{"id":4796,"date":"2017-03-04T20:16:45","date_gmt":"2017-03-04T19:16:45","guid":{"rendered":"http:\/\/serveiseducatius.xtec.cat\/tarragones\/?p=4796"},"modified":"2019-04-29T11:45:04","modified_gmt":"2019-04-29T09:45:04","slug":"mdenny","status":"publish","type":"post","link":"https:\/\/serveiseducatius.xtec.cat\/tarragones\/dinamitzacio\/trics\/mdenny\/","title":{"rendered":"Una mirada gen\u00e8tica sobre el gust amarg"},"content":{"rendered":"<p><span style=\"color: #808080;\"><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-6361\" src=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/Ins-Sant-Pere-i-Sant-Pau-Montserrat-Denny-Alba-Almonte.jpg\" alt=\"Ins Sant Pere i Sant Pau - Montserrat Denny Alba Almonte\" width=\"177\" height=\"236\" \/>T\u00edtol:<\/strong><\/em> <\/span><strong>Una mirada gen\u00e8tica sobre el gust amarg<\/strong><br \/>\n<span style=\"color: #808080;\"><em><strong>Autora:<\/strong><\/em><\/span> <strong><b>Montserrat Denny Alba Amonte<\/b><\/strong><br \/>\n<span style=\"color: #808080;\"><em><strong>Tutora:<\/strong> <\/em><\/span><span style=\"font-weight: 400;\">Paloma S\u00e1nchez-Casas Padilla<\/span><br \/>\n<span style=\"color: #808080;\"><em><strong>Modalitat:<\/strong> <\/em><\/span><span style=\"font-weight: 400;\">Gen\u00e8tica<\/span><br \/>\n<span style=\"color: #808080;\"><em><strong>\u00c0rea curricular:<\/strong><\/em> <\/span>Socioeconomia<br \/>\n<span style=\"color: #808080;\"><em><strong>Centre: <\/strong><\/em><\/span>Ins <span style=\"font-weight: 400;\">Sant Pere i Sant Pau<\/span><br \/>\n<em><span style=\"color: #808080;\"><strong>Localitat:<\/strong><\/span>\u00a0<\/em><span style=\"font-weight: 400;\">Tarragona<\/span><\/p>\n<h6><strong>Objectius:<\/strong><\/h6>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">El prop\u00f2sit del meu treball de recerca va ser fer un estudi de la sensibilitat gustativa a la feniltiocarbamida (PTC) en una mostra de la poblaci\u00f3 de Tarragona. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">La feniltiocarbamida (PTC) \u00e9s una subst\u00e0ncia qu\u00edmica org\u00e0nica que es percebuda com amargant o ins\u00edpida depenent de la gen\u00e8tica dels individus. La capacitat per detectar la PTC sembla estar determinada per la pres\u00e8ncia d\u2019un gen autos\u00f2mic dominant en la poblaci\u00f3 gustadora. Les persones gustadores hereten un o dos al\u00b7lels dominants (FF, Ff), i les no gustadores porten els dos al\u00b7lels recessius, (ff). <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Els objectius concrets que em vaig plantejar en el meu treball van ser:<\/span><\/p>\n<ul style=\"list-style-type: disc;\">\n<li style=\"text-align: justify;\"><span style=\"font-family: inherit; font-size: 1em;\">Analitzar les freq\u00fc\u00e8ncies g\u00e8niques i genot\u00edpiques respecte al gen responsable de la detecci\u00f3 del sabor amarg produ\u00eft per la feniltiocarbamida en una mostra de la poblaci\u00f3 de la prov\u00edncia de Tarragona.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-weight: 400;\"> Estudiar l\u2019efecte del sexe i de l\u2019edat sobre la detecci\u00f3 de la PTC. <\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-weight: 400;\"> Estudiar la possible relaci\u00f3 entre la detecci\u00f3 del sabor amarg provocat per la pres\u00e8ncia de PTC i la detecci\u00f3 del sabor dol\u00e7. <\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-weight: 400;\"> Comprovar la relaci\u00f3 existent entre la pres\u00e8ncia del gen responsable de la detecci\u00f3 de PTC i les prefer\u00e8ncies en la dieta per a cert tipus d\u2019aliments.<\/span><\/li>\n<\/ul>\n<h6><strong>Hip\u00f2tesi:<\/strong><\/h6>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">La majoria dels estudis realitzats fins ara han detectat una majoria d\u2019individus gustadors, la qual cosa correlaciona amb un patr\u00f3 d\u2019her\u00e8ncia autos\u00f2mic, del gen responsable de la detecci\u00f3 de PTC. No obstant, les dades obtingudes fins ara, no s\u00f3n del tot clares i q\u00fcestionen el fet que l\u2019her\u00e8ncia d\u2019aquest car\u00e0cter vingui determinat nom\u00e9s per un sol gen. En estudis poblacionals s\u2019ha vist tamb\u00e9 la influencia de certs factors ambientals que hi influeixen, com ara, l\u2019edat, el sexe, el tabac o la pres\u00e8ncia de certes malalties. <\/span><\/p>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Sobre la base dels resultats publicats fins el moment esper\u00e0vem trobar:<\/span><\/p>\n<ul>\n<li style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Una proporci\u00f3 major de gustadors en la nostra mostra, encara que les freq\u00fc\u00e8ncies resultants del nostre estudi ens proporcionarien informaci\u00f3 sobre el grau de representativitat de la mostra, de la import\u00e0ncia del component ambiental en l\u2019her\u00e8ncia, i de la possible exist\u00e8ncia d\u2019algun tipus de pressi\u00f3 selectiva sobre alguns dels al\u00b7lels.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Difer\u00e8ncies respecte a l\u2019edat i el sexe, amb una p\u00e8rdua de la capacitat de detecci\u00f3 de la PTC amb l\u2019edat i un major percentatge de gustadors entre la poblaci\u00f3 femenina.<\/span><\/li>\n<li style=\"text-align: justify;\"><span style=\"font-weight: 400;\">Una major sensibilitat de la poblaci\u00f3 gustadora per a la detecci\u00f3 del sabor dol\u00e7 i que manifestessin un major rebuig cap als aliments amb cert sabor amargant.<\/span><\/li>\n<\/ul>\n<h6><strong>El proc\u00e9s:<\/strong><\/h6>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">L\u2019estudi es va fer amb una mostra de 173 persones de diferents edats i sexe <a href=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/PTC.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-5077\" src=\"http:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/PTC.jpg\" alt=\"Tires de reactiu PTC\" width=\"181\" height=\"181\" srcset=\"https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/PTC.jpg 600w, https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/PTC-150x150.jpg 150w, https:\/\/serveiseducatius.xtec.cat\/tarragones\/wp-content\/uploads\/usu549\/2017\/03\/PTC-300x300.jpg 300w\" sizes=\"auto, (max-width: 181px) 100vw, 181px\" \/><\/a>de la poblaci\u00f3 de Tarragona, seleccionats entre la poblaci\u00f3 no fumadora i amb una ingesta baixa d\u2019alcohol en la seva dieta. Per a la detecci\u00f3 de la PTC es van utilitzar tires reactives impregnades amb aquesta subst\u00e0ncia, acompanyades de la tira de control respectiva, que els subjectes s\u2019havien de col\u00b7locar a la llengua, i valorar la intensitat del sabor amarg percebut en una escala de 0 a 9. Els participants havien d\u2019omplir un q\u00fcestionari amb preguntes sobre la seva dieta i altres dades d\u2019inter\u00e8s per a l\u2019estudi. Per a la detecci\u00f3 del sabor dol\u00e7 es va realitzar una prova d\u2019an\u00e0lisi sensorial utilitzant est\u00e8via com a edulcorant, amb una submostra petita de la mostra inicial del grup dels joves.<\/span><\/p>\n<h6><strong>Conclusions:<\/strong><\/h6>\n<p style=\"text-align: justify;\"><span style=\"font-weight: 400;\">A partir dels resultats obtinguts en aquest treball vam arribar a les seg\u00fcents conclusions: <\/span><\/p>\n<ul style=\"list-style-type: disc;\">\n<li style=\"font-weight: 400; text-align: justify;\"><span style=\"font-weight: 400;\">Les freq\u00fc\u00e8ncies genot\u00edpiques en la poblaci\u00f3 estudiada s\u00f3n: 57% de no-gustadors (ff); 28% de gustadors (Ff) i 14% de supergustadors (FF). La freq\u00fc\u00e8ncia g\u00e8nica de l\u2019al\u00b7lel recessiu (f) \u00e9s del 71% i la de l\u2019al\u00b7lel dominant (F) \u00e9s del 28%. \u2028El major percentatge de l\u2019al\u00b7lel recessiu, aix\u00ed com del genotip doble homozigot recessiu, \u00a0en la mostra estudiada, fa pensar en la exist\u00e8ncia d\u2019un component ambiental en l\u2019expressi\u00f3 d\u2019aquest gen major del esperat i\/o la falta de representativitat de la poblaci\u00f3 general en la mostra triada.<\/span><\/li>\n<li style=\"font-weight: 400; text-align: justify;\"><span style=\"font-weight: 400;\">L\u2019edat no influeix significativament en la detecci\u00f3 del sabor amarg produ\u00eft per la feniltiocarbamida. <\/span><\/li>\n<li style=\"font-weight: 400; text-align: justify;\"><span style=\"font-weight: 400;\">\u2028El sexe influeix de forma significativa en la detecci\u00f3 del sabor de la feniltiocarbamida. Aquest efecte \u00e9s degut fonamentalment a les difer\u00e8ncies observades entre els dos sexes a partir de l\u2019edat adulta. \u2028<\/span><\/li>\n<li style=\"font-weight: 400; text-align: justify;\"><span style=\"font-weight: 400;\">En una prova pilot utilitzada amb una petita mostra de la poblaci\u00f3, es va veure una resposta semblant respecte a la detecci\u00f3 del sabor dol\u00e7 entre la poblaci\u00f3 de no-gustadors i supergustadors. <\/span><\/li>\n<li style=\"font-weight: 400; text-align: justify;\"><span style=\"font-weight: 400;\">A partir de les dades obtingudes en els q\u00fcestionaris realitzats a les persones que van participar en el experiment, no sembla que hi hagi un rebuig per part de la poblaci\u00f3 de gustadors i supergustadors per aliments que presenten sabor amargant.<\/span><\/li>\n<\/ul>\n<h6><strong>Bibliografia<\/strong>:<\/h6>\n<ul>\n<li style=\"text-align: justify;\">Guo, S-W and Reed, D. <em>The genetics of phenylthiocarbamide perception<\/em>. Ann Hum Bio. 2001, 28 (2). pp. 111-142<\/li>\n<li style=\"text-align: justify;\">Ramos-L\u00f3pez, O. i col. <em>Influencia gen\u00e9tica en las preferencias alimentarias, <\/em>Revista de Endocrinolog\u00eda y Nutrici\u00f3n Vol. 21, (2). Abril-Junio 2013, pp. 74-83<\/li>\n<li style=\"text-align: justify;\">Smith, D and Margoiskee, R. <em>Making sense of taste<\/em>, Scientific american, sep 1. 2006<\/li>\n<li style=\"text-align: justify;\">Stephen Wooding. <em>Phenylthiocarbamide: A 75-Year Adventure i Genetics and Natural Selection.<\/em> Genetics 172: Abril, 2006; pp. 2015-2023<\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/learn.genetics.utah.edu\/content\/basics\/ptc\/\">http:\/\/learn.genetics.utah.edu\/content\/basics\/ptc\/<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"http:\/\/sociedad.elpais.com\/sociedad\/2009\/08\/12\/actualidad\/1250028008_850215.html\">http:\/\/sociedad.elpais.com\/sociedad\/2009\/08\/12\/actualidad\/1250028008_850215.html<\/a><\/li>\n<li style=\"text-align: justify;\"><a href=\"https:\/\/unabiologaenlacocina.wordpress.com\/2014\/01\/08\/la-prueba-ptc-y-la-evolucion-del-sentido-del-gusto\/\">https:\/\/unabiologaenlacocina.wordpress.com\/2014\/01\/08\/la-prueba-ptc-y-la-evolucion-del-sentido-del-gusto\/<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Ins Sant Pere i Sant 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