Search results for "FOOD"

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

2017

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…

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

2019

International audience

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

2015

International audience

Vieillissement : les risques d'une mauvaise santé bucco-dentaire

2021

Role of mucosa and mucosal pellicle in aroma persistence

2016

International audience

Human saliva, taste and food perception

2011

Human saliva, taste and food perception

Latest insight into factors that affect food perception in older adults

2016

Revue; Latest insight into factors that affect food perception in older adults. Food Matters Live: Meeting the sensory capabilities of the older consumer

Mucin and α-amylase, the main salivary proteins, impact on aroma release

2014

International audience;  These data will be analyzed in regard to the following saliva parameters:  Amylase activity  Lipolytic activity  Anhydrase carbonic quantification  Lipocalines quantification  Total proteins quantity  Saliva viscosity  Saliva Flow Materials and Method  Tested molecules:  Static headspace analyses: 40min of equilibration at 30°C  Medium tested:

The effectiveness of personalized design to feed elderly people

2015

Beyond the physiological age, the elderly population is characterized by a high heterogeneity in terms of physical, psychological and sociological status (Maître et al, 2015). Regarding eating behavior, several studies have highlighted a large inter-individual variability in chemosensory abilities (i.e. the ability to perceive an odor or a taste; Sulmont-Rossé et al, 2015) and oral-heath status (i.e. dental status, salivary flow; ALIMASSENS project), as well as inter-individual variability in food preference and food intake (AUPALESENS project). However, the food offer dedicated to the elderly population, and in particular to elderly people who needs help to obtain and/or prepare food for t…

Taste Bud Density and Composition of Saliva in Patients Suffering from Taste Disorders Compared to Healthy Individuals

2016

Aim: Previous studies have shown a correlation between fungiform papillae density and acuity of taste. In addition changes of salivary composition in oral sensation complaints were observed as well. Aim of this prospective investigation was to determine correlations between the fungiform papillae density, salivary composition and taste acuity of healthy individuals and patients with idiopathic taste disorders.Material & Methods: The present study was performed in 81 patients with a mean age of 58±13 years complaining of gustatory dysfunctions and groups of 20 younger (age 24±3 years) and 20 older healthy subjects (age 55±10 years).Taste perception was measured using taste strips and electro…