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.

Thyroid hormones affect decidualization and angiogenesis in the decidua and metrial gland of rats / Hormônios tireoidianos afetam a decidualização e a angiogênese na decídua e glândula metrial de ratas

This study aimed to evaluate the effects of thyroid hormone on the decidua and metrial gland of rats and to examine the expression of angiogenic factors. 72 adult, female rats were divided into hypothyroid, T4-treated2, and control groups. At 10, 14 and 19 days of gestation (DG), the decidua and metrial gland were collected for histomorphometric and immunohistochemical evaluation of the expression of VEGF, Flk-1 and Tie-2. Hypothyroidism reduced the area of the decidua at 10 and 19 DG. Furthermore, VEGF was increased at 10 and 14 DG, and Flk-1 only at 14 DG, but both was reduced at 19 DG in the metrial gland without significantly changing the area occupied by blood vessels. Rats treated with T4 showed an increase in the decidua blood vessels at 10 and 19 DG. However, at 10 DG, excess T4 resulted in increased of Flk-1 in the decidua and metrial gland. Hypothyroidism increased the Tie-2 at 10 and 19 DG in the decidua and metrial gland. In conclusion, hypothyroidism reduces the area of the decidua and increases the expression of VEGF, Tie-2 and Flk-1. The excess of T4 promotes tissue angiogenesis by increasing the number of vessels in the decidua because of the increased expression of Flk-1.(AU)

Este estudo teve como objetivo avaliar os efeitos dos hormônios tireoidianos sobre a decídua e a glândula metrial pela análise da expressão de fatores angiogênicos em ratas. 72 ratas adultas, fêmeas foram distribuídas nos grupos hipotiroideo, tratado com T4 e controle. Aos 10, 14 e 19 dias de gestação (DG), a decídua e a glândula metrial foram coletadas para avaliação histomorfométrica e imunoistoquímica da expressão de VEGF, Flk-1 e Tie-2. O hipotireoidismo reduziu a área da decídua aos 10 e 19 DG. Além disso, o VEGF aumentou aos 10 e 14 DG e o Flk-1 apenas aos 14 DG, mas ambos foram reduzidos aos 19 DG na glândula metrial sem alterar significativamente a área ocupada pelos vasos sanguíneos. As ratas tratadas com T4 apresentaram aumento do número de vasos sanguíneos na decídua aos 10 e 19 DG. Além disso, aos 10 DG, o excesso de T4 resultou no aumento de Flk-1 na decídua e na glândula metrial. O hipotireoidismo aumentou o Tie-2 em 10 e 19 DG na decídua e na glândula metrial. Desta forma, pode-se concluir que o hipotireoidismo reduz a área da decídua e aumenta a expressão de VEGF, Tie-2 e Flk-1. O excesso de T4 promove a angiogênese tecidual ao aumentar o número de vasos na decídua devido ao aumento da expressão de Flk-1.(AU)

The Bitter Taste Receptor Agonist Quinine Reduces Calorie Intake and Increases the Postprandial Release of Cholecystokinin in Healthy Subjects

BACKGROUND/AIMS: Bitter taste receptors are expressed throughout the digestive tract. Data on animals have suggested these receptors are involved in the gut hormone release, but no data are available in humans. Our aim is to assess whether bitter agonists influence food intake and gut hormone release in healthy subjects. METHODS: Twenty healthy volunteers were enrolled in a double-blind cross-over study. On 2 different days, each subject randomly received an acid-resistant capsule containing either placebo or 18 mg of hydrochloride (HCl) quinine. After 60 minutes, all subjects were allowed to eat an ad libitum meal until satiated. Plasma samples were obtained during the experiment in order to evaluate cholecystokinin (CCK) and ghrelin levels. Each subject was screened to determine phenylthiocarbamide (PTC) tasting status. RESULTS: Calorie intake was significantly lower when subjects received HCl quinine than placebo (514 +/- 248 vs 596 +/- 286 kcal; P = 0.007). Significantly higher CCK DeltaT90 vs T0 and DeltaT90 vs T60 were found when subjects received HCl quinine than placebo (0.70 +/- 0.69 vs 0.10 +/- 0.86 ng/mL, P = 0.026; 0.92 +/- 0.75 vs 0.50 +/- 0.55 ng/mL, P = 0.033, respectively). PTC tasters ingested a significantly lower amount of calories when they received HCl quinine compared to placebo (526 +/- 275 vs 659 +/- 320 kcal; P = 0.005), whereas no significant differences were found for PTC non-tasters (499 +/- 227 vs 519 +/- 231 kcal; P = 0.525). CONCLUSIONS: This study showed that intra-duodenal release of a bitter compound is able to significantly affect calorie intake and CCK release after a standardized meal. Our results suggest that bitter taste receptor signaling may have a crucial role in the control of food intake.

Production and characterization of tyrosinase activity in Pycnoporus sanguineus CCT-4518 crude extract

Tyrosinase is an enzyme of industrial interest. The production and characterization of tyrosinase from P. sanguineus CCT-4518 were investigated. The selection of inductors, luminosity influence, inoculum size and type of culture medium on the production of tyrosinase and the effect of inhibitors on enzyme activity were performed. Optimum conditions for intracellular tyrosinase production was observed after 2 days using 0.15% L-tyrosine as inducer, in the presence of light, with inoculum size of 10 mycelium discs, using 2% malt extract broth medium, incubated at 30°C, and constant agitation of 150 rpm. Tyrosinase activity was completely inhibited by the addition of 6 mM salicylhydroxamic acid or phenylthiourea, however an inhibition of 4.15% was recorded by the addition of 0.1 mM sodium azide. No inhibition could be detected in case of 0.1 mM phenyl methanesulfonyl fluoride addition. Optimal conditions for intracellular tyrosinase activity using L-dopa as substrate were observed at pH 6.6 and 45°C. Thermal stability studies indicated that the enzyme is stable at 45°C for 15 minutes. Higher temperatures decreased tyrosinase activity. Enzyme production was confirmed by non-denaturing polyacrylamide gel electrophoresis and the protein profile was investigated by denaturing polyacrylamide gel electrophoresis.

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.

Phenyithiocarbamide taste sensitivity in a student population in Karachi

[PTC] among young adult population at Karachi. Student population of Karachi Medical and Dental College [KMDC], Karachi was included in this study. Total students consented to participate in the study were 258; 95 were males and 163 were females. They were asked to taste a drop of 0.5% solution of PTC, which was then spit out and mouth was rinsed with water. Out of 258 students, 41[15.89%] were found to be non-taster to PTC. Among 95 males, 19 [20%] were non-tasters and among 163 females, 22 [13.5%] were found non-taster to FTC. In young adult population of Karachi, 15.89% are non-taster to PTC. Males have 20% non-tasters and females have 13.5% non-tasters among them. Males have more non-tasters among them as compared with the females

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.

Possible relation between phenylthiocarbamide taste sensitivity and goitre

The ability or inability to taste the bitterness of phenylthiocarbamide [PTC] is a classic inherited trait that has been studied in relation to various diseases. This study was carried out to find out any possible association between PTC-taste sensitivity and goitre. A total number of 471 subjects were studied. Among them 224 subjects were normal, healthy adults, taken as control and 247 were patients of goitre coming to Nishtar Hospital Multan for treatment. A 0.5% solution of PTC was freshly prepared. A drop of PTC Wution was placed on the dorsum of the tongue and the person was asked to state the taste perceived. Person was asked to spit out the chemical and rinse the mouth with water afterwards. Patients of goitre were clinically diagnosed by inspection and palpation method out of 224 normal healthy adults, 18.3% were non-tasters to PTC. Among 247 patients of goitre 36.84% were non-tasters to PTC. Number of non-tasters was highly significantly [P0 < 001] increased in the goitre patients as compared with the normal subjects. Percentage of non-tasters was non-significantly increased among male patients of goitre as compared with the normal subjects. Among female population, 10.88% of normal healthy females were non-taster to PTC and 37.37% of females having goitres were found to be non-tasters to PTC. Difference was highly significant [P0 < .001]. Female non-tasters to PTC are more prone to develop goitre as compared with the normal healthy females. PTC non-taster status is a vulnerability marker for females

Prevalence of taste blindness to phenylthiocarbamide in Punjab

This study was carried out to find out the prevalence of taste blindness to phenylthiocarbamide [PTC] in healthy, young adults of Punjab Province in Pakistan. Out of total number of about 1250 students, six hundred students [315 males. 285 females] from Nishtar Medical College. Multan participated in the study. Their age was ranging between 18 to 23 years. One centimeter square filter paper, impregnated with 0.5% solution of PTC was given to the subjects and they were asked to chew the paper and to state the taste perceived. They were asked to spit out the chemical and rinse the mouth with water. Among 600 subjects, 18.6% were found taste blind for PTC. Among males 23% and among females 14% were found non-taster to PTC. When analyzed on regional basis, all region of Punjab were shown to have both tasters and non-tasters in about the same proportion. More non-tasters were found among males as compared with the females. So in Punjab, the ratio of non-tasters to PTC [18.6%] is more than the ratio in China [10%] and in Turkey [11.2%] but their ratio is less than those in the USA [30%]

Possible relationship between phenylthiocarbamide taste sensitivity and epilepsy.

The study was based on the data of a sample of 400 epileptic patients (200 idiopathic and 200 symptomatic) and 100 normal healthy individuals serving as controls. The PTC threshold distribution was bimodal. The number of non-tasters among idiopathic epileptics (35.5%) and symptomatic epileptics (32.5%) was significantly higher than controls (20%). The relative incidence of non-tasters in idiopathic and symptomatic epilepsies was 2.20 and 1.93 respectively. There is evidence that non-tasters tend to ingest a greater quantity of bitter tasting goitrogenic substances present naturally in edible plants which in turn exert greater thyroid stress in non-tasters or less sensitive tasters. Such a stress during intrauterine or early childhood growth and development might have affected neurological maturation which in turn made them more susceptible to epilepsy than tasters, who faced lesser stress.

Taste sensitivity in pregnancy.

Taste sensitivity to Phenyl-thio-Carbamide (PTC) and glucose were studied in 150 females during the 3 trimesters of their pregnancy periods. The taste sensitivity to PTC was determined by Harris and Kalmus method. For taste intensity and hedonic evaluation, 7 concentrations of glucose solutions were used. Taste sensitivity to both PTC and glucose increases during the 1st trimester of pregnancy. In comparison to non-pregnant females (from previous study) taste thresholds and hedonics decreases in pregnancy.

Gustatory differences in hypothyroid and hyperthyroid tasters and non-tasters.

Gustatory differences in Phenylthiocarbamide (PTC) tasters and non-tasters were studied in hypothyroid and hyperthyroid subjects. After presenting for PTC sensitivity, gustatory responses to 7 dilutions of test solutions for glucose (sweet), sodium chloride (salt), citric acid (sour) and quinine sulphate (bitter) were studied in PTC tasters and non-tasters. The intensity and pleasantness responses for 4 basic tastes were measured on a 7-point and 6-point category scale respectively. Sixty percent of subjects of hyperthyroid and 40% of hypothyroid subjects were tasters. Hypothyroid subjects showed more gustatory differences as compared to hyperthyroids. The diminished intensity perception for sweet and bitter taste was much more prominent in non-tasters than tasters hypothyroids. The greater hedonic value for salt was largely observed among hypothyroid tasters.

Incidence of P.T.C. taste sensitivity and threshold in Kashmiri population.

Taste sensitivity and threshold of Phenylthiourea (PTC) was determined in 800 individuals of Kashmir who form a distinct ethnic group. Correlation, if any, with age, sex, blood group, pH of Saliva, or smoking habits was investigated. The taste sensitivity of P.T.C. increased with advancing age. The percentage of non-tasters was more in blood group 'B' & 'O'. However, no correlation was observed as far as sex, pH of saliva and smoking habits were concerned.

The study of tasters and non-tasters of phenyl-thio-carbamide (PTC) and its relation to blood groups.

The ability to taste phenyl-thio-Carbamide (PTC) is one of the gene marker systems which provides one of the means to reconstruct relationships of ethnic groups of man. In 433 Maharashtrian subjects the ability to taste PTC was studied by Harris and Kalmus method. At the same time, blood groups of these subjects were determined by slide agglutination method. It was found that 63.74% of local population was taster and 36.26% non-taster. The percentage of non-tasters was higher in males, than in females. No significant relation was found between the ability to taste PTC and the blood groups. The results were compared with those observed by other workers and it was found that the percentage of non-tasters in local population in the present study was similar to that found in Indian elsewhere.

Clinical therapeutic analysis of vitiligo phase--II.

The incidence of vitiligo varies from country to country. In the present study, seventy cases of vitiligo have been studied from skin out patient department of the Institute of Post-graduate Medicine & Research over a period of 2 years. The prevalence rate of vitiligo among the total out patient attendent was 0.4 per cent. 85 per cent of the cases belonged to the age group to 11-40 years. Male and female ratio was 2:1. Precipitating factors like physical injury, mental stress and strain had close link with development of skin lesion. In 11.4 per cent cases near relations were involved. Skin lesions according to the site showed lower extremity to be the maximally involved area and the genital areas were least involved.

Taste deficiency for phenylthiocarbamide in Mathur Kayasths community of Hyderabad, A.P.

The ability to taste phenylthiocarbamide (PTC) has been investigated in 422 individuals representing both sexes among the Mathur Kayastha community of Hyderabad, A.P. There is a great excess of non-tasters with a high 't' gene frequency (0.76). There is no significant difference between the males and females for the t-gene. It is suggested that the high incidence of non-tasters in Mathurs is possibly due to their Aryan origin or even endogamdus customs.

Relation of PTC responses and secretor status to blood groups.

Blood groups (ABO, Rh-including sub-types M-N, Duffy), secretor status and ability to taste Phenylthiocarbamide (PTC) were investigated in 102 medical students of Delhi University, and the distribution was found similar to that observed in the north Indians. Both faster and secretors had highest percentage in AB, O and in rr, while the lowest values were obtained in B and R1r.