How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

Simões, Carla; Caeiro, Inês; Carreira, Laura; Silva, Fernando Capela e; Lamy, Elsa

doi:10.3390/molecules26092403

Cited by 12 publications

(6 citation statements)

References 36 publications

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“…The short-term plasticity of saliva in response to food or food stimuli is not a surprise, since it was previously observed in studies from our lab [ 33 , 46 ] and from other authors [ 47 ]. Looking for SDS-PAGE profiles, our participants increased the relative levels of the bands expected to contain albumin, α-amylase, PRPs, and cystatins, which, with the exception of albumin, are all salivary proteins observed to bind and precipitate apple polyphenols, as discussed above.…”

Section: Discussionsupporting

confidence: 66%

“…The effect of food intake in the saliva proteome has been reported in different studies [ 13 , 33 ]. Tannins are probably the compounds present in vegetable foods more associated with direct effects at the salivary protein level, since these polyphenolic compounds have a particular affinity for some types of salivary proteins, binding them.…”

Section: Discussionmentioning

confidence: 99%

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The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

Louro

Carreira

Caeiro

et al. 2023

Foods

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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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Section: Discussionsupporting

confidence: 66%

Section: Discussionmentioning

confidence: 99%

The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

Louro

Carreira

Caeiro

et al. 2023

Foods

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“…A similar study found 70 different peaks on CM10 chips (39 in the range of 2-10 kDa, 17 from 10-20 kDa, and 14 from 20-100 kDa) and a total of 108 peaks on the Q10 chips with most peaks in the range of below 10 kDa [43]. These findings are in line with the results of the present investigation, while other studies reported from total numbers that ranged between 70 and >1000 proteins [14,[44][45][46].…”

Section: Discussionsupporting

confidence: 92%

Salivary Pellicle Formed on Dental Composites Evaluated by Mass Spectrometry—An In Situ Study

Reise,

Kranz,

Heyder

et al. 2023

Molecules

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(1) Background: In the oral environment, sound enamel and dental restorative materials are immediately covered by a pellicle layer, which enables bacteria to attach. For the development of new materials with repellent surface functions, information on the formation and maturation of salivary pellicles is crucial. Therefore, the present in situ study aimed to investigate the proteomic profile of salivary pellicles formed on different dental composites. (2) Methods: Light-cured composite and bovine enamel samples (controls) were exposed to the oral cavity for 30, 90, and 120 min. All samples were subjected to optical and mechanical profilometry, as well as SEM surface evaluation. Acquired pellicles and unstimulated whole saliva samples were analyzed by SELDI–TOF–MS. The significance was determined by the generalized estimation equation and the post-hoc bonferroni adjustment. (3) Results: SEM revealed the formation of homogeneous pellicles on all test and control surfaces. Profilometry showed that composite surfaces tend to be of higher roughness compared to enamel. SELDI–TOF–MS detected up to 102 different proteins in the saliva samples and up to 46 proteins in the pellicle. Significant differences among 14 pellicle proteins were found between the composite materials and the controls. (4) Conclusions: Pellicle formation was material- and time-dependent. Proteins differed among the composites and to the control.

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“…When it comes to food, the complexity of the issues involved has to be acknowledged, because food is much more than a sum of nutrients, and food choices involve from primary senses to memories, beliefs, and more [13][14][15][16][17][18], as is the case of the MD.…”

Section: A Broken Global Food System What Way Out?mentioning

confidence: 99%

Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods

Delgado

Gonçalves

Romano

2023

Foods

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Today’s global food system aggravates climate change while failing in meeting SDG2 and more. Yet, some sustainable food cultures, such as the Mediterranean Diet (MD), are simultaneously safe, healthy, and rooted in biodiversity. Their wide range of fruits, herbs, and vegetables convey many bioactive compounds, often associated with colour, texture, and aroma. Phenolic compounds are largely responsible for such features of MD’s foods. These plant secondary metabolites all share in vitro bioactivities (e.g., antioxidants), and some are evidenced in vivo (e.g., plant sterols lower cholesterol levels in blood). The present work examines the role of polyphenols in the MD, with respect to human and planetary health. Since the commercial interest in polyphenols is increasing, a strategy for the sustainable exploitation of Mediterranean plants is essential in preserving species at risk while valuing local cultivars (e.g., through the geographical indication mechanism). Finally, the linkage of food habits with cultural landscapes, a cornerstone of the MD, should enable awareness-raising about seasonality, endemism, and other natural constraints to ensure the sustainable exploitation of Mediterranean plants.

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How Different Snacks Produce a Distinct Effect in Salivary Protein Composition

Cited by 12 publications

References 36 publications

The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

Salivary Pellicle Formed on Dental Composites Evaluated by Mass Spectrometry—An In Situ Study

Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods

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