Salivary Protein Profiles and Sensitivity to the Bitter Taste of Caffeine

The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected...

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Bibliographic Details
Published in:Chemical senses 2012-01, Vol.37 (1), p.87-95
Main Authors: Dsamou, Micheline, Palicki, Olivier, Septier, Chantal, Chabanet, Claire, Lucchi, Géraldine, Ducoroy, Patrick, Chagnon, Marie-Christine, Morzel, Martine
Format: Article
Language:English
Subjects:
Adult
Biological and medical sciences
bitterness
caffeine
Caffeine - pharmacology
electrophoresis
Food and Nutrition
Fundamental and applied biological sciences. Psychology
genetic polymorphism
Humans
immunoglobulins
Life Sciences
Male
Medical sciences
Middle Aged
mouth
Neuropharmacology
Olfaction. Taste
Perception
Pharmacology. Drug treatments
proteinase inhibitors
proteolysis
proteome
Psychoanaleptics: cns stimulant, antidepressant agent, nootropic agent, mood stabilizer
Psychoanaleptics: cns stimulant, antidepressant agent, nootropic agent, mood stabilizer..., (alzheimer disease)
Psychology. Psychoanalysis. Psychiatry
Psychology. Psychophysiology
Psychopharmacology
saliva
Saliva - chemistry
Salivary Proteins and Peptides - analysis
Salivary Proteins and Peptides - metabolism
serum albumin
taste
Taste - drug effects
Taste - physiology
taste receptors
Taste Threshold - drug effects
Taste Threshold - physiology
volunteers
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Summary:The interindividual variation in the sensitivity to bitterness is attributed in part to genetic polymorphism at the taste receptor level, but other factors, such as saliva composition, might be involved. In order to investigate this, 2 groups of subjects (hyposensitive, hypersensitive) were selected from 29 healthy male volunteers based on their detection thresholds for caffeine, and their salivary proteome composition was compared. Abundance of 26 of the 255 spots detected on saliva electrophoretic patterns was significantly different between hypo- and hypersensitive subjects. Saliva of hypersensitive subjects contained higher levels of amylase fragments, immunoglobulins, and serum albumin and/or serum albumin fragments. It also contained lower levels of cystatin SN, an inhibitor of protease. The results suggest that proteolysis occurring within the oral cavity is an important perireceptor factor associated to the sensitivity to the bitter taste of caffeine.
ISSN:0379-864X
1464-3553
DOI:10.1093/chemse/bjr070