Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile

2021 ◽  
pp. 113624
Author(s):  
Lissa A Davis ◽  
Dr. Cordelia A Running
2020 ◽  
Vol 223 ◽  
pp. 113005
Author(s):  
Laura E. Martin ◽  
Kristen E. Kay ◽  
Kimberly F. James ◽  
Ann-Marie Torregrossa

Gerodontology ◽  
2007 ◽  
Vol 24 (3) ◽  
pp. 173-176 ◽  
Author(s):  
Sérgio Adriane Bezerra de Moura ◽  
Jacira Maria Andrade de Sousa ◽  
Dilma Ferreira Lima ◽  
André Newton do Monte Negreiros ◽  
Fábio de Vasconcelos Silva ◽  
...  

Appetite ◽  
2019 ◽  
Vol 136 ◽  
pp. 8-17 ◽  
Author(s):  
Laura E. Martin ◽  
Larissa V. Nikonova ◽  
Kristen E. Kay ◽  
Ann-Marie Torregrossa

2020 ◽  
Vol 40 (2) ◽  
pp. 329-339 ◽  
Author(s):  
Cristina Contini ◽  
Davide Firinu ◽  
Simone Serrao ◽  
Barbara Manconi ◽  
Alessandra Olianas ◽  
...  

2017 ◽  
Vol 884 ◽  
pp. 012013 ◽  
Author(s):  
B D Baskoro ◽  
R A Nugraha ◽  
R Puspitawati ◽  
S Redjeki

2021 ◽  
Vol 15 ◽  
Author(s):  
Cristina Contini ◽  
Alessandra Olianas ◽  
Simone Serrao ◽  
Carla Deriu ◽  
Federica Iavarone ◽  
...  

Alzheimer disease (AD) is the most prevalent neurodegenerative disease in the elderly, characterized by accumulation in the brain of misfolded proteins, inflammation, and oxidative damage leading to neuronal cell death. By considering the viewpoint that AD onset and worsening may be influenced by environmental factors causing infection, oxidative stress, and inflammatory reaction, we investigated the changes of the salivary proteome in a population of patients with respect to that in healthy controls (HCs). Indeed, the possible use of saliva as a diagnostic tool has been explored in several oral and systemic diseases. Moreover, the oral cavity continuously established adaptative and protective processes toward exogenous stimuli. In the present study, qualitative/quantitative variations of 56 salivary proteoforms, including post-translationally modified derivatives, have been analyzed by RP-HPLC-ESI-IT-MS and MS/MS analyses, and immunological methods were applied to validate MS results. The salivary protein profile of AD patients was characterized by significantly higher levels of some multifaceted proteins and peptides that were either specific to the oral cavity or also expressed in other body districts: (i) peptides involved in the homeostasis of the oral cavity; (ii) proteins acting as ROS/RNS scavengers and with a neuroprotective role, such as S100A8, S100A9, and their glutathionylated and nitrosylated proteoforms; cystatin B and glutathionylated and dimeric derivatives; (iii) proteins with antimicrobial activity, such as α-defensins, cystatins A and B, histatin 1, statherin, and thymosin β4, this last with a neuroprotective role at the level of microglia. These results suggested that, in response to injured conditions, Alzheimer patients established defensive mechanisms detectable at the oral level. Data are available via ProteomeXchange with identifier PXD021538.


2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Teresa Louro ◽  
Carla Simões ◽  
Wilmara Lima ◽  
Laura Carreira ◽  
Paula Midori Castelo ◽  
...  

Saliva research has gained interest due to its potential as a source of biomarkers. One of the factors inducing changes in saliva, in the short term, is food intake, and evidence exist about changes in salivary proteome induced by some food components. Since this topic of research is in its early stages, it was hypothesized that saliva protein composition could be associated with different levels of adherence to dietary patterns that contain higher amounts of plant products. The aim of the present study was to test this hypothesis, in adults, by comparing salivary protein electrophoretic profiles of individuals with different diet characteristics, particularly dietary patterns (DP) that exhibit different proportions of animal and plant-based products. Dietary habits were assessed in 122 adults (61 from each sex, with ages ranging from 20 to 59 years) using Food Frequency Questionnaires. To identify the dietary patterns, a principal component analysis was used. Individual’s non-stimulated saliva was evaluated for flow rate, pH, protein concentration, α-amylase activity, and electrophoretic protein profiles. Seven dietary patterns (DP) were identified. Salivary amylase enzymatic activity was positively associated with animal-based and starchy foods DP, and with plant-based fatty foods without wine DP. At the same time, protein bands containing amylase and type S cystatins were positively associated with the cheese/yoghurt and wine DP. Our results support the association of salivary proteomics and different dietary patterns and highlight the need of considering food consumption habits in studies using saliva, since this is a factor associated with variations in the composition of this fluid.


2009 ◽  
Vol 35 (1) ◽  
pp. 75-85 ◽  
Author(s):  
C. Dinnella ◽  
A. Recchia ◽  
S. Vincenzi ◽  
H. Tuorila ◽  
E. Monteleone

2018 ◽  
Vol 178 ◽  
pp. 107-113 ◽  
Author(s):  
Ana M. Gutiérrez ◽  
Ana Montes ◽  
Cándido Gutiérrez-Panizo ◽  
Pablo Fuentes ◽  
Ernesto De La Cruz-Sánchez

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