唾液成分与喜好及日常营养摄入有关。
Salivary Composition Is Associated with Liking and Usual Nutrient Intake.
作者信息
Méjean Caroline, Morzel Martine, Neyraud Eric, Issanchou Sylvie, Martin Christophe, Bozonnet Sophie, Urbano Christine, Schlich Pascal, Hercberg Serge, Péneau Sandrine, Feron Gilles
机构信息
Université Paris 13, Equipe de Recherche en Epidémiologie Nutritionnelle (EREN), Centre d'Epidémiologie et Statistiques Paris Nord, Inserm (U1153), Inra (U1125), Cnam, COMUE Sorbonne Paris Cité, Université Paris 5, Université Paris 7, F-93017, Bobigny, France.
CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France.
出版信息
PLoS One. 2015 Sep 4;10(9):e0137473. doi: 10.1371/journal.pone.0137473. eCollection 2015.
Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat, saltiness, and sweetness were inferred from liking scores obtained during hedonic tests on 32 food products among 282 French adults participating in the Nutrinet-Santé Study. Before assessing liking, resting saliva was collected. Standard biochemical analyses were performed to assess specific component concentrations and enzymatic activities. Dietary data were collected using three web-based 24 h records. Relationships between salivary flow and composition, sensory liking and nutrient intake were assessed using linear regression. Total antioxidant capacity was positively associated with simple carbohydrate intake (β = 31.3, 95% CI = 1.58; 60.99) and inversely related to complex carbohydrate consumption (β = -52.4, 95% CI = -87.51; -19.71). Amylolysis was positively associated with both total (β = 0.20, 95% CI = 0.01; 0.38) and simple carbohydrate intake (β = 0.21, 95% CI = 0.01; 0.39). Salivary flow was positively associated with liking for fat (β = 0.14, 95% CI = 0.03; 0.25). Proteolysis was positively associated with liking for saltiness and for fat (β = 0.31, 95% CI = 0.02; 0.59; β = 0.28, 95% CI = 0.01; 0.56, respectively). Amylolysis was inversely associated with liking for sweetness (β = -10.13, 95% CI = -19.51; -0.75). Carbonic anhydrase 6 was inversely associated with liking for saltiness (β = -46.77, 95% CI = -86.24; -7.30). Saliva does not substantially vary according to a usual diet, except for carbohydrate intake, whereas the specific association between salivary flow/composition and sensory liking suggests the influence of saliva characteristics in food acceptance.
唾液分泌量和成分会影响味觉感知。然而，很少有研究探讨唾液、个人喜好与日常饮食摄入之间的关系。我们研究的目的是评估法国成年人群中唾液分泌量和成分与对脂肪、咸味和甜味的喜好以及日常营养摄入之间的关联。对参与Nutrinet-Santé研究的282名法国成年人就32种食品进行享乐测试，根据获得的喜好评分推断对脂肪、咸味和甜味的喜好程度。在评估喜好之前，收集静息唾液。进行标准生化分析以评估特定成分浓度和酶活性。使用基于网络的三份24小时饮食记录收集饮食数据。使用线性回归评估唾液分泌量和成分、感官喜好与营养摄入之间的关系。总抗氧化能力与简单碳水化合物摄入量呈正相关（β = 31.3，95%置信区间 = 1.58；60.99），与复合碳水化合物消耗量呈负相关（β = -52.4，95%置信区间 = -87.51；-19.71）。淀粉分解与总碳水化合物摄入量（β = 0.20，95%置信区间 = 0.01；0.38）和简单碳水化合物摄入量均呈正相关（β = 0.21，95%置信区间 = 0.01；0.39）。唾液分泌量与对脂肪的喜好呈正相关（β = 0.14，95%置信区间 = 0.03；0.25）。蛋白水解与对咸味和脂肪的喜好呈正相关（分别为β = 0.31，95%置信区间 = 0.02；0.59；β = 0.28，95%置信区间 = 0.01；0.56）。淀粉分解与对甜味的喜好呈负相关（β = -10.13，95%置信区间 = -19.51；-0.75）。碳酸酐酶6与对咸味的喜好呈负相关（β = -46.77，95%置信区间 = -86.24；-7.30）。除碳水化合物摄入量外，唾液成分不会因日常饮食而有显著变化，而唾液分泌量/成分与感官喜好之间的特定关联表明唾液特征对食物接受度有影响。
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