Next Article in Journal
A Nutritional-Toxicological Assessment of Antarctic Krill Oil versus Fish Oil Dietary Supplements
Next Article in Special Issue
Dietary Regulation of Keap1/Nrf2/ARE Pathway: Focus on Plant-Derived Compounds and Trace Minerals
Previous Article in Journal
Supplementation with Vitamin B6 Reduces Side Effects in Cambodian Women Using Oral Contraception
Previous Article in Special Issue
Fishy Business: Effect of Omega-3 Fatty Acids on Zinc Transporters and Free Zinc Availability in Human Neuronal Cells
Article Menu

Export Article

Open AccessReview
Nutrients 2014, 6(9), 3363-3381;

Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)

Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA
Department of Biomedical Sciences, University of Cagliari, Monserrato, CA 09042, Italy
These two authors contributed equally to this work.
Author to whom correspondence should be addressed.
Received: 18 June 2014 / Revised: 11 August 2014 / Accepted: 15 August 2014 / Published: 27 August 2014
(This article belongs to the Special Issue Nutrient: Gene Interactions)
Full-Text   |   PDF [493 KB, uploaded 27 August 2014]   |  


Taste sensitivity to the bitter compound 6-n-propylthiouracil (PROP) is considered a marker for individual differences in taste perception that may influence food preferences and eating behavior, and thereby energy metabolism. This review describes genetic factors that may contribute to PROP sensitivity including: (1) the variants of the TAS2R38 bitter receptor with their different affinities for the stimulus; (2) the gene that controls the gustin protein that acts as a salivary trophic factor for fungiform taste papillae; and (3) other specific salivary proteins that could be involved in facilitating the binding of the PROP molecule with its receptor. In addition, we speculate on the influence of taste sensitivity on energy metabolism, possibly via modulation of the endocannabinoid system, and its possible role in regulating body composition homeostasis. View Full-Text
Keywords: PROP taste phenotype; BMI; endocannabinoid system PROP taste phenotype; BMI; endocannabinoid system

Figure 1

This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

Share & Cite This Article

MDPI and ACS Style

Tepper, B.J.; Banni, S.; Melis, M.; Crnjar, R.; Tomassini Barbarossa, I. Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI). Nutrients 2014, 6, 3363-3381.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics



[Return to top]
Nutrients EISSN 2072-6643 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top