School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China.
Division of Human Nutrition, Agrotechnology & Food Sciences Group, Wageningen University, Wageningen, The Netherlands.
J Texture Stud. 2019 Feb;50(1):53-61. doi: 10.1111/jtxs.12362. Epub 2018 Oct 1.
This study investigated how macronutrient intake, BMI, ethnicity, age, and gender are related to the composition of unstimulated saliva. First, two groups of Caucasian, Dutch subjects varying in daily intake of carbohydrate, fat, and protein were selected. The daily intake of macronutrients differed by two- to threefold between the low (n = 14) and high (n = 16) macronutrient intake groups. The same subjects were divided into two groups based on BMI: normal weight (n = 14, 22.5 ± 2.0 kg/m ) and overweight (n = 16, 28.1 ± 3.4 kg/m ). Second, one group of Caucasian, Dutch (n = 15) and one group of Asian, Chinese (n = 15) subjects were selected. Unstimulated saliva was collected from all groups. Protein concentration, amylolytic activity, lipolytic activity, and saliva flow rate were determined. None of the salivary parameters varied according to macronutrient intake and BMI. An effect of ethnicity on protein concentration was observed (p < .01; η = 0.142), with Asians having a 45% higher protein concentration in unstimulated saliva than Caucasians. Age had a significant effect on all salivary parameters. Protein concentration (p < .01; η = 0.256), amylolytic activity (p < .01; η = 0.234), and lipolytic activity (p < .05; η = 0.207) increased with age, while saliva flow rate decreased (p < .01; η = 0.262). Gender had a significant effect on saliva flow rate (p < .01; η = 0.130), with male subjects having a 32% higher flow rate than females. Age was the factor that had the greatest impact on the characteristics of unstimulated saliva. As the modulation of saliva composition according to diet has been reported previously, the extent to which macronutrient intake can affect saliva composition needs to be further investigated. PRACTICAL APPLICATIONS: Saliva plays an important role in food oral processing. From the breakdown of food structures to the binding of flavor compounds and the formation of a swallowable bolus, saliva is essential for the perception and appreciation of foods. Identifying the factors that affect saliva composition is, therefore, necessary to understand the differences in eating behavior, food perception, and preference across different consumer groups. This article aims to highlight the importance of considering saliva variability when designing food products that meet the needs of specific consumer groups.
本研究旨在探讨宏量营养素摄入、BMI、种族、年龄和性别与未刺激唾液成分的关系。首先，选择了两组不同日碳水化合物、脂肪和蛋白质摄入量的白种人荷兰受试者。高（n=16）和低（n=14）宏量营养素摄入量组之间的宏量营养素日摄入量差异为两到三倍。根据 BMI 将相同的受试者分为两组：正常体重（n=14，22.5±2.0kg/m）和超重（n=16，28.1±3.4kg/m）。其次，选择了一组白种人荷兰人（n=15）和一组亚洲中国人（n=15）。从所有组中收集未刺激的唾液。测定蛋白质浓度、淀粉分解活性、脂肪分解活性和唾液流量。没有观察到唾液参数根据宏量营养素摄入和 BMI 而变化。观察到种族对蛋白质浓度的影响（p<.01；η=0.142），亚洲人的未刺激唾液中的蛋白质浓度比白种人高 45%。年龄对所有唾液参数均有显著影响。蛋白质浓度（p<.01；η=0.256）、淀粉分解活性（p<.01；η=0.234）和脂肪分解活性（p<.05；η=0.207）随年龄增加而增加，而唾液流量（p<.01；η=0.262）减少。性别对唾液流量有显著影响（p<.01；η=0.130），男性的流量比女性高 32%。年龄是影响未刺激唾液特征的最大因素。由于先前已经报道了根据饮食调节唾液成分的情况，因此需要进一步研究宏量营养素摄入对唾液成分的影响程度。实际应用：唾液在食物口腔加工中起着重要作用。从食物结构的分解到风味化合物的结合以及可吞咽团块的形成，唾液对于食物的感知和欣赏都是必不可少的。因此，确定影响唾液成分的因素对于了解不同消费者群体的饮食行为、食物感知和偏好的差异是必要的。本文旨在强调在设计满足特定消费群体需求的食品产品时，考虑唾液变异性的重要性。
