Protein expression in submandibular glands of young rats is modified by a high-fat/high-sugar maternal diet

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

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…

Salivary protein profiles and sensitivity to the bitter taste of caffeine.

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…

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…

Flavour: From food to perception

Revue; This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily …

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

National audience

Inter-individual variability of protein patterns in saliva of healthy adults

International audience; In order to document inter-individual variability in salivary protein patterns, unstimulated whole saliva was obtained from 12 subjects at 10 am and 3 pm of the same day. Saliva proteins were separated using two-dimensional gel electrophoresis, and semi-quantified using image analysis. One-way ANOVA was used to test the effects “time of sampling” and “subject”. Data were further explored by multivariate analyses (PCA, hierarchical clustering). Spots of interest were identified by mass spectrometry (MALDI-TOF MS/MS and nanoLC ESI-IT MS/MS). A dataset of 509 spots matched in all gels was obtained. There was no diurnal statistical effect on salivary patterns while inter…

Le protéome salivaire, une source de biomarqueurs

National audience

Human infant saliva peptidome is modified with age and diet transition.

Abstract In order to describe developmental changes in human salivary peptidome, whole saliva was obtained from 98 infants followed longitudinally at 3 and 6 months of age. Data on teeth eruption and diet at the age of 6 months were also recorded. Salivary peptide extracts were characterised by label-free MALDI-MS. Peptides differentially expressed between the two ages, and those significantly affected by teeth eruption or introduction of solid foods were identified by MALDI TOF–TOF and LC ESI MS–MS. Out of 81 peaks retained for statistical analysis, 26 were overexpressed at the age of 6 months. Exposure to solid foods had a more pronounced effect on profiles (overexpression of nine peaks) …

Salivary biomarkers of mediterranean diet associated with long-term protection against type 2 diabetes mellitus

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

Consequences of a high sugar/high fat maternal diet on protein expression in young rat salivary glands

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…

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…

Consequences of a high sugar/high fat maternal diet on protein expression in young rat submandibular glands

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)

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.

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…

Human saliva, taste and food perception

Human saliva, taste and food perception

Proteomic characterization of the mucosal pellicle formed in vitro on a cellular model of oral epithelium

International audience

The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium

Objectives: The mucosal pellicle is a thin layer of salivary proteins, mostly MUC5B mucins, anchored to epithelial oral cells. This pellicle is involved in protection of oral mucosae against abrasion, pathogenic microorganisms or chemical xenobiotics. The present study aimed at studying the involvement of MUC1 in mucosal pellicle formation and more specifically in salivary MUC5B binding using a cell-based model of oral epithelium. DESIGN: MUC1 mRNAs were not detected in TR146 cells, and therefore a stable cell line named TR146/MUC1 expressing this protein was developed by transfection. TR146 and TR146/MUC1 were incubated with human saliva in order to evaluate retention of MUC5B by epithelia…

Adhesion of salivary mucins (MUC5B) to human buccal cells as affected by a taste solution

National audience

Salivary protein profiles are linked to bitter taste acceptance in infants

Salivary protein profiles are linked to bitter taste acceptance in infants. Séminaire final du projet européen HabEat

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…

Salivary signatures of taste perception and diet

Design of an in-vitro model of oral mucosa: microscopic characterization

International audience

In-mouth mechanisms leading to flavor release and perception.

Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…

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…

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…

Saliva peptidome and taste preferences in infants: preliminary tests

Saliva peptidome and taste preferences in infants: preliminary tests. Congrès français de spectrométrie de masse et d'analyse protéomique (SMAP 2007)

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence

Interactions between aroma compounds and the oral mucosa could be responsible for aroma persistence. 4. international conference on food oral processing - “Food Oral Processing through life: interplay between food structure, sensory, pleasure and nutritional needs.”

A mucosal pellicle modifies the physical properties of epithelial

International audience

Diet-induced modifications of salivary profiles in Human subjects

International audience

Salivary cathepsin L content differs between breastfed and formula-fed human infants

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 (…

Salivary protein profiles and taste acceptance in infants

Salivary protein profiles and taste acceptance in infants. 88. General Session & Exhibition of the IADR

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…

Régime riche en gras et en sucre… les glandes salivaires des rejetons réagissent ! Dans newsletter du Centre INRA de Bourgogne-Franche-Comté n° 2 du 29 janvier 2019

Des chercheurs du CSGA en collaboration avec l’Inra de Nantes se sont intéressés à l’impact d’une alimentation maternelle riche en gras et en sucre sur les glandes salivaires de la progéniture. [u]Pour en savoir plus :[/u] Morzel M, Brignot H, Ménétrier F, Lucchi G, Paillé V, Parnet P, Nicklaus S & Canivenc-Lavier M-C (2018). Protein expression in submandibular glands of young rats is modified by a high-fat/high-sugar maternal diet. Archives of Oral Biology, 96, 87-95.

Nanoscale Mapping of the Physical Surface Properties of Human Buccal Cells and Changes Induced by Saliva

International audience; The mucosal pellicle, also called salivary pellicle, is a thin biological layer made of salivary and epithelial constituents, lining oral mucosae. It contributes to their protection against microbiological, chemical, or mechanical insults. Pellicle formation depends on the cells’ surface properties, and in turn the pellicle deeply modifies such properties. It has been reported that the expression of the transmembrane mucin MUC1 in oral epithelial cells improves the formation of the mucosal pellicle. Here, we describe an approach combining classical and functionalized tip atomic force microscopy and scanning microwave microscopy to characterize how MUC1 induces change…

The role of saliva in aroma release and perception

Aroma perception is an important factor driving food acceptance. Volatile organic compounds (VOCs) are released from the food matrix and then reach the receptors located in the nasal cavity, leading to their perception. These steps are closely dependent on the physicochemical properties of the volatile compounds and the food matrix, but also on human physiology. Among the different physiological parameters involved, the literature reports that saliva has various effects on VOCs and therefore appears as a major actor impacting the perception of aroma. This article reviews how saliva takes part in aroma release, considering both in vitro and in vivo approaches, and how it may affect perceptio…

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

Salivary proteome and sensitivity to bitterness

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

Salivary proteins and bitterness acceptance in infants: an intringuing link

Salivary proteins and bitterness acceptance in infants: an intringuing link[u][/u]. 9. European symposium on saliva

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"

Caffeine increases the expression of cystatin SN in human submandibular acinar-like HSG cells

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. …

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

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.

International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…

Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

International audience; The interaction of tannins with salivary proteins is involved in astringency. This paper focussed on saliva liningoral mucosae, the mucosal pellicle. Using a cell-based model, the impact of two dietary tannins (EgC and EgCG)on the mucosal pellicle structure and properties was investigated by microscopic techniques. The role of basicProline-Rich-Proteins (bPRPs) in protecting the mucosal pellicle was also evaluated.At low (0.05 mM) tannin concentration, below the sensory detection threshold, the distribution of salivarymucins MUC5B on cells remained unaffected. At 0.5 and 1 mM, MUC5B-tannin aggregates were observed andtheir size increased with tannin concentration and…

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

National audience

Sensitivity to bitterness: may in-mouth proteolysis be involved?

Sensitivity to bitterness: may in-mouth proteolysis be involved?. 9. Pangborn sensory science symposium

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

L'expression protéique dans les glandes salivaires est impactée par un régime maternel de type Western-Diet chez le rat

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)

The role of oral fluids and films in the sense of taste

International audience; Taste buds constantly bathe in saliva, or more precisely in the oral fluid (termed whole saliva) made of secreted saliva, plasma exudate, shedding cells and microorganisms. Furthermore during eating, whole saliva is mixed with the food containing tastants. The various documented actions of saliva will be reviewed: protection of the integrity and functionality of the anatomical taste structures, dissolution and transport of taste molecules or binding between salivary components and tastants, with different consequences on taste perception. Subsequently, our own research performed on human subjects will be presented. Such studies aimed to establish links between taste …

FP7: The Human Submandibular Gland (HSG) cell line: a tool to study the regulation of salivary markers of bitterness perception

Abstract of flash presentation page 79

New insight on the role of the oral mucosa in aroma release

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

In vitro digestion of two age-tailored dairy products in the aging gastrointestinal tract

For older adults (> 65 years old), undernutrition is a severe health problem that can impact the quality of life, induce or aggravate the development of diseases, and reduce life expectancy. Undernutrition can be defined as an inadequate intake of dietary energy and proteins combined with a low muscle mass. Diet-induced muscle mass and strength loss in older adults may be due to insufficient protein intake. Therefore, older adults need to increase the amount of high-quality ingested proteins, particularly foods rich in leucine, to promote muscle health. However, it is still unclear if changes in protein digestibility and absorption kinetics in old age may affect the anabolic effect of high-…

Role of mucosa and mucosal pellicle in aroma persistence

International audience

Saliva electrophoretic protein profiles in infants: changes with age and impact of teeth eruption and diet transition.

International audience; Objective : The objective of this study was to describe the changes in salivary protein profiles in infants between the ages of 3 and 6 months, and to evaluate the impact of teeth eruption and introduction of solid foods on such profiles. Design : 73 infants were followed longitudinally at 3 and 6 months of age. Their whole saliva proteins were separated by SDS–PAGE electrophoresis and semi-quantified by image analysis. Amylase activity was also measured on a sub-sample of the population (n=42 infants). Bands which abundance was significantly different between the two ages according to paired comparisons were identified by mass spectrometry techniques. Results : Out …

International Scanning Probe Microscopy Conference

International audience