Human saliva, taste and food perception

Human saliva, taste and food perceptio

The Use of Electrophoresis for the Study of Saliva Involvement in Ingestive Behavior

absen

Comparison of salivary proteome of children with different sensitivities for bitter and sweet tastes: association with body mass index

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

Diet-induced modifications of salivary profiles in Human subjects

International audienc

The role of oral fluids and films in the sense of taste

International audienceTaste buds constantly bathe in saliva, or more precisely in the oral fluid (termed whole saliva) made of secreted saliva, plasma exudate, shedding cells and microorganisms. Furthermore during eating, whole saliva is mixed with the food containing tastants. The various documented actions of saliva will be reviewed: protection of the integrity and functionality of the anatomical taste structures, dissolution and transport of taste molecules or binding between salivary components and tastants, with different consequences on taste perception. Subsequently, our own research performed on human subjects will be presented. Such studies aimed to establish links between taste acceptance (in infants) or taste sensitivity (in adults) and saliva composition using non-targeted “omics” analytical methods. Overall, it is suggested that proteolysis within the oral cavity might be determinant, as evidenced by the differentially represented salivary cystatins (inhibitors of cysteine proteases) or protein fragments between groups of different sensitivity. We further suggest that this proteolysis might impact the structured biological layer on oral soft surfaces (the mucosal pellicle) formed through bioadhesion mechanisms. A cell-based model, suitable to study the interaction between the mucosal pellicle and flavour compounds, was therefore developed. Its application to the characterization of tannins-salivary proteins interactions will be presented. In parallel, our non-targeted studies also pointed at the possible involvement of the oral microbiota in the taste function. A preliminary study on this topic will be presented. Generic taste sensitivity was linked to some microbiologically-related variables in saliva and in the film lining the tongue, confirming the interest of further pursuing this line of research

The interplay between saliva, taste perception and diet

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Salivary biomarkers of mediterranean diet associated with long-term protection against type 2 diabetes mellitus

National audienc

Le protéome salivaire, une source de biomarqueurs

National audienc

Salivary signatures of taste perception and diet

International audienc

Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

International audienceThe 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