ArticleFrontiers in microbiology2024
Combined analysis of the microbiome and metabolome to reveal the characteristics of saliva from different diets: a comparison among vegans, seafood-based omnivores, and red meat (beef and lamb) omnivores.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 1 of them a synthesis that pooled it.
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Who cites it
5 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Oral Microbiota Characteristics in Relation to Different Dietary Patterns: A Systematic Review.Nutrients · 2026Pooled it
- Advancements and Challenges in Salivary Metabolomics for Early Detection and Monitoring of Systemic Diseases.MedComm · 2025Review
- Alteration of salivaryFrontiers in pharmacology · 2025Article
- Article
- Salivary Metabolomics: A Pilot Study for Screening Biomarkers in Mild-to-moderate Periodontitis.In vivo (Athens, Greece)Article
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Authors and funding
10 authors.
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Abstract
Introduction: Revealing individual characteristics is supportive for identifying individuals in forensic crime. As saliva is one of the most common biological samples used in crime scenes, it is important to make full use of the rich individual information contained in saliva. The aim of this study was to explore the application of the microbiome in forensic science by analysing differences in the salivary microbiome and metabolome of healthy individuals with different dietary habits. Methods: We performed 16S rDNA sequencing analysis based on oral saliva samples collected from 12 vegetarians, 12 seafood omnivores and 12 beef and lamb omnivores. Non-targeted metabolomics analyses were also performed based on saliva samples from healthy individuals. Results: The results showed that the dominant flora of vegetarians was dominated by Conclusion: Our study provides a supportive basis for the application of salivary polyomics in order to reveal the dietary characteristics of individuals for forensic investigation and crime solving.
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