Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition

Morquecho-Campos, Paulina; Bikker, Floris J.; Nazmi, Kamran; Graaf, Kees de; Laine, Marja L.; Boesveldt, Sanne

doi:10.1016/j.appet.2019.104399

Cited by 34 publications

(15 citation statements)

References 58 publications

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“…For this purpose, a combination of SDS-PAGE, which allowed protein separation in the total of participants, was combined with 2-DE for a deeper separation of the proteins, in a sub-sample. Recently, it was shown that salivary flow rate increases in response to food odours [9,10] and that increase was also observed in the present study, where smelling bread resulted in rise in the volume of saliva produced. This increase in salivation induced by food smelling is part of the cephalic phase response, with the function of preparing the body to optimize nutrient processing throughout the gastrointestinal tract [23].…”

Section: Discussionsupporting

confidence: 88%

“…Before each stimulus presentation, individuals drank water to eliminate any residual saliva and waited 30 s, after which they did not swallow during 4 min, spiting all of the saliva produced in the mouth to a clean polyethylene tube maintained in ice. This period was chosen both because it allows the collection of a saliva volume enough to laboratorial analysis and, at the same time, should allow effects of odour stimulation to be observed [10]. After this, the mouth was rinsed with water, and the participant was presented with the stimulus.…”

Section: Stimulation and Saliva Collectionmentioning

confidence: 99%

“…There is empirical and scientific evidence that the odour of a palatable food induces saliva secretion. Exposure to odours of chocolate or beef were observed to increase salivation compared to a situation of absence of odours [9] and a recent study demonstrated that this rise in salivary flow rate after food-odour stimulation does not occur in response to non-food odour [10].…”

Section: Introductionmentioning

confidence: 96%

“…Despite what was stated above, the influence of food odours exposure in the chemical composition of saliva is less known. Recently, Morquecho-Campos and colleagues [10] reported no significant effects of food odours in salivary protein composition, more specifically in salivary MUC5B, alpha amylase and lingual lipase enzymatic activities. However, as the authors discuss, no other changes in salivary proteome were assessed and changes in other salivary proteins are not discarded to occur in response to food odours.…”

Section: Introductionmentioning

confidence: 97%

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Changes in Salivary Proteome in Response to Bread Odour

et al. 2020

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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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Section: Discussionsupporting

confidence: 88%

Section: Stimulation and Saliva Collectionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 97%

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Changes in Salivary Proteome in Response to Bread Odour

et al. 2020

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“…Those odor-taste or odor-nutrient associations are developed through the learning process during repeated food consumption (Stevenson and Boakes, 2004 ). Therefore, food odors can be distinguished according to the taste quality or nutrient content (e.g., high or low fat; Boesveldt and de Graaf, 2017 ; Morquecho-Campos et al, 2019 ). Brain imaging studies showed that food odors compared to non-food odors mainly activate the reward-related brain regions (Bragulat et al, 2010 ; Eiler et al, 2012 ; Sorokowska et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Brain Responses to Food Odors Associated With BMI Change at 2-Year Follow-Up

Han

Chen

Hummel

2020

Front. Hum. Neurosci.

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The understanding of food cue associated neural activations that predict future weight variability may guide the design of effective prevention programs and treatments for overeating and obesity. The current study investigated the association between brain response to different food odors with varied energy density and individual changes of body mass index (BMI) over 2 years. Twenty-five participants received high-fat (chocolate and peanut), low-fat (bread and peach) food odors, and a nonfood odor (rose) while the brain activation was measured using functional magnetic resonance imaging (fMRI). BMIs were calculated with participant’s self-reported body weight and height collected at the time of the fMRI scan and again at 2 years later. Regression analyses revealed significant negative correlations between BMI increase over 2 years and brain activation of the bilateral precuneus and the right posterior cingulate cortex (PCC) in response to high-fat vs. low-fat food odors. Also, brain activation of the right supplementary motor area (SMA) in response to food vs. non-food odor was negatively correlated to subsequent BMI increase over 2 years. Taken together, the current findings suggest that individual differences in neural responsivity to (high calorie) food odors in brain regions of the default mode and motor control network serve as a neural marker for future BMI change.

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The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption of Food

Pellegrino,

Fjældstad

2024

Smell, Taste, Eat: The Role of the Chemical Senses in Eating Behaviour

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Impact of food odors signaling specific taste qualities and macronutrient content on saliva secretion and composition

Cited by 34 publications

References 58 publications

Changes in Salivary Proteome in Response to Bread Odour

Changes in Salivary Proteome in Response to Bread Odour

Brain Responses to Food Odors Associated With BMI Change at 2-Year Follow-Up

The Effect of Olfactory Disorder (and Other Chemosensory Disorders) on Perception, Acceptance, and Consumption of Food

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