Part:BBa_K2184013

TAS1R3 rs76755863- umami& monosodium gluten SNP taste

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, each of the tastes will change the variability that make it possible to identify the taste . This selected SNP contein to umami &monosodium gluten taste- rs76755863

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. in this allele- it was not different alleles in the general population we tested, which means that no 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 rs76755863.

SNPs are screened using the Fluidigm BioMark apparatus (Fluidigm Corp.) with 16 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