唾液
品味
油酸
刺激
化学
食品科学
味觉感受器
鲜味
生物化学
内科学
内分泌学
生物
医学
作者
Rana Mounayar,Martine Morzel,Hélène Brignot,Marie Tremblay-Franco,Cécile Canlet,Géraldine Lucchi,Patrick Ducoroy,Gilles Féron,Eric Neyraud
出处
期刊:Omics A Journal of Integrative Biology
[Mary Ann Liebert]
日期:2014-11-01
卷期号:18 (11): 666-672
被引量:33
标识
DOI:10.1089/omi.2014.0108
摘要
Saliva has different functions in the mouth and is involved, for example, in taste perception. Saliva composition can also be modified rapidly by taste stimulation. It remains unclear, however, whether the perceived intensity of a tastant may modulate this response. Based on increasing evidence that fat can be perceived by the taste system and that fat taste perception may be associated with fat intake, the aim of this work was to study if stimulation by a fatty acid (oleic acid) modifies saliva composition differently in subjects highly (sensitive+) or weakly (sensitive−) sensitive to that taste. For that purpose, saliva of two groups of subjects was collected after stimulation by either a control emulsion or an emulsion containing 5.61 mM oleic acid. Saliva was analyzed by 2D electrophoresis and 1H NMR spectroscopy. The results show that sensitive+ and sensitive− subjects differ in their salivary response in terms of proteome and metabolome composition. Oppositely to sensitive− subjects, sensitive+ subjects responded to oleic acid by increased abundance of polymeric immunoglobulin receptor, rab GDP dissociation inhibitor beta, and organic acids, and decreased abundance of metabolites characteristic of mucins. The results highlight that modification of saliva composition by taste stimulation may be modulated by taste perception.
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