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Poirier N, Ménétrier F, Moreno J, Boichot V, Heydel JM, Didierjean C, Canivenc-Lavier MC, Canon F, Neiers F, Schwartz M. Rattus norvegicus Glutathione Transferase Omega 1 Localization in Oral Tissues and Interactions with Food Phytochemicals. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:5887-5897. [PMID: 38441878 DOI: 10.1021/acs.jafc.4c00483] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/21/2024]
Abstract
Glutathione transferases are xenobiotic-metabolizing enzymes with both glutathione-conjugation and ligandin roles. GSTs are present in chemosensory tissues and fluids of the nasal/oral cavities where they protect tissues from exogenous compounds, including food molecules. In the present study, we explored the presence of the omega-class glutathione transferase (GSTO1) in the rat oral cavity. Using immunohistochemistry, GSTO1 expression was found in taste bud cells of the tongue epithelium and buccal cells of the oral epithelium. Buccal and lingual extracts exhibited thiol-transferase activity (4.9 ± 0.1 and 1.8 ± 0.1 μM/s/mg, respectively). A slight reduction from 4.9 ± 0.1 to 4.2 ± 0.1 μM/s/mg (p < 0.05; Student's t test) was observed in the buccal extract with 100 μM GSTO1-IN-1, a specific inhibitor of GSTO1. RnGSTO1 exhibited the usual activities of omega GSTs, i.e., thiol-transferase (catalytic efficiency of 8.9 × 104 M-1·s-1), and phenacyl-glutathione reductase (catalytic efficiency of 8.9 × 105 M-1·s-1) activities, similar to human GSTO1. RnGSTO1 interacts with food phytochemicals, including bitter compounds such as luteolin (Ki = 3.3 ± 1.9 μM). Crystal structure analysis suggests that luteolin most probably binds to RnGSTO1 ligandin site. Our results suggest that GSTO1 could interact with food phytochemicals in the oral cavity.
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Affiliation(s)
- Nicolas Poirier
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Franck Ménétrier
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Jade Moreno
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Valentin Boichot
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Jean-Marie Heydel
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | | | | | - Francis Canon
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Fabrice Neiers
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
| | - Mathieu Schwartz
- CSGA, INRAE, CNRS, University of Burgundy, Institut Agro, Dijon 21065, France
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2
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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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3
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Guedes D, Prada M, Garrido MV, Caeiro I, Simões C, Lamy E. Sensitive to music? Examining the crossmodal effect of audition on sweet taste sensitivity. Food Res Int 2023; 173:113256. [PMID: 37803571 DOI: 10.1016/j.foodres.2023.113256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 10/08/2023]
Abstract
Previous research has shown that music can influence taste perception. While most studies to date have focused on taste intensity ratings, less is known about the influence of musical stimuli on other parameters of taste function. In this within-subjects experiment (N = 73), we tested the effects of three sound conditions (High Sweetness soundtrack - HS; Low Sweetness soundtrack - LS; and Silence - S) on sweet taste sensitivity, namely, detection and recognition. Each participant tasted nine samples of sucrose solutions (from 0 g/L to 20 g/L) under each of the three sound conditions in counterbalanced order. We assessed the lower concentrations at which participants were able to detect (detection threshold) and correctly identify (recognition threshold) a taste sensation. Additionally, the intensity and hedonic ratings of samples above the recognition threshold (7.20 g/L) were analyzed. Affective variations (valence and arousal) in response to the sound conditions were also assessed. Although music did not lead to significant differences in mean detection and recognition thresholds, a larger proportion of sweet taste recognitions was observed at a near-threshold level (2.59 g/L) in the HS condition. The intensity and hedonic ratings of supra-threshold conditions were unaffected by the music condition. Significant differences in self-reported mood in response to the sound conditions were also observed. The present study suggests that the influence of music on the sweet taste perception of basic solutions may depend on the parameter under consideration.
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Affiliation(s)
- David Guedes
- Iscte - Instituto Universitário de Lisboa, CIS_Iscte, Portugal.
| | - Marília Prada
- Iscte - Instituto Universitário de Lisboa, CIS_Iscte, Portugal
| | | | - Inês Caeiro
- MED ‑ Mediterranean Institute for Agriculture, Environment and Development & CHANGE ‑ Global Change and Sustainability Institute, University of Évora, Évora, Portugal
| | - Carla Simões
- MED ‑ Mediterranean Institute for Agriculture, Environment and Development & CHANGE ‑ Global Change and Sustainability Institute, University of Évora, Évora, Portugal
| | - Elsa Lamy
- MED ‑ Mediterranean Institute for Agriculture, Environment and Development & CHANGE ‑ Global Change and Sustainability Institute, University of Évora, Évora, Portugal
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4
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Di Pietro L, Boroumand M, Lattanzi W, Manconi B, Salvati M, Cabras T, Olianas A, Flore L, Serrao S, Calò CM, Francalacci P, Parolini O, Castagnola M. A Catalog of Coding Sequence Variations in Salivary Proteins' Genes Occurring during Recent Human Evolution. Int J Mol Sci 2023; 24:15010. [PMID: 37834461 PMCID: PMC10573131 DOI: 10.3390/ijms241915010] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Revised: 10/04/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
Saliva houses over 2000 proteins and peptides with poorly clarified functions, including proline-rich proteins, statherin, P-B peptides, histatins, cystatins, and amylases. Their genes are poorly conserved across related species, reflecting an evolutionary adaptation. We searched the nucleotide substitutions fixed in these salivary proteins' gene loci in modern humans compared with ancient hominins. We mapped 3472 sequence variants/nucleotide substitutions in coding, noncoding, and 5'-3' untranslated regions. Despite most of the detected variations being within noncoding regions, the frequency of coding variations was far higher than the general rate found throughout the genome. Among the various missense substitutions, specific substitutions detected in PRB1 and PRB2 genes were responsible for the introduction/abrogation of consensus sequences recognized by convertase enzymes that cleave the protein precursors. Overall, these changes that occurred during the recent human evolution might have generated novel functional features and/or different expression ratios among the various components of the salivary proteome. This may have influenced the homeostasis of the oral cavity environment, possibly conditioning the eating habits of modern humans. However, fixed nucleotide changes in modern humans represented only 7.3% of all the substitutions reported in this study, and no signs of evolutionary pressure or adaptative introgression from archaic hominins were found on the tested genes.
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Affiliation(s)
- Lorena Di Pietro
- Dipartimento Scienze della Vita e Sanità Pubblica, Università Cattolica del Sacro Cuore, 00168 Rome, Italy; (L.D.P.)
- Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy
| | - Mozhgan Boroumand
- Laboratorio di Proteomica, Centro Europeo di Ricerca sul Cervello, IRCCS Fondazione Santa Lucia, 00179 Rome, Italy
| | - Wanda Lattanzi
- Dipartimento Scienze della Vita e Sanità Pubblica, Università Cattolica del Sacro Cuore, 00168 Rome, Italy; (L.D.P.)
- Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy
| | - Barbara Manconi
- Dipartimento di Scienze della Vita e Dell’ambiente, Università di Cagliari, 09042 Monserrato, Italy
| | - Martina Salvati
- Dipartimento Scienze della Vita e Sanità Pubblica, Università Cattolica del Sacro Cuore, 00168 Rome, Italy; (L.D.P.)
| | - Tiziana Cabras
- Dipartimento di Scienze della Vita e Dell’ambiente, Università di Cagliari, 09042 Monserrato, Italy
| | - Alessandra Olianas
- Dipartimento di Scienze della Vita e Dell’ambiente, Università di Cagliari, 09042 Monserrato, Italy
| | - Laura Flore
- Dipartimento di Scienze della Vita e Dell’ambiente, Università di Cagliari, 09042 Monserrato, Italy
| | - Simone Serrao
- Department of Medicine and Surgery, Proteomics and Metabolomics Unit, University of Milano-Bicocca, 20854 Vedano al Lambro, Italy
| | - Carla M. Calò
- Dipartimento di Scienze della Vita e Dell’ambiente, Università di Cagliari, 09042 Monserrato, Italy
| | - Paolo Francalacci
- Dipartimento di Scienze della Vita e Dell’ambiente, Università di Cagliari, 09042 Monserrato, Italy
| | - Ornella Parolini
- Dipartimento Scienze della Vita e Sanità Pubblica, Università Cattolica del Sacro Cuore, 00168 Rome, Italy; (L.D.P.)
- Fondazione Policlinico Universitario A. Gemelli IRCCS, 00168 Rome, Italy
| | - Massimo Castagnola
- Laboratorio di Proteomica, Centro Europeo di Ricerca sul Cervello, IRCCS Fondazione Santa Lucia, 00179 Rome, Italy
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5
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Louro T, Carreira L, Caeiro I, Simões C, Ricardo-Rodrigues S, Rato AE, Capela E Silva F, Luís H, Moreira P, Lamy E. The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple. Foods 2023; 12:2540. [PMID: 37444277 DOI: 10.3390/foods12132540] [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] [Received: 06/06/2023] [Revised: 06/23/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
The relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the saliva proteome, both in the short and medium term (after 4 days of continuous intake). By incubating saliva samples with apple phenolic-rich extract, protein bands containing α-amylase, S-type cystatins, and proline-rich proteins (PRPs) appeared in the fraction that precipitated, showing the potential of these (poly)phenols to precipitate salivary proteins. Among these, it was salivary cystatins that presented changes in their levels both in the saliva samples collected immediately after apple intake and in the ones collected after 4 days of intake of an extra amount of apple. These results support the thought that intake is reflected in the salivary proteome. The effect of a polyphenol-rich food, like the apple, on salivary cystatin levels is in line with results observed in animal models and, due to the involvement of these proteins in oral food perception, it would be interesting to explore in future studies the effect of these changes on sensory perception and acceptance of polyphenol-rich food.
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Affiliation(s)
- Teresa Louro
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Laura Carreira
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Inês Caeiro
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Carla Simões
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Sara Ricardo-Rodrigues
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
| | - Ana Elisa Rato
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
- Department of Plant Science, School of Science and Technology, University of Évora, Pólo da Mitra, Apartado 94, 7002-554 Évora, Portugal
| | - Fernando Capela E Silva
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
- Department of Medical and Health Sciences, School of Health and Human Development, University of Évora, 7000-671 Évora, Portugal
| | - Henrique Luís
- Research Unit in Oral and Biomedical Sciences (UICOB), School of Dental Medicine and Rede de Higienistas Orais para o Desenvolvimento da Ciência (RHODes), University of Lisbon, 1649-003 Lisboa, Portugal
- Center for Innovative Care and Health Technology (ciTechcare), Polytechnic of Leiria, 2411-901 Leiria, Portugal
- Health School, Polytechnic Institute of Portalegre, 7300-555 Portalegre, Portugal
| | - Pedro Moreira
- Faculty of Nutrition and Food Sciences, Porto University (FCNAUP), 4150-180 Porto, Portugal
| | - Elsa Lamy
- MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Pólo da Mitra, University of Évora, Apartado 94, 7006-554 Évora, Portugal
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6
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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 DOI: 10.1016/j.physbeh.2023.114109] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [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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Santos MJ, Correia E, Vilela A. Exploring the Impact of α-Amylase Enzyme Activity and pH on Flavor Perception of Alcoholic Drinks. Foods 2023; 12:foods12051018. [PMID: 36900535 PMCID: PMC10000705 DOI: 10.3390/foods12051018] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/17/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023] Open
Abstract
The introduction of a drink in the mouth and the action of saliva and enzymes cause the perception of basic tastes and some aromas perceived in a retro-nasal way. Thus, this study aimed to evaluate the influence of the type of alcoholic beverage (beer, wine, and brandy) on lingual lipase and α-amylase activity and in-mouth pH. It was possible to see that the pH values (drink and saliva) differed significantly from the pH values of the initial drinks. Moreover, the α-amylase activity was significantly higher when the panel members tasted a colorless brandy, namely Grappa. Red wine and wood-aged brandy also induced greater α-amylase activity than white wine and blonde beer. Additionally, tawny port wine induced greater α-amylase activity than red wine. The flavor characteristics of red wines due to skin maceration and the contact of the brandy with the wood can cause a synergistic effect between beverages considered "tastier" and the activity of human α-amylase. We can conclude that saliva-beverage chemical interactions may depend on the saliva composition but also on the chemical composition of the beverage, namely its constitution in acids, alcohol concentration, and tannin content. This work is an important contribution to the e-flavor project, the development of a sensor system capable of mimicking the human perception of flavor. Furthermore, a better understanding of saliva-drink interactions allow us to comprehend which and how salivary parameters can contribute to taste and flavor perception.
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Affiliation(s)
- Maria João Santos
- Department of Agronomy, University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
| | - Elisete Correia
- Center for Computational and Stochastic Mathematics (CEMAT), Department of Mathematics, University of Trás-os-Montes and Alto Douro, 5001-801 Vila Real, Portugal
| | - Alice Vilela
- Chemistry Research Centre (CQ-VR), Department of Agronomy (DAgro), School of Agrarian and Veterinary Sciences (ECAV), University of Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal
- Correspondence:
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8
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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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9
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Ni D, Smyth HE, Cozzolino D, Gidley MJ. Holistic approach to effects of foods, human physiology, and psychology on food intake and appetite (satiation & satiety). Crit Rev Food Sci Nutr 2022; 64:3702-3712. [PMID: 36259784 DOI: 10.1080/10408398.2022.2134840] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Appetite (satiation and satiety) is an essential element for the control of eating behavior, and as a consequence human nutrition, body weight, and chronic disease risk. A better understanding of appetite mechanisms is necessary to modulate eating behavior and food intake, and also provide a practical approach for weight management. Although many researchers have investigated the relationships between satiation/satiety and specific factors including human physiology, psychology, and food characteristics, limited information on the interactions between factors or comparisons between the relative importance of factors in contributing to satiation/satiety have been reported. This article reviews progress and gaps in understanding individual attributes contributing to perceived satiation/satiety, the advantages of considering multiple factors together in appetite experiments, as well as the applications of nondestructive sensing in evaluating human factors contributing to relative appetite perception. The approaches proposed position characterization of appetite (satiation and satiety) for personalized and precision nutrition in relation to human status and healthy diets. In particular, it is recommended that future studies of appetite perception recognize the inter-dependence of food type and intake, appetite (satiation and satiety), and individual status.
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Affiliation(s)
- Dongdong Ni
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Heather E Smyth
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
| | - Michael J Gidley
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, Australia
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10
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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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11
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Effect of thermal and chemical treatments used for SARS-COV-2 inactivation in the measurement of saliva analytes. Sci Rep 2022; 12:9434. [PMID: 35676391 PMCID: PMC9174913 DOI: 10.1038/s41598-022-13491-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Accepted: 05/17/2022] [Indexed: 11/20/2022] Open
Abstract
The present study aims to assess the effects of thermal and chemical inactivating procedures, that can be used for SARS-CoV-2 inactivation, on different salivary analytes. SDS–Polyacrylamide Gel Electrophoresis (SDS-PAGE) protein profile and a panel of 25 specific biomarkers of oxidative status, stress, metabolism and tissue damage were evaluated in samples subjected to different treatments: thermal (65 °C or 92 °C) and chemical with detergents [sodium dodecyl sulphate (SDS), Triton X-100 or NP-40]. Salivary SDS-PAGE profile was most affected by heating at 92 °C, with three and two protein bands decreasing and increasing their expression levels, respectively. This treatment also affected the results of several enzymes, with some of them being also affected by heating at 65 °C and incubation with SDS. The use of Triton X-100 or NP-40 resulted in increased values of cortisol, triglycerides and glucose, not affecting the other tested biomarkers. The present results will help researchers and clinicians to select the best protocols to work in safe conditions with saliva, taking into account the target analyte planned to be measured.
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OZTURK EE, DIKMEN D. Association between fat taste sensitivity and diet quality in healthy male Turkish adults. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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13
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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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Tan SY, Hack C, Yu C, Rennick I, Ohanian J, Dezan M, Mott N, Manibo R, Tucker RM. Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications. Crit Rev Food Sci Nutr 2021; 63:2613-2625. [PMID: 34904473 DOI: 10.1080/10408398.2021.2015282] [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: 10/19/2022]
Abstract
Diet therapy for diabetes involves controlling carbohydrate intake in order to manage blood glucose concentrations. Simple carbohydrates, like sucrose, quickly and potently raise blood glucose when ingested, and are typically perceived as sweet. Sweetness is innately pleasurable and contributes to the positive hedonic evaluation of foods and beverages. There is some evidence to suggest that individuals with diabetes mellitus may be less able to detect sweetness, which could result in increased intake and, thus, more difficulty managing blood glucose. A systematic review that included PubMed, PsycInfo, and Embase databases was conducted. Inclusion criteria included observational studies that investigated the sweet taste function of adults with and without diabetes mellitus (Prospero CRD42021225058). The quality of the final included studies was assessed using the Academy of Nutrition and Dietetics' Evidence Analysis Library Quality Criteria Checklist: Primary Research tool. Eighteen studies that compared sweet taste thresholds, intensity ratings, or hedonic responses in adults both with and without diabetes were included. Differences in sweet taste thresholds, both detection and recognition, indicated that individuals with diabetes were less sensitive than healthy controls. The same findings were observed for intensity ratings. Only two studies examined hedonic responses; results were inconclusive.
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Affiliation(s)
- Sze-Yen Tan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia.,Institute for Physical Activity and Nutrition (IPAN), Deakin University, Burwood, Australia
| | - Caitlyn Hack
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Cindy Yu
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Isabella Rennick
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - James Ohanian
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Marina Dezan
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Nicole Mott
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Rebecca Manibo
- School of Exercise and Nutrition Sciences, Deakin University, Burwood, Australia
| | - Robin M Tucker
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan, USA
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15
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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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16
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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: 2] [Impact Index Per Article: 0.7] [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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18
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Relationship between Mediterranean Diet Adherence and Saliva Composition. Nutrients 2021; 13:nu13041246. [PMID: 33920127 PMCID: PMC8068872 DOI: 10.3390/nu13041246] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/06/2021] [Accepted: 04/08/2021] [Indexed: 01/22/2023] Open
Abstract
Dietary polyphenol exposure is known to change protein saliva composition in rodents, but less is known in humans. The present study aimed to assess the relationship between saliva protein composition and adherence to Mediterranean Diet (MD) and polyphenol intake levels. Participants were assessed for their dietary habits, which were converted in Mediterranean adherence level, according to Mediterranean Diet Adherence Score (MEDAS) score. Total polyphenol and total flavanol intakes were extrapolated from dietary data, using Phenol explorer database. Whole saliva was collected, and proteins were separated by SDS-PAGE. Salivary S-type cystatins were highly expressed in the group with medium adherence to MD, being positively correlated with wine intake in overweight individuals. The association between salivary amylase and MD adherence also depended on Body Mass Index (BMI), with a positive association only in normal weight individuals. Polyphenol intake was positively associated with S-type cystatins levels, particularly when flavanols were considered separately. These results show that saliva relationship with MD adherence depend on BMI, suggesting that normal weight and overweight individuals may have different salivary responses to diet. Moreover, these results reinforce the link between saliva and dietary polyphenols (flavanols) levels, leading to the hypothesis that salivary proteome can have a role in polyphenol-rich foods acceptance.
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Majak P, Molińska K, Latek M, Rychlik B, Wachulec M, Błauż A, Budniok A, Gruchała M, Lach J, Sobalska-Kwapis M, Baranowska M, Królikowska K, Strapagiel D, Majak J, Czech D, Pałczyński C, Kuna P. Upper-airway dysbiosis related to frequent sweets consumption increases the risk of asthma in children with chronic rhinosinusitis. Pediatr Allergy Immunol 2021; 32:489-500. [PMID: 33222307 DOI: 10.1111/pai.13417] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 11/04/2020] [Accepted: 11/13/2020] [Indexed: 01/26/2023]
Abstract
BACKGROUND Innate immunity response to local dysbiosis seems to be one of the most important immunologic backgrounds of chronic rhinosinusitis (CRS) and concomitant asthma. We aimed to assess clinical determinants of upper-airway dysbiosis and its effect on nasal inflammatory profile and asthma risk in young children with CRS. METHODS We recruited one hundred and thirty-three children, aged 4-8 years with doctor-diagnosed CRS with or without asthma. The following procedures were performed in all participants: face-to-face standardized Sinus and Nasal Quality of Life questionnaire, skin prick test, taste perception testing, nasopharynx swab, and sampling of the nasal mucosa. Upper-airway dysbiosis was defined separately by asthma-specific microbiome composition and reduced biodiversity. Multivariate methods were used to define the risk factors for asthma and upper-airway dysbiosis and their specific inflammatory profile of nasal mucosa. RESULTS The asthma-specific upper-airway microbiome composition reflected by the decreased ratio of Patescibacteria/Actinobacteria independently of atopy increased the risk of asthma (OR:8.32; 95%CI: 2.93-23.6). This asthma-specific microbiome composition was associated with ≥ 7/week sweet consumption (OR:2.64; 95%C:1.11-6.28), reduced biodiversity (OR:3.83; 95%CI:1.65-8.87), the presence of Staphylococcus strains in the nasopharynx (OR:4.25; 95%CI:1.12-16.1), and lower expression of beta-defensin 2, IL-5, and IL-13 in the nasal mucosa. The reduced biodiversity was associated with frequent antibiotic use and with a higher nasal expression of IL-17 and T1R3 (sweet taste receptor). In asthmatic children, reduced sweet taste perception was observed. CONCLUSIONS Specific upper-airway dysbiosis related to frequent sweet consumption, frequent antibiotic courses, and altered nasal immune function increases the risk of asthma in young children with CRS.
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Affiliation(s)
- Paweł Majak
- Department of Pediatric Pulmonology, Medical University of Lodz, Lodz, Poland
| | - Katarzyna Molińska
- Department of Internal Medicine, Asthma and Allergy, Medical University of Lodz, Lodz, Poland
| | - Marta Latek
- Department of Internal Medicine, Asthma and Allergy, Medical University of Lodz, Lodz, Poland
| | - Błażej Rychlik
- Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | - Marcin Wachulec
- Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | - Andrzej Błauż
- Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | | | - Martyna Gruchała
- Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | - Jakub Lach
- Biobank Lab, Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | | | - Monika Baranowska
- Biobank Lab, Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | - Klaudyna Królikowska
- Biobank Lab, Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | - Dominik Strapagiel
- Biobank Lab, Department of Molecular Biophysics, University of Lodz, Lodz, Poland
| | - Joanna Majak
- Audiology and Phoniatrics Clinic, Nofer Institute of Occupational Medicine, Lodz, Poland
| | - Dorota Czech
- Department of Paediatric Otolaryngology, Audiology and Phoniatrics, Medical University of Lodz, Lodz, Poland
| | | | - Piotr Kuna
- Department of Internal Medicine, Asthma and Allergy, Medical University of Lodz, Lodz, Poland
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20
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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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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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Tavares APDSR, Mafra D, Leal VDO, Gama MDS, Vieira RMMDF, Brum IDSDC, Borges NA, Silva AA. Zinc Plasma Status and Sensory Perception in Nondialysis Chronic Kidney Disease Patients. J Ren Nutr 2020; 31:257-262. [PMID: 32693969 DOI: 10.1053/j.jrn.2020.05.012] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2020] [Revised: 04/26/2020] [Accepted: 05/16/2020] [Indexed: 02/07/2023] Open
Abstract
OBJECTIVE The aim of this study was to evaluate the association between zinc plasma levels and sensory perception in patients with chronic kidney disease (CKD). METHODS A cross-sectional study with 21 nondialysis CKD patients (11 men, 51.1 ± 7.1 years, body mass index 27.9 ± 7.1 kg/m2, estimated glomerular filtration rate 32.7 ± 19.9 mL/min) and 22 non-CKD volunteers (10 men, 49.8 ± 8.3 years, body mass index 28.5 ± 5.4 kg/m2) was conducted. Blood samples were collected to obtain plasma for zinc analysis. Anthropometric and biochemical parameters, as well as food intake and salivary flow rate, were also evaluated. Taste sensory perception for sweet, acidic, bitter, and salty flavors was determined by the "three-drop method," with 4 concentrations of the 4 basic tastes. RESULTS As expected, zinc plasma levels were significantly lower in CKD patients (70.1 ± 19.2ug/dL) when compared with the control group participants (123.2 ± 24.6 μg dL) (P ˂ .0001). The bitter taste perception was lower in the CKD group (p˂0.0001). Our findings showed that sensitivity to sour (P = .047), salty (P = .03), and bitter tastes was significantly lower in participants with lower zinc plasma levels. Also, bitter taste sensitivity was lower in participants with less zinc intake (P = .038). When grouping control subjects and CKD patients, significant correlations were observed between zinc plasma levels and the number of correct answers for bitter taste (r = 0.49, P = .001), number of correct answers for salty taste (r = 0.30, P = .048), and total score of correct answers (r = 0.30, P = .044). CONCLUSIONS Reduced zinc plasma levels in nondialysis CKD patients may be associated with lower perception of bitter, sour, and salty tastes and strategies to restore these levels are crucial due many factors, including food preferences and intake.
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Affiliation(s)
| | - Denise Mafra
- Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil; Graduate Program in Medical Sciences and Cardiovascular Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil
| | | | - Manuele Dos Santos Gama
- Graduate in Nutrition, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil
| | | | | | - Natalia Alvarenga Borges
- Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil; Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Alexandra Anastacio Silva
- Graduate Program in Nutrition Sciences, Federal University of Rio de Janeiro (UFF), Niterói, Rio de Janeiro, Brazil
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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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Melis M, Mastinu M, Sollai G, Paduano D, Chicco F, Magrì S, Usai P, Crnjar R, Tepper BJ, Tomassini Barbarossa I. Taste Changes in Patients with Inflammatory Bowel Disease: Associations with PROP Phenotypes and polymorphisms in the salivary protein, Gustin and CD36 Receptor Genes. Nutrients 2020; 12:nu12020409. [PMID: 32033224 PMCID: PMC7071215 DOI: 10.3390/nu12020409] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 01/28/2020] [Accepted: 01/29/2020] [Indexed: 02/07/2023] Open
Abstract
Inflammatory bowel disease (IBD) is a chronic inflammatory condition of the gastrointestinal tract resulting from interactions among various factors with diet being one of the most significant. IBD-related dietary behaviors are not clearly related to taste dysfunctions. We analyzed body mass index (BMI) and perception of six taste qualities and assessed effects of specific taste genes in IBD patients and healthy subjects (HC). BMI in IBD patients was higher than in HC subjects. Taste sensitivity to taste qualities was reduced in IBD patients, except for sour taste, which was higher than in HC subjects. Genetic variations were related to some taste responses in HC subjects, but not in IBD patients. Frequencies of genotype AA and allele A in CD36 polymorphism (rs1761667) were significantly higher in IBD patients than in HC subjects. The taste changes observed could be explained by the oral pathologies and microbiome variations known for IBD patients and can justify their typical dietary behaviors. The lack of genetic effects on taste in IBD patients indicates that IBD might compromise taste so severely that gene effects cannot be observed. However, the high frequency of the non-tasting form of CD36 substantiates the fact that IBD-associated fat taste impairment may represent a risk factor for IBD.
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Affiliation(s)
- Melania Melis
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Giorgia Sollai
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Danilo Paduano
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Fabio Chicco
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Salvatore Magrì
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Paolo Usai
- Department of Medical Sciences and Public Health, University of Cagliari, Presidio Policlinico of Monserrato, 09042 Monserrato (CA), Italy; (D.P.); (F.C.); (S.M.); (P.U.)
| | - Roberto Crnjar
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ 08901-8520, USA;
| | - Iole Tomassini Barbarossa
- Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato (CA), Italy; (M.M.); (G.S.); (R.C.)
- Correspondence: ; Tel.: +39-070-6754144
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Gardner A, Carpenter G, So PW. Salivary Metabolomics: From Diagnostic Biomarker Discovery to Investigating Biological Function. Metabolites 2020; 10:E47. [PMID: 31991929 PMCID: PMC7073850 DOI: 10.3390/metabo10020047] [Citation(s) in RCA: 73] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2019] [Revised: 01/15/2020] [Accepted: 01/24/2020] [Indexed: 12/12/2022] Open
Abstract
Metabolomic profiling of biofluids, e.g., urine, plasma, has generated vast and ever-increasing amounts of knowledge over the last few decades. Paradoxically, metabolomic analysis of saliva, the most readily-available human biofluid, has lagged. This review explores the history of saliva-based metabolomics and summarizes current knowledge of salivary metabolomics. Current applications of salivary metabolomics have largely focused on diagnostic biomarker discovery and the diagnostic value of the current literature base is explored. There is also a small, albeit promising, literature base concerning the use of salivary metabolomics in monitoring athletic performance. Functional roles of salivary metabolites remain largely unexplored. Areas of emerging knowledge include the role of oral host-microbiome interactions in shaping the salivary metabolite profile and the potential roles of salivary metabolites in oral physiology, e.g., in taste perception. Discussion of future research directions describes the need to begin acquiring a greater knowledge of the function of salivary metabolites, a current research direction in the field of the gut metabolome. The role of saliva as an easily obtainable, information-rich fluid that could complement other gastrointestinal fluids in the exploration of the gut metabolome is emphasized.
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Affiliation(s)
- Alexander Gardner
- Salivary Research, Centre for Host–Microbiome Interactions, Faculty of Dental, Oral & Craniofacial Sciences, King’s College London, London SE1 9RT, UK; (A.G.); (G.C.)
- Department of Restorative Dentistry, Dental Hospital and School, University of Dundee, Dundee DD1 4HR, UK
| | - Guy Carpenter
- Salivary Research, Centre for Host–Microbiome Interactions, Faculty of Dental, Oral & Craniofacial Sciences, King’s College London, London SE1 9RT, UK; (A.G.); (G.C.)
| | - Po-Wah So
- Department of Neuroimaging, Institute of Psychiatry, Psychology and Neuroscience, King’s College London, Maurice Wohl Clinical Neuroscience Institute, London SE5 9RT, UK
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Feeney EL, Leacy L, O'Kelly M, Leacy N, Phelan A, Crowley L, Stynes E, de Casanove A, Horner K. Sweet and Umami Taste Perception Differs with Habitual Exercise in Males. Nutrients 2019; 11:E155. [PMID: 30642050 PMCID: PMC6357145 DOI: 10.3390/nu11010155] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 12/17/2018] [Accepted: 12/29/2018] [Indexed: 12/29/2022] Open
Abstract
Taste is influenced by several factors. However, whether habitual exercise level is associated with differences in taste perception has received little investigation. The aim of this study was to determine if habitual exercise is associated with differences in taste perception in men. Active (n = 16) and inactive (n = 14) males, between ages 18⁻55, underwent two days of sensory testing, using prototypical taste stimuli of high and low concentrations for sweet, salt, bitter, sour, umami, and carbohydrate (maltodextrin). Mean perceived intensity and hedonic ratings were recorded. Eating behaviour was assessed by the three factor eating questionnaire and food intake by EPIC food frequency questionnaire (FFQ). There were moderate to large differences between the two groups in perceived intensity for sweet taste at the high concentration and umami taste at both high and low concentrations, with active males recording a higher perceived intensity (p < 0.05 for all). The active group also recorded a greater dislike for umami low and carbohydrate low concentration (p < 0.01). Salt, bitter and sour perception did not significantly differ between the two groups. FFQ analysis showed no difference in % energy from macronutrients between the groups. Eating behaviour traits correlated with sweet taste intensity and umami taste liking, independent of activity status. Results indicated that sweet and umami taste perception differ in active compared to inactive males. Habitual exercise level should be considered in taste perception research and in product development. Whether differences in taste perception could be one factor influencing food intake and thus energy balance with habitual exercise warrants further investigation.
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Affiliation(s)
- Emma L Feeney
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Laura Leacy
- School of Public Health, Physiotherapy and Sport Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Mark O'Kelly
- School of Public Health, Physiotherapy and Sport Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Niamh Leacy
- School of Public Health, Physiotherapy and Sport Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Abbie Phelan
- School of Public Health, Physiotherapy and Sport Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Leah Crowley
- School of Public Health, Physiotherapy and Sport Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Emily Stynes
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Aude de Casanove
- School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Katy Horner
- School of Public Health, Physiotherapy and Sport Science, University College Dublin, Belfield, Dublin 4, Ireland.
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Iatridi V, Hayes JE, Yeomans MR. Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria. Nutrients 2019; 11:E129. [PMID: 30634558 PMCID: PMC6357166 DOI: 10.3390/nu11010129] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 01/03/2019] [Accepted: 01/04/2019] [Indexed: 12/17/2022] Open
Abstract
Taste hedonics is a well-documented driver of food consumption. The role of sweetness in directing ingestive behavior is largely rooted in biology. One can then intuit that individual differences in sweet-liking may constitute an indicator of variations in the susceptibility to diet-related health outcomes. Despite half a century of research on sweet-liking, the best method to identify the distinct responses to sweet taste is still debated. To help resolve this issue, liking and intensity ratings for eight sucrose solutions ranging from 0 to 1 M were collected from 148 young adults (29% men). Hierarchical cluster analysis (HCA) revealed three response patterns: a sweet-liker (SL) phenotype characterized by a rise in liking as concentration increased, an inverted U-shaped phenotype with maximum liking at 0.25 M, and a sweet-disliker (SD) phenotype characterized by a decline in liking as a function of concentration. Based on sensitivity and specificity analyses, present data suggest the clearest discrimination between phenotypes is seen with 1.0 M sucrose, where a liking rating between -15 and +15 on a -50/+50 scale reliably distinguished individuals with an inverted U-shaped response from the SLs and the SDs. If the efficacy of this approach is confirmed in other populations, the discrimination criteria identified here can serve as the basis for a standard method for classifying sweet taste liker phenotypes in adults.
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Affiliation(s)
| | - John E Hayes
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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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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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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