Salivary lubricity (ex vivo) enhances upon moderate exercise: A pilot study

Hopkins, Mark; Boesch, Christine; Lansdall, Matthew; Mullen, Conor; Mighell, Alan J.; Pavitt, Sue; Sarkar, Anwesha

doi:10.1016/j.archoralbio.2020.104743

Cited by 3 publications

(1 citation statement)

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“…All these aspects should be carefully controlled in the design of the food perception studies ages [40][41][42], sex [43], and health status [44]. Moreover, the salivary composition and secretion change in the same individual during the day and display circadian variation [45][46][47][48][49], just as it may change owing to physical activity [48,[50][51][52][53][54][55][56][57], and depend on the diet [58][59][60]. In view of the influences of the aforementioned factors, the perception of food during oral processing is determined not only by the salivation, which is adjusted in response to a specific food product, but also by the composition of unstimulated saliva.…”

Section: Saliva Types and Salivationmentioning

confidence: 99%

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Khramova

Popov

2021

European J Oral Sciences

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Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large interindividual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.

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