Part:BBa_K2184026

SNP for non-taster coffee biterness taste- TAS2R5 RS2234012

Engineered 15 SNPs (Single Nucleotide Polymorphism) in favor of this reaction. Each of the SNP’s that were selected enables identification of a certain taste out of the five known senses of taste, Each of the SNP’s that were selected Refer to people that unables identification of a certain taste out of the five known senses of taste. Using SNP segments – the Taqman reaction makes it possible to identify the presence of a specific allele tested for a specific taste. Whenever a sample DNA is tested a presence of a specific allele is checked by one of the 15 SNP's we receive a fluorescence signal due to the release of the PROBE and vice versa. 67 DNA samples were tested using this method (samples were collected from 67 students and teachers from the school). Each sample was tested to check the presence of alleles to identify different tastes in accordance to the sequence of the SNP.

usage and biology

engineered selected SNP (Single Nucleotide Polymorphism) in favor of this reaction. the SNP that were created enable identification of a certain taste out of the five known senses of taste, This selected SNP contein to coffee biterness taste- rs2234012

pic 1- Results of the students running the DNA and the DNA of the 15 SNP panel in Taqman reaction conditions on the Fluidigm chip. Wild Type (Taste SNPs) marked with VIC- green color Mutant (Non-taste SNPs) be marked with FAM- red color blue color (show with green and red color)- mean that there are population genetic polymorphism in the country.

pic 2- the population genetic polymorphism in the country in the context of this SNP.

Functional Parameters

Using SNP segments – the Taqman reaction makes it possible to identify the presence of a specific allele tested for a specific taste. sample DNA is tested for the presence of a specific allele rs2234012.

SNPs are screened using the Fluidigm BioMark apparatus (Fluidigm Corp.) with 15 Assay-specific TaqMan we will receive a fluorescence signal due to the release of a PROBE and or not. 67 DNA samples were tested using this method. Each sample was tested to check for the presence of alleles to identify different tastes in accordance to the sequence of the SNP ordered