Multi-omics profiling reveals that eating difficulties developed consecutively to artificial nutrition in the neonatal period are associated to specific saliva composition.

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…

Salivary protein markers of type 2 diabetes mellitus in elderly subjects and links with dietary habits

National audience

Taste and oral microbiota

International audience

Impact of Very Hot Drink Consumption Habits, Age, and Sex, on Taste Sensitivity

The temperature range for consuming hot drinks includes temperatures that can damage cells on the tongue. We hypothesized that the consumption of very hot drinks can lead to a decrease in the ability to perceive low concentrations of tastants. We evaluated the ability to perceive low concentrations of five prototypical sapid compounds in 42 women and 40 men aged 18–65. A questionnaire made it possible to collect the usual frequencies (number of unit/day) and consumption temperature levels (medium hot/very hot) for four very common hot drinks (coffee, tea, herbal infusions, and hot chocolate). Our results showed that subjects who consumed very hot drinks (versus medium hot) were less sensiti…

Optimization of saliva sample preparation and analysis for identification of protein biomarkers

National audience

Markers of oral fat sensitivity; a combined proteomics and metabolomics approach

Markers of oral fat sensitivity; a combined proteomics and metabolomics approach. 1. International symposium on profiling

Biological films adhering to the oral soft tissues: Structure, composition, and potential impact on taste perception

The role of free-flowing saliva in taste perception is increasingly recognized, but saliva is also present in the mouth as films intimately associated to soft or hard tissues. On mucosal surfaces, particularly on the tongue, the structure and composition of such films (including its microbial constitutive part) may play a particular role in the sense of taste due to their proximity with the taste anatomical structures. This review compiles the current knowledge on the structure of biological films adhering to oral mucosae and on their biochemical and microbiological composition, before presenting possible implications for taste perception. PRACTICAL APPLICATIONS: The understanding of the ro…

Mediation analysis to understand the role of overweight on the relationship between Mediterranean diet and risk of type 2 diabetes mellitus: evidence from 21 612 UKBiobank participants

Do you like cream in your coffee? This could be due to your saliva composition…

Saliva composition can be modified by several factors (mastication, diet), but remains fairly stable for an individual subject in resting conditions. Saliva composition is linked to the sensory perception of fat and bitterness, and should thus be considered to better understand and model taste and food perception.

(L14) Effect of fat on saliva composition: Relation with human fat sensitivity

Abstract of oral presentation; Fat consumption is described as one of the major reasons for the obesity epidemic. Fat sensitivity may. be one of the causes as a recent study shows that subjects hyposensitive to fat perception have a higher. Body Mass Index value than hypersensitive ones1. Moreover interest on fat perception in the mouth has. grown especially after the discovery of fat taste receptors on the tongue and their possible implications in. fat metabolism. This gives another dimension for fat perception as it was always thought to have only. olfactory and textural characteristics. However, this perception is still unclear and other factors could play. a role in it. During consumpti…

Associations between food consumption patterns and saliva composition: Specificities of eating difficulties children

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…

Role of saliva in oral food perception

Saliva is the first fluid that comes into contact with food during oral processing. Because saliva is the medium that bathes the taste receptors, is the fluid through which taste and aroma compounds are released into the oral cavity and is mixed continuously with food during bolus formation, it is an essential actor in oral chemosensory perception. The complexity of saliva composition, with compounds originating from different salivary glands, from gingival crevicular fluid, from micro-organisms and from food debris, together with its variable nature increases the possibilities for interactions with food compounds and for different roles in perception. These factors are increasingly being t…

[Thu-P1-055] Influence of fermented food consumption on taste and oral microbiota of rats

Oral microbiota varies throughout the individual’s life. These changes are due to several factors (environmental, physiological, lifestyle...) that shape its diversity and composition. However, little is known about the physiological impact of this persistence. Taste perception is one of the possible targeted functions. Indeed, our team has recently established relationships between oral microbiota and taste sensitivity in humans. The objective of this work was to see if fermented food bacteria were able to persist in the oral cavity and consequently influence the oral microbiota and the taste by using a rodent experimental design: two groups of rats (n=27/group) were fed for 3 weeks with e…

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference. 3. international symposium of delivery of functionality in complex food systems

[Thu-P1-056] Is taste linked to oral microbiota?

Taste perception varies strongly between individuals but the factors at the origin of this variability are not fully understood. For example, different events occurring at the vicinity of the taste receptors on the tongue can modulate taste perception. Our group has recently suggested that the microbiota at the surface of the tongue could be involved by controlling the taste compounds concentration in the lingual film (the biological material covering the tongue). The aim of this work is to evaluate the contribution of the oral microbiota to taste. To do this, taste sensitivity (5 basic tastes) was determined in 100 healthy adult subjects and the microbiota of their lingual film and saliva …

Effects of mastication on salivary metabolome

International audience

Interactions between saliva and flavour compounds

Interactions between saliva and flavour compounds

Is saliva composition related to oral fat sensitivity or exposure?

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…

Boire très chaud pourrait diminuer notre capacité à bien percevoir les saveurs

Lipase/esterase activity in the oral cavity of humans

Travaux effectués par TIFN (région non impliquée (AGRALE1)); absent

Are the odours efficient stimuli for salivation? Impact of the nature of the odorant

International audience

Adhérence au régime méditerranéen, indice de masse corporelle et risque de diabète de type 2 : résultats de l’étude UK Biobank

Discipline Epidemiologie. Introduction et but de l’etude Au cours des dernieres decennies, l’incidence du diabete de type II (DT2) a augmente de maniere significative a travers le monde, entrainant une augmentation de la morbidite et de la mortalite associees. En termes de prevention, les preuves s’accumulent quant a l’association entre l’adherence a un regime de type Mediterraneen et un moindre risque de DT2. Dans cette etude, nous nous sommes interesses a l’effet potentiellement mediateur de l’indice de masse corporelle (IMC) en tant que mecanisme sous-jacent a cette relation. Materiel et methodes Les participants de la UK Biobank ayant des donnees cliniques sur le statut diabetique et ay…

Variability of human saliva composition: possible relationships with fat perception and liking

International audience; Saliva is the medium that bathes the taste receptors in the oral cavity and in which aroma and taste compounds are released when food is eaten. Moreover saliva contains enzymes and molecules that can interact with food. To date, little research has been devoted to the intra- and inter-individual variabilities of these components and their inter-relationships. The first aim of this work was to study intra- and inter-individual variabilities over time in the composition of molecules likely to interact with food in the mouth, with particular focus on molecules that might interact with fat. The second aim was to try to relate this composition to a liking for fat and its …

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, 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 compo…

The role of saliva in taste perception and food preferences

communication orale; absent

TOM: Taste and Oral Microbiota

International audience

Influence of fermented food consumption on oral microbiota and taste perception

Saliva lipidome: A new source of sensory perception and eating habits markers?

International audience

Children with eating disorders secondarily to artificial nutrition in the neonatal period have specific food preferences and saliva composition

- 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 (…

Does the lingual film intervene in the perception of taste?

International audience; The biological film at the surface of the tongue, composed of saliva and microorganims, is an important interface between exogenous taste molecules and receptors involved in taste perception. However, the relationships between the composition of the lingual film and the perception of taste are not fully described. Thus, the aim of the present work was to study the differences in the biochemical (protein concentration, metabolite profiles) and microbiological compositions of the tongue films from 20 adult subjects, and to explore the possible relationships between composition and taste sensitivity assessed by means of a rapid at-home test. Preliminary results showed t…

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

International audience

Oral microbiota modulation by fermented food; impact of salivary proteome

International audience

Adhérence au régime Méditerranéen, indice de masse corporelle et risque de diabète de type 2 : Résultats de l'étude UKBiobank

Salivary lipolytic activity seems to modulate the basal free fatty acid concentration in human saliva

The perception of fat is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste perception is supported by the discovery of fatty acid receptors in the tongue papillae. However, dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. In this context, the literature often mentioned the necessity and efficiency of a salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. We made a complementary hypothesis in which salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in saliva. To test t…

The role of overweight in the association between the Mediterranean diet and the risk of type 2 diabetes mellitus: a mediation analysis among 21 585 UK biobank participants

Abstract Background There is growing evidence that the Mediterranean (Medi) diet may lower the risk of type 2 diabetes mellitus (T2DM). Whether this association is due to the Medi diet by itself or is mediated by a diet-associated lower rate of overweight is uncertain. Our aim was to disentangle these relationships among UK adults. Methods Based on 21 585 participants from the UK Biobank cohort, the adherence to the Medi diet (high fruits, vegetables, legumes, cereals, fish, olive oil; low meat, dairy products; and intermediate alcohol intakes) was assessed (range 0–18). Data on diabetes were self-reported, and overweight was defined as a body mass index (BMI) ≥ 25 kg/m². A mediation analys…

Are metabolomics and proteomic salivary profiles related to human taste sensitivity to oleic acid?

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"

How saliva composition influences food bolus properties?

International audience

Projet SALAMANDER : Biomarqueurs salivaires du régime méditerranéen associés à une protection au long terme contre le diabète de type 2

Odours, can they impact on salivation: myth or scientific evidence?

Poster lors du congrès; Odours, can they impact on salivation: myth or scientific evidence?. 24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO)

Oral sphere: salivary markers and food. A prospective study on children expressing oral disorders

National audience

Is saliva composition linked to fat taste sensitivity in human?

Is saliva composition linked to fat taste sensitivity in human?. 10. european symposium on Saliva

Is oral microbiota implicated in taste? A shotgun metagenomics approach

Is oral microbiota linked to taste perception in human?

T@sty: a test for assessing taste sensitivity. Description, application example

The aim of the poster is to present the T@styTM device and to give an example application through results obtained in an ongoing study. The advantages and limits of this device will be discussed. T@styTM device, usable for home testing, was designed to assess human ability to detect several tastants at low concentrations in order to provide individual profiles based on sensitivity to the five tastes (sweet, salty, sour, bitter, and umami). Three test-sheets made of edible paper are used for each taste (three replicate measurements). Each test-sheet consists of six series of three precut discs (one “tasty disc” and two neutral discs) on which taste stimuli of different intensities were depos…

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEFAs) detection. The aim of this study was to better understand how human oral physiology may govern the sensory sensitivity to NEFAs. For this purpose, the detection thresholds for oleic acid were determined for 17 human subjects with highly varying salivary and oral characteristics, and the thresholds were related to their oral and salivary characteristics with conventional and multidimensional data analysis. These thresholds were tested on a dairy oil-in-water emulsion that was specifically designed to avoid biases caused by differences in the initial structure of the emulsion as a function …

T@sty(TM) : test d'évaluation de la sensibilité aux saveurs. Dispositif breveté pour l'évaluation de la sensibilité de sujets pour les 5 saveurs

T@sty est un dispositif permettant d'évaluer la sensibilité de sujets humains pour les cinq saveurs (sucrée, salée, amère, acide et savoureux). Cette évaluation peut-être réalisée à domicile (tests envoyés par la poste, questionnaire de réponse en ligne). Pour chaque saveur, un kit d'évaluation est constitué de 3 feuilles-tests entièrement comestibles. Chaque feuille-test comporte 6 séries de 3 disques détachables. Pour chacune des séries, les participants doivent goûter les trois disques par simple contact avec la langue, puis identifier le disque qui porte une saveur (les deux autres sont neutres). L'intensité de la saveur est croissante (série 1 à 6). Avantages Aucune préparation pour l’…

Effects of fat on saliva composition: Relation with human fat sensitivity

Effects of fat on saliva composition: Relation with human fat sensitivity. Forum Jeunes chercheurs

Can the odours modulate salivation? Impact of the nature of the odorant

Introduction :Saliva plays numerous roles in the oral cavity, especially in digestion and taste perception. It is well admitted that tastants are effective stimuli of salivation and that the salivary response (flow and composition) depends on the nature of the tastant. However, the impact of odours on salivation is poorly known and not consensual. Odours are the first chemical signal informing about food palatability before ingestion. In this context, it is necessary to understand if the salivary secretions are modulated in function of this sensory signal. The aim of this study is to compare the salivary flow response after stimulation by different odours having different hedonic values.Mat…

How are macronutrient intake, BMI, ethnicity, age, and gender related to the composition of unstimulated saliva?