Clinical trial NCT01097915: Gustin Gene Polymorphism and 6-n-propylthiouracil (PROP) Taste
Official title: Sensitivity to 6-n-propylthiouracil (PROP) Association With Gustin (CA6) Gene Polymorphism, Salivary Zinc and BMI in Humans
Study type: OBSERVATIONAL
Overall status: COMPLETED
Conditions: Dysgeusia
Keywords: PROP taste sensitivity
Gustin (CAVI) polymorphism
Salivary zinc
BMI
Electrophysiological recording from the tongue
Lead sponsor: University of Cagliari
Sponsor class: OTHER
First posted: 2010-04-02
Enrollment: 170
Sex: ALL
Minimum age (years): 20
Maximum age (years): 30
Standard ages: ADULT
Accepts healthy volunteers: yes
Observational model: COHORT
Time perspective: PROSPECTIVE
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

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.

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

Furthermore, we apply direct measures of the gustatory system activation following stimulation with PROP, obtained by electrophysiological recordings from the tongue of subjects classified for taster status, genotyped for the specific receptor gene (TAS2R38), and in which papilla density was determined.

Eligibility criteria: Inclusion Criteria:

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

Exclusion Criteria:

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

Primary outcomes:
measure: Association Between Gustin Gene Polymorphism and PROP Sensitivity
timeFrame: 7 months
Secondary outcomes:
measure: Association Between PROP Sensitivity and Saliva Zinc Ion Concentration
timeFrame: 7 months
measure: Association Between PROP Sensitivity and BMI
timeFrame: 7 months
measure: Electrophysiological Recordings From the Tongue for the Objective Evaluation of Individual Variations of 6-n-propylthiouracil (PROP) Sensitivity
timeFrame: 1 year
measure: Association Between PROP Sensitivity and Fungiform Papilla Density
timeFrame: 6 months
measure: 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.
timeFrame: 8 months
Other outcomes:
Locations:
city: Cagliari
country: Italy
facility: Sezione di Farmacologia Clinica del Dipartimento di Neuroscienze, San Giovanni di Dio Azienda Ospedaliero Universitaria di Cagliari
state: Ca
Study officials:
affiliation: Dip. Scienze Biomediche Sezione di Fisiologia Università di Cagliari
name: Iole Tomassini Barbarossa, PhD
role: PRINCIPAL_INVESTIGATOR
References:
citation: 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.