Next Article in Journal
RNA-Seq Transcriptome Analysis of Maize Inbred Carrying Nicosulfuron-Tolerant and Nicosulfuron-Susceptible Alleles
Previous Article in Journal
Ameliorative Effects of PACAP against Cartilage Degeneration. Morphological, Immunohistochemical and Biochemical Evidence from in Vivo and in Vitro Models of Rat Osteoarthritis
Article Menu
Issue 3 (March) cover image

Export Article

Open AccessReview
Int. J. Mol. Sci. 2015, 16(3), 5945-5974; doi:10.3390/ijms16035945

Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva

1
Private Practitioner, Ludvigsmindevej 14, st. Faaborg DK-5600, Denmark
2
Clinic of Pediatric Dentistry and Orthodontics, Faculty of Dentistry, Semmelweis University Budapest, Szentkirályi utca 47, Budapest H-1088, Hungary
3
Clinic of Prosthetic Dentistry, Faculty of Dentistry, Semmelweis University Budapest, Szentkirályi utca 47, Budapest H-1088, Hungary
*
Author to whom correspondence should be addressed.
Academic Editor: Lyle Isaacs
Received: 7 February 2015 / Revised: 5 March 2015 / Accepted: 6 March 2015 / Published: 13 March 2015
(This article belongs to the Section Molecular Recognition)
View Full-Text   |   Download PDF [736 KB, uploaded 13 March 2015]

Abstract

The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed. View Full-Text
Keywords: taste; perception; receptor; saliva; salivary taste; perception; receptor; saliva; salivary
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Fábián, T.K.; Beck, A.; Fejérdy, P.; Hermann, P.; Fábián, G. Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva. Int. J. Mol. Sci. 2015, 16, 5945-5974.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top