ReviewInternational journal of molecular sciences2015
Molecular mechanisms of taste recognition: considerations about the role of saliva.
Review in International journal of molecular sciences, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 27 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
27 citing papers in PubMed.
- A hypothesis connecting dysgeusia due to defects in ATP-P2X3 signaling and fatigue in myalgic encephalomyelitis/chronic fatigue syndrome: lessons learned from long-COVID.Frontiers in medicine · 2026Article
- Decoding orofacial pain: a translational review of mechanisms and novel therapies.The journal of headache and pain · 2025Review
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Taste Dysfunction in Head and Neck Cancer: Pathophysiology and Clinical Management-A Comprehensive Review.Biomedicines · 2025Review
- Unravelling the human taste receptor interactome: machine learning and molecular modelling insights into protein-protein interactions.NPJ science of food · 2025Article
- Contributions and future potential of animal models for geroscience research on sensory systems.GeroScience · 2025Review
- Saliva as a Diagnostic Tool for Systemic Diseases-A Narrative Review.Medicina (Kaunas, Lithuania) · 2025Review
- Developing and regenerating a sense of taste.Current topics in developmental biology · 2025Review
- Saliva in Balancing Oral and Systemic Health, Oral Cancer, and Beyond: A Narrative Review.Cancers · 2024Review
- Reduced Salivary Gustin and Statherin in Long-COVID Cohort with Impaired Bitter Taste.Journal of clinical medicine · 2024Article
- Review of Applications of Cyclodextrins as Taste-Masking Excipients for Pharmaceutical Purposes.Molecules (Basel, Switzerland) · 2023Review
- Treatments of COVID-19-Associated Taste and Saliva Secretory Disorders.Dentistry journal · 2023Review
- Article
- Progress in salivary glands: Endocrine glands with immune functions.Frontiers in endocrinology · 2023Review
- Association of increased basic salivary proline-rich protein 1 levels in induced sputum with type 2-high asthma.Immunity, inflammation and disease · 2022Article
- Gustatory and Saliva Secretory Dysfunctions in COVID-19 Patients with Zinc Deficiency.Life (Basel, Switzerland) · 2022Review
- The Prevalence and Pathophysiology of Chemical Sense Disorder Caused by the Novel Coronavirus.Frontiers in public health · 2022Review
- Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.Physiology & behavior · 2021Article
- Chemosensory Function in Burning Mouth Syndrome a Comparative Cross-Sectional Study.Nutrients · 2021Article
- Spotlight on the Roles of Whitefly Effectors in Insect-Plant Interactions.Frontiers in plant science · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The gustatory system plays a critical role in determining food preferences and food intake, in addition to nutritive, energy and electrolyte balance. Fine tuning of the gustatory system is also crucial in this respect. The exact mechanisms that fine tune taste sensitivity are as of yet poorly defined, but it is clear that various effects of saliva on taste recognition are also involved. Specifically those metabolic polypeptides present in the saliva that were classically considered to be gut and appetite hormones (i.e., leptin, ghrelin, insulin, neuropeptide Y, peptide YY) were considered to play a pivotal role. Besides these, data clearly indicate the major role of several other salivary proteins, such as salivary carbonic anhydrase (gustin), proline-rich proteins, cystatins, alpha-amylases, histatins, salivary albumin and mucins. Other proteins like glucagon-like peptide-1, salivary immunoglobulin-A, zinc-α-2-glycoprotein, salivary lactoperoxidase, salivary prolactin-inducible protein and salivary molecular chaperone HSP70/HSPAs were also expected to play an important role. Furthermore, factors including salivary flow rate, buffer capacity and ionic composition of saliva should also be considered. In this paper, the current state of research related to the above and the overall emerging field of taste-related salivary research alongside basic principles of taste perception is reviewed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.