Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners.

Autor:	Karl CM; Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria.; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria., Vidakovic A; Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria., Pjevac P; Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria.; Department of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, Austria., Hausmann B; Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria.; Department of Laboratory Medicine, Medical University of Vienna, Vienna, Austria., Schleining G; Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria., Ley JP; Symrise AG, Holzminden, Germany., Berry D; Joint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, Austria.; Department of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, Austria., Hans J; Symrise AG, Holzminden, Germany., Wendelin M; Symrise Distribution GmbH, Vienna, Austria., König J; Department of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, Austria., Somoza V; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany.; Chair of Nutritional Systems Biology, School of Life Sciences, Technical University of Munich, Freising, Germany., Lieder B; Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, Austria.; Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria.
Jazyk:	angličtina
Zdroj:	Frontiers in nutrition [Front Nutr] 2022 May 25; Vol. 9, pp. 831726. Date of Electronic Publication: 2022 May 25 (Print Publication: 2022).
DOI:	10.3389/fnut.2022.831726
Abstrakt:	Emerging evidence points to a major role of salivary flow and viscoelastic properties in taste perception and mouthfeel. It has been proposed that sweet-tasting compounds influence salivary characteristics. However, whether perceived differences in the sensory properties of structurally diverse sweet-tasting compounds contribute to salivary flow and saliva viscoelasticity as part of mouthfeel and overall sweet taste perception remains to be clarified. In this study, we hypothesized that the sensory diversity of sweeteners would differentially change salivary characteristics in response to oral sweet taste stimulation. Therefore, we investigated salivary flow and saliva viscoelasticity from 21 healthy test subjects after orosensory stimulation with sucrose, rebaudioside M (RebM), sucralose, and neohesperidin dihydrochalcone (NHDC) in a crossover design and considered the basal level of selected influencing factors, including the basal oral microbiome. All test compounds enhanced the salivary flow rate by up to 1.51 ± 0.12 g/min for RebM compared to 1.10 ± 0.09 g/min for water within the 1st min after stimulation. The increase in flow rate was moderately correlated with the individually perceived sweet taste ( r = 0.3, p < 0.01) but did not differ between the test compounds. The complex viscosity of saliva was not affected by the test compounds, but the analysis of covariance showed that it was associated ( p < 0.05) with mucin 5B (Muc5B) concentration. The oral microbiome was of typical composition and diversity but was strongly individual-dependent (permutational analysis of variance (PERMANOVA): R 2 = 0.76, p < 0.001) and was not associated with changes in salivary characteristics. In conclusion, this study indicates an impact of individual sweet taste impressions on the flow rate without measurable changes in the complex viscosity of saliva, which may contribute to the overall taste perception and mouthfeel of sweet-tasting compounds. Competing Interests: JL and JH were employed by Symrise AG, Holzminden, Germany. MW were employed by Symrise Distribution GmbH, Vienna, Austria. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. (Copyright © 2022 Karl, Vidakovic, Pjevac, Hausmann, Schleining, Ley, Berry, Hans, Wendelin, König, Somoza and Lieder.)
Databáze:	MEDLINE
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