Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva.

Physiology & Behavior
Ciera R Crawford, Cordelia A Running

Abstract

Salivary proteins have the potential to alter oral sensory perception of foods. In rodents, dietary polyphenol exposure increases salivary concentrations of polyphenol-binding proteins and several cystatins, which correlate with less aversion to polyphenol-rich solutions. If similar salivary shifts occur in humans, then increasing dietary polyphenols may improve orosensory experience of polyphenol-rich foods. We hypothesized that small dietary changes, focused on polyphenols, would increase expression of salivary binding proteins for polyphenols and thus suppress unpleasant polyphenol sensations. However, analogs of salivary polyphenol-binding proteins are found in foods. Thus, we also hypothesized that food-sourced analogs of these salivary proteins would mitigate changes in saliva and sensation. Human subjects (N=55) alternated weeks of consuming a low polyphenol diet and then a regular diet plus a polyphenol-rich chocolate milk (almond, containing no polyphenol-binding proteins, or bovine, containing polyphenol-binding proteins). Statistical analyses revealed both chocolate milk interventions corresponded to changes in relative expression of 96 proteins and calculated concentration of 146 proteins (both after correction for ...Continue Reading

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Citations

May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Carla SimõesElsa Lamy
May 7, 2021·Journal of Nutrition and Metabolism·Teresa LouroElsa Lamy
Sep 10, 2021·Chemical Senses·Michelle J Y Ecarma, Alissa A Nolden

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