Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis

Louro, Teresa; Simões, Carla; Lima, Wilmara; Carreira, Laura; Castelo, Paula Midori; Luís, Henrique; Moreira, Pedro; Lamy, Elsa

doi:10.1155/2021/6629951

Cited by 12 publications

(11 citation statements)

References 46 publications

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“…Dietary patterns determine changes in saliva composition [ 145 ]. For example, a liquid diet may significantly alter saliva’s protein composition by reducing protein and electrolyte concentrations [ 146 ].…”

Section: How Does Inadequate Protein Intake Affect Saliva and Oral He...mentioning

confidence: 99%

“…For example, a liquid diet may significantly alter saliva’s protein composition by reducing protein and electrolyte concentrations [ 146 ]. Diets high in vegetables, fruit and high-protein food are associated with changes in the salivary proteome [ 145 ]. As stated in the introduction, saliva is composed of numerous defence proteins involved in both innate and acquired immunity [ 147 ].…”

Section: How Does Inadequate Protein Intake Affect Saliva and Oral He...mentioning

confidence: 99%

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Protein Intake and Oral Health in Older Adults—A Narrative Review

et al. 2022

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Oral health is vital to general health and well-being for all ages, and as with other chronic conditions, oral health problems increase with age. There is a bi-directional link between nutrition and oral health, in that nutrition affects the health of oral tissues and saliva, and the health of the mouth may affect the foods consumed. Evidence suggests that a healthy diet generally has a positive impact on oral health in older adults. Although studies examining the direct link between oral health and protein intake in older adults are limited, some have explored the relationship via malnutrition, which is also prevalent among older adults. Protein–energy malnutrition (PEM) may be associated with poor oral health, dental caries, enamel hypoplasia, and salivary gland atrophy. This narrative review presents the theoretical evidence on the impact of dietary protein and amino acid composition on oral health, and their combined impact on overall health in older adults.

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Section: How Does Inadequate Protein Intake Affect Saliva and Oral He...mentioning

confidence: 99%

Section: How Does Inadequate Protein Intake Affect Saliva and Oral He...mentioning

confidence: 99%

Protein Intake and Oral Health in Older Adults—A Narrative Review

et al. 2022

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“…The study by Louro et al. (2021) on individual variations in the perception of basic tastes and astringency of fruits and vegetables showed that individuals who are more sensitive to perception prefer the sweet taste of fruits. Moreover, individuals with higher BMI are less sensitive to acidic taste (Simchen et al., 2006).…”

Section: Resultsmentioning

confidence: 99%

“…It is a tactile sensation felt as a rough, dry sensation in the mouth, which is usually due to the interaction of polyphenols (mainly tannins) with salivary proteins (Huang & Xu, 2021). The intake of foods rich in these compounds may be related to a greater or lesser perception of this sensory attribute (Louro et al., 2021), that is, the lower the consumption of fruits and vegetables, the lower the perception of the astringent stimulus.…”

Section: Resultsmentioning

confidence: 99%

Temporal sweet taste dominance according to adult body mass index classification

Lima

Ramos

Sousa

et al. 2023

Journal of Food Science

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Excess adipose tissue is associated with basic tastes perception change, which can negatively affect food choices. However, the effect of overweight and obesity on sensory perception is not clearly explained in the literature yielding heterogeneous results. The present investigation aimed to investigate the temporal dominance of sweet taste according to body mass index (BMI) classification in adults during the ingestion of five passion fruit nectar samples prepared with different sucrose concentrations. The temporal dominance of sensations methodology was applied, which allowed the representation of the stimuli assessed in dominance curves, considering a significant difference in Fisher's exact test (p ≤ 0.05). The attributes evaluated were sweet taste, bitter taste, acidic taste, astringency, passion fruit flavor, metallic taste, or none of the previous options. The sensory analysis was performed with the participation of ninety adult consumers, divided into three groups: EG = eutrophic, WG = overweight, and OG = obesity group, according to the BMI classification. Between the groups a difference in the perception of the attribute “sweet taste” was observed: The EG demonstrated perception of the stimulus in food samples at lower sucrose concentrations, whereas WG and OG showed a higher rate of sweet taste dominance in the food samples with higher concentration of sucrose. Overweight and obese individuals have a lower sensory perception of sweet taste and require a greater amount of sucrose to producing sensory dominance of the attribute “sweet taste” when compared to eutrophic individuals. Practical Application Overweight and obese individuals may experience taste perception in foods in a different way. This study investigated the dominance of sweet taste perception in a fruit beverage by adults with adequate weight and overweight. The results of the tests support the hypothesis that obese and nonobese individuals differ in the sweet taste perception, which can help to understand which factors are involved in sensory perception and food consumption, in addition to providing subsidies for the nonalcoholic beverage industry to elaborate products with new alternatives for concentration and/or replacement of sucrose.

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“…More than 1000 unique human salivary proteins were identified by high-throughput proteomic technologies and are deposited in the Human Salivary Proteome Wiki . Salivary composition is dynamic and may be influenced by external and internal factors, such as diet and diseases. − In this study, 278 proteins were identified in non-processed saliva. The identified proteins reduced to 222 and 219 for 0.22 and 0.45 μm filtered saliva, respectively, and to 201 for pasteurized saliva.…”

Section: Discussionmentioning

confidence: 95%

Effect of Processing Methods of Human Saliva on the Proteomic Profile and Protein-Mediated Biological Processes

et al. 2023

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The use of saliva as a protein source prior to microbiological and biological assays requires previous processing. However, the effect of these processing methods on the proteomic profile of saliva has not been tested. Stimulated human saliva was collected from eight healthy volunteers. Non-processed saliva was compared with 0.22 μm filtered, 0.45 μm filtered, and pasteurized saliva, by liquid chromatography−mass spectrometry. Data are available via ProteomeXchange with identifier PXD039248. The effect of processed saliva on microbial adhesion was tested using bacterial and fungus species and in biological cell behavior using HaCaT immortalized human keratinocytes. Two hundred and seventy-eight proteins were identified in non-processed saliva, of which 54 proteins (≈19%) were exclusive. Saliva processing reduced identified proteins to 222 (≈80%) for the 0.22 μm group, 219 (≈79%) for the 0.45 μm group, and 201 (≈72%) for the pasteurized saliva, compared to non-processed saliva. The proteomic profile showed similar molecular functions and biological processes. The different saliva processing methods did not alter microbial adhesion (ANOVA, p > 0.05). Interestingly, pasteurized saliva reduced keratinocyte cell viability. Saliva processing methods tested reduced the proteomic profile diversity of saliva but maintained similar molecular functions and biological processes, not interfering with microbial adhesion and cell viability, except for pasteurization, which reduced cell viability.

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Salivary Protein Profile and Food Intake: A Dietary Pattern Analysis

Cited by 12 publications

References 46 publications

Protein Intake and Oral Health in Older Adults—A Narrative Review

Protein Intake and Oral Health in Older Adults—A Narrative Review

Temporal sweet taste dominance according to adult body mass index classification

Effect of Processing Methods of Human Saliva on the Proteomic Profile and Protein-Mediated Biological Processes

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