Cargando…

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimu...

Descripción completa

Detalles Bibliográficos
Autores principales:	Yousaf, Neeta Y., Melis, Melania, Mastinu, Mariano, Contini, Cristina, Cabras, Tiziana, Tomassini Barbarossa, Iole, Tepper, Beverly J.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7551352/ https://www.ncbi.nlm.nih.gov/pubmed/32967117 http://dx.doi.org/10.3390/nu12092878

Ejemplares similares

Daily Exposure to a Cranberry Polyphenol Oral Rinse Alters the Oral Microbiome but Not Taste Perception in PROP Taster Status Classified Individuals
por: Yousaf, Neeta Y., et al.
Publicado: (2022)

Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects
por: Melis, Melania, et al.
Publicado: (2021)

Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status
por: Melis, Melania, et al.
Publicado: (2020)

Human Tongue Electrophysiological Response to Oleic Acid and Its Associations with PROP Taster Status and the CD36 Polymorphism (rs1761667)
por: Sollai, Giorgia, et al.
Publicado: (2019)

The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors
por: Yousaf, Neeta Y., et al.
Publicado: (2022)

Automated Classification of 6-n-Propylthiouracil Taster Status with Machine Learning
por: Naciri, Lala Chaimae, et al.
Publicado: (2022)

Responsiveness to 6-n-Propylthiouracil (PROP) Is Associated with Salivary Levels of Two Specific Basic Proline-Rich Proteins in Humans
por: Cabras, Tiziana, et al.
Publicado: (2012)

Associations between Sweet Taste Sensitivity and Polymorphisms (SNPs) in the TAS1R2 and TAS1R3 Genes, Gender, PROP Taster Status, and Density of Fungiform Papillae in a Genetically Homogeneous Sardinian Cohort
por: Melis, Melania, et al.
Publicado: (2022)

Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes
por: Melis, Melania, et al.
Publicado: (2020)

Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids
por: Melis, Melania, et al.
Publicado: (2013)

Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine
por: Melis, Melania, et al.
Publicado: (2015)

Factors Influencing the Phenotypic Characterization of the Oral Marker, PROP
por: Tepper, Beverly J., et al.
Publicado: (2017)

Genetic Sensitivity to the Bitter Taste of 6-n-Propylthiouracil (PROP) and Its Association with Physiological Mechanisms Controlling Body Mass Index (BMI)
por: Tepper, Beverly J., et al.
Publicado: (2014)

Participants with Normal Weight or with Obesity Show Different Relationships of 6-n-Propylthiouracil (PROP) Taster Status with BMI and Plasma Endocannabinoids
por: Carta, Gianfranca, et al.
Publicado: (2017)

Changes of Taste, Smell and Eating Behavior in Patients Undergoing Bariatric Surgery: Associations with PROP Phenotypes and Polymorphisms in the Odorant-Binding Protein OBPIIa and CD36 Receptor Genes
por: Melis, Melania, et al.
Publicado: (2021)

The Gustin (CA6) Gene Polymorphism, rs2274333 (A/G), as a Mechanistic Link between PROP Tasting and Fungiform Taste Papilla Density and Maintenance
por: Melis, Melania, et al.
Publicado: (2013)

Effect of chemical interaction between oleic acid and L-Arginine on oral perception, as a function of polymorphisms of CD36 and OBPIIa and genetic ability to taste 6-n-propylthiouracil
por: Melis, Melania, et al.
Publicado: (2018)

Molecular and Genetic Factors Involved in Olfactory and Gustatory Deficits and Associations with Microbiota in Parkinson’s Disease
por: Melis, Melania, et al.
Publicado: (2021)

Associations between Orosensory Perception of Oleic Acid, the Common Single Nucleotide Polymorphisms (rs1761667 and rs1527483) in the CD36 Gene, and 6-n-Propylthiouracil (PROP) Tasting
por: Melis, Melania, et al.
Publicado: (2015)

Taste Perception of Sweet, Sour, Salty, Bitter, and Umami and Changes Due to l-Arginine Supplementation, as a Function of Genetic Ability to Taste 6-n-Propylthiouracil
por: Melis, Melania, et al.
Publicado: (2017)

Taste, Nutrition, and Health
por: Tepper, Beverly J, et al.
Publicado: (2020)

A supervised learning regression method for the analysis of oral sensitivity of healthy individuals and patients with chemosensory loss
por: Naciri, Lala Chaimae, et al.
Publicado: (2023)

A Supervised Learning Regression Method for the Analysis of the Taste Functions of Healthy Controls and Patients with Chemosensory Loss
por: Naciri, Lala Chaimae, et al.
Publicado: (2023)

First objective evaluation of taste sensitivity to 6-n-propylthiouracil (PROP), a paradigm gustatory stimulus in humans
por: Sollai, Giorgia, et al.
Publicado: (2017)

The Implications of Taste and Olfaction in Nutrition and Health
por: Melis, Melania, et al.
Publicado: (2023)

Effects of CD36 Genotype on Oral Perception of Oleic Acid Supplemented Safflower Oil Emulsions in Two Ethnic Groups: A Preliminary Study
por: Burgess, Brenda, et al.
Publicado: (2018)

Olfactory Sensitivity Is Associated with Body Mass Index and Polymorphism in the Voltage-Gated Potassium Channels Kv1.3
por: Melis, Melania, et al.
Publicado: (2022)

“Smelling and Tasting” Parkinson's Disease: Using Senses to Improve the Knowledge of the Disease
por: Oppo, Valentina, et al.
Publicado: (2020)

Olfactory Function in Patients with Inflammatory Bowel Disease (IBD) Is Associated with Their Body Mass Index and Polymorphism in the Odor Binding-Protein (OBPIIa) Gene
por: Sollai, Giorgia, et al.
Publicado: (2021)

TAS2R38 bitter taste receptor and attainment of exceptional longevity
por: Melis, Melania, et al.
Publicado: (2019)

Food Consumption Patterns and Body Composition in Children: Moderating Effects of Prop Taster Status
por: Stoner, Lee, et al.
Publicado: (2019)

Influences of Psychological Traits and PROP Taster Status on Familiarity with and Choice of Phenol-Rich Foods and Beverages
por: De Toffoli, Alessandra, et al.
Publicado: (2019)

The Barber, the Surgeon, and the Taster
Publicado: (1908)

MutationTaster2021
por: Steinhaus, Robin, et al.
Publicado: (2021)

PROP taster status interacts with the built environment to influence children's food acceptance and body weight status
por: Burd, Carlye, et al.
Publicado: (2012)

Tmux Taster : learn how to use this terminal multiplexer in this easy-to-digest taster volume
por: McDonnell, Mark
Publicado: (2014)

New Taster For Angels & Demons
Publicado: (2009)

Higher TNF-α, IGF-1, and Leptin Levels are Found in Tasters than Non-Tasters
por: Wang, Rui, et al.
Publicado: (2014)

Correction: An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings
por: Pani, Danilo, et al.
Publicado: (2018)

An automated system for the objective evaluation of human gustatory sensitivity using tongue biopotential recordings
por: Pani, Danilo, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_2faa8j1brk1v5amo4g48l1u6e4