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

NCT01097915 | Completed Results

• 1 other identifier: UNICADBSITB-1
• Study Type: observational
• Target: 170
• Locations: 1 country
• Sites: 1

Brief Summary

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.

Conditions

Dysgeusia

Keywords

PROP taste sensitivity; Gustin (CAVI) polymorphism; Salivary zinc; BMI; Electrophysiological recording from the tongue

Outcome Measures

Primary Outcomes (1)

• Association Between Gustin Gene Polymorphism and PROP Sensitivity

  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. The intensity of taste perception evoked by PROP and NaCl solutions was estimated to evaluate PROP taster status and molecular analysis of the gustin gene polymorphism was performed in individuals classified by PROP status using PCR techniques.

  7 months

Secondary Outcomes (5)

• Association Between PROP Sensitivity and Saliva Zinc Ion Concentration

  7 months

• Association Between PROP Sensitivity and BMI

  7 months

• Electrophysiological Recordings From the Tongue for the Objective Evaluation of Individual Variations of 6-n-propylthiouracil (PROP) Sensitivity

  1 year

• Association Between PROP Sensitivity and Fungiform Papilla Density

  6 months

• 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.

  8 months

Study Arms (1)

PROP taste sensitivity

PROP Sensitive and non sensitive individuals are defined as "Tasters" and "Non-tasters", respectively. Taster are further divided in "Super-taster" who perceived PROP as extremely bitter and "Medium tasters" who perceived PROP as moderately bitter.

Eligibility Criteria

• Age: 20 Years - 30 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)
• Sampling Method: Probability Sample

Study Population

Seventy-five non-smoking volunteers (28 men and 47 women) were recruited for the study. Participants between 20-30 years were eligible for the study. Thresholds for the 4 basic tastes were evaluated in all subjects in order to rule out any gustatory impairment. The volunteers showed no variation of body weight \> 5 kg over the last 3 mo. They were not following a prescribed diet or using medications that might interfere with taste perception; none had food allergies. They were assessed for cognitive eating behaviours using the Three-Factor Eating Questionnaire

You may qualify if:

• no variation of body weight \> 5 kg over the last 3 mo BMI within 20-25 Age between 20-30

You may not qualify if:

• gustatory impairment following a prescribed diet or using medications that might interfere with taste perception food allergies smokers

Sponsors & Collaborators

• University of Cagliari: lead

Study Sites (1)

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

Cagliari, Ca, 09124, Italy

Location

Related Publications (1)

• Padiglia A, Zonza A, Atzori E, Chillotti C, Calo C, Tepper BJ, Barbarossa IT. Sensitivity to 6-n-propylthiouracil is associated with gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc, and body mass index in humans. Am J Clin Nutr. 2010 Sep;92(3):539-45. doi: 10.3945/ajcn.2010.29418. Epub 2010 Jul 14.

  PMID: 20631203 DERIVED

Biospecimen

Retention: SAMPLES WITH DNA

DNA and zinc analyses in saliva

MeSH Terms

Conditions

Dysgeusia

Condition Hierarchy (Ancestors)

Taste Disorders; Sensation Disorders; Neurologic Manifestations; Nervous System Diseases; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Results Point of Contact

• Title: Iole Tomassini Barbarossa, Associate Professor
• Organization: University of Cagliari

tomassin@unica.it

+390706754144

Study Officials

• Iole Tomassini Barbarossa, PhD

  Dip. Scienze Biomediche Sezione di Fisiologia Università di Cagliari

  PRINCIPAL INVESTIGATOR

Publication Agreements

• PI is Sponsor Employee: No
• Restrictive Agreement: No

Study Design

• Study Type: observational
• Observational Model: COHORT
• Time Perspective: PROSPECTIVE
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Associate Professor

Study Record Dates

• First Submitted: April 1, 2010
• First Posted: April 2, 2010
• Study Start: October 1, 2009
• Primary Completion: December 1, 2009
• Study Completion: June 1, 2016
• Last Updated: December 21, 2018
• Results First Posted: December 21, 2016

Record last verified: 2018-12

Locations

IT (1)