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Changes in Salivary Proteome in Response to Bread Odour

It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread...

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Autores principales: Carreira, Laura, Midori Castelo, Paula, Simões, Carla, Capela e Silva, Fernando, Viegas, Cláudia, Lamy, Elsa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230670/
https://www.ncbi.nlm.nih.gov/pubmed/32260553
http://dx.doi.org/10.3390/nu12041002
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author Carreira, Laura
Midori Castelo, Paula
Simões, Carla
Capela e Silva, Fernando
Viegas, Cláudia
Lamy, Elsa
author_facet Carreira, Laura
Midori Castelo, Paula
Simões, Carla
Capela e Silva, Fernando
Viegas, Cláudia
Lamy, Elsa
author_sort Carreira, Laura
collection PubMed
description It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses.
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spelling pubmed-72306702020-05-22 Changes in Salivary Proteome in Response to Bread Odour Carreira, Laura Midori Castelo, Paula Simões, Carla Capela e Silva, Fernando Viegas, Cláudia Lamy, Elsa Nutrients Article It is widely recognized that smelling food results in a mouth-watering feeling and influences appetite. However, besides changes in volume, little is known about the effects that food odours have on the composition of saliva. The aim of the present study was to access the effects that smelling bread has on saliva proteome and to compare such effects with those of chewing and ingesting it. Besides a significant increase in saliva flow rate, together with a decrease in total protein concentration, bread odour induced changes in the proportion of different salivary proteins. The expression levels of two spots of cystatins and two spots of amylase increased due to olfactory stimulation, similar to what happened with bread mastication, suggesting that odour can allow anticipation of the type of food eaten and consequently the physiological oral changes necessary to that ingestion. An interesting finding was that bread odour increased the expression levels of several protein spots of immunoglobulin chains, which were decreased by both bread or rice mastication. This may be of clinical relevance since food olfactory stimulation of salivary immunoglobulins can be used to potentiate the oral immune function of saliva. Moreover, the effects of bread odour in the levels of salivary proteins, previously observed to be involved in oral food processing led to the hypothesis of an influence of this odour in the sensory perception of foods further ingested. Further studies are needed to elucidate this point, as well as whether the changes observed for bread odour are specific, or if different food odours lead to similar salivary proteome responses. MDPI 2020-04-05 /pmc/articles/PMC7230670/ /pubmed/32260553 http://dx.doi.org/10.3390/nu12041002 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Carreira, Laura
Midori Castelo, Paula
Simões, Carla
Capela e Silva, Fernando
Viegas, Cláudia
Lamy, Elsa
Changes in Salivary Proteome in Response to Bread Odour
title Changes in Salivary Proteome in Response to Bread Odour
title_full Changes in Salivary Proteome in Response to Bread Odour
title_fullStr Changes in Salivary Proteome in Response to Bread Odour
title_full_unstemmed Changes in Salivary Proteome in Response to Bread Odour
title_short Changes in Salivary Proteome in Response to Bread Odour
title_sort changes in salivary proteome in response to bread odour
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230670/
https://www.ncbi.nlm.nih.gov/pubmed/32260553
http://dx.doi.org/10.3390/nu12041002
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