Changes in the salivary protein profile of morbidly obese women either previously subjected to bariatric surgery or not

Lamy, Elsa; Simões, Carla; Rodrigues, L.; Costa, Ana Rodrigues; Vitorino, Rui; Amado, Francisco; Antunes, Célia M.; Carmo, Isabel do

doi:10.1007/s13105-015-0434-8

Cited by 37 publications

(31 citation statements)

References 45 publications

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“…This result may be due to two reasons: first, saliva enzymes and second, longer bypass limb in OAGB, as the concentration of total protein is higher in the saliva of obese individuals, who had not been subjected to bariatric surgery. There may also be a possible relationship between the salivary proteome and taste sensitivity in obese individuals that can eventually result in different food intakes (23). Moreover, saliva enzymes are not in direct contact with small bowel mucosa and they excrete to about 200 cm away in OAGB compared to direct contact of saliva enzymes after passing the gastric pouch in LRYGB.…”

Section: Discussionmentioning

confidence: 99%

Laparoscopic Roux-en-Y versus One Anastomosis Gastric Bypass on Remission of Diabetes in Morbid Obesity

Abed

Kabir

Jamshidi

et al. 2017

J Minim Invasive Surg Sci

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Background: Laparoscopic one anastomosis gastric bypass (OAGB) and laparoscopic Roux-en-Y gastric bypass (LRYGB) are common treatments for morbid obese patients who suffer from type 2 diabetes mellitus (T2DM). It has been hypothesized that diabetes may be resolved or improved after bariatric procedures, although the exact effect has not been well established. The present study aimed to compare remission of T2DM after LRYGB versus OAGB in this study. Methods: All diabetic obese patients, aged between 16 to 60, who referred to Hazrat Rasul Akram obesity clinic from April 2010 to March 2013 for LRYGB or OAGB were included in the present study. Pre-operative parameters, including glycosylated hemoglobin (HbA1c), fasting plasma glucose (FPG), body mass index (BMI), and type of diabetes medication were extracted from database and recorded. Pre-operative and three months postoperative values were then compared between the groups. Results: Out of 95 eligible patients, 50 patients underwent OAGB and 45 patients had LRYGB. The two groups were homogenous in distribution of gender, mean age, weight, BMI, and FPG; however, mean HbA1C was relatively higher in LRYGB group (P = 0.05) than other group, which was non-significant after adjustment. Rate of remission was significantly higher in OAGB group than other group after three months follow-up (64.0 versus 31.1%, respectively) (P = 0.002). Conclusions: In our short-term follow-up, OAGB had a higher rate of remission of T2DM compared to LRYGB, which could be due to different baseline value of HbA1c (before surgery) between two groups. Future research is thus suggested with linger follow-up and randomized study design.

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Section: Discussionmentioning

confidence: 99%

Laparoscopic Roux-en-Y versus One Anastomosis Gastric Bypass on Remission of Diabetes in Morbid Obesity

Abed

Kabir

Jamshidi

et al. 2017

J Minim Invasive Surg Sci

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“…For 2‐DE (O'Farrell, ), saliva samples, in a volume corresponding to 175 µg total protein, were desalted and concentrated using 3 kDa cut‐off ultra‐filtration microfuge tubes (Nanosep 3K omega, PALL Corporation, Madrid, Spain). After that, proteins were subjected to isoelectric focusing in 13 cm pH 3–10NL IPG strips, for 30 kVh, followed by vertical separation according to molecular masses in 12% acrylamide gels, following the protocol described elsewhere (Lamy et al, ). Gels were fixed with 40% methanol, 10% acetic acid, stained with 0.1% CBB‐G250, and destained with several washes of distilled water.…”

Section: Methodsmentioning

confidence: 99%

Relationship between saliva protein composition and 6‐n‐Propylthiouracil bitter taste responsiveness in young adults

Rodrigues

Costa

Cordeiro

et al. 2017

Journal of Sensory Studies

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Read the full text   About PDF Tools  Share 6-n-propylthiouracil (PROP) is widely used in nutritional and health studies. However, only a limited number of studies have compared saliva composition between PROP taster phenotypes. The main aim of this work was to assess the relationship between saliva proteome and PROP responsiveness in young adults (N = 152) taking into account body mass index (BMI) and sex. SDS-PAGE and 2-DE protein pro les of saliva collected before and after PROP stimulation were compared between super-tasters (ST) and nontasters (NT) and proteins of interest identi ed by mass spectrometry. These groups were also compared for their salivary levels of type-S cystatins and carbonic anhydrase VI (CA-VI). The relationship between salivary proteome and PROP responsiveness was a ected by sex and BMI. Even so, immunoglobulin chains increased and prolactin-inducible protein and type-S cystatins decreased in ST group, both in men and women. Only when the subject's weight was considered in the analysis was it possible to observe di erences between ST and NT in the levels of type-S cystatins, suggesting that BMI has an e ect on the relationship between these salivary proteins and bitter taste response. PROP stimulation induced changes in the amounts of salivary amylase, cystatins, and CA-VI, which di ered between ST and NT and may be important in di erentiating PROP  

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“…As noted above, for salivary glucose results, higher levels of sweet molecules in saliva may mean a continuous stimulation of the taste receptors, requiring higher concentration of stimuli for sweet perception. The idea that a low sweet taste perception may be associated with higher levels of salivary amylase is, indirectly, supported by other observations: obese individuals, either rats [25] or humans [17], have increased levels of this salivary protein; at the same time, they appear to have higher preference levels for sweet foods, with the latter suggested as being associated with lower sensitivity to this taste [26].…”

Section: Discussionmentioning

confidence: 79%

“…After that proteins were subjected to isoelectric focusing in 13 cm pH 3-10NL IPG strips, for a total of 30 kVh, followed by vertical separation in 12% polyacrylamide gels, following the protocol described elsewhere [17]. Gels were fixed with 20% methanol, 10% acetic acid, stained with 0.1% CBB-G250, and destained with several washes of distilled water.…”

Section: Two-dimensional Electrophoresis (2-de)mentioning

confidence: 99%

Salivary proteome and glucose levels are related with sweet taste sensitivity in young adults

Rodrigues

Costa

Cordeiro

et al. 2017

Food & Nutrition Research

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Sweet taste plays a critical role in determining food preferences and choices. Similar to what happens for other oral sensations, individuals differ in their sensitivity for sweet taste and these inter-individual differences may be responsible for variations in food acceptance. Despite evidence that saliva plays a role in taste perception, this fluid has been mainly studied in the context of bitterness or astringency. We investigated the possible relationship between sweet taste sensitivity and salivary composition in subjects with different sucrose detection thresholds. Saliva collected from 159 young adults was evaluated for pH, total protein concentration and glucose. One-and bi-dimensional electrophoresis (2-DE) were performed and protein profiles compared between sweet sensitivity groups, with proteins that were differently expressed being identified by MALDI-FTICR-MS. Moreover, Western blotting was performed for salivary carbonic anhydrase VI (CA-VI) and cystatins and salivary amylase enzymatic activity was assessed in order to compare groups. Females with low sensitivity to sweet taste had higher salivary concentrations of glucose compared to those with sensitivity. For protein profiles, some differences were sex-dependent, with higher levels of α-amylase and CA-VI in lowsensitivity individuals and higher levels of cystatins in sensitive ones for both sexes. Body mass index was not observed to affect the association between salivary proteome and taste sensitivity. To our knowledge, these are the first data showing an association between sweet taste and saliva proteome. ARTICLE HISTORY

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Changes in the salivary protein profile of morbidly obese women either previously subjected to bariatric surgery or not

Cited by 37 publications

References 45 publications

Laparoscopic Roux-en-Y versus One Anastomosis Gastric Bypass on Remission of Diabetes in Morbid Obesity

Laparoscopic Roux-en-Y versus One Anastomosis Gastric Bypass on Remission of Diabetes in Morbid Obesity

Relationship between saliva protein composition and 6‐n‐Propylthiouracil bitter taste responsiveness in young adults

Salivary proteome and glucose levels are related with sweet taste sensitivity in young adults

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