Taste-testing the Anthropoid Apes

  title={Taste-testing the Anthropoid Apes},
  author={Ronald Aylmer Sir Fisher and E. B. Ford and Julian Sorell Huxley},
AT the recent International Congress of Genetics at Edinburgh, in the course of discussions on the possibility that the blood-group frequencies found in man were determined by a balance of selective influences, it occurred to one of the authors that evidence on the parallel possibility for taste-testing could be obtained by testing the anthropoid apes. 
Similar Polymorphism of Taste Sensitivity to PTC in Mice and Men
More recent work concerning the antithyroid activity of PTC and similar compounds in several naturally occurring foodstuffs has prompted renewed interest in this phenomenon.
Sensitivity to P-T-C among primates.
Experiments with tyrosine and cabbage indicate that the concentration of the former, in saliva, influences the individual's threshold and that the amount of cabbage, or other goitrogens, in the diet probably also has an influence.
Genetical Differences in Taste Sensitivity to Phenylthiourea and to Anti-thyroid Substances
Observations suggest that similar differences may exist among anthropoid apes, and that, for such a system to occur, the heterozygotes should have had some selective advantage over the two types of homozygotes.
Genetics of individual differences in bitter taste perception: lessons from the PTC gene
It is hypothesized that the non‐taster allele serves some function, and at least some of the remaining five haplotypes appear to confer intermediate sensitivity to PTC, suggesting future detailed studies of the relationships between receptor structure and taste function.
Genetics and Evolution of Taste
Comparative analysis of the T1R and T2R genes suggests that their evolution was a dynamic process of adaptation of different species to their chemical environments and feeding ecology, with large expansions and contractions of gene families in different animal lineages.
Human taste genetics.
  • D. Drayna
  • Biology, Medicine
    Annual review of genomics and human genetics
  • 2005
Improvement in the understanding of taste at the molecular level has provided an understanding of variation in the ability to taste phenylthiocarbamide (PTC), and has resolved long-standing controversies about the genetics of this classic human genetic trait.
Independent evolution of bitter-taste sensitivity in humans and chimpanzees
It was reported over 65 years ago that chimpanzees, like humans, vary in taste sensitivity to the bitter compound phenylthiocarbamide (PTC). This was suggested to be the result of a shared balanced
Rapid Expansion of Phenylthiocarbamide Non-Tasters among Japanese Macaques
It is found that a PTC “non-taster” TAS2R38 allele in Japanese macaques lost its receptor function for perceiving PTC, suggesting that positive selection resulted in a rapid increase in PTC non-tasters in the Kii population during the last 13,000 years.
Natural selection and molecular evolution in PTC, a bitter-taste receptor gene.
The ability to taste phenylthiocarbamide (PTC) is a classic phenotype that has long been known to vary in human populations. This phenotype is of genetic, epidemiologic, and evolutionary interest
Variation in the Ability to Taste Bitter Thiourea Compounds: Implications for Food Acceptance, Dietary Intake, and Obesity Risk in Children.
This review discusses studies that have investigated the relationship between bitter-taste response and dietary behaviors and chronic health in children and suggests that children who are unable to taste PROP like and consume more dietary fat and are prone to obesity.