Changes in Salivary Proteome in Response to Bread Odour
Laura Carreira1, Paula Midori Castelo2, Carla Simões1
1MED-Mediterranean Institute for Agriculture, Environment and Development, University of Évora, 7002-554 Évora, Portugal.
Nutrients
|April 9, 2020
Summary
Smelling food, like bread, alters saliva composition by changing protein levels, potentially preparing the mouth for digestion and boosting oral immunity. This olfactory stimulation impacts salivary proteins involved in food processing.
Area of Science:
- Proteomics
- Salivary biochemistry
- Sensory science
Background:
- Food odors are known to stimulate appetite and salivation.
- The specific effects of food odors on saliva composition (proteome) remain largely unexplored.
- Understanding these effects is crucial for insights into oral physiology and sensory perception.
Purpose of the Study:
- To investigate the impact of smelling bread on the human saliva proteome.
- To compare the effects of olfactory stimulation with those of chewing and ingesting bread.
- To explore potential clinical relevance in oral immune function and sensory perception.
Main Methods:
- Proteomic analysis of saliva samples.
- Comparison of saliva composition after olfactory stimulation, mastication, and ingestion of bread.
- Quantification of specific protein expression levels, including cystatins, amylase, and immunoglobulin chains.
Main Results:
- Smelling bread significantly increased saliva flow rate and decreased total protein concentration.
- Olfactory stimulation with bread led to increased expression of cystatins and amylase, mirroring effects of mastication.
- Bread odor elevated immunoglobulin chain levels, contrasting with their decrease during mastication of bread or rice.
Conclusions:
- Food odors, like that of bread, can induce anticipatory physiological changes in saliva composition.
- Olfactory stimulation of salivary immunoglobulins may enhance oral immune function.
- Bread odor influences salivary proteins involved in oral food processing, potentially affecting sensory perception of ingested food.
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