supertaster
concept / concept-supertaster
スーパーテイスター(概念)
Supertaster is a name for tasters who rate 6-n-propylthiouracil as extremely bitter. Broadly amplified oral sensation was proposed, but both the term and its operational definition using PROP are disputed.
On this page (8 sections)
Reading the bitterness
A supertaster is someone in a group rating the bitter substance 6-n-propylthiouracil (PROP) as extremely bitter. In one taste trial grading response strength to PROP and other oral stimuli, a group emerged that rated PROP especially bitter. This group tended to perceive stronger tastes from bitter and sweet substances and stronger burning from alcohol and capsaicin; women were described as more frequent in the group. This account is based on an abstract and does not establish participant count, scoring methods, or effect sizes.
The word supertaster is described as first appearing in print in a 1991 trade-journal article. In the laboratory behind it, PROP non-tasters were observed to be relatively homogeneous, whereas tasters varied much more and included a subgroup rating PROP intensely bitter. This is a secondary account of the term's origin; the 1991 article itself was not read for this review.
The view that strong bitterness response to PROP signals generally amplified oral sensation is contested. A critical 2011 review argued that heightened responses among people who strongly perceive temperature-induced tastes or report bitter side tastes from irritants are distinct from PROP bitterness and cannot be explained by the genotype associated with PROP bitterness. The authors proposed a separate term, detached from the PROP operational definition, for broadly heightened oral sensation.
In a study of 243 participants rating PROP at 5 concentrations, TAS2R38 genotype explained 29.3% of variance in bitterness ratings at the highest concentration (3.2 mM; F(1,216) = 89.4, p < 0.0001). Independently, TAS2R4 genotype explained an additional 7.7% at that concentration (F(1,206) = 17.20, p < 0.0001). Mean ratings were 18.4 (±3.9) among 26 participants homozygous for low-function forms of both genes and 56.8 (±3.9) among 27 homozygous for high-function forms, an approximately 3.1-fold difference.
In the same study's in vitro experiment, calcium imaging in cells expressing TAS2R4 found 3 mM PROP to be a weak TAS2R4 agonist. This weak response was found only at high concentration, and the authors themselves said its physiological significance requires further testing.
Sources for this overview
PTC/PROP tasting: anatomy, psychophysics, and sex effects
Checked for this overview: Checked that strong PROP raters responded more strongly to other bitter and sweet substances and irritants.
Two decades of supertasting: where do we stand?
Checked for this overview: Checked the account that the term first appeared in a 1991 trade-journal article. / Checked the criticism that TAS2R38 genotype does not explain heightened responses generally.
Checked for this overview: Breakdown of variance explained by TAS2R38 and TAS2R4 individually. / Finding that PROP is a weak TAS2R4 agonist.
Follow the connections
supertaster →— perceived bitterness is a…→ TAS2R38 →modulates the perceived int…→ bitterness
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: Suprathreshold intensity scaling of PROP in humans. The generalization claim extends from PROP to other oral stimuli
Note: Hayes and Keast (2011) directly critique the generalization supported by the Bartoshuk lineage: heightened responses beyond bitterness are independent of PROP bitterness, and TAS2R38 alleles cannot explain supertasting. They propose detaching the concept from PROP as "hyperguesia".
Show data
concept-supertaster —is_identified_by→ "A view that treats high perceived bitterness of PROP as a marker of a globally amplified oral sensory world (stronger taste from a variety of bitter and sweet substances, stronger burning sensation from alcohol and capsaicin)"Scope: Layer: solution. 243 participants were presented, in duplicate, with 5 PROP concentrations (0.032, 0.1, 0.32, 1.0, 3.2 mM) and rated bitterness on the generalized Labeled Magnitude Scale (gLMS). TAS2R38 and TAS2R4 genotypes were determined from salivary DNA.
Show data
concept-supertaster —has_perceived_bitterness_associated_with→ receptor-tas2r38Mechanism and receptors (1)
Scope: Layer: cells. Calcium imaging of HEK293T cells heterologously expressing TAS2R4 (an in vitro experiment in the same study).
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concept-supertaster —activates→ "In calcium imaging of HEK293T cells heterologously expressing TAS2R4, 3 mM PROP was a weak TAS2R4 agonist."Culture (1)
Scope: Conceptual history recounted in the critical review by Hayes and Keast (2011).
Note: A record of conceptual history. Its first appearance in a trade journal rather than a peer-reviewed journal is also part of the term's critical history.
Show data
concept-supertaster —has_term_first_appearing_in→ "Linda Bartoshuk's 1991 article in the trade journal Food Technology."