Salivary proteome and glucose levels are related with sweet taste sensitivity in young adults

Abstract

Sweet taste plays a critical role in determining food preferences and choices. Similar to what happens for other oral sensations, individuals differ in their sensitivity for sweet taste and these inter-individual differences may be responsible for variations in food acceptance. Despite evidence that saliva plays a role in taste perception, this fluid has been mainly studied in the context of bitterness or astringency. We investigated the possible relationship between sweet taste sensitivity and salivary composition in subjects with different sucrose detection thresholds. Saliva collected from 159 young adults was evaluated for pH, total protein concentration and glucose. One-and bi-dimensional electrophoresis (2-DE) were performed and protein profiles compared between sweet sensitivity groups, with proteins that were differently expressed being identified by MALDI-FTICR-MS. Moreover, Western blotting was performed for salivary carbonic anhydrase VI (CA-VI) and cystatins and salivary amylase enzymatic activity was assessed in order to compare groups. Females with low sensitivity to sweet taste had higher salivary concentrations of glucose compared to those with sensitivity. For protein profiles, some differences were sex-dependent, with higher levels of α-amylase and CA-VI in lowsensitivity individuals and higher levels of cystatins in sensitive ones for both sexes. Body mass index was not observed to affect the association between salivary proteome and taste sensitivity. To our knowledge, these are the first data showing an association between sweet taste and saliva proteome. ARTICLE HISTORY

Salivary Metabolomics: From Diagnostic Biomarker Discovery to Investigating Biological Function

“…There is additional evidence of an association between other salivary metabolites and sensory perception. These include an inverse association between salivary glucose and sweet sensitivity [120], although this was only found in female participants, and a similar relationship between salivary urea and bitter taste sensitivity in renal disease participants [121]. While glucose tastes sweet and urea tastes bitter, it is unlikely salivary levels would approach the concentrations necessary to be perceptible and directly mask exogenous tastants [122,123].…”

Changes in Salivary Proteome in Response to Bread Odour

“…Salivary proteins such as proline-rich proteins (PRPs) [11,12] and cystatins [13,14] levels have been linked to different levels of perception and acceptance of astringent foods and beverages. Also, salivary carbonic anhydrase VI, cystatins and PRPs have been linked to the intensity of bitterness perception [15][16][17] and amylase, carbonic anhydrase VI and cystatins seem to be linked to sweet taste sensitivity [18]. Knowing how saliva varies in response to stimulants can be useful to understanding how they may modify subsequent food perception, information that can be used in nutrition programmes or in the catering and hotel industry.…”

Main effects of human saliva on flavour perception and the potential contribution to food consumption

“…Additionally, a trend has been shown between bitter sensitivity and saliva interferon-α (53) , two specific basic PRP (54) , amylase fragments, immunoglobulins and serum albumin and/or serum albumin fragments, cystatin SN (55) , gustin (carbonic anhydrase VI) gene polymorphism, salivary zinc and BMI in human subjects (29) . Finally, a relationship between salivary leptin levels and bitter perception dependent on sex and BMI was found by Rodrigues et al (44) . Actually, it has been suggested that sex and BMI variables might influence saliva composition which may affect bitter taste response (44) .…”

“…Finally, a relationship between salivary leptin levels and bitter perception dependent on sex and BMI was found by Rodrigues et al (44) . Actually, it has been suggested that sex and BMI variables might influence saliva composition which may affect bitter taste response (44) .…”