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Salivary Composition Is Associated with Liking and Usual Nutrient Intake

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, sa...

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Autores principales: Méjean, Caroline, Morzel, Martine, Neyraud, Eric, Issanchou, Sylvie, Martin, Christophe, Bozonnet, Sophie, Urbano, Christine, Schlich, Pascal, Hercberg, Serge, Péneau, Sandrine, Feron, Gilles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4560437/
https://www.ncbi.nlm.nih.gov/pubmed/26340090
http://dx.doi.org/10.1371/journal.pone.0137473
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author Méjean, Caroline
Morzel, Martine
Neyraud, Eric
Issanchou, Sylvie
Martin, Christophe
Bozonnet, Sophie
Urbano, Christine
Schlich, Pascal
Hercberg, Serge
Péneau, Sandrine
Feron, Gilles
author_facet Méjean, Caroline
Morzel, Martine
Neyraud, Eric
Issanchou, Sylvie
Martin, Christophe
Bozonnet, Sophie
Urbano, Christine
Schlich, Pascal
Hercberg, Serge
Péneau, Sandrine
Feron, Gilles
author_sort Méjean, Caroline
collection PubMed
description Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.
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spelling pubmed-45604372015-09-10 Salivary Composition Is Associated with Liking and Usual Nutrient Intake Méjean, Caroline Morzel, Martine Neyraud, Eric Issanchou, Sylvie Martin, Christophe Bozonnet, Sophie Urbano, Christine Schlich, Pascal Hercberg, Serge Péneau, Sandrine Feron, Gilles PLoS One Research Article Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance. Public Library of Science 2015-09-04 /pmc/articles/PMC4560437/ /pubmed/26340090 http://dx.doi.org/10.1371/journal.pone.0137473 Text en © 2015 Méjean et al http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are properly credited.
spellingShingle Research Article
Méjean, Caroline
Morzel, Martine
Neyraud, Eric
Issanchou, Sylvie
Martin, Christophe
Bozonnet, Sophie
Urbano, Christine
Schlich, Pascal
Hercberg, Serge
Péneau, Sandrine
Feron, Gilles
Salivary Composition Is Associated with Liking and Usual Nutrient Intake
title Salivary Composition Is Associated with Liking and Usual Nutrient Intake
title_full Salivary Composition Is Associated with Liking and Usual Nutrient Intake
title_fullStr Salivary Composition Is Associated with Liking and Usual Nutrient Intake
title_full_unstemmed Salivary Composition Is Associated with Liking and Usual Nutrient Intake
title_short Salivary Composition Is Associated with Liking and Usual Nutrient Intake
title_sort salivary composition is associated with liking and usual nutrient intake
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4560437/
https://www.ncbi.nlm.nih.gov/pubmed/26340090
http://dx.doi.org/10.1371/journal.pone.0137473
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