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RESEARCH PRODUCT

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

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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 consumption, the first fluid that is in contact with food is saliva. Saliva has many roles in the. oral cavity including food perception. Moreover, studies showed that saliva composition can be modified. specifically by different sensory stimulus. In addition, recent works showed a relationship between human. fat perception and saliva composition2. Consequently, the main purpose of this study is to establish. whether salivary biochemical composition is modified by a fat stimulus and whether or not this. composition is different for subjects hyper and hypo sensitive to this stimulus. In order to study the fat sensitivity relation with saliva composition, 2 groups of male subjects. (hypersensitive and hyposensitive) were selected from an initial group of 73 healthy participants. The. selection was done using a modified 3 Alternative Forced Choice sensory test on 2 types of emulsion: the. first one containing a low concentration of oleic acid (OA) for the selection of the hypersensitive group. and the second one with a high OA concentration for the hyposensitive group. Following this recruitment,. subjects from both groups came on 6 occasions, and their saliva was collected at rest, after stimulation by. a control and after stimulation by OA. The samples were analyzed for their biochemical composition (lipolytic, amylolitic, proteolysis activities,. antioxidant capacity, and protein concentration). The results show no significant difference between the 2. groups for their saliva at rest. As for the stimulated saliva, the hypersensitive group presents a higher. antioxidant capacity and a lower lipolytic activity after stimulation by OA compared to control when. there is no significant change in the hyposensitive group. This suggests that there is a specific response of. saliva to a fat stimulus depending on the sensitivity of the person.