phenylthiocarbamide
Dictionary:
phen·yl·thi·o·car·ba·mide (fĕn'əl-thī'ō-kär'bə-mīd', -kär-băm'īd, fē'nəl-) 
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n. (Abbr. PTC)
A crystalline compound, C6H5NHCSNH2, that tastes intensely bitter to people with a specific dominant gene and is used to test for the presence of the gene. Also called phenylthiourea.
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| Veterinary Dictionary: PTC |
Plasma thromboplastin component, clotting factor IX, Christmas factor.
| Wikipedia: Phenylthiocarbamide |
| Phenylthiocarbamide | |
|---|---|
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| IUPAC name |
phenylthiourea
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| Identifiers | |
| CAS number | 103-85-5  |
| PubChem | 676454 |
| MeSH | Phenylthiourea |
| SMILES |
C1=CC=C(C=C1)NC(=S)N
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| Properties | |
| Molecular formula | C7H8N2S |
| Molar mass | 152.218 |
| (what is this?) (verify) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Phenylthiocarbamide, also known as PTC, or phenylthiourea, is an organic compound that either tastes very bitter, or is virtually tasteless, depending on the genetic makeup of the taster. The ability to taste PTC is a dominant genetic trait. The test to determine PTC sensitivity is one of the most common genetic tests on humans.
About 70% of people can taste PTC, varying from a low of 58% for Indigenous peoples of Australia and New Guinea to 98% for Indigenous peoples of the Americas.[1] One study has found that non-smokers and those not habituated to coffee or tea have a statistically higher percentage of tasting PTC than the general population.[2][3] PTC does not occur in food, but related chemicals do, and food choice is related to a person's ability to taste PTC.[2][4] There is conflicting evidence whether a higher percentage of women than men can taste PTC.
Contents |
History
The genetic taste phenomenon of PTC was discovered in 1931 when a DuPont chemist named Arthur Fox accidentally released a cloud of a fine crystalline PTC. A nearby colleague complained about the bitter taste, while Dr. Fox, who was closer and should have received a strong dose, tasted nothing. Fox then continued to test the taste buds of assorted family and friends, setting the groundwork for future genetic studies. The genetic correlation was so strong that it was used in paternity tests before the advent of DNA matching.[5]
Role in taste
There is a large body of evidence linking the ability to taste thiourea compounds and dietary habits. Much of this work has focused on 6-propyl-2-thiouracil (PROP), a compound related to PTC that has lower toxicity.[1] A supertaster has more of an ability to taste PTC. Likewise, heavy cigarette smokers are more likely to have high PTC and PROP thresholds (i.e. are relatively insensitive), suggesting taste function may play a protective role against smoking.
Genetics
There are three SNP's (single nucleotide polymorphisms) along the gene that may render its proteins unresponsive.[6] There is conflicting evidence as to whether this trait is a result of either dominance or incomplete dominance. Any person with a single functional copy of this gene can make the protein and is sensitive to PTC. Some studies have shown that homozygous tasters experience a more intense bitterness than people who are heterozygous; other studies have indicated that another gene may determine taste sensitivity.
See also
References
- ^ a b "Question No. 19866". Singapore: Science Centre Singapore. http://www.science.edu.sg/ssc/detailed.jsp?artid=5985&type=6&root=4&parent=4&cat=40. Retrieved 5 December 2009.
- ^ a b Fischer, R., Griffin, F. and Kaplan, A. R. (1963). "Taste thresholds, cigarette smoking, and food dislikes". Medicina experimentalis. International journal of experimental medicine 9: 151–67. PMID 14083335.
- ^ Kaplan AR, Glanville EV, Fischer R (1964). "Taste thresholds for bitterness and cigarette smoking". Nature 202: 1366. doi:. PMID 14210998.
- ^ Forrai G, Bánkövi G (1984). "Taste perception for phenylthiocarbamide and food choice—a Hungarian twin study". Acta Physiol Hung 64 (1): 33–40.
- ^ Lee Phillips M (15 July 2003). "Scientists Find Bitter Taste Gene". http://faculty.washington.edu/chudler/bitter.html. Retrieved 5 December 2009.
- ^ Kim UK, Jorgenson E, Coon H, Leppert M, Risch N, Drayna D (2003). "Positional cloning of the human quantitative trait locus underlying taste sensitivity to phenylthiocarbamide". Science 299 (5610): 1221–5. PMID 12595690.
External links
- Dennis Drayna's home page. Drayna has done extensive studies of PTC in various populations
- Population Study and Applications Using PTC Paper
- Classroom activity description using PTC paper
- Online 'Mendelian Inheritance in Man' (OMIM) 171200 Thiourea tasting
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 | Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved. Read more |
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| Veterinary Dictionary. Saunders Comprehensive Veterinary Dictionary 3rd Edition. Copyright © 2007 by D.C. Blood, V.P. Studdert and C.C. Gay, Elsevier. All rights reserved. Read more |
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| Wikipedia. This article is licensed under the Creative Commons Attribution/Share-Alike License. It uses material from the Wikipedia article "Phenylthiocarbamide". Read more |
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