ArticleMolecules (Basel, Switzerland)2021
How Different Snacks Produce a Distinct Effect in Salivary Protein Composition.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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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.
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Who cites it
7 citing papers in PubMed, 18 citations in OpenAlex.
- Short-term effects of sweetened acidic beverages consumption on human saliva: Colloidal properties and protein composition.PloS one · 2025Article
- Controlling intrusive thoughts of future fears under stress.Neurobiology of stress · 2023Article
- Salivary Pellicle Formed on Dental Composites Evaluated by Mass Spectrometry-An In Situ Study.Molecules (Basel, Switzerland) · 2023Article
- The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple.Foods (Basel, Switzerland) · 2023Article
- Mediterranean Diet: The Role of Phenolic Compounds from Aromatic Plant Foods.Foods (Basel, Switzerland) · 2023Review
- Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices.Food quality and preference · 2023Article
- Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.Physiology & behavior · 2021Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Saliva secretion changes in response to different stimulation. Studies performed in animals and humans suggest that dietary constituents may influence saliva composition, although the dynamics of these changes, and how they are specific for each type of food, are little known. The objective of the present study was to access the short-term effects of different foods in salivation and salivary protein composition. Twelve participants were tested for four snacks (yoghurt, bread, apple and walnuts). Non-stimulated saliva was collected before and at 0', 5' and 30' after each snack intake. Flow rate, total protein, alpha-amylase enzymatic activity and salivary protein profile were analyzed. Yoghurt and apple were the snacks resulting in higher salivary changes, with higher increases in flow rate and alpha-amylase activity immediately after intake. The expression levels of immunoglobulin chains decreased after the intake of all snacks, whereas cystatins and one pink band (proline-rich proteins-PRPs) increased only after yoghurt intake. Walnut's snack was the one resulting in lower changes, probably due to lower amounts eaten. Even so, it resulted in the increase in one PRPs band. In conclusion, changes in saliva composition varies with foods, with variable changes in proteins related to oral food processing and perception.
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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.