbamide detection threshold test was performed with successive solutions, which was comprised of a total of 15 grades. PTC gene haplotypes were defined by havingsingle nucleotide polymorphisms at the base pairs, 145,785 and 886, on the PTC gene. RESULTS: Taste sensitivity to phenylthiocarbamide had a bimodal distribution, which givesrise to the practice of dichotomizing subjects into 'tasters' and 'non-tasters'. The percentages of taster and non-taster were 80.8% and 19.2%, respectively. Haplotype analyses of the three single nucleotide polymorphisms inside the PTC gene allowed to identify only two haplotypes that were associated with the non-taster phenotype (100% AVI homozygous) and the taster phenotype (49% PAV homozygous and 51% PAV/AVI heterozygous). CONCLUSION: There was strong concordance between non-tasters defined by phenylthiocarbamide threshold and AVI homozygous by genotype in normal volunteers.

Evolution of phenylthiocarbamide taster trait in Mysore, South India.

BACKGROUND: The ability to taste phenylthiocarbamide (PTC), a bitter chemical has long been known to be a heritable trait, which is being widely used for both genetic and anthropological studies. The frequency of taster and non-taster allele is found to vary in different populations. AIMS AND OBJECTIVE: To investigate the frequency of taster trait in Mysore, South India. MATERIALS AND METHODS: The present investigation was conducted in Mysore, South India during 2002 - 2003. About 3282 subjects irrespective of age, sex, religion, food habits, socio-economic status were randomly selected from various parts of the city and a total of 180 families, which included Christian (50), Hindu (61) and Muslim (69) were screened from different localities of the city. Harris and Kalmus method was used to assess the PTC taster and nontaster phenotype. RESULTS: It was found that tasters were significantly more frequent than nontasters in all the four categories. The incidence of tasters was more in unbiased category (85%) and less in Muslim category (58%). Investigations on PTC tasting in the families of three different religious groups revealed that the tasters were significantly more frequent than nontasters. It was also found that heterozygous father or mother for the taster genes with nontaster partner had taster and nontaster progenies in the ratio 1.0: 1.54 indicating the deviation in the segregation pattern of test cross. CONCLUSION: In Mysore, tasters are more frequent than nontasters. Variation in the frequency of nontaster allele in the religious groups could be due to inbreeding.