Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

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Record number 429563
Title Effect of NaCl and sucrose tastants on proteincomposition of oralfluidanalysed by SELDI-TOF-MS
Author(s) Silletti, E.; Bult, J.H.F.; Stieger, M.A.
Source Archives of Oral Biology 57 (2012)9. - ISSN 0003-9969 - p. 1200 - 1210.
DOI http://dx.doi.org/10.1016/j.archoralbio.2012.04.004
Department(s) Physical Chemistry and Colloid Science
AFSG Quality in Chains
Chair Sensory Science and Eating Behaviour
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2012
Keyword(s) acquired enamel pellicle - flight-mass-spectrometry - proline-rich proteins - human parotid-saliva - 2-dimensional gel-electrophoresis - human whole - serum biomarkers - ionization-time - tandem ms - identification
Abstract During eating, human saliva is secreted into the oral cavity by salivary glands. The relative contribution of different glands to total salivary flow rate depends, among other factors, on the tastants in the food. Few reports indicated that also the salivary proteincomposition depends on the tastant make-up of the food. We studied the influence of sodium-chloride- and sucrose solutions on the presence of proteins in the Mr range 2–20 kDa in whole saliva. Upon oral stimulation with a sodium chloride solution, a sucrose solution or water, we collected whole saliva from 14 volunteers after t = 1 min, t = 11 min and t = 20 min. Saliva protein profiles were analysed by SELDI-TOF-MS. SELDI-TOF-MS intensities of m/z values representing different protein masses were compared between subjects, tastants and time conditions. For subsets of the 33 detected masses, significant effects were observed for all factors, with most masses involved in the Subjects effect: m/zSubjects > m/zTime×Stimulus > m/zStimulus > m/zTime. Most effects on saliva proteincomposition were observed at t = 1 min, whilst almost no effects were observed at t = 11 min and t = 20 min. When considering the Stimulus × Time interaction, we identified four different stimulus–response patterns. Proteins identified in the present study, and attributed to specific glands or tissues in literature, were used to associate stimulus–response patterns with tissue provenances. Observed stimulus–response patterns were not uniquely associated to particular glands and tissues. Hence, there was no evidence of the involvement of particular tissues or glands in tastant-specific protein responses. In conclusion, oral stimulation with different tastants affects salivary proteincomposition in a protein- and stimuli dependent way, which seems not be associated with any specific tissues or glands of origin.
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