showing 24 related works from this author
Protein expression in submandibular glands of young rats is modified by a high-fat/high-sugar maternal diet
2018
International audience; OBJECTIVE: Maternal diet has consequences on many organs of the offspring, but salivary glands have received little attention despite the importance of the saliva secretory function in oral health and control of food intake. The objective of this work was therefore to document in rats the impact of maternal high-fat/high-sugar diet (Western Diet) on submandibular glands of the progeny. DESIGN: Sprague-Dawley rat dams were fed either a Western diet or control diet during gestation and lactation and their pups were sacrificed 25 days after birth. The pups' submandibular gland protein content was characterized by means of 2D-electrophoresis followed by LC-MS/MS. Data we…
Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium
2020
The oral mucosal pellicle is a thin lubricating layer generated by the binding of saliva proteins on epithelial oral cells. The protein composition of this biological structure has been to date studied by targeted analyses of specific salivary proteins. In order to perform a more exhaustive proteome characterization of pellicles, we used TR146 cells expressing or not the transmembrane mucin MUC1 and generated pellicles by incubation with human saliva and washing to remove unbound proteins. A suitable method was established for the in vitro isolation of the mucosal pellicle by "shaving" it from the cells using trypsin. The extracts, the washing solutions and the saliva used to constitute the…
Multi-omics profiling reveals that eating difficulties developed consecutively to artificial nutrition in the neonatal period are associated to speci…
2015
Prolonged enteral or parenteral nutrition in neonatal periods sometimes results in eating difficulties persisting for years, with reduced food intake through the oral route and thereby reduced stimulation of the oral cavity. Aiming at describing the consequences on oral physiology, saliva of 21 children with eating difficulties (ED) was compared to that of 23 healthy controls, using various omics and targeted methods. Overall, despite heterogeneity within the groups (age, medication etc.), the three spectral methods (MALDI-TOF, SELDI-TOF, (1)H NMR) allowed discriminating ED and controls, confirming that oral stimulation by food intake plays a role in shaping the composition of saliva. Saliv…
Chewing bread: impact on alpha-amylase secretion and oral digestion
2017
During chewing, saliva helps in preparing food bolus by agglomerating formed particles and initiates food enzymatic breakdown. However, limited information is actually available on the adaptation of saliva composition during oral processing of complex foods, especially for foods that are sensitive to salivary enzymes. We addressed this question in the context of starch–based products and salivary alpha-amylase. The objectives were two-fold: 1) determining if salivary alpha-amylase secretion can be modulated by bread type and 2) evaluating the contribution of the oral phase in bread enzymatic breakdown.Mouthfuls of three different wheat breads (industrial, artisan and whole breads) were chew…
Consequences of a high sugar/high fat maternal diet on protein expression in young rat salivary glands
2015
Introduction: Early nutrition through maternal diet during pregnancy and breastfeeding was shown to have an impact on obesity in childhood. Experiments on animal models have also indicated alterations regarding taste preferences. In addition, salivary physiology has a documented role in taste preferences and food intake in rodents. The objective of this study was therefore to study the impact of maternal diet on salivary glands’ protein profiles of the offspring.Materials and methods: Female rats received during gestation and lactation either a control (C) or a high fat / high sugar diet (WD for “Western Diet”). 18 offspring rats (9C/9WD) were sacrificed at 25 days of age, i.e. shortly afte…
Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children
2017
Identifying objective markers of dietwould be beneficial to research fields such as nutritional epidemiology. As a preliminary study on the validity of using saliva for this purpose, and in order to explore the relationship between saliva and diet, we focused on clearly contrasted groups of children: children with eating difficulties (ED) receiving at least 50% of their energy intake through artificial nutrition vs healthy controls (C). Saliva of ED and C children was analyzed by various methods (targeted biochemical analyses, 2-D electrophoresis coupled to MS, 1H NMR) and their diet was characterized using food frequency questionnaires, considering 148 food items grouped into 13 categories…
Rôle de la salive dans la perception sensorielle et introduction aux pratiques analytiques
2021
Resume Le gout est l’image sensorielle produite par le cerveau lorsqu’il recoit les informations provenant des 5 sens. La vue, l’ouie, l’odorat et le toucher apportent les premiers signaux puis, lorsque l’aliment est mis en bouche, de nombreux facteurs lies a l’individu modulent sa perception gustative. Cela inclut les transformations en bouche de l’aliment, la physiologie et la biologie de la cavite orale. La salive est le premier fluide biologique a rentrer en contact avec l’aliment au cours de l’initiation de ce processus oral ou elle occupe un role mecanique et biochimique. Sa secretion et sa composition influent sur les signaux gustatifs, olfactifs et les sensations qui sont generes et…
Differences in the Density of Fungiform Papillae and Composition of Saliva in Patients With Taste Disorders Compared to Healthy Controls
2017
International audience; This study investigated the relation of the fungiform taste papillae density and saliva composition with the taste perception of patients suffering from diagnosed taste disorders. For this purpose, 81 patients and 40 healthy subjects were included. Taste was measured by means of regional and whole mouth chemosensory tests, and electrogustometry. Olfaction was assessed using the Sniffin Sticks. Fungiform papillae were quantified using the "Denver Papillae Protocol for Objective Analysis of Fungiform Papillae". In addition, salivary parameters [flow rate, total proteins, catalase, total anti-oxidative capacity (TAC), carbonic anhydrase VI (caVI), and pH] were determine…
Children with eating disorders secondarily to artificial nutrition in the neonatal period have specific food preferences and saliva composition
2016
- Objectives and studyIn the neonatal period, some severe digestive diseases require the cessation of oral feeding and the use of enteral or parenteral nutrition for prolonged periods. In some cases, this by-pass of the oral cavity during the early stages of feeding results in the development of so-called oral disorders (OD). Oral disorders may persist for years after healing of the causal disease, and are expressed for example by an exacerbated gag reflex, difficulties in chewing and swallowing and high food selectivity.The aim of this study were to describe the consequences on oral physiology of oral by-pass and enteral nutrition in a population of 21 children who suffered oral disorder (…
L'expression protéique dans les glandes salivaires est impactée par un régime maternel de type Western-Diet chez le rat
2016
Methodologie, recherche et revue; L'expression protéique dans les glandes salivaires est impactée par un régime maternel de type Western-Diet chez le rat. Journées francophones de nutrition (JFN)
Salivary redox status: a key parameter involved in the release and perception of sensory stimuli in human
2018
International audience
Markers of oral fat sensitivity; a combined proteomics and metabolomics approach
2013
Markers of oral fat sensitivity; a combined proteomics and metabolomics approach. 1. International symposium on profiling
Consequences of a high sugar/high fat maternal diet on protein expression in young rat submandibular glands
2015
Consequences of a high sugar/high fat maternal diet on protein expression in young rat submandibular glands. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)
Salivary lipolysis Infant’s saliva lipolysis: relationships with age, milk and complementary feeding history
2017
Salivary lipolysis Infant’s saliva lipolysis: relationships with age, milk and complementary feeding history. 5. international conference on food digestion
Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium
2019
International audience
La sensibilité à l'astringence en fonction de l'âge est-elle liée aux Protéines Riches en Proline (PRP) de la salive ?
2022
Adhesion of salivary mucins (MUC5B) to human buccal cells as affected by a taste solution
2012
National audience
Is saliva composition related to oral fat sensitivity or exposure?
2013
Parution prochaine de la présentation orale dans un livre; International audience; To characterize the taste of drinking waters, Teillet et al. (2010) used first a free sorting task and then defined the Polarized Sensory Positioning (PSP) technique as a substitute better suited to industrial constraints. They conclude that Total Dissolved Solids (TDS) is the main driver of water taste. Puget et al. (2010) found, based on triangular tests, that differences in mineral profiles can also generate taste differences. The research reported in this paper aims at assessing relative importance of TDS and mineral profile in water taste and at the same time comparing free sorting task, PSP and triangul…
Salivary cathepsin L content differs between breastfed and formula-fed human infants
2018
Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency
2021
Astringency is described as an oral tactile perception occurring during the consumption of tannin-rich foods. This sensation, mediated by the trigeminal nerves, participates negatively to the flavor of foods leading to the rejection of food with high astringency by the consumer. The exact molecular mechanism of its origin and the nature of the sensory receptors activated are still under debate. Up to recently, the main hypotheses involved changes in the lubrication properties of the oral cavity triggering the activation of mechanoreceptors. Recently, we have put a new hypothesis involving the mucin MUC1 forward as an explanation of the origin of astringency. MUC1 is a transmembrane mucin wi…
Are metabolomics and proteomic salivary profiles related to human taste sensitivity to oleic acid?
2013
Are metabolomics and proteomic salivary profiles related to human taste sensitivity to oleic acid?. 2. International congress of translational research in human nutrition "Integrative Approaches in Nutrition Research"
Taste Bud Density and Composition of Saliva in Patients Suffering from Taste Disorders Compared to Healthy Individuals
2016
Aim: Previous studies have shown a correlation between fungiform papillae density and acuity of taste. In addition changes of salivary composition in oral sensation complaints were observed as well. Aim of this prospective investigation was to determine correlations between the fungiform papillae density, salivary composition and taste acuity of healthy individuals and patients with idiopathic taste disorders.Material & Methods: The present study was performed in 81 patients with a mean age of 58±13 years complaining of gustatory dysfunctions and groups of 20 younger (age 24±3 years) and 20 older healthy subjects (age 55±10 years).Taste perception was measured using taste strips and electro…