Is there a correlation between vegetable consumption and the PROP tasting phenot

Question

Is there a correlation between vegetable consumption and the PROP tasting phenotype. (If you eat more vegetables should you have the PROP phenotype or not)
Is there a correlation between papillae density and the PROP tasting phenotype?? Is there a correlation between vegetable consumption and the PROP tasting phenotype. (If you eat more vegetables should you have the PROP phenotype or not)
Is there a correlation between papillae density and the PROP tasting phenotype?? Is there a correlation between papillae density and the PROP tasting phenotype??

Explanation / Answer

Ans.

According to me, there is no correlation between the vegetable consumption and PROP and eating more vegetables cannot determine the phenotype of PROP. PROP(6-n-propylthiouracil) and its chemical derivative PTC( phenylthiocarbamide) acts as genetic markers for the oral sensations which effects by the food eating habits, nutritional need of health etc. and it is associated with the oral stimuli for the compounds which have astringent sensations(sweet, sour, fatty food, fruits and vegetables). Common factors which influence the PROP phenotype characterization are:

According to the Barbarossa et al, the papilla density is more related with the gustin gene than the PROP phenotyping tasting or with TAS2R38 polymorphisms. And these gene product influences the orosensory perception, and effects the taste papilla density. PROP sensitivity is related with the proline rich proteins and proteins which are involved in bitter taste and astringency perception. So, it has been known that there is no correlation between the papillae density and PRO tasting phenotype.

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