Effect of Chewing on the Expression of Salivary Protein Composition: A Systematic Review

Al‐Manei, Khaled; Almotairy, Nabeel; Bostancı, Nagihan; Kumar, Abhishek; Grigoriadis, Anastasios

doi:10.1002/prca.201900039

Cited by 10 publications

(8 citation statements)

References 48 publications

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“…In the case of chewing, such a decrease was not observed. A recent review reported different findings among studies, concerning the effect of chewing on total protein concentration [24]. Some studies where non-taste materials, like parafilm, were chewed, reported decreases in total protein concentration [e.g., [25,26]], whereas a study where bread was chewed reported increases [27].…”

Section: Discussionmentioning

confidence: 99%

Changes in Salivary Proteome in Response to Bread Odour

et al. 2020

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It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.

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Section: Discussionmentioning

confidence: 99%

Changes in Salivary Proteome in Response to Bread Odour

et al. 2020

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“…Since it is not possible to know if this results from other sensory stimulation and/or difference in compounds that are specific of apple or yoghurt, the hypothesis is that a higher masticatory requirement for apple can contribute to this increased salivary protein concentration. No consensus exists about the effect of mastication (force and/or duration) on saliva total protein secretion [ 30 ]. Chewing non-taste materials, like parafilm, resulted in decreases in total protein concentration [ 31 ], whereas a study performed with food chewing (bread) observed increased total protein concentration [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

“…After that time, the snacks experiment began. Saliva samples were collected in four different occasions: 90 min after the breakfast and immediately before snack consumption (Before); immediately after snack ingestion (0 ); 5 min after snack ingestion (5 ); 30 min after snack ingestion (30 ).…”

Section: Experimental Design and Food Stimulusmentioning

confidence: 99%

How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

et al. 2021

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Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0′, 5′ and 30′ after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins—PRPs) increased only after yoghurt intake. Walnut’s snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.

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“…31,32 Salivation is influenced by various factors, including sensory (eg, gustatory and olfactory) and mechanical stimuli (eg, chewing), physiological (eg, age, gender, systemic disorders, and inflammation) and psychological conditions (eg, stress, anxiety, and depression), and medications. [33][34][35] Certain drugs reportedly induce dry mouth syndrome (xerostomia) by hyposalivation. Although the exact mechanism by which drugs cause xerostomia remains unknown, salivary dysfunction is associated with anticholinergic and sympathomimetic drug profiles.…”

Section: Relationship Between Saliva and Serum Concentrations And Its...mentioning

confidence: 99%

Relationship Between Amphetamine Concentrations in Saliva and Serum in Children and Adolescents With Attention-Deficit/Hyperactivity Disorder

Wohkittel

Högger

Fekete

et al. 2021

Therapeutic Drug Monitoring

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Background: Therapeutic drug monitoring (TDM) is a valid tool for the optimization of psychopharmacotherapy; however, in child and adolescent psychiatry, uncomfortable intravenous sample collection is the main challenge and restricts the use of TDM. Therefore, it is important to evaluate alternate specimens to facilitate TDM. The aim of this study was to evaluate the feasibility of using saliva for the TDM of amphetamine in children and adolescents with attention-deficit/hyperactivity disorder.Methods: In this study, 28 patient samples (mean age, 11.3 years; boys, 23; and girls, 5) treated with lisdexamfetamine were included. The active compound amphetamine was extracted and derivatized before quantification by high-performance liquid chromatography with fluorescence detection. Nonparametric Spearman rank correlations were used for correlation analyses; for clinical validation, Bland-Altman analysis was applied. Results:The median amphetamine concentrations in saliva were 2.7 times higher (range 0.7-23.6) than those in serum (257.8 ng/mL versus 77.2 ng/mL; z = 24.51, P , 0.001). A strong positive linear correlation was observed between saliva and serum concentrations (r = 0.628, P , 0.001). The ratio of saliva-to-serum concentration was strongly pH dependent (r = 20.712, P , 0.001). Therefore, a transformation formula, factoring in salivary pH, to calculate serum concentrations from the measured saliva concentrations was applied. Theoretical and measured serum amphetamine concentrations were subjected to Bland-Altman analysis. Using an acceptance limit of 20%, only 21% (n = 6) of samples fulfilled this criterion.Conclusions: Amphetamine paired saliva-to-serum concentrations were highly variable and strongly affected by salivary pH, indicating that saliva is an inappropriate sampling matrix for TDM of amphetamine. Furthermore, Bland-Altman analysis did not support saliva as a suitable matrix for TDM.

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Effect of Chewing on the Expression of Salivary Protein Composition: A Systematic Review

Cited by 10 publications

References 48 publications

Changes in Salivary Proteome in Response to Bread Odour

Changes in Salivary Proteome in Response to Bread Odour

How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

Relationship Between Amphetamine Concentrations in Saliva and Serum in Children and Adolescents With Attention-Deficit/Hyperactivity Disorder

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