Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids

摘要: The genetic predisposition to taste 6-n-propylthiouracil (PROP) varies among individuals and is associated with salivary levels of Ps-1 II-2 peptides, belonging the basic proline-rich protein family (bPRP). We evaluated role these proteins free amino acids that selectively interact PROP molecule, in modulating bitter responsiveness. Subjects were classified by their taster status based on ratings perceived intensity for NaCl solutions. Quantitative qualitative determinations unstimulated saliva performed HPLC-ESI-MS analysis. rated bitterness after supplementation II-2, two (L-Arg L-Lys) whose interaction was demonstrated 1H-NMR spectroscopy. ANOVA showed higher super-tasters medium tasters than non-tasters. Supplementation lacking it enhanced responsiveness, this effect specific non-taster group.1H-NMR results between L-Arg stronger involving L-Lys, experiments confirmed oral increased intensity, more L-Lys. These data suggest facilitates perception identifies a L-Lys tasting.