Quantitative and qualitative analyses of human salivary NEFA with gas-chromatography and mass spectrometry

Kulkarni, Bhushan V.; Wood, Karl V.; Mattes, Richard D.

doi:10.3389/fphys.2012.00328

Cited by 22 publications

(12 citation statements)

References 23 publications

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“…Whether this enzymatic activity is indeed required for the orosensory perception of food may depend on the nature and processing grade of food items consumed. In the case of some high fat food items which contain already suffi cient amounts of free long-chain fatty acids, the small additional amount of fatty acids liberated by orally secreted LIPs may not be required ( 24,43 ). However, if the liberation of fatty acids from triglycerides is necessary to reach or exceed threshold concentrations, the activity of LIPs may become crucial for orosensory perception of food lipids ( 23 ).…”

Section: Discussionmentioning

confidence: 99%

The role of lipolysis in human orosensory fat perception

Voigt

Stein

Galindo

et al. 2014

Journal of Lipid Research

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This article is available online at http://www.jlr.org the fi ve taste qualities, sweet, umami, salty, sour, and bitter ( 2 ). In the past, the existence of additional taste modalities such as fatty ( 3 ), metallic ( 4 ), or a taste for water ( 5 ) has been speculated. In recent years, particular attention has been paid to the potential existence of fat taste and its putative status compared with the other well-accepted taste qualities . Whereas the textural, olfactory, and postingestive recognition of fat constituents have been considered the dominant cues for fat perception in the past, several recent studies, performed mostly in rodents but also in humans, have pointed to a gustatory component in fat perception [for a recent review see ( 6 )]. The use of anosmic ( 7 ) or esophagostomized ( 8 ) rat models in combination with texture-masking buffer compositions indicated an orosensory detection mechanism for long-chain fatty acids, in particular. Moreover, a number of candidate receptors for the oral detection of lipophilic molecules were identifi ed by several independent research groups. These putative fat sensors include potassium channels ( 3 ) and scavenger receptor/fatty acid transporter CD36/FAT ( 9, 10 ), as well as G protein-coupled receptors (GPRs) such as GPR40 ( 11 ) and GPR120 ( 11-13 ). For some of the candidate receptors, knockout mouse models were analyzed and their contribution to orosensory fat perception confi rmed. Mice with a genetic ablation of CD36 exhibit no preference for the polyunsaturated long-chain fatty acid, linoleic acid, in two-bottle preference tests compared with wild-type mice. Moreover, a reduced cephalic phase response upon oral stimulation with oleic, linoleic, and linolenic acid, but not to the saturated long-chain fatty acid, stearic acid, or the medium-chain fatty acid, caprylic acid, suggests pronounced selectivity for particular lipophilic stimuli ( 10 ). Similarly, GPR40 as well as GPR120 knockout mice both show a loss of preference for linoleic acid, and The perception of taste elicited by countless chemicals present in food plays an important role for the survival of organisms. The gustatory system monitors not only the caloric content and the appropriate electrolyte supply, but also the presence of putatively harmful substances in food items ( 1 ). Detection of food constituents within the oral cavity is achieved by taste receptor molecules expressed by sensory cells specifi cally devoted to the detection of one of

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Section: Discussionmentioning

confidence: 99%

The role of lipolysis in human orosensory fat perception

Voigt

Stein

Galindo

et al. 2014

Journal of Lipid Research

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“…For instance, in food, dietary lipids participate in conveying texture attributes such as creaminess, fattiness, meltability, and spreadability (Guichard, Galindo-Cuspinera, & Feron, 2018). Humans can also detect nonesterified fatty acids (NEFA), suggesting the presence of a gustatory NEFA signaling system in the oral cavity (Feron & Poette, 2013;Kulkarni et al, 2012;Mattes, 2011;Tucker, Mattes, & Running, 2014). Moreover, oral detection of NEFA differentially alters post-prandial metabolism in human (Mattes, 1996) depending on body mass index (BMI) (Chevrot et al, 2014;Vors et al, 2015).…”

Section: Lipidsmentioning

confidence: 99%

“…Recognition thresholds are similar to detection thresholds for oleic and linoleic acid but are much higher for stearic acid. With respect to NEFA salivary levels, to date, only two studies have published both qualitative and quantitative data on salivary NEFA composition (Kulkarni et al, ; Neyraud et al, ). NEFA concentrations are in the range of micromolar levels, with oleic acid being the most abundant at a concentration of 4.9 μM (Table ).…”

Section: Lipidsmentioning

confidence: 99%

Unstimulated saliva: Background noise in taste molecules

Féron

2018

Journal of Texture Studies

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Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self‐adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. Practical application Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter‐individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.

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“…The role of human saliva and its compositional elements in relation to the GI functions of taste, mastication, bolus formation, enzymatic digestion, and swallowing [54]. Salivary nonesterified fatty acids (NEFA) are proposed to play a role in oral health and oral fat detection, and they may hold diagnostic and prognostic potential [55].…”

Section: Role Of Digestionmentioning

confidence: 99%

Functions of Saliva

Maddu¹

2019

Saliva and Salivary Diagnostics

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Saliva is produced and secreted by salivary glands. The basic secretary units of salivary glands are clusters of acini cells. It is fluid that contains water, electrolytes, mucus, and enzymes, all of which flow out of the acinus into collecting ducts, certainly one of the most important components and an integral component to oral health. The protective role and benefits including buffering, remineralization in the healthy oral mucosa, immune defense, digestion, lubrication, diagnostic purpose, and proteome analysis are fulfilled by saliva. It aids in maintaining mucosal integrity and indigestion through salivary enzymes. The functions of saliva in maintaining oral health and the main factors that cause alterations in salivary secretion and the importance of saliva in caries development and bacterial plaque formation are discussed, and also its role and functions and organic and inorganic constituents in saliva are discussed. This is of great importance in ruminants, which have non-secretory forestomachs. Diseases of the salivary glands and ducts are not uncommon in animals and man, and excessive salivation is a symptom of almost any lesions in the oral cavity.

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Quantitative and qualitative analyses of human salivary NEFA with gas-chromatography and mass spectrometry

Cited by 22 publications

References 23 publications

The role of lipolysis in human orosensory fat perception

The role of lipolysis in human orosensory fat perception

Unstimulated saliva: Background noise in taste molecules

Functions of Saliva

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