0000000000953022
AUTHOR
Micheline Dsamou
showing 6 related works from this author
Salivary protein profiles and sensitivity to the bitter taste of caffeine.
2011
WOS: 000298381900008; International audience; The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase…
Human salivary proteome and sensitivity to bitterness
2012
Bitterness is present in every day beverages (e.g. coffee) and foods (e.g. vegetables such as cruciferous plants). However, bitterness is perceived differently among individuals and some foods considered as healthy may be rejected due to their bitter taste. Several genetic (eg. genetic polymorphism of bitter taste receptors) or environmental (eg. age, medications) factors partly explain the interindividual variability in bitterness perception. However, other peri-receptor factors may intervene, in particular salivary composition. First, in order to investigate the link between salivary proteome and sensitivity to bitterness, the detection threshold to the bitter taste of caffeine was measur…
Salivary proteome and sensitivity to bitterness
2010
Among the various factors that dictate food choices, the sensorial acceptability and the in-mouth perception of food are essential. For example, bitterness is partly responsible for the rejection of some vegetables by some consumers. In this study, the aim is to evaluate if the salivary environment of an individual plays a role in his sensitivity to bitter taste
Caffeine increases the expression of cystatin SN in human submandibular acinar-like HSG cells
2013
The study aimed at evaluating in vitro the effect of caffeine on expression of cystatin SN, a potential marker of sensitivity to bitterness in humans.Differentiation of human submandibular gland (HSG) cells was induced by culturing cells on Matrigel. Caffeine cytotoxicity was assessed over 3 days by the Resazurin test. Finally, effects of 5, 50 and 100μM caffeine exposure on cystatin SN expression were explored over 3 days by ELISA.At concentrations relevant to human adult plasma levels (5, 50 and 100μM), caffeine did not affect cell viability whether cells were differentiated or not. Cystatin SN levels were overall higher in differentiated cells and increased with time in both conditions. …
Sensitivity to bitterness: may in-mouth proteolysis be involved?
2011
Sensitivity to bitterness: may in-mouth proteolysis be involved?. 9. Pangborn sensory science symposium
FP7: The Human Submandibular Gland (HSG) cell line: a tool to study the regulation of salivary markers of bitterness perception
2012
Abstract of flash presentation page 79