Saliva could influence taste preferences
Food in CanadaResearch & Development Food In Canada Purdue University
BOSTON—In case you only thought spit was just something athletes hawked out whenever a camera was on them during a sporting event, saliva is necessary for tasting and digesting food.
But according to researchers presenting their findings at the 256th National Meeting & Exposition of the American Chemical Society (ACS) on August 21, 2018, saliva may have another, more subtle role as the salivary proteins could be part of a feedback loop that influences how food tastes to people, and by extension, what foods they’re willing to eat.
The researchers hope that, one day, their findings could help consumers stick to a healthier diet.
Many healthy foods—like broccoli and dark chocolate—taste bitter, notes principal investigator of the study Cordelia A. Running, Ph.D, who decided to see if eating bitter foods would help people overcome an aversion to bitter compounds and therefore eat more of these healthy foods without cringing.
“By changing your diet, you might be able to change your flavour experience of foods that at one point tasted nasty to you,” she says.
While saliva consists almost entirely of water, it also contains thousands of proteins released by salivary glands. Some of these proteins are thought to bind to flavour compounds in food and also to taste receptor cells in the mouth.
Certain proteins may be responsible for the astringent sensations, such as dryness and roughness, that develop when eating some chocolates, red wine and other foods.
“If we can change the expression of these proteins, maybe we can make the ‘bad’ flavours like bitterness and astringency weaker,” says Running, who is based at Purdue University.
In prior work with rats, Running’s fellow researcher Ann-Marie Torregrossa, Ph.D., and colleagues showed that a bitter diet altered expression of proteins in the rodents’ saliva. Those changes in protein composition correlated with the rats’ feeding behaviour.
After initially cutting back on bitter foods, the animals apparently experienced less bitterness and resumed normal eating levels. Inspired by the work of Torregrossa, now at the University at Buffalo, Running decided to see if the same thing would happen in people.
Running’s team carried out sensory evaluation tests in which they asked participants to drink chocolate almond milk three times a day for a week and rate its bitterness and astringency.
The researchers found that the protein composition of the participants’ saliva changed during that week. Several proline-rich proteins, which can bind the bitter/astringent compounds in chocolate, increased after drinking the chocolate almond milk. The changes in these proteins corresponded to changes in sensory ratings: As these proteins shifted up, the sensory ratings for bitterness and astringency shifted down.
“We think the body adapts to reduce the negative sensation of these bitter compounds,” Running explains.
The findings to-date support the idea that “saliva modifies flavour, which in turn modifies dietary choices,” she says. “Those choices then influence exposure to flavours, which over time may stimulate altered expression of saliva proteins, and the circle begins anew. Maybe this knowledge will help someone stick to a healthier diet long enough to adapt to like it.”
Running plans to investigate the particular compounds in food that elicit changes in salivary proteins. In chocolate, for example, she wants to know what concentration of bitter polyphenols is necessary to affect expression of salivary proteins. She also wants to assess how long it takes to reduce the bitter taste of any given food and whether mimics for salivary proteins could someday be added to food to improve its flavour.
The project is being supported by Purdue University and the U.S. Department of Agriculture.
The American Chemical Society, the world’s largest scientific society, is a not-for-profit organization chartered by the U.S. Congress. ACS is a global leader in providing access to chemistry-related information and research through its multiple databases, peer-reviewed journals and scientific conferences. ACS does not conduct research, but publishes and publicizes peer-reviewed scientific studies. Its main offices are in Washington, D.C., and Columbus, Ohio.
Note: Article from the The American Chemical Society. Content has been for style and length.
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