The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue

BioMed Research International
Yunzi FengMartine Morzel

Abstract

The objective of this work was to investigate whether the biological film lining the tongue may play a role in taste perception. For that purpose, the tongue film and saliva of 21 healthy subjects were characterized, focusing on microorganisms and their main metabolic substrates and products. In parallel, taste sensitivity was evaluated using a test recently developed by our group, and the links between biological and sensory data were explored by a correlative approach. Saliva and tongue film differed significantly in biochemical composition (proportions of glucose, fructose, sucrose, and lactic, butyric, and acetic acids) and in microbiological profiles: compared to saliva, tongue film was characterized by significantly lower proportions of Bacteroidetes (p<0.001) and its main genus Prevotella (p<0.01) and significantly higher proportions of Firmicutes (p<0.01), Actinobacteria (p<0.001), and the genus Streptococcus (p<0.05). Generic taste sensitivity was linked to biological variables in the two compartments, but variables that appeared influent in saliva (flow, organic acids, proportion of Actinobacteria and Firmicutes) and in tongue film (sugars and proportions of Bacteroidetes) were not the same. This study points to two i...Continue Reading

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Citations

Sep 15, 2019·Journal of Oral Rehabilitation·Adeline Braud, Yves Boucher
Mar 13, 2020·Metabolomics : Official Journal of the Metabolomic Society·Eric NeyraudCarole Tournier
Mar 7, 2019·Scientific Reports·Camilla CattaneoElla Pagliarini
Apr 7, 2021·Physiology & Behavior·Elif Esra Ozturk, Derya Dikmen
Aug 3, 2021·Frontiers in Cellular and Infection Microbiology·Mythily Srinivasan
Aug 28, 2021·Nutrients·Ryan Leung, Mihai Covasa

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Methods Mentioned

BETA
scraping
electrophoresis
PCR

Software Mentioned

StatSoft
Statistica

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