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首页> 外文期刊>Genetic Testing >A Rapid Screening Method for the Identification of a Single-Nucleotide Polymorphism in the Carbonic Anhydrase VI Gene in Studies of Sensitivity to the Bitter Taste of 6-n-Propylthiouracil
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A Rapid Screening Method for the Identification of a Single-Nucleotide Polymorphism in the Carbonic Anhydrase VI Gene in Studies of Sensitivity to the Bitter Taste of 6-n-Propylthiouracil

机译：一种快速筛选方法，用于鉴定碳酸酐酶VI基因中的单核苷酸多态性，以研究6-n-丙基硫代尿嘧啶对苦味的敏感性

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摘要

The ability to perceive the bitter taste of 6-n-propylthiouracil (PROP) is a variable phenotype that has been associated with body mass index (in kg/m~2) and linked to food choice and satiety. PROP-sensitive and -nonsensitive individuals are defined as tasters and nontasters, respectively. Sensitivity to PROP is a heritable trait based on the TAS2R38 gene on chromosome 7q34. In a recent study we demonstrated an association between PROP sensitivity and the single-nucleotide polymorphism (SNP) rs2274333 (+292A/G) within a coding sequence of the gustin/carbonic anhydrase VI gene. The purpose of this study was to develop a rapid and inexpensive screening method for identification of the rs2274333 SNP in individuals with varying sensitivity to PROP. Our results show that the methodology employed allows distinguishing A/G alleles perfectly, with a simple DNA digestion of a polymerase chain reaction fragment covering the SNP site of interest. So, the polymerase chain reaction followed by restriction fragment length polymorphism assay described in this article can be used as an alternative to sequencing in bitter taster status research, and could be employed as a survey tool in nutrigenomic studies.
机译：感知6-正丙基硫氧嘧啶（PROP）苦味的能力是一种可变表型，与体重指数（kg / m〜2）相关，并与食物选择和饱腹感相关。对PROP敏感和不敏感的个体分别定义为品尝者和非品尝者。对PROP的敏感性是基于7q34染色体上的TAS2R38基因的可遗传性状。在最近的研究中，我们证明了古斯汀/碳酸酐酶VI基因的编码序列内PROP敏感性与单核苷酸多态性（SNP）rs2274333（+ 292A / G）之间存在关联。这项研究的目的是开发一种快速且廉价的筛选方法，以鉴定对PROP具有不同敏感性的个体中的rs2274333 SNP。我们的结果表明，所采用的方法可以通过覆盖感兴趣的SNP位点的聚合酶链反应片段的简单DNA消化，完美地区分A / G等位基因。因此，本文所述的聚合酶链式反应及限制性片段长度多态性分析可作为苦味者状态研究中测序的替代方法，并可作为营养学研究中的一种调查工具。

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  • 来源
    《Genetic Testing》 |2011年第10期|p.721-724|共4页
  • 作者

    lole Tomassini Barbarossa; Elena Atzori; Andrea Zonza; Alessandra Padiglia;

  • 作者单位

    Department of Experimental Biology, Section of General Physiology , University of Cagliari, Monserrato, Italy;

    Department of Life and Environment Sciences, Section of Biochemistry and Molecular Biology, University of Cagliari, Monserrato, Italy;

    Department of Experimental Biology, Section of General Physiology , University of Cagliari, Monserrato, Italy;

    Department of Life and Environment Sciences, Section of Biochemistry and Molecular Biology, University of Cagliari, Monserrato, Italy,Department of Life and Environment Sciences Section of Biochemistry and Molecular Biology University of Cagliari Cittadella Universitaria di Monserrato Monserrato 09042 Italy;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
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