The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

Neyraud, Eric; Cabaret, Stéphanie; Brignot, Hélène; Chabanet, Claire; Labouré, Hélène; Guichard, Élisabeth; Berdeaux, Olivier

doi:10.1038/s41598-017-06418-2

Cited by 26 publications

(23 citation statements)

References 39 publications

(42 reference statements)

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“…This result cannot be compared to the literature due to the lack of data available on age‐related effects on lipolytic activity. A recent work by Neyraud et al () reported a median lipolytic activity value of 0.28 mU/ml for a group of 54 subjects with an average age of 51 years. This result fits in the range of lipolytic activity observed in the present study (0.17–1.1 mU/ml across the different age groups).…”

Section: Discussionmentioning

confidence: 95%

“…Lipase is another enzyme that is speculated to contribute to the oral digestion of foods. Even though lipase has not yet been isolated from human saliva, the relationship between lipolytic activity and perception has been suggested (Neyraud et al, 2017;Neyraud, Palicki, Schwartz, Nicklaus, & Feron, 2012;Poette et al, 2014).…”

Section: Salivary Enzymes Can Partially Explain Variations In Perceptmentioning

confidence: 99%

See 1 more Smart Citation

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Mosca

Stieger

Neyraud

et al. 2018

Journal of Texture Studies

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Saliva plays an important role in food oral processing. From the breakdown of food structures to the binding of flavor compounds and the formation of a swallowable bolus, saliva is essential for the perception and appreciation of foods. Identifying the factors that affect saliva composition is, therefore, necessary to understand the differences in eating behavior, food perception, and preference across different consumer groups. This article aims to highlight the importance of considering saliva variability when designing food products that meet the needs of specific consumer groups.

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Section: Discussionmentioning

confidence: 95%

Section: Salivary Enzymes Can Partially Explain Variations In Perceptmentioning

confidence: 99%

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Mosca

Stieger

Neyraud

et al. 2018

Journal of Texture Studies

Self Cite

View full text Add to dashboard Cite

show abstract

“…For Neyraud et al (), the levels of free fatty acids were calculated from the percentage of each of the fatty acid related to the total mean.…”

Section: Ionsmentioning

confidence: 99%

“…Both nonesterified and esterified lipids are secreted in human saliva at concentrations of 1-4 μg/L depending on their form (Larsson, Olivecrona, & Ericson, 1996;Neyraud et al, 2017). Lipids also possess sensory properties that are dependent upon their form.…”

Section: Lipidsmentioning

confidence: 99%

Unstimulated saliva: Background noise in taste molecules

Féron

2018

Journal of Texture Studies

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Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self‐adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. Practical application Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter‐individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.

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“…Lingual lipase in rodents has strong lipolytic activity and plays a critical role in oral detection of fats [56]. Physiological role of salivary lipolytic activity in the regulation of the basal FFA concentration could be involved in fat taste sensitivity [57]. During chewing, saliva helps in preparing the food bolus by agglomerating the formed particles, and it initiates enzymatic food breakdown [58].…”

Section: Role Of Digestionmentioning

confidence: 99%

Functions of Saliva

Maddu¹

2019

Saliva and Salivary Diagnostics

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Saliva is produced and secreted by salivary glands. The basic secretary units of salivary glands are clusters of acini cells. It is fluid that contains water, electrolytes, mucus, and enzymes, all of which flow out of the acinus into collecting ducts, certainly one of the most important components and an integral component to oral health. The protective role and benefits including buffering, remineralization in the healthy oral mucosa, immune defense, digestion, lubrication, diagnostic purpose, and proteome analysis are fulfilled by saliva. It aids in maintaining mucosal integrity and indigestion through salivary enzymes. The functions of saliva in maintaining oral health and the main factors that cause alterations in salivary secretion and the importance of saliva in caries development and bacterial plaque formation are discussed, and also its role and functions and organic and inorganic constituents in saliva are discussed. This is of great importance in ruminants, which have non-secretory forestomachs. Diseases of the salivary glands and ducts are not uncommon in animals and man, and excessive salivation is a symptom of almost any lesions in the oral cavity.

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The basal free fatty acid concentration in human saliva is related to salivary lipolytic activity

Cited by 26 publications

References 39 publications

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva? A case study

Unstimulated saliva: Background noise in taste molecules

Functions of Saliva

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