Article
Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine.
PloS one - 1 Jan 2015
Melis Melania, Arca Massimiliano, Aragoni Maria Carla, Cabras Tiziana, Caltagirone Claudia, Castagnola Massimo, Crnjar Roberto, Messana Irene, Tepper Beverly J, Tomassini Barbarossa Iole
Abstract excerpt
Genetic variation in the ability to taste the bitterness of 6-n-propylthiouracil (PROP) is a complex trait that has been used to predict food preferences and eating habits. PROP tasting is primarily controlled by polymorphisms in the TAS2R38 gene. However, a variety of factors are known to modify the phenotype. Principle among them is the salivary protein Ps-1 belonging to the basic proline-rich protein family...
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