0000000000584923
AUTHOR
Marie-caroline Michalski
In-mouth mechanism leading to the perception of fat and its consequence on post-prandial lipid metabolism in humans. The particular role of saliva
In humans, the in-mouth perception of dietary fat in food is a complex process involving many sensory modalities (texture, aroma, taste and trigeminal). During food oral processing, a bolus is formed in which saliva is significantly incorporated thus contributing significantly to the perception of fat. In particular, it has been shown that the levels of some salivary characteristics (lipolysis, lysozyme, flux, antioxidant status, level of carbonic anhydrase and proteins) are related to the sensitivity of the individual to triolein and oleic acid. Interestingly, the involvement of some of these salivary variables in the perceived intensity and preference towards model oil emulsions was also …
Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?
In the pathophysiological context of obesity, oral exposure to dietary fat can modulate lipid digestion and absorption but underlying in-mouth mechanisms have not been clearly identified. Therefore we tested the hypothesis that salivary components related to dietary fat sensitivity would differ according to BMI and postprandial lipid metabolism in young men. Saliva was collected from 9 normal-weight (BMI=22.3±0.5 kg/m2) and 9 non-morbid obese (BMI=31.7±0.3 kg/m2) men before a 8 h-postprandial metabolic exploration test involving the consumption of a 40 g fat-meal, in which obese subjects revealed a delayed postprandial lipid metabolism. Nine salivary characteristics (flow, protein content, …