title: Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype.
abstract: Individual differences in astringency perception are poorly understood. Astringency from tannins stimulates the release of specific classes of salivary proteins. These proteins form complexes with tannins, altering their perceived astringency and reducing their bioavailability. We studied the bitter compound, 6-n-propylthioural (PROP), as a phenotypic marker for variation in astringency perception and salivary protein responses. Seventy-nine subjects classified by PROP taster status rated cranberry juice cocktail (CJC; with added sugar) supplemented with 0, 1.5 or 2.0g/L tannic acid (TA). Saliva for protein analyses was collected at rest, or after stimulation with TA or cranberry juice (CJ; without added sugar). CJC with 1.5g/L tannic acid was found to be less astringent, and was liked more by PROP non-taster males than PROP taster males, consistent with the expectation that non-tasters are less sensitive to astringency. Levels of acidic Proline Rich Proteins (aPRPs) and basic Proline Rich Proteins (bPRPs) decreased after TA, while levels of aPRPs, bPRPs and Cystatins unexpectedly rose after CJ. Increases in bPRPs and Cystatins were only observed in PROP tasters. The PROP phenotype plays a gender-specific, but somewhat limited role in the perceived astringency of tannic-acid supplemented, cranberry juice cocktail. The PROP phenotype (regardless of gender) may also be involved in the release of salivary proteins previously implicated in oral health.
authors.affiliation: Department of Food Science and Center for Sensory Sciences & Innovation, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA; Department of Biomedical Sciences, University of Cagliari, Monserrato, CA I 09042, Italy.
authors.forename: Melania
authors.initials: M
authors.lastname: Melis
authors.affiliation: Department of Food Science and Center for Sensory Sciences & Innovation, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA.
authors.forename: Neeta Y
authors.initials: NY
authors.lastname: Yousaf
authors.affiliation: Department of Food Science and Center for Sensory Sciences & Innovation, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA.
authors.forename: Mitchell Z
authors.initials: MZ
authors.lastname: Mattes
authors.affiliation: Department of Life and Environment Sciences, Macrosection of Biomedicine, University of Cagliari, Monserrato, CA I 09042, Italy.
authors.forename: Tiziana
authors.initials: T
authors.lastname: Cabras
authors.affiliation: Institute of Chemistry of Molecular Recognition, CNR, Rome I 00185, Italy.
authors.forename: Irene
authors.initials: I
authors.lastname: Messana
authors.affiliation: Department of Biomedical Sciences, University of Cagliari, Monserrato, CA I 09042, Italy.
authors.forename: Roberto
authors.initials: R
authors.lastname: Crnjar
authors.affiliation: Department of Biomedical Sciences, University of Cagliari, Monserrato, CA I 09042, Italy. Electronic address: tomassin@unica.it.
authors.forename: Iole
authors.initials: I
authors.lastname: Tomassini Barbarossa
authors.affiliation: Department of Food Science and Center for Sensory Sciences & Innovation, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA. Electronic address: tepper@aesop.rutgers.edu.
authors.forename: Beverly J
authors.initials: BJ
authors.lastname: Tepper
mesh_terms: D000293:Adolescent; D000328:Adult; D000704:Analysis of Variance; D001252:Astringents / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid; D004305:Dose-Response Relationship, Drug; D005260:Female; D000067030:Fruit and Vegetable Juices; D006801:Humans; D008297:Male; D013058:Mass Spectrometry; D021641:Recognition, Psychology; D012471:Salivary Proteins and Peptides / Q000378:metabolism*; D012727:Sex Characteristics; D013634:Tannins / Q000494:pharmacology; D013649:Taste / Q000502:physiology*; D055697:Taste Perception / Q000187:drug effects* / Q000502:physiology*; D014498:Uracil / Q000031:analogs & derivatives*; D055815:Young Adult
chemical_list: D001252:Astringents; D012471:Salivary Proteins and Peptides; D013634:Tannins; C056698:6-n-propyluracil; D014498:Uracil
keywords: 6-n-Propylthiouracil; Astringency; Cranberry; Polyphenols; Salivary proteins