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Narukawa M, Matsuda R, Watari I, Ono T, Misaka T. Effect of salivary gland removal on taste preference in mice. Pflugers Arch 2024; 476:111-121. [PMID: 37922096 DOI: 10.1007/s00424-023-02873-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 11/05/2023]
Abstract
To evaluate the effect of decreased salivary secretion on taste preference, we investigated taste preference for five basic tastes by a 48 h two-bottle preference test using a mouse model (desalivated mice) that underwent surgical removal of three major salivary glands: the parotid, submandibular, and sublingual glands. In the desalivated mice, the avoidance behaviors for bitter and salty tastes and the attractive behaviors for sweet and umami tastes were significantly decreased. We confirmed that saliva is necessary to maintain normal taste preference. To estimate the cause of the preference changes, we investigated the effects of salivary gland removal on the expression of taste-related molecules in the taste buds. No apparent changes were observed in the expression levels or patterns of taste-related molecules after salivary gland removal. When the protein concentration and composition in the saliva were compared between the control and desalivated mice, the protein concentration decreased and its composition changed after major salivary gland removal. These results suggest that changes in protein concentration and composition in the saliva may be one of the factors responsible for the changes in taste preferences observed in the desalivated mice.
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Affiliation(s)
- Masataka Narukawa
- Department of Food and Nutrition, Kyoto Women's University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan.
| | - Rina Matsuda
- Department of Food and Nutrition, Kyoto Women's University, 35 Imakumano, Higashiyama-Ku, Kyoto City, Kyoto, 605-8501, Japan
| | - Ippei Watari
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan
| | - Takashi Ono
- Department of Orthodontic Science, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University (TMDU), 1-5-45 Yushima, Bunkyo City, Tokyo, 113-8510, Japan
| | - Takumi Misaka
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo City, Tokyo, 113-8657, Japan
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2
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Licandro H, Truntzer C, Fromentin S, Morabito C, Quinquis B, Pons N, Martin C, Blottière HM, Neyraud E. The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human. Sci Rep 2023; 13:20339. [PMID: 37989857 PMCID: PMC10663626 DOI: 10.1038/s41598-023-47636-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Accepted: 11/16/2023] [Indexed: 11/23/2023] Open
Abstract
Taste perception is crucial and impairments, which can be linked to pathologies, can lead to eating disorders. It is triggered by taste compounds stimulating receptors located on the tongue. However, the tongue is covered by a film containing saliva and microorganisms suspected to modulate the taste receptor environment. The present study aimed to elucidate the links between taste sensitivity (sweetness, sourness, bitterness, saltiness, umami) and the salivary as well as the tongue microbiota using shotgun metagenomics. 109 bacterial species were correlated with at least one taste. Interestingly, when a species was correlated with at least two tastes, the correlations were unidirectional, indicating a putative global implication. Some Streptococcus, SR1 and Rickenellaceae species correlated with five tastes. When comparing both ecosystems, saliva appears to be a better taste predictor than tongue. This work shows the implication of the oral microbiota in taste and exhibits specificities depending on the ecosystem considered.
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Affiliation(s)
- Hélène Licandro
- UMR A 02.102 Procédés Alimentaires et Microbiologiques (PAM), Institut Agro Dijon, Université de Bourgogne Franche-Comté, 21000, Dijon, France
| | - Caroline Truntzer
- Plateforme de Transfert en Biologie Cancérologique, Georges François Leclerc Cancer Center - UNICANCER, 1 rue du Professeur Marion, 21000, Dijon, France
- UMR INSERM 1231, 7 Boulevard Jeanne d'Arc, 21000, Dijon, France
| | | | - Christian Morabito
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
| | - Benoit Quinquis
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
| | - Nicolas Pons
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
| | - Christophe Martin
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université de Bourgogne, Université de Bourgogne Franche-Comté, 21000, Dijon, France
- PROBE Research Infrastructure, Chemosens Facility, 21000, Dijon, France
| | - Hervé M Blottière
- MetaGenoPolis, INRAE, AgroParisTech, Université Paris-Saclay, Paris, France
- INRAE, UMR 1280, PhAN, Nantes Université, 44000, Nantes, France
| | - Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université de Bourgogne, Université de Bourgogne Franche-Comté, 21000, Dijon, France.
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3
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López-Dávalos PC, Requena T, Pozo-Bayón MÁ, Muñoz-González C. Decreased retronasal olfaction and taste perception in obesity are related to saliva biochemical and microbiota composition. Food Res Int 2023; 167:112660. [PMID: 37087247 DOI: 10.1016/j.foodres.2023.112660] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 02/16/2023] [Accepted: 03/05/2023] [Indexed: 03/14/2023]
Abstract
Understanding the individual factors that modulate flavor perception is a central issue for the development of personalized diets strategies to fight obesity. This study aimed to investigate differences in flavor perception between adults with normal weight and those with obesity, as well as some potential biological factors related to these differences. To do that, liking and flavor perception intensity were measured against retronasal olfactory (pineapple, butter, tropical and chocolate) and taste attributes (sweetness, umami and bitter) in 77 individuals grouped as normalweight or obese, according to their body mass index (BMI). Unstimulated saliva was collected from all participants and characterized in terms of salivary flow, total protein content, total antioxidant capacity, total esterase activity and bacterial composition through 16S rDNA amplicon sequencing. The results showed that participants displayed differences in flavor perception according to their BMI group. Thus, the group with obesity showed significant lower liking and intensity scores for low calorie related food aroma (pineapple and tropical), lower taste intensity scores for sweet and umami, and a higher acceptability for umami than the group with normal weight. Significant differences between BMI groups were observed for salivary biochemical variables and specific bacterial taxa, some of which were significantly correlated to flavor intensity. This work suggests for the first time the existence of an oral-brain axis that might contribute to the development or perpetuation of obesity, which opens new and interesting avenues of research.
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Affiliation(s)
- Paula Calvo López-Dávalos
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Teresa Requena
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - M Ángeles Pozo-Bayón
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Carolina Muñoz-González
- Instituto de Investigación en Ciencias de la Alimentación, CSIC-UAM, Nicolás Cabrera 9, 28049 Madrid, Spain.
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4
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Martin LE, Gutierrez VA, Torregrossa AM. The role of saliva in taste and food intake. Physiol Behav 2023; 262:114109. [PMID: 36740133 PMCID: PMC10246345 DOI: 10.1016/j.physbeh.2023.114109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/28/2023] [Accepted: 02/01/2023] [Indexed: 02/05/2023]
Abstract
Saliva is well-described in oral food processing, but its role in taste responsiveness remains understudied. Taste stimuli must dissolve in saliva to reach their receptor targets. This allows the constituents of saliva the opportunity to interact with taste stimuli and their receptors at the most fundamental level. Yet, despite years of correlational data suggesting a role for salivary proteins in food preference, there were few experimental models to test the role of salivary proteins in taste-driven behaviors. Here we review our experimental contributions to the hypothesis that salivary proteins can alter taste function. We have developed a rodent model to test how diet alters salivary protein expression, and how salivary proteins alter diet acceptance and taste. We have found that salivary protein expression is modified by diet, and these diet-induced proteins can, in turn, increase the acceptance of a bitter diet. The change in acceptance is in part mediated by a change in taste signaling. Critically, we have documented increased detection threshold, decreased taste nerve signaling, and decreased oromotor responding to quinine when animals have increases in a subset of salivary proteins compared to control conditions.
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Affiliation(s)
- Laura E Martin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, 97331, USA
| | | | - Ann-Marie Torregrossa
- Department of Psychology, State University of New York at Buffalo, Buffalo, New York, 14216, USA; University at Buffalo Center for Ingestive Behavior Research, Buffalo, New York, 14216, USA.
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5
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Davis L, Lee K, Wierenga M, Running C. Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices. Food Qual Prefer 2023; 106:104807. [PMID: 36911249 PMCID: PMC9997117 DOI: 10.1016/j.foodqual.2023.104807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
The same phytochemicals that stimulate aversive sensations are often also responsible for purported health benefits in fruits and vegetables. Prior work indicates that some salivary proteins may reduce aversiveness of phytochemicals. In rodents, the salivary binding proteins have been shown to reduce bitter taste of polyphenols and alkaloids, but work in humans has focused primarily on polyphenol astringency (dry, rough, or puckery sensations). In this study, we tested if tastes of vegetable products might correlate to either salivary flow rate or the polyphenol binding capability of saliva, as measured by turbidity development when saliva is mixed with tannic acid. Participants (N=26) provided chewing-stimulated saliva samples and rated five juices and two chopped vegetables for bitterness, sourness, and sweetness intensity. Saliva was mixed with tannic acid and light absorbance was measured for quantification of haze development. Greater absorbance corresponded to less bitterness for one green vegetable juice blend, less sweetness for two green vegetable juices and chopped kale, and less sourness from cranberry juice. Greater salivary flow corresponded to less bitterness from chopped brussels sprouts, and less sweetness from one green vegetable juice blend and chopped kale. These findings indicate that greater salivary flow rate and presence of certain salivary binding proteins is not universally associated with lower aversive tastes from phytochemical-containing foods. Whether associations between these salivary properties are ingredient specific or simply not robustly related to taste in commercial products should be further investigated.
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Affiliation(s)
- Lissa Davis
- Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN, USA 47907
| | - Keona Lee
- Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN, USA 47907
- School of Health Sciences, Purdue University, 550 Stadium Mall Drive, West Lafayette, IN, USA 47907
| | - Madison Wierenga
- Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN, USA 47907
- Department of Public Health, Purdue University, 812 W State St, West Lafayette, IN, USA 47907
| | - Cordelia Running
- Department of Nutrition Science, Purdue University, 700 W State St, West Lafayette, IN, USA 47907
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6
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Oral bio-interfaces: Properties and functional roles of salivary multilayer in food oral processing. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.01.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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7
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Flavor release from traditional dry-cured pork during oral processing. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Mirlohi S. Characterization of Metallic Off-Flavors in Drinking Water: Health, Consumption, and Sensory Perception. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:16829. [PMID: 36554714 PMCID: PMC9778853 DOI: 10.3390/ijerph192416829] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/10/2022] [Accepted: 12/11/2022] [Indexed: 05/19/2023]
Abstract
Characterization of taste- and flavor-producing metals, namely iron and copper, in drinking water is a multifaceted subject. Both metals are essential nutrients, can be toxic, and are known to produce unpleasant tastes and flavor sensations in drinking water. Ingestion of trace metal contaminants through drinking water is a probable source of human exposure. Biochemical mechanisms of metallic flavor perception have been previously described; however, less is known about how variations in salivary constituents might impact individuals' sensitivities to metallic flavors and beverage consumption behaviors. This research presents findings from in vitro experiments, using artificial human saliva, to better understand the role of salivary lipids and proteins on metallic flavor production as measured by biomarkers of metal-induced oxidative stress. The results indicate that metal-induced lipid oxidation, as measured by thiobarbituric acid reactive substances (TBARS), is dominated by salivary proteins, is slightly inhibited in the presence of salivary nitrite, and is detectable by the TBARS method at and above respective concentrations of 9 µM (0.5 mg/L) and 90 µM (5 mg/L), which are both above the aesthetic standards for iron (0.3 mg/L) and copper (1.0 mg/L) in drinking water. Preliminary study with human subjects indicated that reduction in metallic flavor sensitivity, as measured by the best estimate flavor threshold for ferrous iron among 33 healthy adults aged 19-84 years old (22 females), corresponded with reduced drinking water consumption and increased caloric beverage intake among older subjects (>60 years), as determined by a validated self-reported beverage intake questionnaire. These findings provide insights for further research to examine how salivary constituents can impact humans' sensory abilities in detecting metallic off-flavors in water, and how reduced metallic flavor sensitivity may influence beverage choices and drinking water consumption.
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Affiliation(s)
- Susan Mirlohi
- Department of Public Health, California State University, Fresno, CA 93740-8031, USA
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9
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Vaikma H, Metsoja G, Bljahhina A, Rosenvald S. Individual differences in sensitivity to bitterness focusing on oat and pea preparations. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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10
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Nakbi A, Bouzid M, Khemis IB, Aouaini F, Hassen AB, Torkia YB, Lamine AB. A putative biological adsorption process of binary mixture taste of sucrose and caffeine on human neuroreceptor site by the use of statistical physics modeling. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2022.134225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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11
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Marquezin MCS, de Oliveira Scudine KG, Lamy E, Finassi CM, Carreira L, Segura WD, Rasera I, Pessotti ER, Castelo PM. Impact of gastroplasty on salivary characteristics, dental health status and oral sensory aspects: a controlled clinical study. J Oral Rehabil 2022; 49:1002-1011. [PMID: 35751503 DOI: 10.1111/joor.13353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2021] [Revised: 04/29/2022] [Accepted: 05/19/2022] [Indexed: 11/29/2022]
Abstract
BACKGROUND Saliva is a non-invasive source of biomarkers useful in the study of different pathophysiological conditions. The qualitative and quantitative study of saliva, as well as the assessment of oral health, can be particularly useful for a better understanding of obesity due to its importance in the food oral perception and ingestion. OBJECTIVES To evaluate the effect of treatment of morbid obesity (dietary counselling versus gastroplasty) on salivary characteristics, oral sensory perception and dental health in a controlled study. METHODS 73 adults (60 females; 19-59 years) with morbid obesity were divided in: Control group (CG; n=34) followed-up during a 6-months dietary program, and Gastroplasty group (GG; n=39) evaluated immediately before, 3, and 6 months after gastroplasty. Dietary habits, Oral Health Impact Profile and xerostomia complaints were investigated by interview. The clinical examination included anthropometric and caries experience evaluation. Salivary flow rate, buffering capacity, total protein and alpha-amylase levels, and sensitivity for the 4 basic tastes were assessed. Two-way mixed model and sign test were applied. RESULTS Physical and clinical aspects did not differ between groups in the beginning of the study, and GG showed a rapid weight loss after surgery (p<0.001). An improvement in most of the dietary aspects was observed, especially in the GG. A worsening in the dental health status was observed over time in both groups, with an increase in the number of filled and decayed teeth. CG showed a better oral health-related quality of life, while xerostomia complains increased in GG after gastroplasty. Salivary flow rate remained stable in both groups, but a decrease in buffering capacity, total protein, and alpha-amylase activity was observed in GG after 6-months; taste sensitivity increased from baseline to 6-months in GG (p<0.05). CONCLUSION After 6-months of follow-up, patients undergoing gastroplasty presented an improvement in dietary habits and taste sensitivity. However, changes in saliva composition and a worsening in dental health status and xerostomia complaints were also observed.
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Affiliation(s)
- Maria Carolina Salomé Marquezin
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Brazil
| | - Kelly Guedes de Oliveira Scudine
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Brazil
| | - Elsa Lamy
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, University of Évora, Portugal
| | - Carolina Martins Finassi
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Brazil
| | - Laura Carreira
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, University of Évora, Portugal
| | - Wilson Dias Segura
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Brazil
| | - Irineu Rasera
- Faculdade de Ensino Superior da Amazônia Reunida (FESAR/AFYA), Brazil
| | | | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), Brazil
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González-Muñoz B, Garrido-Vargas F, Pavez C, Osorio F, Chen J, Bordeu E, O'Brien JA, Brossard N. Wine astringency: more than just tannin-protein interactions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1771-1781. [PMID: 34796497 DOI: 10.1002/jsfa.11672] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/13/2023]
Abstract
Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines. Three mechanisms have been proposed to explain astringency, and two theories describe how these mechanisms work in an integrated manner to produce tactile sensations such as drying, roughening, shrinking and puckering. The factors involved include not only tannins and salivary proteins, but also anthocyanins, grape polysaccharides and mannoproteins, as well as other wine matrix components that modulate their interactions. These multifactorial interactions could be responsible for different sensory responses and therefore need to be further studied. This review presents the latest advances in astringency perception and its possible origins, with special attention on the interactions of components, their impact on oral perception and the development of astringency sub-qualities. Future research efforts should concentrate on understanding the mechanisms involved as well as on the limiting factors related to the conformation and stability of the tannin-salivary protein complexes. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Beatriz González-Muñoz
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernanda Garrido-Vargas
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Carolina Pavez
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Fernando Osorio
- Departamento de Ciencia y Tecnología de Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile
| | - Jianshe Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Edmundo Bordeu
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - José A O'Brien
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
- Departamento de Genética Molecular y Microbiología, Facultad de Ciencias Biológicas, Pontificia Universidad Católica de Chile, Santiago, Chile
| | - Natalia Brossard
- Departamento de Fruticultura y Enología, Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile, Santiago, Chile
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Khramova DS, Popov SV. A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food. Eur J Oral Sci 2021; 130:e12846. [PMID: 34935208 DOI: 10.1111/eos.12846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/12/2021] [Indexed: 01/15/2023]
Abstract
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 inter-individual 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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Affiliation(s)
- Daria S Khramova
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
| | - Sergey V Popov
- Department of Molecular Immunology and Biotechnology, Institute of Physiology of Коmi Science Centre of the Ural Branch of the Russian Academy of Sciences, FRC Komi SC UB RAS, Syktyvkar, Russia
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14
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Davis LA, Running CA. Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile. Physiol Behav 2021; 242:113624. [PMID: 34655570 PMCID: PMC8579467 DOI: 10.1016/j.physbeh.2021.113624] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 09/16/2021] [Accepted: 10/11/2021] [Indexed: 11/21/2022]
Abstract
Polyphenols, bitter and astringent compounds present in many healthy foods, induce varied sensory responses across individuals. These differences in liking and flavor intensity may be attributable, in part, to differences in saliva. In the current study, we tested the effect of repeated consumption of a bitter polyphenol (epigallocatechin gallate, EGCG) solution on perceived bitterness intensity and salivary protein composition. We hypothesized exposure to EGCG would cause an increase in concentrations of salivary proteins that inhibit bitterness of polyphenols. We also hypothesized that participants with higher habitual polyphenol, specifically the flavanols, intake would experience less bitterness from EGCG solutions than those with low habitual intake, and that the high flavanol consumers would be more resistant to salivary alterations. We also tested whether bovine milk casein, a food analog for salivary proteins that may suppress bitterness, would decrease bitterness intensity of the EGCG solution and mitigate effects of the intervention. Participants (N = 37) in our crossover intervention adhered to two-week periods of daily bitter (EGCG) or control (water) solution consumption. Bitterness intensity ratings and citric acid-stimulated saliva were collected at baseline and after each exposure period. Results indicate that bitterness intensity of the EGCG solution decreased after polyphenol (bitter EGCG) exposure compared to control (water) exposure. Casein addition also decreased bitterness intensity of the EGCG solution. While there was not a significant overall main effect of baseline flavanol intake on solution bitterness, there was an interaction between intervention week and baseline flavanol intake. Surprisingly, the higher flavanol intake group rated EGCG solutions as more bitter than the low and medium intake groups. Of proteins relevant to taste perception, several cystatins changed in saliva in response to the intervention. Interestingly, most of these protein alterations occurred more robustly after the control (water) exposure rather than the bitter (EGCG) exposure, suggesting that additional factors not quantified in this work may influence salivary proteins. Thus, we confirm in this study that exposure to bitterness suppresses ratings of bitterness over time, but more work needs to establish the causal factors of how diet influences salivary proteins.
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Affiliation(s)
- Lissa A Davis
- Department of Nutrition Science, Purdue University, Stone Hall, 700 W State St., West Lafayette, IN 47907, USA
| | - Cordelia A Running
- Department of Nutrition Science, Purdue University, Stone Hall, 700 W State St., West Lafayette, IN 47907, USA.
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15
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Honceriu C, Curpan AS, Ciobica A, Ciobica A, Trus C, Timofte D. Connections between Different Sports and Ergogenic Aids-Focusing on Salivary Cortisol and Amylase. ACTA ACUST UNITED AC 2021; 57:medicina57080753. [PMID: 34440959 PMCID: PMC8400367 DOI: 10.3390/medicina57080753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 07/12/2021] [Accepted: 07/22/2021] [Indexed: 11/30/2022]
Abstract
Athletes are exposed to a tremendous amount of stress, both physically and mentally, when performing high intensity sports with frequent practices, pushing numerous athletes into choose to use ergogenic aids such as caffeine or β-alanine to significantly improve their performance and ease the stress and pressure that is put onto the body. The beneficial or even detrimental effects of these so-called ergogenic aids can be appreciated through the use of numerous diagnostic tools that can analyze various body fluids. In the recent years, saliva samples are gaining more ground in the field of diagnostic as it is a non-invasive procedure, contains a tremendous amount of analytes that are subject to pathophysiological changes caused by diseases, exercises, fatigue as well as nutrition and hydration. Thus, we describe here the current progress regarding potential novel biomarkers for stress and physical activity, salivary α-amylase and salivary cortisol, as well as their use and measurement in combination with different already-known or new ergogenic aids.
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Affiliation(s)
- Cezar Honceriu
- Faculty of Physical Education and Sports, Alexandru Ioan Cuza University, B dul Carol I, No 11, 700506 Iasi, Romania;
| | - Alexandrina-Stefania Curpan
- Department of Biology, Faculty of Biology, Alexandru Ioan Cuza University, B dul Carol I, No 11, 700506 Iasi, Romania;
| | - Alin Ciobica
- Department of Biology, Faculty of Biology, Alexandru Ioan Cuza University, B dul Carol I, No 11, 700506 Iasi, Romania;
- Center of Biomedical Research, Romanian Academy, B dul Carol I, No 8, 700505 Iasi, Romania
- Academy of Romanian Scientists, Splaiul Independentei nr. 54, Sector 5, 050094 Bucuresti, Romania
- Correspondence: (A.C.); (C.T.)
| | - Andrei Ciobica
- Department of Physiology, “Grigore T. Popa” University of Medicine and Pharmacy, 16, Universitatii Street, 700115 Iasi, Romania; (A.C.); (D.T.)
| | - Constantin Trus
- Department of Morphological and Functional Sciences, Faculty of Medicine, Dunarea de Jos University, 800008 Galati, Romania
- Correspondence: (A.C.); (C.T.)
| | - Daniel Timofte
- Department of Physiology, “Grigore T. Popa” University of Medicine and Pharmacy, 16, Universitatii Street, 700115 Iasi, Romania; (A.C.); (D.T.)
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Romero-Martínez BS, Montaño LM, Solís-Chagoyán H, Sommer B, Ramírez-Salinas GL, Pérez-Figueroa GE, Flores-Soto E. Possible Beneficial Actions of Caffeine in SARS-CoV-2. Int J Mol Sci 2021; 22:5460. [PMID: 34067243 PMCID: PMC8196824 DOI: 10.3390/ijms22115460] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/03/2021] [Accepted: 05/13/2021] [Indexed: 12/23/2022] Open
Abstract
The COVID-19 pandemic has established an unparalleled necessity to rapidly find effective treatments for the illness; unfortunately, no specific treatment has been found yet. As this is a new emerging chaotic situation, already existing drugs have been suggested to ameliorate the infection of SARS-CoV-2. The consumption of caffeine has been suggested primarily because it improves exercise performance, reduces fatigue, and increases wakefulness and awareness. Caffeine has been proven to be an effective anti-inflammatory and immunomodulator. In airway smooth muscle, it has bronchodilator effects mainly due to its activity as a phosphodiesterase inhibitor and adenosine receptor antagonist. In addition, a recent published document has suggested the potential antiviral activity of this drug using in silico molecular dynamics and molecular docking; in this regard, caffeine might block the viral entrance into host cells by inhibiting the formation of a receptor-binding domain and the angiotensin-converting enzyme complex and, additionally, might reduce viral replication by the inhibition of the activity of 3-chymotrypsin-like proteases. Here, we discuss how caffeine through certain mechanisms of action could be beneficial in SARS-CoV-2. Nevertheless, further studies are required for validation through in vitro and in vivo models.
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Affiliation(s)
- Bianca S. Romero-Martínez
- Departamento de Farmacología, Facultad de Medicina, Universidad Nacional Autónoma de México, CDMX CP 04510, Mexico; (B.S.R.-M.); (L.M.M.)
| | - Luis M. Montaño
- Departamento de Farmacología, Facultad de Medicina, Universidad Nacional Autónoma de México, CDMX CP 04510, Mexico; (B.S.R.-M.); (L.M.M.)
| | - Héctor Solís-Chagoyán
- Laboratorio de Neurofarmacología, Instituto Nacional de Psiquiatría Ramón de la Fuente Muñiz, CDMX CP 14370, Mexico;
| | - Bettina Sommer
- Laboratorio de Hiperreactividad Bronquial, Instituto Nacional de Enfermedades Respiratorias “Ismael Cosío Villegas”, CDMX CP 14080, Mexico;
| | - Gemma Lizbeth Ramírez-Salinas
- Laboratorio de Diseño y Desarrollo de Nuevos Fármacos e Innovación Biotécnológica (Laboratory for the Design and Development of New Drugs and Biotechnological Innovation), Escuela Superior de Medicina, Instituto Politécnico Nacional, CDMX CP 11340, Mexico;
| | - Gloria E. Pérez-Figueroa
- Laboratorio de Investigación en Inmunología y Proteómica, Hospital Infantil de México Federico Gómez, CDMX CP 06720, Mexico;
| | - Edgar Flores-Soto
- Departamento de Farmacología, Facultad de Medicina, Universidad Nacional Autónoma de México, CDMX CP 04510, Mexico; (B.S.R.-M.); (L.M.M.)
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Simões C, Caeiro I, Carreira L, Silva FCE, Lamy E. How Different Snacks Produce a Distinct Effect in Salivary Protein Composition. Molecules 2021; 26:molecules26092403. [PMID: 33919042 PMCID: PMC8122275 DOI: 10.3390/molecules26092403] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 11/16/2022] Open
Abstract
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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Affiliation(s)
- Carla Simões
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Inês Caeiro
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Laura Carreira
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
| | - Fernando Capela e Silva
- Department of Medical and Health Sciences, School of Health and Human Development and Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal;
| | - Elsa Lamy
- Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal; (C.S.); (I.C.); (L.C.)
- Correspondence:
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Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis. J Nutr Metab 2021; 2021:6629951. [PMID: 33953975 PMCID: PMC8064783 DOI: 10.1155/2021/6629951] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 03/25/2021] [Accepted: 03/30/2021] [Indexed: 11/29/2022] Open
Abstract
Saliva research has gained interest due to its potential as a source of biomarkers. One of the factors inducing changes in saliva, in the short term, is food intake, and evidence exist about changes in salivary proteome induced by some food components. Since this topic of research is in its early stages, it was hypothesized that saliva protein composition could be associated with different levels of adherence to dietary patterns that contain higher amounts of plant products. The aim of the present study was to test this hypothesis, in adults, by comparing salivary protein electrophoretic profiles of individuals with different diet characteristics, particularly dietary patterns (DP) that exhibit different proportions of animal and plant-based products. Dietary habits were assessed in 122 adults (61 from each sex, with ages ranging from 20 to 59 years) using Food Frequency Questionnaires. To identify the dietary patterns, a principal component analysis was used. Individual's non-stimulated saliva was evaluated for flow rate, pH, protein concentration, α-amylase activity, and electrophoretic protein profiles. Seven dietary patterns (DP) were identified. Salivary amylase enzymatic activity was positively associated with animal-based and starchy foods DP, and with plant-based fatty foods without wine DP. At the same time, protein bands containing amylase and type S cystatins were positively associated with the cheese/yoghurt and wine DP. Our results support the association of salivary proteomics and different dietary patterns and highlight the need of considering food consumption habits in studies using saliva, since this is a factor associated with variations in the composition of this fluid.
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Melis M, Mastinu M, Pintus S, Cabras T, Crnjar R, Tomassini Barbarossa I. Differences in Salivary Proteins as a Function of PROP Taster Status and Gender in Normal Weight and Obese Subjects. Molecules 2021; 26:2244. [PMID: 33924512 PMCID: PMC8069534 DOI: 10.3390/molecules26082244] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Revised: 04/08/2021] [Accepted: 04/11/2021] [Indexed: 12/12/2022] Open
Abstract
Taste plays an important role in processes such as food choices, nutrition status and health. Salivary proteins contribute to taste sensitivity. Taste reduction has been associated with obesity. Gender influences the obesity predisposition and the genetic ability to perceive the bitterness of 6-n-propylthiouracil (PROP), oral marker for food preferences and consumption. We investigated variations in the profile of salivary proteome, analyzed by HPLC-ESI-MS, between sixty-one normal weight subjects (NW) and fifty-seven subjects with obesity (OB), based on gender and PROP sensitivity. Results showed variations of taste-related salivary proteins between NW and OB, which were differently associated with gender and PROP sensitivity. High levels of Ps-1, II-2 and IB-1 proteins belonging to basic proline rich proteins (bPRPs) and PRP-1 protein belonging to acid proline rich proteins (aPRPs) were found in OB males, who showed a lower body mass index (BMI) than OB females. High levels of Ps-1 protein and Cystatin SN (Cyst SN) were found in OB non-tasters, who had lower BMI than OB super-tasters. These new insights on the role of salivary proteins as a factor driving the specific weight gain of OB females and super-tasters, suggest the use of specific proteins as a strategic tool modifying taste responses related to eating behavior.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Stefano Pintus
- Obesity Surgical Unit ARNAS G. Brotzu, 09121 Cagliari, Italy;
| | - Tiziana Cabras
- Department of Life and Environmental Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy;
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, Monserrato, 09042 Cagliari, Italy; (M.M.); (M.M.); (R.C.)
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20
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Zhu Y, Feron G, Von Koskull D, Neiers F, Brignot H, Hummel T. The association between changes of gustatory function and changes of salivary parameters: A pilot study. Clin Otolaryngol 2021; 46:538-545. [PMID: 33370507 DOI: 10.1111/coa.13705] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 11/30/2020] [Accepted: 12/13/2020] [Indexed: 12/16/2022]
Abstract
OBJECTIVE The aim of the pilot study was to explore which of the salivary parameters best reflects improvement or deterioration of taste function. METHODS A total of 14 patients were included. Taste ability was measured using taste strips and patients rated their symptom strength using visual analogue scales. Salivary parameters (flow rate, total proteins, proteolysis, catalase, total anti-oxidative capacity [TAC], carbonic anhydrase VI [caVI], and pH) were determined and the Beck Depression Inventory (BDI) was administered. All these parameters were measured twice with a one-year interval to acquire the changes of data. RESULTS Patients with decreased taste function exhibited a decrease in salivary proteolysis and caVI, and an increase in salivary total protein. Patients with increased taste function also showed an increase in salivary total protein. Δ Salivary flow rate was negatively correlated with Δ taste strip scores. Δ Salivary pH was significantly lower in patients with increased taste function compared to patients with decreased taste function. Δ BDI was positively correlated with both Δ symptoms ratings. Across all patients, symptom ratings decreased while salivary total protein increased; salivary flow rate, proteolysis and caVI decreased significantly compared with baseline. CONCLUSIONS The present longitudinal results suggest that changes of both taste function and taste complaints were accompanied by changes in salivary parameters, indicating that salivary parameters have the potential to be useful in the diagnosis of patients with qualitative taste disorders.
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Affiliation(s)
- Yunmeng Zhu
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Gilles Feron
- Centre des Sciences du Goûtet de l'Alimentation, CNRS, INRA, Université Bourgogne Franche -Comté, Dijon, France
| | - Dorothee Von Koskull
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Fabrice Neiers
- Centre des Sciences du Goûtet de l'Alimentation, CNRS, INRA, Université Bourgogne Franche -Comté, Dijon, France
| | - Helene Brignot
- Centre des Sciences du Goûtet de l'Alimentation, CNRS, INRA, Université Bourgogne Franche -Comté, Dijon, France
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
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21
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Common bitter stimuli show differences in their temporal profiles before and after swallowing. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104041] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Abduljabbar T, Alhamdan RS, Al Deeb M, AlAali KA, Vohra F. Association of Salivary Content Alteration and Early Ageusia Symptoms in COVID-19 Infections: A Systematic Review. Eur J Dent 2020; 14:S152-S158. [PMID: 33242917 PMCID: PMC7775251 DOI: 10.1055/s-0040-1716986] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022] Open
Abstract
Coronavirus disease 2019 (COVID 19) is a major threat to the health and prosperity of human life at present. It has resulted in loss of thousands of lives globally and has brought countries to the brink of economic, social, and health collapse. A major issue of this infection is the ease with which it transmits through salivary droplets and its survival for long durations outside the body. Therefore, its early detection is critical in prevention, diagnostic, and management efforts of COVID-19 patients. Loss of taste and smell is one of the early symptoms reported in these patients and the virus is abundantly found in the salivary secretion of the infected symptomatic and asymptomatic patients. Infection and inflammation of salivary glands are common among viral infections, particularly in the early stages, which lead to salivary composition changes. Chemosensory sensation of taste is critically dependent on the salivary flow rate and its inorganic constituents, protein levels, specific 3',5'-cyclic adenosine monophosphate and 3',5'-cyclic guanosine monophosphate levels, ghrelins, pH levels, and enzymes. Therefore, the question arises, "Does COVID-19 infection alter the salivary components and composition leading to early transient symptoms of Ageusia and hypogeusia?" This review shows association of the COVID-19 and Ageusia, in addition to the early viral infection of salivary glands and possible changes in salivary flow and content. Therefore, suggesting a potential association between early ageusia in COVID-19 infection and salivary compositional changes.
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Affiliation(s)
- Tariq Abduljabbar
- Department of Prosthetic Dental Science, Research Chair for Biological Research in Dental Health, College of Dentistry, King Saud University, Riyadh, Saudi Arabia
| | - Rana S Alhamdan
- Department of Restorative Dental Science, College of Dentistry, King Saud University, Riyadh, Saudi Arabia
| | - Modhi Al Deeb
- Department of Prosthetic Dental Science, College of Dentistry, King Saud University, Riyadh, Saudi Arabia
| | - Khulud A AlAali
- Department of Clinical Dental Sciences, College of Dentistry, Princess Nourah Bint Abdulrahman University, Riyadh, Saudi Arabia
| | - Fahim Vohra
- Department of Prosthetic Dental Science, Research Chair for Biological Research in Dental Health, College of Dentistry, King Saud University, Riyadh, Saudi Arabia
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Delimont NM, Nickel S. Salivary cystatin SN is a factor predicting iron bioavailability after phytic acid rich meals in female participants. Int J Food Sci Nutr 2020; 72:559-568. [PMID: 33179561 DOI: 10.1080/09637486.2020.1846164] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
Phytic acid is an inhibitor of iron bioavailability, but it has been suggested that individuals may adapt to phytic acid over time, and that the salivary protein, cystatin SN, may be involved. This study evaluated the relationship between human cystatin SN levels and iron bioavailability after a phytic acid rich meal. Three groups of ten women consumed meals with: (1) 500 mg phytate sprinkles, (2) 500 mg phytate capsules, or (3) no phytic acid. Iron bioavailability was measured by the mealtime percentage of maximum iron recovery; cystatin SN was measured pre-and post-meal by enzyme-linked immunosorbent assay. Pre-to-post meal cystatin SN was positively correlated with improved iron bioavailability in group 1. Pre-to-post meal cystatin SN was correlated with improved iron absorption in groups 1 and 2. Cystatin SN recovery after phytic acid rich meals may be a physiological factor predicting iron bioavailability.
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Affiliation(s)
| | - Sarah Nickel
- Department of Medical Laboratory Sciences, Wichita State University, Wichita, KS, USA
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24
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Crawford CR, Running CA. Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva. Physiol Behav 2020; 225:113080. [PMID: 32679131 PMCID: PMC7484177 DOI: 10.1016/j.physbeh.2020.113080] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 07/03/2020] [Accepted: 07/13/2020] [Indexed: 02/02/2023]
Abstract
Salivary proteins have the potential to alter oral sensory perception of foods. In rodents, dietary polyphenol exposure increases salivary concentrations of polyphenol-binding proteins and several cystatins, which correlate with less aversion to polyphenol-rich solutions. If similar salivary shifts occur in humans, then increasing dietary polyphenols may improve orosensory experience of polyphenol-rich foods. We hypothesized that small dietary changes, focused on polyphenols, would increase expression of salivary binding proteins for polyphenols and thus suppress unpleasant polyphenol sensations. However, analogs of salivary polyphenol-binding proteins are found in foods. Thus, we also hypothesized that food-sourced analogs of these salivary proteins would mitigate changes in saliva and sensation. Human subjects (N=55) alternated weeks of consuming a low polyphenol diet and then a regular diet plus a polyphenol-rich chocolate milk (almond, containing no polyphenol-binding proteins, or bovine, containing polyphenol-binding proteins). Statistical analyses revealed both chocolate milk interventions corresponded to changes in relative expression of 96 proteins and calculated concentration of 146 proteins (both after correction for false discovery rate), out of 1,176 proteins identified through proteomics. Of the proteins that changed, proline-rich proteins and cystatins were noticeable, which reflects prior work in animal studies. Subjects rated all chocolate milks as less flavorful after the bovine chocolate milk intervention week compared to low polyphenol weeks, but generally sensory changes were minimal. However, the results confirm that dietary changes coincide with salivary changes, and that some of those changes occur in proteins that have potential to influence oral sensations.
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Affiliation(s)
| | - Cordelia A Running
- Department of Nutrition Science and Department of Food Science, Purdue University Stone Hall 700 West State St. West Lafayette, IN 47907, USA.
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26
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Lamy E, Santos V, Barrambana S, Simões C, Carreira L, Infante P, Capela e Silva F. Saliva Protein Composition Relates with Interindividual Variations in Bread Sensory Ratings. STARCH-STARKE 2020. [DOI: 10.1002/star.202000052] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Elsa Lamy
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Vera Santos
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
| | - Sara Barrambana
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
| | - Carla Simões
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Laura Carreira
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
| | - Paulo Infante
- CIMA (Research Centre for Mathematics and Applications), IIFA Department of Mathematics, School of Sciences and Technology (ECT) University of Évora Évora Portugal
| | - Fernando Capela e Silva
- MED (Mediterranean Institute for Agriculture, Environment and Development), Institute for Advanced Studies and Research (IIFA) University of Évora Évora 7002‐554 Portugal
- University of Evora Department of Biology, School of Sciences and Technology (ECT) University of Évora Évora 7002‐554 Portugal
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Abstract
Despite widespread and persistent myths of a tongue map, all 5 prototypical taste qualities are sensed over the entire tongue. However, modern psychophysical data also suggest there may be more nuanced differences in suprathreshold intensity across oral loci, especially for bitterness. Here, we test whether bitter stimuli matched for whole-mouth intensity differ in perceived intensity across regions of the oral cavity in 2 experiments. Experiment 1 consisted of a whole-mouth sip and spit approach and Experiment 2 consisted of a spatial taste test using cotton swabs. In Experiment 1, participants (n = 63) rated overall intensity of 3 bitter solutions at 5 different loci (front, middle, back of tongue; roof of mouth; and lip). Temporal effects were explored using in-mouth and aftertaste ratings. In Experiment 2, participants (n = 48) rated the intensity of quinine and Tetralone solutions after solutions were painted on fungiform, circumvallate, and foliate papillae with a swab. After the spatial taste test, participants completed a questionnaire on self-reported beer intake. Analysis of variance results of both experiments show a significant locus by stimulus interaction, suggesting different bitterants were perceived differently across the various loci. This result was apparently driven by low-intensity ratings for Tetralone on the anterior tongue. Aftertaste ratings in Experiment 1 also revealed significant temporal effects: ratings on the anterior tongue decreased for all bitterants and ratings for quinine decreased at all loci. Reasons for these effects are not known but may suggest differential expression of bitter taste receptors or differences in bitter agonist-receptor binding affinity across tongue regions.
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Affiliation(s)
- Molly J Higgins
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA
| | - John E Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA
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Espinosa-Gómez FC, Ruíz-May E, Serio-Silva JC, Chapman CA. Salivary proteome of a Neotropical primate: potential roles in host defense and oral food perception. PeerJ 2020; 8:e9489. [PMID: 32765966 PMCID: PMC7382365 DOI: 10.7717/peerj.9489] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Accepted: 06/15/2020] [Indexed: 12/25/2022] Open
Abstract
BACKGROUND Saliva contains a very complex mixture of proteins for defense against microbiological pathogens and for oral food perception. Howler monkeys are Neotropical primates that can consume a mostly leaf diet. They are well known to thrive in highly disturbed habitats where they may cope with a diversity of dietary challenges and infection risks. We aimed to describe the salivary proteome of howlers to contribute to better understanding of their physiology. METHODS We analyzed the salivary proteins of wild black howler monkeys (Alouatta pigra), by SDS-PAGE-1-D and Nano LC-MS/MS and categorized them by their function involved in host defense and oral food perception. RESULTS Our proteomic analysis identified 156 proteins in howler saliva including a number of host defense peptides that are the first line of defense in mammals, such as defensin, cathelicidin, dermcidin, and lactotransferrin, and proteins with anti-bacterial, anti-fungal, and anti-viral capacity, such as IgA, IgG, IgM, BPI, salivary heat shock 70 kDa protein, beta-2-microbulin, and protein S-100. We also identified key proteins necessary for taste perception, including salivary carbonic anhydrase VI, cystatin D, IgA, and fatty acid-binding protein. Proteins to detect astringent foods were identifying, including four members of cystatins (A, B, C and D), lactoperoxidase, and histidine-rich proteins. No chitinase and amylase were identified as would be expected because howlers do not eat insects and little starch. These findings provide basic information to future studies in oral biology, ingestive physiology, and physiological ecology of mammals and non-human primates.
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Affiliation(s)
- Fabiola Carolina Espinosa-Gómez
- Department of Anthropology and McGill School of Environment, McGill University, Montreal, Quebec, Canada
- Red de Biología y Conservación de Vertebrados, Instituto de Ecología AC, Xalapa, Veracruz, México
- Facultad de Medicina Veterinaria y Zootecnia, Universidad Popular Autónoma del Estado de Puebla, Puebla, Puebla, México
| | - Eliel Ruíz-May
- Red de Estudios Moleculares Avanzados, Instituto de Ecología AC, Xalapa, Veracruz, México
| | - Juan Carlos Serio-Silva
- Red de Biología y Conservación de Vertebrados, Instituto de Ecología AC, Xalapa, Veracruz, México
| | - Colin A. Chapman
- Department of Anthropology and McGill School of Environment, McGill University, Montreal, Quebec, Canada
- Department of Anthropology, Center for the Advanced Study of Human Paleobiology, George Washington University, Washington DC, Washington DC, United States of America
- School of Life Sciences, University of KwaZulu-Natal, Scottsville, Pietermaritzburg, South Africa
- Shaanxi Key Laboratory for Animal Conservation, Northwest University, Xi’an, Xi’an, China
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Martin LE, Kay KE, James KF, Torregrossa AM. Altering salivary protein profile can decrease aversive oromotor responding to quinine in rats. Physiol Behav 2020; 223:113005. [PMID: 32526237 DOI: 10.1016/j.physbeh.2020.113005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 04/30/2020] [Accepted: 06/06/2020] [Indexed: 12/17/2022]
Abstract
Bitter taste is often associated with toxins, but accepting some bitter foods, such as green vegetables, can be an important part of maintaining a healthy diet. It has previously been shown that animals exposed to quinine upregulate a set of salivary proteins (SPs), and those with upregulated SPs have increased rates of feeding on a quinine diet as well as increased brief-access licking to and higher detection thresholds for quinine. These studies suggest that SPs alter orosensory feedback; however, they rely on SPs upregulated by diet exposure and cannot control for the role of learning. Here, we use taste reactivity to determine if SPs can alter bitter taste in animals with no previous bitter diet experience. First, saliva with proteins stimulated by injections of isoproterenol and pilocarpine was collected from anesthetized rats; this "donor saliva" was analyzed for protein concentration and profile. Bitter-naïve rats were implanted with oral catheters and infused with taste stimuli dissolved in saliva that contained all of the SPs from the donors, saliva that was filtered of SPs, water, or artificial saliva. Their orofacial movements were recorded and quantified. We found that presence of quinine increased movements associated with aversive stimuli, but adding SPs to the infusion was sufficient to reduce aversive oromotor responding to quinine. The effect was dependent on the total protein concentration of the saliva, as protein concentration increased aversive responses decreased. Additionally, infusions of whole saliva altered aversive responding to quinine, but not other stimuli (citric acid, NaCl, sucrose). Our work suggests that effect of these SPs is specific and the presence of SPs is sufficient to decrease aversive orosensory feedback to bitter stimuli.
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Affiliation(s)
- Laura E Martin
- Department of Psychology, State University of New York at Buffalo, Buffalo, NY 14216, USA
| | - Kristen E Kay
- Department of Molecular Medicine, Cleveland Clinic Lerner College of Medicine of Case Western Reserve University, Cleveland, OH 44106, USA
| | - Kimberly F James
- Department of Psychology, State University of New York at Buffalo, Buffalo, NY 14216, USA
| | - Ann-Marie Torregrossa
- Department of Psychology, State University of New York at Buffalo, Buffalo, NY 14216, USA; University at Buffalo Center for Ingestive Behavior Research, Buffalo, NY 14216, USA.
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30
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Carreira L, Midori Castelo P, Simões C, Capela e Silva F, Viegas C, Lamy E. Changes in Salivary Proteome in Response to Bread Odour. Nutrients 2020; 12:nu12041002. [PMID: 32260553 PMCID: PMC7230670 DOI: 10.3390/nu12041002] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2020] [Revised: 03/28/2020] [Accepted: 04/02/2020] [Indexed: 12/13/2022] Open
Abstract
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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Affiliation(s)
- Laura Carreira
- MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal; (L.C.); (C.S.); (F.C.e.S.)
| | - Paula Midori Castelo
- Department of Pharmaceutical Sciences, Institute of Environmental, Chemical and Pharmaceutical Sciences, Universidade Federal de São Paulo (UNIFESP), São Paulo-SP 04021-001, Brazil;
| | - Carla Simões
- MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal; (L.C.); (C.S.); (F.C.e.S.)
| | - Fernando Capela e Silva
- MED—Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal; (L.C.); (C.S.); (F.C.e.S.)
- Department of Biology, School of Science and Technology, University of Évora, 7000-671 Évora, Portugal
| | - Cláudia Viegas
- Department of Food Science, Estoril Higher Institute of Hospitality and Tourism (ESHTE), 2769-510 Estoril, Portugal;
| | - Elsa Lamy
- Department of Biology, School of Science and Technology, University of Évora, 7000-671 Évora, Portugal
- IIFA—Institute for Advanced Studies and Research, University of Évora, 7002-554 Évora, Portugal
- Correspondence:
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Parmadiati A, Ayuningtyas N, Radithia D, Ernawati D, Winias S, Surboyo M. Normal variant, salivary flow rate, and taste sensitivity as oral health profile in the elderly community in Surabaya: A cross-sectional study. J Int Oral Health 2020. [DOI: 10.4103/jioh.jioh_62_20] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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Liu Y, Ma H, Wang Y, Du X, Yao J. Cystatin SN Affects Cell Proliferation by Regulating the ERα/PI3K/AKT/ERα Loopback Pathway in Breast Cancer. Onco Targets Ther 2019; 12:11359-11369. [PMID: 31920327 PMCID: PMC6934116 DOI: 10.2147/ott.s234328] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2019] [Accepted: 11/27/2019] [Indexed: 01/03/2023] Open
Abstract
Background Cystatin SN (CST1) has been reported to act as an oncogene in cancers, but its underlying mechanism remains unclear. Methods We performed Western blotting analyses to observe protein expression and conducted transwell invasion, wound healing, and colony formation assays to assess cell invasion, migration, and proliferation, respectively. We also performed cell cycle analyses by flow cytometry to determine the role of CST1 in the cell cycle. In vivo experiments used subcutaneous tumor models in BALB/c-nu athymic female mice to evaluate the effect of CST1 on tumor growth. Results Western blotting analyses showed that CST1 was upregulated in ER+ breast cancer cells such as MCF7, T47D, and BT474. CST1 knockdown led to slower cell growth and inhibited the G1 to S phase transition in ER+ breast cancer cells. In vivo experiments showed that CST1 deletion inhibited tumor growth, and led to decreased expression of estrogen receptor α (ERα) and p-AKT. In vitro experiments showed that the over-expression of CST1 led to the upregulation of ERα, and inhibition of CST1 inhibited the expression of ERα. Western blotting analyses showed that CST1 regulated the activity of the PI3K/AKT signaling pathway in breast cancer cells. We confirmed that CST1 acted as an oncogene in ER+ breast cancer by regulating the ERα/PI3K/AKT/ERα loopback pathway. Conclusion CST1 acts as an oncogene in ER+ breast cancer, and CST1 contributes to cancer development by regulating the ERα/PI3K/AKT/ERα loopback pathway in ER+ breast cancer. Our findings indicate that CST1 could be a significant therapeutic target for ER+ breast cancer patients. Our discovery should inspire further studies on the role of CST1 in cancers.
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Affiliation(s)
- Yanfang Liu
- Cancer Center, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, People's Republic of China
| | - Hong Ma
- Cancer Center, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, People's Republic of China
| | - Ye Wang
- Cancer Center, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, People's Republic of China
| | - Xinyang Du
- Cancer Center, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, People's Republic of China
| | - Jing Yao
- Cancer Center, Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan 430022, People's Republic of China
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Braud A, Boucher Y. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review. J Oral Rehabil 2019; 47:258-269. [DOI: 10.1111/joor.12889] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/19/2019] [Accepted: 09/11/2019] [Indexed: 01/06/2023]
Affiliation(s)
- Adeline Braud
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Pôle odontologie Hôpital Rothschild APHP Paris France
| | - Yves Boucher
- Laboratoire de Neurobiologie Orofaciale EA7543 UFR Odontologie Université de Paris Paris France
- Service odontologie Groupe Hospitalier Pitie‐Salpêtrière‐Charles‐Foix APHP Paris France
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Martin LE, Kay KE, Torregrossa AM. Bitter-Induced Salivary Proteins Increase Detection Threshold of Quinine, But Not Sucrose. Chem Senses 2019; 44:379-388. [PMID: 31053859 PMCID: PMC6635886 DOI: 10.1093/chemse/bjz021] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Exposures to dietary tannic acid (TA, 3%) and quinine (0.375%) upregulate partially overlapping sets of salivary proteins which are concurrent with changes in taste-driven behaviors, such as rate of feeding and brief access licking to quinine. In addition, the presence of salivary proteins reduces chorda tympani responding to quinine. Together these data suggest that salivary proteins play a role in bitter taste. We hypothesized that salivary proteins altered orosensory feedback to bitter by decreasing sensitivity to the stimulus. To that end, we used diet exposure to alter salivary proteins, then assessed an animal's ability to detect quinine, using a 2-response operant task. Rats were asked to discriminate descending concentrations of quinine from water in a modified forced-choice paradigm, before and after exposure to diets that alter salivary protein expression in a similar way (0.375% quinine or 3% TA), or 1 of 2 control diets. Control animals received either a bitter diet that does not upregulate salivary proteins (4% sucrose octaacetate), or a nonbitter diet. The rats exposed to salivary protein-inducing diets significantly decreased their performance (had higher detection thresholds) after diet exposure, whereas rats in the control conditions did not alter performance after diet exposure. A fifth group of animals were trained to detect sucrose before and after they were maintained on the 3% TA diet. There was no significant difference in performance, suggesting that these shifts in threshold are stimulus specific rather than task specific. Taken together, these results suggest that salivary proteins reduce sensitivity to quinine.
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Affiliation(s)
- Laura E Martin
- Department of Psychology, University at Buffalo, Buffalo, NY, USA
| | - Kristen E Kay
- Department of Psychology, University at Buffalo, Buffalo, NY, USA
| | - Ann-Marie Torregrossa
- Department of Psychology, University at Buffalo, Buffalo, NY, USA
- Center for Ingestive Behavior Research, University at Buffalo, Buffalo, NY, USA
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35
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Delimont NM, Katz BB, Fiorentino NM, Kimmel KA, Haub MD, Rosenkranz SK, Tomich JM, Lindshield BL. Salivary Cystatin SN Binds to Phytic Acid In Vitro and Is a Predictor of Nonheme Iron Bioavailability with Phytic Acid Supplementation in a Proof of Concept Pilot Study. Curr Dev Nutr 2019; 3:nzz057. [PMID: 31218272 PMCID: PMC6571437 DOI: 10.1093/cdn/nzz057] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Accepted: 04/18/2019] [Indexed: 11/18/2022] Open
Abstract
BACKGROUND Acute phytic acid intake has been found to decrease iron bioavailability; however, repeated phytic acid consumption leads to iron absorption adaptation. Salivary proline-rich proteins (PRPs) have been shown to inhibit iron chelation to tannins and may mediate similar iron absorption adaptation with phytic acid intake. OBJECTIVES The objectives of this study were to determine whether salivary proteins bind to phytic acid in vitro, and to explore a proof of concept in a pilot study that examined the impact of 4-wk, daily phytic acid supplementation on individuals' iron status, bioavailability, and salivary PRP concentrations. METHODS High-performance liquid chromatography (HPLC) and matrix-assisted laser desorption/ionization-time of flight were used to characterize in vitro salivary protein-phytic acid interactions. Nonanemic women (n = 7) consumed 350 mg phytic acid supplements 3 times daily for 4 wk, and meal challenges were employed to determine iron bioavailability, iron status, and salivary protein concentrations before and after supplementation periods. Enzyme-linked immunosorbent assay (ELISA) analysis of purified protein fractions and participant saliva identified proteins bound to phytic acid. RESULTS In vitro salivary protein-phytic acid interaction identified cystatin SN, a non-proline rich salivary protein, as the specific bound protein to phytic acid. Iron bioavailability (P = 0.32), hemoglobin (P = 0.72), and serum ferritin (P = 0.08) concentrations were not reduced from week 0 to week 4 after phytic acid supplementation. Basic PRPs and cystatin SN concentrations were positively correlated with iron bioavailability at week 4. CONCLUSIONS Overall, results suggest that phytic acid binds to the non-PRP cystatin SN and that salivary protein production may improve iron bioavailability with phytic acid consumption.
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Affiliation(s)
- Nicole M Delimont
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Benjamin B Katz
- Biotechnology and Proteomics Core Lab, Kansas State University, Manhattan, KS, USA
| | - Nicole M Fiorentino
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Katheryne A Kimmel
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Mark D Haub
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - Sara K Rosenkranz
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
| | - John M Tomich
- Biotechnology and Proteomics Core Lab, Kansas State University, Manhattan, KS, USA
| | - Brian L Lindshield
- Department of Food, Nutrition, Dietetics and Health, Kansas State University, Manhattan, KS, USA
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Abstract
Cystatin SN, belonging to the type 2 cystatin superfamily, is widely expressed and distributed in mammals. Cystatin SN is involved in inflammation, cell cycle, cellular senescence, tumorigenesis, and metastasis. Cystatin SN is also known to participate in signaling pathways like Wnt signaling pathway, GSK3 signaling pathway, AKT signaling pathway, and IL-6 signaling pathway. Cystatin SN was found to be highly expressed in peritumoral normal tissues in esophageal squamous cell carcinoma (ESCC); however, low cystatin SN expression was found in ESCC cancer tissues. Conversely, in other cancer types such as lung cancer, breast cancer, gastric cancer, pancreatic cancer, and colorectal cancer, high cystatin SN expression in cancer tissues but low cystatin SN expression in peritumoral normal tissues was found. Survival analyses showed that high cystatin SN expression benefited ESCC patients but did harm to other types of cancer patients. Univariate and multivariate analyses indicated that cystatin SN possibly acts as a marker for cancer prognosis. Here, we provide a brief introduction about the role of cystatin SN in cancer and discuss the different prognostic effects of cystatin SN on different tumors. Cystatin SN might be a potential marker for cancer prognosis and a target for cancer therapy.
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Affiliation(s)
- Yanfang Liu
- Department of Oncology, The Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei Province, People's Republic of China,
| | - Jing Yao
- Department of Oncology, The Union Hospital, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei Province, People's Republic of China,
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Martin LE, Nikonova LV, Kay KE, Torregrossa AM. Altering salivary protein profile can increase acceptance of a novel bitter diet. Appetite 2019; 136:8-17. [PMID: 30639842 DOI: 10.1016/j.appet.2019.01.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 01/07/2019] [Accepted: 01/09/2019] [Indexed: 01/17/2023]
Abstract
Bitter taste is often associated with toxins, but accepting some bitter foods, such as green vegetables, can be an important part of maintaining a healthy diet. In rats and humans, repeated exposure to a bitter stimulus increases acceptance. Repeated exposure allows an individual the opportunity to learn about the food's orosensory and postingestive effects. It also alters the salivary protein (SP) profile, which in turn alters taste signaling. We have hypothesized that altering the salivary proteome plays a role in the increased acceptance after repeated exposure. Here we test this and attempt to disentangle the contribution of learning during dietary exposure from the contribution of SPs in increased acceptance of bitter diet. Dietary exposure to quinine or tannic acid and injection of isoproterenol (IPR) result in similar salivary protein profiles. Here we used either the bitter stimulus tannic acid or IPR injection to upregulate a subset of SPs before exposing animals to a novel diet containing quinine (0.375%). Control animals received either a control diet before being exposed to quinine, or a diet containing sucrose octaacetate, a compound that the animals avoid but does not alter SP profiles. The treatments that alter SP expression increased rate of feeding on the quinine diet compared to the control treatments. Additionally, tannic acid exposure altered intake and meal size of the quinine diet. These data suggest that SPs, not just learning about bitter food, increase acceptance of the bitter diet.
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Affiliation(s)
- Laura E Martin
- Department of Psychology, State University of New York at Buffalo, Buffalo, NY, 14216, USA
| | - Larissa V Nikonova
- Department of Psychology, Program in Neuroscience, Florida State University, Tallahassee, FL, 32306, USA
| | - Kristen E Kay
- Department of Psychology, State University of New York at Buffalo, Buffalo, NY, 14216, USA
| | - Ann-Marie Torregrossa
- Department of Psychology, State University of New York at Buffalo, Buffalo, NY, 14216, USA.
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Mura E, Taruno A, Yagi M, Yokota K, Hayashi Y. Innate and acquired tolerance to bitter stimuli in mice. PLoS One 2018; 13:e0210032. [PMID: 30596779 PMCID: PMC6312290 DOI: 10.1371/journal.pone.0210032] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2018] [Accepted: 12/14/2018] [Indexed: 11/19/2022] Open
Abstract
Tolerance to bitter foods and its potentiation by repetitive exposure are commonly experienced and potentially underlie the consumption of bitter foods, but it remains unknown whether permissive and adaptive responses are general phenomena for bitter-tasting substances or specific to certain substances, and they have not been rigorously studied in mice. Here, we investigated the effects of prolonged exposure to a bitter compound on both recognition and rejection behaviors to the same compound in mice. Paired measurements of rejection (RjT) and apparent recognition (aRcT) thresholds were conducted using brief-access two-bottle choice tests before and after taste aversion conditioning, respectively. First, RjT was much higher than aRcT for the bitter amino acids L-tryptophan and L-isoleucine, which mice taste daily in their food, indicating strong acceptance of those familiar stimuli within the concentration range between RjT and aRcT. Next, we tested five other structurally dissimilar bitter compounds, to which mice were naive at the beginning of experiments: denatonium benzoate, quinine-HCl, caffeine, salicin, and epigallocatechin gallate. RjT was moderately higher than aRcT for all the compounds tested, indicating the presence of innate acceptance to these various, unfamiliar bitter stimuli in mice. Lastly, a 3-week forced exposure increased RjT for all the bitter compounds except salicin, demonstrating that mice acquire tolerance to a broad array of bitter compounds after long-term exposure to them. Although the underlying mechanisms remain to be determined, our studies provide behavioral evidence of innate and acquired tolerance to various bitter stimuli in mice, suggesting its generality among bitterants.
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Affiliation(s)
- Emi Mura
- Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Akiyuki Taruno
- Department of Molecular Cell Physiology, Kyoto Prefectural University of Medicine, Kyoto, Kyoto, Japan
- PRESTO, JST, Kawaguchi, Saitama, Japan
| | - Minako Yagi
- Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Kohei Yokota
- Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
| | - Yukako Hayashi
- Graduate School of Agriculture, Kyoto University, Uji, Kyoto, Japan
- * E-mail:
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Comparison of salivary proteome of children with different sensitivities for bitter and sweet tastes: association with body mass index. Int J Obes (Lond) 2018; 43:701-712. [PMID: 30568269 DOI: 10.1038/s41366-018-0289-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/08/2018] [Revised: 10/17/2018] [Accepted: 11/19/2018] [Indexed: 02/08/2023]
Abstract
BACKGROUND/OBJECTIVES Oral sensorial perception is a key aspect in food choices and knowing the mechanisms modulating such perception is of major importance in the context of child obesity, which is reaching high rates in Mediterranean countries. Salivary proteome has been linked to taste sensitivity in adults. The aim of this study was to search for differences in salivary proteomes of children with different bitter or sweet taste sensitivities and to assess if these potential differences are associated with their body mass index percentile (BMI percentile). SUBJECTS/METHODS 387 children aged 8-9 years old were assessed for BMI percentile and classified according to their sensitivity to bitter and sweet tastes, according to their caffeine and sucrose detection thresholds, respectively. Saliva protein composition was compared among taste sensitivity groups, taking into account BMI percentile and gender, using gel-based proteomics approaches, coupled to mass spectrometry for protein identification. RESULTS Among the salivary proteins related to bitter taste sensitivity, higher levels of cystatins were observed in bitter-sensitive children, in the case of those of normal weight, and in bitter low-sensitive, in the case of overweight children. For sweetness, the relationship between saliva and taste perception was also dependent on BMI percentile, with several proteins (including salivary cystatins) differing between taste sensitivity groups, with disparities arising between normal-weight and overweight children. Cystatin isoforms A, B and SA were observed to be considerably increased in saliva from obese children. CONCLUSIONS Salivary proteome is related with sensitivities to bitter and sweet tastes in children, but the association is dependent on BMI percentile and gender.
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40
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Schwartz C, Madrelle J, Brignot H, Delarue J, Cuvelier G, Nicklaus S, Feron G, Tournier C. Acceptance of added fat to first complementary feeding purees: An exploration of fat type, feeding history and saliva composition. Appetite 2018; 131:160-168. [DOI: 10.1016/j.appet.2018.08.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 07/30/2018] [Accepted: 08/07/2018] [Indexed: 02/02/2023]
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Tarragon E, Stein J, Meyer J. Basal Levels of Salivary Alpha-Amylase Are Associated with Preference for Foods High in Sugar and Anthropometric Markers of Cardiovascular Risk. Behav Sci (Basel) 2018; 8:bs8100094. [PMID: 30332827 PMCID: PMC6210444 DOI: 10.3390/bs8100094] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2018] [Revised: 10/08/2018] [Accepted: 10/08/2018] [Indexed: 12/21/2022] Open
Abstract
Salivary alpha-amylase (sAA) influences the perception of taste and texture, features both relevant in acquiring food liking and, with time, food preference. However, no studies have yet investigated the relationship between basal activity levels of sAA and food preference. We collected saliva from 57 volunteers (63% women) who we assessed in terms of their preference for different food items. These items were grouped into four categories according to their nutritional properties: high in starch, high in sugar, high glycaemic index, and high glycaemic load. Anthropometric markers of cardiovascular risk were also calculated. Our findings suggest that sAA influences food preference and body composition in women. Regression analysis showed that basal sAA activity is inversely associated with subjective but not self-reported behavioural preference for foods high in sugar. Additionally, sAA and subjective preference are associated with anthropometric markers of cardiovascular risk. We believe that this pilot study points to this enzyme as an interesting candidate to consider among the physiological factors that modulate eating behaviour.
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Affiliation(s)
- Ernesto Tarragon
- Institute of Psychobiology, Department of Neurobehavioral Genetics, University of Trier, 54290 Trier, Germany.
- Department of Psychobiology, Faculty of Health Sciences, University Jaume I, 12071 Castellon, Spain.
- Department of Psychobiology and Methodology on Behavioral Sciences, Faculty of Psychology, Universidad Complutense de Madrid, 28223 Pozuelo de Alarcón, Spain.
| | - Jakob Stein
- Institute of Psychobiology, Department of Neurobehavioral Genetics, University of Trier, 54290 Trier, Germany.
| | - Jobst Meyer
- Institute of Psychobiology, Department of Neurobehavioral Genetics, University of Trier, 54290 Trier, Germany.
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Neyraud E, Morzel M. Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception. J Texture Stud 2018; 50:19-26. [PMID: 30226267 DOI: 10.1111/jtxs.12363] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Revised: 07/10/2018] [Accepted: 09/07/2018] [Indexed: 12/22/2022]
Abstract
The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception. PRACTICAL APPLICATIONS: The understanding of the role of oral biological films on taste perception may provide new avenues of research and development for the industry or academia interested broadly in chemosensation.
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Affiliation(s)
- Eric Neyraud
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martine Morzel
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, Dijon, France
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43
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Running CA. Oral sensations and secretions. Physiol Behav 2018; 193:234-237. [PMID: 29653113 DOI: 10.1016/j.physbeh.2018.04.011] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 04/09/2018] [Accepted: 04/09/2018] [Indexed: 11/28/2022]
Abstract
Sensations experienced in the mouth influence food choices, both immediately and in the long term. Such sensations are themselves influenced by experience with flavors, the chemical environment of the mouth, genetics of receptors for flavors, and individual behavior in the chewing of food. Gustation, the sense of taste, yields information about nutrients, influences palatability, and feeds into the human body's preparation to receive those nutrients. Olfaction, the sense of smell, contributes enormously to defining and identifying food flavors (and is experienced even after placing food inside the mouth). Another vital component of food flavor is texture, which contributes to palatability, especially if a food's texture violates a person's expectations. Next, chemesthesis is the sense of chemically induced irritancy and temperature, for example spiciness and stinging. All of these sensations are potentially modified by saliva, the chemical and physical media of the mouth. As a person experiences the culmination of these oral sensations, modified through an individual's own unique saliva, the flavors in turn influence both what and how a person eats.
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Affiliation(s)
- Cordelia A Running
- Department of Nutrition Science, Department of Food Science, Purdue University, 700 W State St, West Lafayette, IN 47907, USA.
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Canon F, Neiers F, Guichard E. Saliva and Flavor Perception: Perspectives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:7873-7879. [PMID: 29962207 DOI: 10.1021/acs.jafc.8b01998] [Citation(s) in RCA: 84] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
This paper reports the main trends and perspectives related to the current understanding of the relationships between saliva and flavor perception. Saliva is a key factor in flavor perception and controls the transport of flavor molecules to their receptors, their adsorption onto the mouth surfaces (i.e., oral mucosa), their metabolism by enzymatic modification, and the friction force in the oral cavity. The proteins in free saliva or in the mucosal pellicle contribute to flavor perception by interacting with or metabolizing flavor compounds. Most of these reactions were observed when using fresh whole saliva; however, they were absent or less frequently observed when using artificial saliva or depleted/frozen whole saliva. There is a need to better understand the role of protein aggregates in flavor perception. Within humans, there is great interindividual variation in salivary composition, which has been related to differences in flavor perception. However, the relative role of salivary proteins and the microbiota should be deeply investigated together with the impact of their composition on individual perception during life. Finally, future results must also consider cross-modal interactions at the brain level.
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Affiliation(s)
- Francis Canon
- UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France
| | - Fabrice Neiers
- UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France
| | - Elisabeth Guichard
- UMR Centre des Sciences du Goût et de l'Alimentation (CSGA), AgroSup Dijon, Centre National de la Recherche Scientifique (CNRS), Institut National de la Recherche Agronomique (INRA) , Université Bourgogne Franche-Comté , 21000 Dijon , France
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Stolle T, Grondinger F, Dunkel A, Hofmann T. Quantitative proteomics and SWATH-MS to elucidate peri-receptor mechanisms in human salt taste sensitivity. Food Chem 2018; 254:95-102. [DOI: 10.1016/j.foodchem.2018.01.160] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 01/18/2018] [Accepted: 01/23/2018] [Indexed: 12/23/2022]
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The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue. BIOMED RESEARCH INTERNATIONAL 2018; 2018:2838052. [PMID: 30013981 PMCID: PMC6022264 DOI: 10.1155/2018/2838052] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Accepted: 05/21/2018] [Indexed: 02/06/2023]
Abstract
The objective of this work was to investigate whether the biological film lining the tongue may play a role in taste perception. For that purpose, the tongue film and saliva of 21 healthy subjects were characterized, focusing on microorganisms and their main metabolic substrates and products. In parallel, taste sensitivity was evaluated using a test recently developed by our group, and the links between biological and sensory data were explored by a correlative approach. Saliva and tongue film differed significantly in biochemical composition (proportions of glucose, fructose, sucrose, and lactic, butyric, and acetic acids) and in microbiological profiles: compared to saliva, tongue film was characterized by significantly lower proportions of Bacteroidetes (p<0.001) and its main genus Prevotella (p<0.01) and significantly higher proportions of Firmicutes (p<0.01), Actinobacteria (p<0.001), and the genus Streptococcus (p<0.05). Generic taste sensitivity was linked to biological variables in the two compartments, but variables that appeared influent in saliva (flow, organic acids, proportion of Actinobacteria and Firmicutes) and in tongue film (sugars and proportions of Bacteroidetes) were not the same. This study points to two interesting areas in taste research: the oral microbiome and the specific characterization of the film lining the tongue.
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Kershaw JC, Running CA. Conditioning of human salivary flow using a visual cue for sour candy. Arch Oral Biol 2018; 92:90-95. [PMID: 29778624 DOI: 10.1016/j.archoralbio.2018.05.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 05/11/2018] [Accepted: 05/12/2018] [Indexed: 12/30/2022]
Abstract
OBJECTIVE Although the "mouthwatering" to sight, smell, or thought of food is commonly accepted in food and nutrition research, the concept of mouthwatering and human salivary flow conditioning is not well accepted in salivary research. The objective of this study was to revisit whether human salivary flow could be classically conditioned to a previously neutral stimulus. DESIGN Sour candy or a non-food control in opaque containers were presented to healthy participants (n = 8). Simple images were consistently paired with container contents. Participants viewed the images for 15 s, then opened the containers and ate (candy) or did not eat (non-food control) the contents. This was repeated 14 times (7 of each stimulus). Order was semi-randomized to ensure one candy and one non-food were presented as the first two and last two stimuli. Saliva was collected with cotton dental rolls during these presentations (first two and last two) after viewing the image for 15 s, but before opening the container. RESULTS Participants were successfully conditioned to increase salivary flow in response to the image that predicted candy, as demonstrated by greater weight of saliva in response to 1) the candy-paired image than the non-food-paired image, and 2) the candy-paired image at the end of the first visit compared with the beginning (when the image had no meaning). However, the effect was attenuated during the second visit. CONCLUSIONS We demonstrate classical conditioning of human salivary flow is achievable, but the effect may not persist to a second visit.
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Affiliation(s)
- Jonathan C Kershaw
- Department of Nutrition Science and Department of Food Science, 700 W State St, Purdue University, West Lafayette IN, USA
| | - Cordelia A Running
- Department of Nutrition Science and Department of Food Science, 700 W State St, Purdue University, West Lafayette IN, USA.
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Main effects of human saliva on flavour perception and the potential contribution to food consumption. Proc Nutr Soc 2018; 77:423-431. [DOI: 10.1017/s0029665118000113] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Whole saliva is a mixture composed by the secretions of the major and minor salivary glands and the crevicular fluid, bacteria, cells and food debris. Its properties (flow and composition) are highly intra- and inter-individually dependent and reflect the health status of individuals. Saliva plays a key role in the eating process and on the perception of flavour. Flavour corresponds to the combined effect of taste sensations, aromatics and chemical feeling factors evoked by food in the oral cavity. It is a key determinant of food consumption and intake. This review summarises the evidence about the role of saliva in flavour perception and its potential contribution to food intake. All in all, evidence on the relationships between salivary parameters and both food perception and feeding behaviour is presented. This review emphasises that new studies accounting for the effect of salivary constituents on flavour alterations due to diseases (i.e. cancer, obesity and diabetes) are lacking and are expected in the incoming years.
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Schwartz C, Vandenberghe-Descamps M, Sulmont-Rossé C, Tournier C, Feron G. Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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