Prop drinks

Alcoholic beverages are complex stimuli, giving rise to sensations that promote or inhibit intake. Previous research has shown associations between 6-n-propylthiouracil (PROP) bitterness, one marker of genetic variation in taste, and alcohol behaviors. We tested the PROP bitterness and alcohol intake relationship as mediated by tastes of sampled alcoholic beverages. Forty-nine undergraduates (mean age=22 years) participated. According to the Alcohol Use Disorders Identification Test (AUDIT), only 3 of 49 subjects reported patterns indicating problematic drinking...

BACKGROUND: Phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), chemically related compounds, are probes for genetic variation in bitter taste, although PROP is safer with less sulfurous odor. Threshold for PROP distinguishes nontasters (increased threshold) from tasters (lower threshold); perceived intensity subdivides tasters into medium tasters (PROP is bitter) and supertasters (PROP is very bitter). Compared with supertasters, nontasters have fewer taste papillae on the anterior tongue (fungiform papillae) and experience less negative (e...

Fowl (males more than females) show maturation-dependent rises in blood pressure (BP) and formation of neointimal plaques (NPs), resembling balloon catheter injury-induced neointima, in the abdominal aorta (AbA) just above the bifurcation. The plaque comprises neointimal cells containing abundant endoplasmic reticulum and extracellular matrix. Hence, we investigated whether rapid incremental BP increases in male chicks trigger NP formation, possibly via endothelial injury in hemodynamically selective areas...

Despite increasing evidence that variations in sensitivity to the bitterness of 6-n-propylthiouracil (PROP) are also reflected in responses to other tastes in solution, there has been little research examining the impact of PROP sensitivity on responses to sensory qualities in foods or beverages. The present studies examined responses of PROP taster groups to systematic variations in tastes and oral irritation in different foods and beverages. In Experiment 1, PROP groups were asked to discriminate variations in bitterness, sweetness, or sourness within two foods (yogurt and cream cheese) and a beverage (orange juice)...

Alcohol produces a range of oral sensations, some of which have been shown to vary with the perceived bitterness of 6-n-propylthiouracil (PROP), one marker for genetic variation in taste. Some studies report that offspring of alcoholics are most likely to be PROP nontasters [Physiol. Behav. 51 (1992) 1261; Physiol. Behav. 64 (1998) 147], yet others report the offspring as more responsive to sodium chloride (NaCl) and citric acid, which appears to contradict the taste genetic hypothesis. We predicted alcohol sensation and intake from measures of taste genetics (PROP bitterness and number of fungiform papilla), NaCl and citric acid intensity, and spatial taste pattern in 40 females and 43 males...

OBJECTIVE: Negative associations between the inherited ability to taste the bitter compound 6-n-propylthiouracil (PROP) and preference for fat and body weight have been observed in adults. This study tested the relationships among the ability to taste PROP, reported food intake, and body weight in young children. RESEARCH METHODS AND PROCEDURES: Fifty-three 4- to 5-year-old children were classified as tasters (N = 35) or nontasters (N = 18) of PROP using a standard screening solution...

OBJECTIVE: To determine the influence of 6-n-propylthiouracil (PROP) taster status and food adventurousness on liking of bitter, hot, and pungent foods. DESIGN: Self-reported survey of food likes/dislikes for 70 foods. Subjects were classified as tasters or nontasters of PROP using a standard screening procedure. By their response to a query regarding their perceived frequency of trying unfamiliar foods, subjects were characterized as being more or less adventurous...

Mammals use common mechanisms to detect, transduce and process taste stimulus information. For example, they share families of receptors that respond to amino acids, and sweet- and bitter-tasting stimuli. Nonetheless, it also clear that different species exhibit unique taste sensitivities that may reflect specific genetic variations. In humans, sensitivities to the chemically similar, bitter-tasting compounds 6-n-propylthiouracil (PROP) and phenylthiocarbamide (PTC) are heritable and strongly correlated, suggesting a common genetic basis...

AIMS: To compare the occurrence of behaviours occurring under the influence of alcohol in 16-17-year-olds and determine associated risk factors for the different behaviours. DESIGN/SETTING: Cross-sectional survey administered by laptop computers in secondary schools across the state of Victoria, Australia. MEASUREMENT/FINDINGS: The participation rate was 79%. Seventy per cent of participants drank alcohol; 17% of drinkers reported alcohol-related violence (accidents or injuries) and 15% reported problems relating to sex under the influence of alcohol (having sex and later regretting it or having had unsafe sex) in the previous 12 months...

In the mid-1990s, dentistry became included in enforcement activity for Proposition 65, the Safe Drinking Water and Toxic Enforcement Act of 1986. This year, 80 dental offices were served with 60-day notices for failing to post Prop. 65 warnings. The California Dental Association has been inundated with inquiries on what dental offices should be doing with regard to Prop. 65 requirements. This article provides a brief history of Prop. 65 and answers the questions most frequently asked of CDA.

We tested the hypothesis that fat perception (sensitivity to and preferences for fat) may be linked to 6-n-propylthiouracil (PROP) taster status as a result of differences in trigeminal innervation of the oral cavity. In addition, we examined the relationship between taster status and sensitivity to other taste attributes, as well as tactile and olfactory sensitivities. Subjects (40 nontasters, 67 medium tasters, and 40 supertasters of PROP) rated samples (potato chips, chocolate drink, mashed potatoes, and vanilla pudding) varying in fat and flavor concentrations for the intensity of fattiness, saltiness, and sweetness, first without and then with nose clips, and for liking...

Family, twin, and adoption studies have shown that genetic factors are involved in the etiology of alcoholism. Based on earlier EEG findings in alcoholics and on the known genetic determination of the alcohol effect on the EEG, the hypothesis was tested whether the resting EEG reflects a certain disposition to alcoholism. Resting EEGs were examined for 115 alcoholics (78 males, 37 females) and matched controls. In addition, the first-degree relatives of two extreme groups of alcoholics--those with poor and those with particularly good alpha waves--were examined and compared with matched controls...

OBJECTIVE: To delay or discourage the use of alcohol by seventh-grade students through peer-led education. Peer-Led Alcohol Education (PLAE) program objectives were to: (1) educate students about alcohol use and (2) assess the differences between pharmacy student presenters and high school student (peer) presenters. SETTING: Middle schools in rural Nebraska. DESIGN: PLAE focuses on normative beliefs, personal values, and pledging. Pharmacy students and high school students were trained to deliver alcohol education presentations to seventh-grade students...

Pelchat and Danowski found a significantly higher proportion of nontasters of 6-n-propylthiouracil (PROP) among children of alcoholics than among children of nonalcohlics, suggesting a possible genetic association between alcoholism and PROP tasting ability. They suggested that nontasters may not find alcohol as bitter as tasters do and may be at greater risk for alcoholism because they like the taste of alcoholic beverages more. In the present study we tested this hypothesis by examining how nontasters, medium tasters, and supertasters of PROP judged the taste of two kinds of beer...

The effects of FR139317((R)2-[(R)-2-[(S)-2-[[1-(hexahydro-1H-azepinyl)]carb onyl] amino-4-methyl-pentanoyl] amino-3-[3-(1-methyl-1H-indoyl)]propionyl]-amino-3-(2-pyridyl)prop ionic acid), an endothelin ET(A) receptor antagonist, on systemic and renal haemodynamic responses and excretory responses to chronic or acute nitric oxide (NO) synthase inhibition with NG-nitro-L-arginine (NOARG) have been examined. An intravenous bolus injection of FR139317 (10 mg kg(-1)) to chronic NO-deficient hypertensive rats (2...

To estimate the effects of a moderate dose of alcohol on heritability of the EEG power spectrum, 53 monozygotic and 38 like-sexed dizygotic Caucasian twin pairs (aged 30.0 +/- 7.0 years) were studied. Subjects were asked not to drink alcohol for 2 days and to fast after midnight before a protocol of: (1) a low fat meal at 8:00 AM; (2) a baseline EEG recording; (3) ingestion of alcohol over 10 min, which raised the breath alcohol concentration to 0.057 +/- 0.017% (SD); followed by (4) a postalcohol EEG recording 35...

Taste sensitivity to bitter substances, including ethanol, may play a moderating role both in the initiation of drinking and in the intensity and frequency of drinking once it is initiated. A study (Pelchat and Danowski, Physiol Behav 51:1261-1266, 1992) showed an association between the capacity to taste PROP (6-n-propylthiouracil), a bitter tasting compound, and a family history of alcoholism. The implication of that finding is that family-history-negative individuals may be protected from early initiation of drinking or heavy consumption of alcohol once drinking is initiated...

A minority of rats consistently reject the taste of sodium saccharin at concentrations that the majority find palatable. We chose rats that selected either water (WP), or 0.03 M NaSaccharin (SP) in two-bottle preference tests and monitored single unit responses to a range of taste qualities in the nucleus of the solitary tract. WP rats gave significantly greater responses to Na/Li salts and QHCl. Their responses to sugars were equal to those from SP rats. Total activity to NaSaccharin did not differ between the two groups, but its distribution across the three identified neuron types did...

In the last decade, studies using approaches from molecular biology have substantially advanced our understanding of the early events in olfaction and taste. The many odorants that we can recognize may well interact with many distinct receptor proteins. Of the four taste qualities that we recognize, studies on salty and sour suggest that these tastes involve ion channels in the membrane of receptor cells while sweets and bitters bind to receptor proteins. Some volatiles (pheromones) play special roles in reproductive behavior via the vomeronasal organ (VNO) and the accessory olfactory system...

The changes occurring in the collagen content in the residual myocardium after infarction have been poorly studied. The aim of this study was to determine the changes in the collagen content in the right and left ventricular muscle of chronically infarcted hearts. Male albino rats were submitted to ligature of the left coronary artery to produce infarction (Inf). Controls underwent a sham surgery (Sh). Inf rats were divided into groups designed to receive chronic therapy with propranolol (Prop, 1 g/l, n = 10) or hydralazine (Hydr, 0...