Simões Carla, Caeiro Inês, Carreira Laura, Silva Fernando Capela E, Lamy Elsa
Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal.
Department of Medical and Health Sciences, School of Health and Human Development and Mediterranean Institute for Agricultural, Environmental and Development, University of Évora, 7002-556 Évora, Portugal.
Molecules. 2021 Apr 21;26(9):2403. doi: 10.3390/molecules26092403.
Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0', 5' and 30' after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins-PRPs) increased only after yoghurt intake. Walnut's snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.
唾液分泌会因不同刺激而发生变化。在动物和人类身上进行的研究表明，饮食成分可能会影响唾液成分，尽管这些变化的动态过程以及它们如何因每种食物类型而异鲜为人知。本研究的目的是探究不同食物对唾液分泌和唾液蛋白质组成的短期影响。对12名参与者进行了四种零食（酸奶、面包、苹果和核桃）的测试。在每次摄入零食前以及摄入后0分钟、5分钟和30分钟收集非刺激性唾液。分析唾液流速、总蛋白、α-淀粉酶酶活性和唾液蛋白质谱。酸奶和苹果是导致唾液变化较大的零食，摄入后唾液流速和α-淀粉酶活性立即有较高增加。摄入所有零食后免疫球蛋白链的表达水平均下降，而胱抑素和一条粉色条带（富含脯氨酸的蛋白质-PRPs）仅在摄入酸奶后增加。核桃零食导致的变化较小，可能是因为食用量较少。即便如此，它也导致了一条PRPs条带的增加。总之，唾液成分的变化因食物而异，与口腔食物加工和感知相关的蛋白质存在不同变化。
