Short-Term Modification of Human Salivary Proteome Induced by Two Bitter Tastants, Urea and Quinine

Quintana, Mercedes; Palicki, Olivier; Lucchi, Géraldine; Ducoroy, Patrick; Chambon, Christophe; Salles, Christian; Morzel, Martine

doi:10.1007/s12078-009-9048-2

Cited by 24 publications

(30 citation statements)

References 42 publications

(44 reference statements)

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“…Furthermore, the type of stimulation has an impact on the nature of the resulting saliva. For example, salivary flow and composition is affected differently by different tastes [ 65 ] but even for the same basic taste (bitterness) by the molecule eliciting the taste [ 66 ]. Thus, in theory, saliva is unique to the product consumed.…”

Section: Discussionmentioning

confidence: 99%

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

et al. 2015

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Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.

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Section: Discussionmentioning

confidence: 99%

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

et al. 2015

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“…These authors made the assumption that the proteins overexpressed under these conditions form part of an anti-inflammatory response targeting the effects of harmful compounds. Modifications of the whole-saliva proteome following stimulation with tastants were also reported recently by other groups [84][85][86]. Insofar as whole saliva was analysed during these studies, and Neyraud et al [83] could not determine any changes to the parotid saliva proteome after stimulation with bitter compounds, the origins of these modifications remain unknown.…”

Section: Impact Of Perception On Salivamentioning

confidence: 70%

Role of Saliva in Oral Food Perception

Neyraud¹

2014

Monographs in Oral Science

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Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being taken into account in current research on food perception. The aim of this paper is to review the principal roles of saliva in oral perception, with particular focus on chemosensory perception. These include the protection of taste buds, the effects of flow rates, salivary hormones, electrolytes and organic compounds, and finally the impact of perception on salivary secretions.

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“…Thus, it was described that the metabolome and the fatty acid composition are different when saliva is stimulated or not by chewing . Basic tastes' perception also induces modifications of saliva characteristics such as flow, protein concentration, and pH (Dawes, 1984;Hodson and Linden, 2006;Neyraud et al, 2009) or proteome and metabolome composition (Lorenz et al, 2011;Neyraud et al, 2006;Quintana et al, 2009;Takeda et al, 2009). More recently, we showed that salivary lipolytic activity and antioxidant capacity varied after taste stimulation by oleic acid (Mounayar et al, 2013), these variations being significant only in subjects highly sensitive to oleic acid compared to weakly sensitive subjects.…”

Section: Introductionmentioning

confidence: 93%

Nutri-metabolomics Applied to Taste Perception Phenotype: Human Subjects with High and Low Sensitivity to Taste of Fat Differ in Salivary Response to Oleic Acid

Mounayar

Morzel

Brignot

et al. 2014

OMICS: A Journal of Integrative Biology

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Saliva has different functions in the mouth and is involved, for example, in taste perception. Saliva composition can also be modified rapidly by taste stimulation. It remains unclear, however, whether the perceived intensity of a tastant may modulate this response. Based on increasing evidence that fat can be perceived by the taste system and that fat taste perception may be associated with fat intake, the aim of this work was to study if stimulation by a fatty acid (oleic acid) modifies saliva composition differently in subjects highly (sensitive+) or weakly (sensitive-) sensitive to that taste. For that purpose, saliva of two groups of subjects was collected after stimulation by either a control emulsion or an emulsion containing 5.61 mM oleic acid. Saliva was analyzed by 2D electrophoresis and (1)H NMR spectroscopy. The results show that sensitive+ and sensitive- subjects differ in their salivary response in terms of proteome and metabolome composition. Oppositely to sensitive- subjects, sensitive+ subjects responded to oleic acid by increased abundance of polymeric immunoglobulin receptor, rab GDP dissociation inhibitor beta, and organic acids, and decreased abundance of metabolites characteristic of mucins. The results highlight that modification of saliva composition by taste stimulation may be modulated by taste perception.

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Short-Term Modification of Human Salivary Proteome Induced by Two Bitter Tastants, Urea and Quinine

Cited by 24 publications

References 42 publications

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Role of Saliva in Oral Food Perception

Nutri-metabolomics Applied to Taste Perception Phenotype: Human Subjects with High and Low Sensitivity to Taste of Fat Differ in Salivary Response to Oleic Acid

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