Abstract
Fat perception is a complex sensation dependent on different sensory cues, such as texture and olfaction, and also potentially taste. In addition, saliva can interact with dietary fat during its consumption and influence the perception of fatty acids. Because previous studies had identified subjects who were hyper- and hyposensitive to the perception of free fatty acids, the first aim of this work was to study whether saliva composition is different in groups of subjects having low and high oral sensitivity to a free fatty acid, oleic acid (C18:1). The second aim was to determine whether oral stimulation with C18:1 could modify the composition of saliva. To verify these hypotheses, two groups of individuals were selected from a panel of 73 subjects: one group sensitive + to C18:1 (n = 12) and one sensitive − to C18:1 (n = 13). Overall, no differences were found in the saliva characteristics between the two groups. However, significant differences after C18:1 stimulation when comparing to a control stimulation were observed in the sensitive + group: in this group, the increase in antioxidant capacity and the decrease in lipolytic activity were significant, while it was not in the sensitive − group although the median values were similar for this last variable in the two groups. This would suggest that the response given by the salivary system to fatty acid stimulation is different in groups of subjects having low and high oral sensitivity to C18:1.
Similar content being viewed by others
References
Amerongen AVN, Veerman ECI (2002) Saliva—the defender of the oral cavity. Oral Dis 8:12–22
Battino M, Bullon P, Wilson M, Newman H (1999) Oxidative injury and inflammatory periodontal diseases: the challenge of antioxidants to free radicals and reactive oxygen species. Crit Rev Oral Biol Med 10:458–476
Beisson F, Aoubala M, Marull S, Moustacas-Gardies AM, Voultoury R, Verger R, Arondel V (2001) Use of the tape stripping technique for directly quantifying esterase activities in human stratum corneum. Anal Biochem 290:179–185
Chalé-Rush A, Burgess JR, Mattes RD (2007a) Multiple routes of chemosensitivity to free fatty acids in humans. Am J Physiol-Gastr L 292:G1206–G1212
Chalé-Rush A, Burgess JR, Mattes RD (2007b) Evidence for human orosensory (taste?) sensitivity to free fatty acids. Chem Senses 32:423–431
Chen J (2009) Food oral processing—a review. Food Hydrocoll 23:1–25
Cygankiewicz AI, Maslowska A, Krajewska WM (2013) Molecular basis of taste sense: involvement of GPCR receptors. Crit Rev Food Sci Nutr. doi:10.1080/10408398.2011.606929
Dessirier JM, Simons CT, Carstens MI, O'Mahony M, Carstens E (2000) Psychophysical and neurobiological evidence that the oral sensation elicited by carbonated water is of chemogenic origin. Chem Senses 25:277–284
Dsamou M, Palicki O, Septier C, Chabanet C, Lucchi G, Ducoroy P, Chagnon M-C, Morzel M (2012) Salivary protein profiles and sensitivity to the bitter taste of caffeine. Chem Senses 37:87–95
Engelen L, van den Keybus PAM, de Wijk RA, Veerman ECI, Amerongen AVN, Bosman F, Prinz JF, van der Bilt A (2007) The effect of saliva composition on texture perception of semi-solids. Arch Oral Biol 52:518–525
Galindo MM, Voigt N, Stein J, van Lengerich J, Raguse JD, Hofmann T, Meyerhof W, Behrens M (2012) G protein-coupled receptors in human fat taste perception. Chem Senses 37:123–139
Gilbertson TA, Fontenot DT, Liu LD, Zhang H, Monroe WT (1997) Fatty acid modulation of K + channels in taste receptor cells: gustatory cues for dietary fat. Am J Physiol-Cell Ph 272:C1203–C1210
Gilbertson TA (1998) Gustatory mechanisms for the detection of fat. Curr Opin Neurobiol 8:447–452
Haigh BJ, Stewart KW, Whelan JRK, Barnett MPG, Smolenski GA, Wheeler TT (2010) Alterations in the salivary proteome associated with periodontitis. J Clin Periodontol 37:241–247
Henkin RI, Martin BM, Agarwal RP (1999) Efficacy of exogenous oral zinc in treatment of patients with carbonic anhydrase VI deficiency. Am J Med Sci 318:392–405
Hodson NA, Linden RWA (2004) Is there a parotid-salivary reflex response to fat stimulation in humans? Physiol Behav 82:805–813
Kawai T, Fushiki T (2003) Importance of lipolysis in oral cavity for orosensory detection of fat. Am J Physiol-Reg I 285:R447–R454
Khan NA, Besnard P (2008) Oro-sensory perception of dietary lipids: new insights into the fat taste transduction. BBA-Mol Cell Biol L 1791:149–155
Kulkarni B, Mattes R (2013) Evidence for presence of nonesterified fatty acids as potential gustatory signaling molecules in humans. Chem Senses 38(2):119–127
Leinonen J, Parkkila S, Kaunisto K, Koivunen P, Rajaniemi H (2001) Secretion of carbonic anhydrase isoenzyme VI (CA VI) from human and rat lingual serous von Ebner's glands. J Histochem Cytochem 49:657–662
Lorenz K, Bader M, Klaus A, Weiss W, Goerg A, Hofmann T (2011) Orosensory stimulation effects on human saliva proteome. J Agric Food Chem 59:10219–10231
Malone ME, Appelqvist IAM, Norton IT (2003) Oral behaviour of food hydrocolloids and emulsions. Part 1. Lubrication and deposition considerations. Food Hydrocoll 17:763–773
Matsuo R (2000) Role of saliva in the maintenance of taste sensitivity. Crit Rev Oral Biol Med 11:216–229
Mattes RD (2009a) Is there a fatty acid taste? Annu Rev Nutr 29:305–327
Mattes RD (2009b) Oral detection of short-, medium-, and long-chain free fatty acids in humans. Chem Senses 34:145–150
Nagler RM (2007) Altered salivary profile in heavy smokers and its possible connection to oral cancer. Int J of Biol Markers 22:274–280
Nagler R, Reznick A (2002) Characterization of the enzymatic and non enzymatic antioxidant systems of human parotid, submandibular and whole saliva. J Dent Res 81:B305–B305
Neyraud E, Heinzerling CI, Bult JHF, Mesmin C, Dransfield E (2009) Effects of different tastants on parotid saliva flow and composition. Chemosens Percept 2:108–116
Neyraud E, Palicki O, Schwartz C, Nicklaus S, Feron G (2012) Variability of human saliva composition: possible relationships with fat perception and liking. Arch Oral Biol 57:556–566
Neyraud E, Sayd T, Morzel M, Dransfield E (2006) Proteomic analysis of human whole and parotid salivas following stimulation by different tastes. J Proteome Res 5:2474–2480
Ömür-Özbek P, Dietrich AM, Duncan SE, Lee Y (2012) Role of lipid oxidation, chelating agents, and antioxidants in metallic flavor development in the oral cavity. J Agric Food Chem 60:2274–2280
Pepino MY, Love-Gregory L, Klein S, Abumrad NA (2012) The fatty acid translocase gene CD36 and lingual lipase influence oral sensitivity to fat in obese subjects. J Lipid Res 53:561–566
Poette J, Mekoué J, Neyraud E, Berdeaux O, Renault A, Guichard E, Genot C, Feron G (2013) Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume. Flavour Frag J. (in press)
Proctor GB, Carpenter GH (2007) Regulation of salivary gland function by autonomic nerves. Auton Neurosci-Basic 133:3–18
Quintana M, Palicki O, Lucchi G, Ducoroy P, Chambon C, Salles C, Morzel M (2009) Inter-individual variability of protein patterns in saliva of healthy adults. J Proteomics 72:822–830
Repoux M, Semon E, Feron G, Guichard E, Laboure H (2012) Inter-individual variability in aroma release during sweet mint consumption. Flavour Frag J 27:40–46
Salles C, Chagnon MC, Feron G, Guichard E, Laboure H, Morzel M, Semon E, Tarrega A, Yven C (2011) In-mouth mechanisms leading to flavor release and perception. Crit Rev Food Sci Nutr 51:67–90
Silletti E, Bult JHF, Stieger M (2012) Effect of NaCl and sucrose tastants on protein composition of oral fluid analysed by SELDI-TOF-MS. Arch Oral Biol 57:1200–1210
Simons PJ, Kummer JA, Luiken J, Boon L (2011) Apical CD36 immunolocalization in human and porcine taste buds from circumvallate and foliate papillae. Acta Histochem 113:839–843
Stewart JE, Feinle-Bisset C, Golding M, Delahunty C, Clifton PM, Keast RSJ (2010) Oral sensitivity to fatty acids, food consumption and BMI in human subjects. Brit J Nutr 1:1–8
Stewart JE, Seimon RV, Otto B, Keast RSJ, Clifton PM, Feinle-Bisset C (2011a) Marked differences in gustatory and gastrointestinal sensitivity to oleic acid between lean and obese men. Am J Clin Nutr 93:703–711
Stewart JE, Newman LP, Keast RSJ (2011b) Oral sensitivity to oleic acid is associated with fat intake and body mass index. Clin Nutr 30:838–844
Wickström C, Herzberg MC, Beighton D, Svensater G (2009) Proteolytic degradation of human salivary MUC5B by dental biofilms. Microbiol-Sgm 155:2866–2872
Acknowledgments
The authors would like to thank Emilien di Sotto, Karim Oukhebbi and Hélène Brignot for their technical assistance with biochemical analyses and Dr. Martine Morzel for her valuable comments on the manuscript. This study was partly funded by the Burgundy Regional Council.
Compliance with Ethics Requirements
ᅟ
Conflict of Interest
Rana Mounayar declares that she has no conflict of interest.
Chantal Septier declares that she has no conflict of interest.
Claire Chabanet declares that she has no conflict of interest.
Gilles Feron declares that he has no conflict of interest.
Eric Neyraud declares that he has no conflict of interest.
All procedures followed were in accordance with the ethical standards of the responsible committee on human experimentation (institutional and national) and with the Helsinki Declaration of 1975, as revised in 2008. Informed consent was obtained from all patients for being included in the study.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Mounayar, R., Septier, C., Chabanet, C. et al. Oral Fat Sensitivity in Humans: Links to Saliva Composition Before and After Stimulation by Oleic Acid. Chem. Percept. 6, 118–126 (2013). https://doi.org/10.1007/s12078-013-9152-1
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12078-013-9152-1