With the results of research suggesting that balancingnatural selection has progressed to preserve the variance of the alleles at thePTC position of a gene in humans. Naturallythe evolutionary process results in the survival of the fittest through selectivelyreproducing changes in this genotype. The overall loss of progression of this geneand the limitations in diet could all be linked to the evolution of the humanspecies through the change in lifestyle needs and geographic location, as thedaily food intake changed this could have reduced the importance of abitter-taste recognition as a means of safety and way of balancing naturalselection.PTC Paper is widely used to detect genetic variation intasting abilities.
Research has found that this genetic variation normallyoccurs in up to 75% of the population with this taste variation. Researcherschose to examine patterns of DNA sequence disparity in identified PTC genes. Theentire code region was analyzed in a sample of 330 chromosomes collected fromAfrican, Asian, European, and North American populations. Scientist considered statisticaltests for natural selection that include the effects of human population growth.Being one of the lucky 75% of the earth’s population who hasthis gene type may be at a disadvantage. When you have the gene of bittersensitivity PTC you would be less likely to eat cruciferous vegetables.
Thesevegetables are rich in nutrients, including beta-carotene, lutein, vitamins C,E , and minerals they also have the healthiest plant omega-3s and are a goodfiber source. Not including these plants as part of a well-balanced diet couldlead to many health issues and nutrient deficiencies.Not everyone can taste the bitter flavor of cruciferous vegetableslike broccoli or Brussel sprouts, that bitter flavor is detected because of phenylthiocarbamide,also known as PTC . PTC is a gene found in two common forms, the first form ofthe gene is a tasting allele and the second form is a non-tasting. We as humanshave two of each gene, alleles of a gene, genes come in more than one version,we can have two of the same alleles, or two different alleles. With thedifferent combinations of these alleles we have two variations and noticeable differencesthey distinctly bitter and the absence of taste. The variation is due the presenceof the PTC gene.
(Kim, 2005) The presence of bitter taste found in the foods weeat are primarily found in nature in proteins found in plants, plants produce avariety of bitter toxins most likely to discourage herbivores from consuming them(Dunstan et al .1906) . Bitter tasting proteins found in vegetables, likebrussels sprouts, cabbage and broccoli, these bitters resemble PTC.
