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

Rodrigues, L.; Costa, Gustavo; Cordeiro, Carlos; Conceição, Cristina; Amado, Francisco; Lamy, Elsa

doi:10.1111/joss.12275

Cited by 18 publications

(24 citation statements)

References 40 publications

(68 reference statements)

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“…Bands and spots that differed among the factors tested were manually excised from gels and digested with trypsin following the protocol already described [ 25 ]. MALDI-TOF/-TOF mass spectrometry was used for protein identifications.…”

Section: Methodsmentioning

confidence: 99%

The Effect of Breed, Gender, and Acid Stimulation in Dog Saliva Proteome

Lucena

Coelho

Capela-Silva

et al. 2018

BioMed Research International

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Saliva gained interest as a potential noninvasive source of biomarkers in humans and that interest starts to be extended also to other animal species. For this purpose, the knowledge of the salivary proteome in healthy conditions and the factors that affect it and how they affect it are necessary. The aim of the present study was to assess the effect that gender and breed have in saliva proteome and the changes in it induced by stimulation with acid. Saliva from 4 different purebred dogs (Portuguese Podengo, Greyhound, Rafeiro Alentejano, and Beagle) of both genders was collected without and after stimulation with lemon juice. SDS-PAGE and two-dimensional gel electrophoresis (2-DE) profiles were compared and the proteins of interest in-gel digested and identified by mass spectrometry. Acid stimulation decreased total protein concentration and the relative amounts of some protein bands/spots. Gender appeared to have minimal effect in saliva proteome, whereas the influence of breed varies. Beagles and Portuguese Podengos were the two breeds with higher differences. In conclusion, stimulation procedures and dog breed should be considered in data analysis when using salivary proteins for diagnostic purposes.

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Section: Methodsmentioning

confidence: 99%

The Effect of Breed, Gender, and Acid Stimulation in Dog Saliva Proteome

Lucena

Coelho

Capela-Silva

et al. 2018

BioMed Research International

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“…Salivary proteins such as proline-rich proteins (PRPs) [11,12] and cystatins [13,14] levels have been linked to different levels of perception and acceptance of astringent foods and beverages. Also, salivary carbonic anhydrase VI, cystatins and PRPs have been linked to the intensity of bitterness perception [15][16][17] and amylase, carbonic anhydrase VI and cystatins seem to be linked to sweet taste sensitivity [18]. Knowing how saliva varies in response to stimulants can be useful to understanding how they may modify subsequent food perception, information that can be used in nutrition programmes or in the catering and hotel industry.…”

Section: Introductionmentioning

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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“…[ 14–16 ] Carbonic anhydrase VI (CA VI) was the salivary protein first associated with bitter taste sensitivity, [ 17 ] with different authors reporting a relationship between the level of this protein and bitterness. [ 18,16 ] Also, cystatins [ 15,16 ] and proline‐rich proteins [ 14,19 ] have been shown to be linked to this basic taste. Additionally, not only taste, but also food aroma [ 20 ] and tactile perception [ 21 ] are influenced by saliva protein profile.…”

Section: Introductionmentioning

confidence: 99%

Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings

et al. 2020

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Sensory perception of starch‐based products associates with salivary α‐amylase enzymatic activity. Besides this, other proteins relate to taste sensitivity and oral food processing. As such, the participation of different salivary constituents in starch‐rich food's sensory evaluation cannot be excluded. This study aims to identify salivary proteins altered by bread mastication and correlated with sensory ratings. In Experiment 1 the effect of bread mastication in α‐amylase enzymatic activity and SDS PAGE profiles between is assessed (N = 64). In Experiment 2, a sub‐sample of these individuals (N = 22) is subjected to sensory tests and the sensory ratings obtained are correlated with saliva protein composition. Salivary α‐amylase activity, in the supernatant of saliva collected after bread mastication, is negatively correlated with sweetness and saltiness ratings. Moreover, saltiness is positively correlated with the expression levels of carbonic anhydrase VI. Bread roughness presented a positive association with α‐amylase enzymatic activity and a negative association with S‐type cystatin expression levels. Despite further studies are needed to clarify the negative association between salivary amylase enzymatic activity and sweetness ratings, observed in this study, these results reinforce the role of α‐amylase and highlights that other salivary proteins can also influence starch‐based sensory perception.

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

Cited by 18 publications

References 40 publications

The Effect of Breed, Gender, and Acid Stimulation in Dog Saliva Proteome

The Effect of Breed, Gender, and Acid Stimulation in Dog Saliva Proteome

Changes in Salivary Proteome in Response to Bread Odour

Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings

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