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Report for Clinical Trial NCT01128400
Developed by Shray Alag, 2020.
SNP Clinical Trial Gene
Inhibition of Lipolysis in Oral Cavity and Fat Perception in Humans
There are many substances naturally present in the mouth that may help us taste fat in food. Two of these substances (lipases and CD36) will be examined in this study. The presence of fat in food increases food tastiness, therefore people often over-eat high-fat foods and gain weight. The purpose of this study is to determine if blocking lipases and some genetic variations in the CD36 gene will make fatty food less tasty so that people eat less. Our hypothesis is that Orlistat and a particular gene will increase one's ability to detect fat.
NCT01128400 Obesity MeSH: Obesity
HPO: Obesity
Primary Outcomes
Description: We will measure oleic acid detection levels as a marker of subjects' ability to detect free fatty acids. Oleic acid taste detection thresholds were separately assessed using a three-alternative forced-choice (i.e. 3-AFC) ascending concentration.
Measure: Oleic Acid Detection Level Time: Ranges from 5 days after screening to several weeks, pending availablity of participant.Description: We will measure triolein detection levels as a marker of subjects' ability to detect triglyceride. Triolein taste detection thresholds were separately assessed using a three-alternative forced-choice (i.e. 3-AFC) ascending concentration.
Measure: Triolein Detection Time: Ranges from 5 days after screening to several weeks, pending availablity of participant.Time Perspective: Cross-Sectional
Case-Control
There is one SNP
SNPs
1 rs1761667
Hypothesis: SNPs that associate with reduced CD36 expression will be associated with higher FFA and TAG detection thresholds To test this hypothesis we will measure triolein and oleic acid taste detection thresholds in subjects who carry of the common CD36 e-SNP rs1761667 (i.e. a SNP that significantly reduces CD36 level and has a minor allele frequency of 38-48%).