Next Article in Journal
Immune Modulatory Effects of Vitamin D on Viral Infections
Previous Article in Journal
Supermarket Circulars Promoting the Sales of ‘Healthy’ Foods: Analysis Based on Degree of Processing
Previous Article in Special Issue
Effect of Physical Exercise on Taste Perceptions: A Systematic Review
Open AccessArticle

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

1
Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USA
2
Department of Biomedical Sciences, University of Cagliari, 09042 Monserrato, Italy
3
Department of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2020, 12(9), 2878; https://doi.org/10.3390/nu12092878
Received: 8 August 2020 / Revised: 10 September 2020 / Accepted: 11 September 2020 / Published: 21 September 2020
(This article belongs to the Special Issue Taste Perception and Food Preferences)
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (n = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (p < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (p = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (p = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency. View Full-Text
Keywords: astringency; salivary proteins; PROP phenotype astringency; salivary proteins; PROP phenotype
Show Figures

Figure 1

MDPI and ACS Style

Yousaf, N.Y.; Melis, M.; Mastinu, M.; Contini, C.; Cabras, T.; Tomassini Barbarossa, I.; Tepper, B.J. Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status. Nutrients 2020, 12, 2878.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop