Perceived 6-n-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students.
Perceived 6-n-Propylthiouracil (PROP) Bitterness Is Associated with Dietary Sodium Intake in Female Japanese College Students.
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DOI：
10.3177/jnsv.63.167
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发表时间：
2017
影响因子：
1.6
通讯作者：
H. Inoue;T. Kuwano;K. Yamakawa‐Kobayashi;T. Waguri;Teruyo Nakano;Yuichi Suzuki
中科院分区：
文献类型：
--
作者：
H. Inoue;T. Kuwano;K. Yamakawa‐Kobayashi;T. Waguri;Teruyo Nakano;Yuichi Suzuki
尽管高钠摄入对健康有负面影响，但人类的摄入量远远高于推荐水平。本研究探讨是否饮食中钠的摄入量是由6-正丙基硫氧嘧啶（PROP）的感知苦味的个体差异的影响，并检查感知苦味的PROP和首选的NaCl浓度的肉汤之间的关系。从大学社区招募女学生（20-22岁）。对每名受试者进行TAS 2 R38苦味受体A49 P和I296 V多态性基因型测定。通过感官测试评价含有NaCl、PROP或肉汤的5 mL样品。参与者完成了每种饮食的食物记录。我们的研究结果表明，认为PROP更苦的人消耗了更大量的膳食钠。与此相反，有没有一个人的感知咸味和膳食钠摄入量之间的显着正相关。那些认为PROP更苦的人更喜欢含有较高浓度NaCl的肉汤。所有这些相关性即使在排除具有TAS 2 R38 AI/AI纯合子（PROP非品尝者）的受试者之后也是明显的。总之，本研究的结果表明，影响PROP的苦味等级的因素，而不是TAS 2 R38的AI/AI纯合子有助于钠摄入量的变化和对咸食物的偏好。
Despite the negative health consequences of a high sodium consumption, humans consume well above the recommended levels. This study examines whether or not the dietary intake of sodium was affected by individual variation of the perceived bitterness of 6-n-propylthiouracil (PROP), and examines the relationship between the perceived bitterness of PROP and the preferred NaCl concentration of broth. Female students (20-22 y old) were recruited from the university community. Genotypes of A49P and I296V polymorphism of the TAS2R38 bitter taste receptor were determined for each subject. Samples containing NaCl, PROP or broth in 5-mL portions were evaluated by sensory testing. The participants completed a food record for each diet. Our results indicate that the individuals perceiving PROP to be more bitter had consumed a greater amount of dietary sodium. In contrast, there was no significant positive correlation between an individual's perceived saltiness and the dietary sodium intake. Those who perceived PROP to be more bitter preferred a broth containing a higher concentration of NaCl. All of these correlations were apparent even after those subjects with TAS2R38 AI/AI homozygotes (PROP non-taster) had been excluded. In conclusion, the results of this study suggest that a factor affecting the bitter rating of PROP other than the AI/AI homozygotes of TAS2R38 contributes to the variation in sodium intake and the preference for salty food.