Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings

Lamy, Elsa; Santos, V. S.; Barrambana, Sara; Simões, Carla; Carreira, Laura; Infante, Paulo; Silva, Fernando Capela e

doi:10.1002/star.202000052

Cited by 15 publications

(16 citation statements)

References 33 publications

(39 reference statements)

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“…Whereas bread did not result in significant changes in the levels of this protein, neither in terms of enzymatic activity nor expression levels, yoghurt and apple intake significantly increased the amylolytic activity of saliva. The lack of significant effect of bread chewing/intake in salivary amylase activity is in line with previous studies [20,21,32]. However, the effect of yoghurt and apple, in salivary amylase activity, is, to our knowledge, first reported in the present study.…”

Section: Discussionsupporting

confidence: 93%

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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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Section: Discussionsupporting

confidence: 93%

“…Variations in salivary protein composition were also observed in sequence of long-term high-fat diet treatment [ 19 ], or even after bread chewing [ 20 , 21 ], reinforcing the hypothesis that saliva responds to ingestion and changes accordingly.…”

Section: Introductionmentioning

confidence: 80%

How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

et al. 2021

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“…A Salimetrics ® kit was used to determine the enzymatic activity of salivary amylase according to the manufacturer’s recommendations and following the procedure described before [ 22 ].…”

Section: Methodsmentioning

confidence: 99%

Relationship between Mediterranean Diet Adherence and Saliva Composition

et al. 2021

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Dietary polyphenol exposure is known to change protein saliva composition in rodents, but less is known in humans. The present study aimed to assess the relationship between saliva protein composition and adherence to Mediterranean Diet (MD) and polyphenol intake levels. Participants were assessed for their dietary habits, which were converted in Mediterranean adherence level, according to Mediterranean Diet Adherence Score (MEDAS) score. Total polyphenol and total flavanol intakes were extrapolated from dietary data, using Phenol explorer database. Whole saliva was collected, and proteins were separated by SDS-PAGE. Salivary S-type cystatins were highly expressed in the group with medium adherence to MD, being positively correlated with wine intake in overweight individuals. The association between salivary amylase and MD adherence also depended on Body Mass Index (BMI), with a positive association only in normal weight individuals. Polyphenol intake was positively associated with S-type cystatins levels, particularly when flavanols were considered separately. These results show that saliva relationship with MD adherence depend on BMI, suggesting that normal weight and overweight individuals may have different salivary responses to diet. Moreover, these results reinforce the link between saliva and dietary polyphenols (flavanols) levels, leading to the hypothesis that salivary proteome can have a role in polyphenol-rich foods acceptance.

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“…Despite the information from human mastication studies that can be adapted to in vitro method, a sufficient simulation of the degree of particle breakdown and starch hydrolysis due to mastication poses another challenge, as individuals have different chewing behavior, saliva compositions, and levels of salivary α‐amylase activity (Jeltema et al., 2015; Lamy et al., 2021; Prodan et al., 2015). For example, individuals with high salivary α‐amylase activity were reported to have lower glycemic response than those with low salivary α‐amylase activity (Mandel & Breslin, 2012).…”

Section: Considerations In Developing Ivivc Of Starch‐based Foods With Gastric Digestionmentioning

confidence: 99%

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

Nadia

Bronlund

Singh

et al. 2021

Comp Rev Food Sci Food Safe

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The digestion of starch‐based foods in the small intestine as well as factors affecting their digestibility have been previously investigated and reviewed in detail. Starch digestibility has been studied both in vivo and in vitro, with increasing interest in the use of in vitro models. Although previous in vivo studies have indicated the effect of mastication and gastric digestion on the digestibility of solid starch‐based foods, the physical breakdown of starch‐based foods prior to small intestinal digestion is often less considered. Moreover, gastric digestion has received little attention in the attempt to understand the digestion of solid starch‐based foods in the digestive tract. In this review, the physical breakdown of starch‐based foods in the mouth and stomach, the quantification of these breakdown processes, and their links to physiological outcomes, such as gastric emptying and glycemic response, are discussed. In addition, the physical breakdown aspects related to gastric digestion that need to be considered when developing in vitro–in vivo correlation in starch digestion studies are discussed. The discussion demonstrates that physical breakdown prior to small intestinal digestion, especially during gastric digestion, should not be neglected in understanding the digestion of solid starch‐based foods.

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Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings

Cited by 15 publications

References 33 publications

How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

Relationship between Mediterranean Diet Adherence and Saliva Composition

Structural breakdown of starch‐based foods during gastric digestion and its link to glycemic response: In vivo and in vitro considerations

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