ArticleScientific reports2019
New insights into the relationship between taste perception and oral microbiota composition.
Article in Scientific reports, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 58 papers.
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Who cites it
58 citing papers in PubMed.
- Trial
- Sweet Saliva Trial: Exploratory Evaluation of Salivary Microbiome Responses to Three Thai Desserts.Life (Basel, Switzerland) · 2026Article
- A homoeriodictyol sodium mouthwash reduces bitterness sensitivity in patients with gynecological cancer receiving carboplatin-based chemotherapy.Scientific reports · 2026Article
- Cranberry Polyphenol Extract (CPE) Oral Rinse Improves Salivary Microbiome in 6-n-Propylthiouracil (PROP) Non-Tasters and Palatability of Aronia Juice.International journal of molecular sciences · 2026Article
- Machine learning elucidates associations between oral microbiota and the decline of sweet taste perception during aging.NPJ science of food · 2026Article
- Interactions between taste and oral microbiome: mechanisms and implications for oral and systemic diseases.Journal of oral microbiology · 2026Review
- Suprathreshold non-volatile flavour perception is associated with multiple species rather than any single species via bacterial metabolism.Journal of oral microbiology · 2026Article
- Reframing glucolipid metabolic disorders through the lens of the oral microbiome: from pathophysiological mechanisms to translational potential.Frontiers in nutrition · 2026Review
- Oral dysbiosis: methodological evolution, the mobile resistome and the future of machine learning in dentistry.Journal of oral microbiology · 2026Review
- Metagenomic analysis of tongue samples from healthy subjects identifies distinct microbiome orotypes.Journal of oral microbiology · 2026Article
- L-proline supplementation affects non-volatile flavour perception through oral microbiome metabolic pathways.NPJ science of food · 2025Article
- Diet-microbiome synergy: unraveling the combined impact on frailty through interactions and mediation.Nutrition journal · 2025Article
- Nitrate supplementation affects taste by changing the oral metabolome and microbiome.NPJ biofilms and microbiomes · 2025Article
- "Evaluation of the effect of nutrition and oral hygiene on Dmft index of patients applying to restorative dentistry clinic".BMC public health · 2025Article
- Investigating the Effect of Maltodextrins and Degree of Polymerization on Individual Complex Carbohydrate Taste Sensitivity.Food science & nutrition · 2025Article
- Contributions and future potential of animal models for geroscience research on sensory systems.GeroScience · 2025Review
- Gut and oral microbiome profiles in patients with obesity and ischemic heart disease.Frontiers in cellular and infection microbiology · 2025Article
- Burden of oral diseases predicts development of excess weight in early adolescence: a 2-year longitudinal study.European journal of pediatrics · 2024Article
- Impaired metal perception and regulation of associated human foliate papillae tongue transcriptome in long-COVID-19.Scientific reports · 2024Article
- Salt Taste Sensitivity in CKD: Does it Affect Salt Intake?Kidney international reports · 2024Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fairly poor data are available on the relationship between taste perception, food preferences and oral microbiota. In the present study, we investigated the hypothesis that subjects with higher responsiveness to 6-n-propylthiuracil (PROP) might be characterized by a different taste sensitivity and tongue microbiota composition. Indeed, the bacterial metabolism may modulate/enhance the concentration of tastants near the taste receptors, modifying taste perception through a sensorial adaptation mechanism or by a broad range of microbial metabolic pathways. The detection thresholds of sweet, sour, salty and bitter, the Fungiform Papillae Density (FPD) and the composition of bacteria lining the tongue were determined in Supertasters (high PROP responsiveness, ST) and Non-tasters (low PROP responsiveness, NT). An important inter-individual variability was found for all taste stimuli and FPD between the two groups, with NT subjects showing significant higher threshold values and a lower FPD than with STs. We found five bacterial genera whose relative abundances were significantly higher in STs than NTs. This study opens new avenues of research by highlighting associations between parameters usually studied independently.
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