Zanera Nawaz
Bitterness is natural taste component which protects us from consumption of plant toxins. G-protein-coupled receptors (GPCRs) bind with bitter substance like Phenylthiocarbamide (PTC) and transmit signals to the brain where flavour perceived. Three SNPs of TAS2R38 gene are responsible for individual’s ability to taste bitter compound. This study design was a questionnaire and Laboratory based study. Study participants of Coventry University filled Food consumption questionnaire about age, gender, Ethnicity, favourite fruits and vegetables and preferences for bitter fruits and vegetables. Saliva sample was collected from all participants followed by PTC strip and Dye testing including photography of dyed tongue tip. Then restriction fragment length polymorphism (RFLP-PCR) with gel-electrophoresis was done on extracted and amplified amplicon of DNA including digestion with enzymes (HaeIII, RsaI, Eco47III, and Fnu4h). DNA- Sequencing was also done to confirm RFLP-PCR results. Statistical analysis was done by using SPSS, One-way ANOVA, Principal component analysis and Descriptive statistics.