Is the Mouthwatering Sensation a True Salivary Reflex?

Ilangakoon, Y.; Carpenter, Guy

doi:10.1111/j.1745-4603.2011.00290.x

Cited by 23 publications

(20 citation statements)

References 14 publications

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“…The effect of olfactory stimulation in saliva secretion has been little studied. In these studies, it was concluded that only submandibular/sublingual glands respond to olfactory stimulation, with parotid having no response to olfactory stimuli [35][36][37]. Our work does not prove this concept but also does not deny it.…”

Section: Discussioncontrasting

confidence: 77%

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: Discussioncontrasting

confidence: 77%

Changes in Salivary Proteome in Response to Bread Odour

et al. 2020

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“…However, conflicting results have been reported regarding the ability of odors to induce salivation. Some findings support the hypothesis that salivation can be stimulated by seeing or smelling appetizing foods, as a preparatory response for food intake [5,[22][23][24][48][49][50], while it should be noted that in other studies no increase in salivation from seeing or smelling an appetizing food product was reported [8,10,25,26,51]. The lack of salivary increase in these studies may be due to small sample sizes [21] or measurement of inappropriate salivary glands.…”

Section: Accepted Manuscriptsupporting

confidence: 63%

“…These anticipatory physiological responses activate digestive and endocrine cascades which increase the efficiency of the digestion and metabolism, but also directly and indirectly regulate meal size and duration [20]. For instance, saliva production can be elicited by learned or conditioned reflexes [21] and can be stimulated in response to exposure to the sights and smells of food cues, as a preparatory response [4,22,23]. However, results from literature are somewhat inconsistent and it is unclear to what extent and specificity these salivary responses occur.…”

Section: Introductionmentioning

confidence: 99%

Impact of ambient odors on food intake, saliva production and appetite ratings

Proserpio

Graaf

Laureati

et al. 2017

Physiology & Behavior

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The aim of this study was to investigate the effect of ambient odor exposure on appetite, salivation and food intake. 32 normal-weight young women (age: 21.4±5.3year; BMI: 21.7±1.9kg/m) attended five test sessions in a non-satiated state. Each participant was exposed to ambient odors (chocolate, beef, melon and cucumber), in a detectable but mild concentration, and to a control condition (no-odor exposure). During each condition, at different time points, participants rated appetite for 15 food products, and saliva was collected. After approximately 30min, ad libitum intake was measured providing a food (chocolate rice, high-energy dense product) that was congruent with one of the odors they were exposed to. A significant odor effect on food intake (p=0.034) and salivation (p=0.017) was found. Exposure to odors signaling high-energy dense products increased food intake (243.97±22.84g) compared to control condition (206.94±24.93g; p=0.03). Consistently, salivation was increased significantly during chocolate and beef exposure (mean: 0.494±0.050g) compared to control condition (0.417±0.05g; p=0.006). Even though odor exposure did not induce specific appetite for congruent products (p=0.634), appetite scores were significantly higher during odor exposure (p<0.0001) compared to the no-odor control condition and increased significantly over time (p=0.010). Exposure to food odors seems to drive behavioral and physiological responses involved in eating behavior, specifically for odors and foods that are high in energy density. This could have implications for steering food intake and ultimately influencing the nutritional status of people.

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“…The mechanisms triggering these secretions have not yet been clearly identified but it appears that they may result from association effects because a lemon flavour is one of the best stimuli [77,78]. It is interesting to note that as a counterbalance to taste stimulation, the submandibular and sublingual glands contribute most to these secretions [79].…”

Section: Impact Of Perception On Salivamentioning

confidence: 99%

Role of Saliva in Oral Food Perception

Neyraud¹

2014

Monographs in Oral Science

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Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being taken into account in current research on food perception. The aim of this paper is to review the principal roles of saliva in oral perception, with particular focus on chemosensory perception. These include the protection of taste buds, the effects of flow rates, salivary hormones, electrolytes and organic compounds, and finally the impact of perception on salivary secretions.

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Is the Mouthwatering Sensation a True Salivary Reflex?

Cited by 23 publications

References 14 publications

Changes in Salivary Proteome in Response to Bread Odour

Changes in Salivary Proteome in Response to Bread Odour

Impact of ambient odors on food intake, saliva production and appetite ratings

Role of Saliva in Oral Food Perception

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