Bioadhesion and oral fluids—perireceptor modulators of taste perception?

Unstimulated saliva: Background noise in taste molecules

“…In particular, Von Ebner Glands (VEG) are located in the proximity of the taste buds of the lateral circumvallate papillae; consequentially, taste buds are in direct contact with VEG secretions (Carpenter, 2013;Frank, Hettinger, & Mott, 1992). Moreover, VEG saliva secretions could participate in the concentration and delivery of sapid molecules, particularly hydrophobic substances, in the gustatory system (Hannig et al, 2017;Schmale, Holtgreve-Grez, & Christiansen, 1990). Moreover, unstimulated saliva can form a structural biological layer on the surface of the tongue (Hannig et al, 2017).…”

“…Moreover, VEG saliva secretions could participate in the concentration and delivery of sapid molecules, particularly hydrophobic substances, in the gustatory system (Hannig et al, 2017;Schmale, Holtgreve-Grez, & Christiansen, 1990). Moreover, unstimulated saliva can form a structural biological layer on the surface of the tongue (Hannig et al, 2017). It is likely that this salivary pellicle is also composed of tasting substances whose levels are significantly different from those found in freely floating unstimulated saliva.…”

“…These compounds may constantly stimulate the taste receptors located on the tongue but are not perceived by the individual due to the phenomenon of self‐adaptation. These salivary tasting compounds thus contribute to taste sensitivity (Hannig, Hannig, & Morzel, ; Matsuo, ; Mese & Matsuo, ). Moreover, it is likely that the sensory perception of tasting substances, when they are added into food, is dependent on their salivary concentrations, which are highly variable among individuals.…”

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

“…Although not well characterized in terms of composition and structure, the pellicle‐like taste pore material is assumed to be formed primarily from saliva from the minor von Ebner's salivary glands which discharge their secretions into the clefts of foliate and circumvallate papillae (Mese & Matsuo, ). By analogy with the hypotheses linking salivary composition and taste perception, Hannig, Hannig, and Morzel () proposed a series of events which could occur at the taste pore material level with an impact on taste perception, for example physico‐chemical interactions of salivary proteins with bitter tastants, release of short oses through amylase activity or buffering of acids through carbonic anhydrase VI activity (Hannig, Hannig, & Morzel, ). It was also suggested that enhanced in‐mouth proteolysis may affect the pellicle thickness or structure, and applied to the pellicle lining the opening of taste buds, this was proposed as an explanation for enhanced sensitivity to bitterness in human subjects (Dsamou et al, ).…”

Nanoscale Mapping of the Physical Surface Properties of Human Buccal Cells and Changes Induced by Saliva

“…onto the cell’s surface . Among these, the heavily glycosylated mucins MUC5B are prominently involved in the lubricating and hydrating properties of the pellicle . Adsorption of MUC5B and other salivary proteins to the cells’ surface is suggested to occur mainly through noncovalent interactions (in particular hydrophobic effect) .…”