Tastes are detected on the tongue through cells called gustatory cells. Gustatory cells have a variety of taste receptors. When bitterness is detected, the brain receives a message from these cells.
The taste of PTC is associated with a gene formed by the alleles responsible for tasting and non-tasting. These alleles are extremely important for us to be able to feel the different types of flavors.
The allele that codes for taste, is present in the taste buds of the tongue and can react with PTC molecules, allowing us to feel a characteristic bitter taste for that molecule. On the other hand, the non-gustatory allele is unable to react with PTC molecules. When these two alleles are combined within a genotype, the individual has a phenotype that allows sensitivity to the presence of the PTC flavor.
The human mitochondrial DNA (mtDNA) is a double-stranded, circular molecule of 16 569 bp and contains 37 genes coding for two rRNAs, 22 tRNAs and 13 polypeptides. The mtDNA-encoded polypeptides are all subunits of enzyme complexes of the oxidative phosphorylation system.
