Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults
This study tested the hypothesis that the increases in salivary and plasma [NO<sub>2</sub><sup>−</sup>] after dietary NO<sub>3</sub><sup>−</sup> supplementation would be greater when oral temperature and pH were independently elevated, and increased fu...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-02-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/15/3/784 |
| _version_ | 1797623520141770752 |
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| author | Stuart P. Cocksedge Adam J. Causer Paul G. Winyard Andrew M. Jones Stephen J. Bailey |
| author_facet | Stuart P. Cocksedge Adam J. Causer Paul G. Winyard Andrew M. Jones Stephen J. Bailey |
| author_sort | Stuart P. Cocksedge |
| collection | DOAJ |
| description | This study tested the hypothesis that the increases in salivary and plasma [NO<sub>2</sub><sup>−</sup>] after dietary NO<sub>3</sub><sup>−</sup> supplementation would be greater when oral temperature and pH were independently elevated, and increased further when oral temperature and pH were elevated concurrently. Seven healthy males (mean ± SD, age 23 ± 4 years) ingested 70 mL of beetroot juice concentrate (BR, which provided ~6.2 mmol NO<sub>3</sub><sup>−</sup>) during six separate laboratory visits. In a randomised crossover experimental design, salivary and plasma [NO<sub>3</sub><sup>−</sup>] and [NO<sub>2</sub><sup>−</sup>] were assessed at a neutral oral pH with a low (T<sub>Lo</sub>-pH<sub>Norm</sub>), intermediate (T<sub>Mid</sub>-pH<sub>Norm</sub>), and high (T<sub>Hi</sub>-pH<sub>Norm</sub>) oral temperature, and when the oral pH was increased at a low (T<sub>Lo</sub>-pH<sub>Hi</sub>), intermediate (T<sub>Mid</sub>-pH<sub>Hi</sub>), and high (T<sub>Hi</sub>-pH<sub>Hi</sub>) oral temperature. Compared with the T<sub>Mid</sub>-pH<sub>Norm</sub> condition (976 ± 388 µM), the mean salivary [NO<sub>2</sub><sup>−</sup>] 1–3 h post BR ingestion was higher in the T<sub>Mid</sub>-pH<sub>Hi</sub> (1855 ± 423 µM), T<sub>Hi</sub>-pH<sub>Norm</sub> (1371 ± 653 µM), T<sub>Hi</sub>-pH<sub>Hi</sub> (1792 ± 741 µM), T<sub>Lo</sub>-pH<sub>Norm</sub> (1495 ± 502 µM), and T<sub>Lo</sub>-pH<sub>Hi</sub> (2013 ± 662 µM) conditions, with salivary [NO<sub>2</sub><sup>−</sup>] also higher at a given oral temperature when the oral pH was increased (<i>p</i> < 0.05). Plasma [NO<sub>2</sub><sup>−</sup>] was higher 3 h post BR ingestion in the T<sub>Mid</sub>-pH<sub>Hi</sub>, T<sub>Hi</sub>-pH<sub>Hi</sub>, and T<sub>Lo</sub>-pH<sub>Hi</sub> conditions, but not the T<sub>Lo</sub>-pH<sub>Norm</sub> and T<sub>Hi</sub>-pH<sub>Norm</sub> conditions, compared with T<sub>Mid</sub>-pH<sub>Norm</sub> (<i>p</i> < 0.05). Therefore, despite ingesting the same NO<sub>3</sub><sup>−</sup> dose, the increases in salivary [NO<sub>2</sub><sup>−</sup>] varied depending on the temperature and pH of the oral cavity, while the plasma [NO<sub>2</sub><sup>−</sup>] increased independently of oral temperature, but to a greater extent at a higher oral pH. |
| first_indexed | 2024-03-11T09:30:06Z |
| format | Article |
| id | doaj.art-1fedcab78ccd4e7795a66d3332c37a07 |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-11T09:30:06Z |
| publishDate | 2023-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-1fedcab78ccd4e7795a66d3332c37a072023-11-16T17:41:53ZengMDPI AGNutrients2072-66432023-02-0115378410.3390/nu15030784Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy AdultsStuart P. Cocksedge0Adam J. Causer1Paul G. Winyard2Andrew M. Jones3Stephen J. Bailey4School of Sport, Exercise and Health Sciences, Loughborough University, Loughborough LE11 3TU, UKSport and Health Sciences, University of Exeter, Exeter EX1 2LU, UKExeter Medical School, University of Exeter, Exeter EX1 2LU, UKSport and Health Sciences, University of Exeter, Exeter EX1 2LU, UKSchool of Sport, Exercise and Health Sciences, Loughborough University, Loughborough LE11 3TU, UKThis study tested the hypothesis that the increases in salivary and plasma [NO<sub>2</sub><sup>−</sup>] after dietary NO<sub>3</sub><sup>−</sup> supplementation would be greater when oral temperature and pH were independently elevated, and increased further when oral temperature and pH were elevated concurrently. Seven healthy males (mean ± SD, age 23 ± 4 years) ingested 70 mL of beetroot juice concentrate (BR, which provided ~6.2 mmol NO<sub>3</sub><sup>−</sup>) during six separate laboratory visits. In a randomised crossover experimental design, salivary and plasma [NO<sub>3</sub><sup>−</sup>] and [NO<sub>2</sub><sup>−</sup>] were assessed at a neutral oral pH with a low (T<sub>Lo</sub>-pH<sub>Norm</sub>), intermediate (T<sub>Mid</sub>-pH<sub>Norm</sub>), and high (T<sub>Hi</sub>-pH<sub>Norm</sub>) oral temperature, and when the oral pH was increased at a low (T<sub>Lo</sub>-pH<sub>Hi</sub>), intermediate (T<sub>Mid</sub>-pH<sub>Hi</sub>), and high (T<sub>Hi</sub>-pH<sub>Hi</sub>) oral temperature. Compared with the T<sub>Mid</sub>-pH<sub>Norm</sub> condition (976 ± 388 µM), the mean salivary [NO<sub>2</sub><sup>−</sup>] 1–3 h post BR ingestion was higher in the T<sub>Mid</sub>-pH<sub>Hi</sub> (1855 ± 423 µM), T<sub>Hi</sub>-pH<sub>Norm</sub> (1371 ± 653 µM), T<sub>Hi</sub>-pH<sub>Hi</sub> (1792 ± 741 µM), T<sub>Lo</sub>-pH<sub>Norm</sub> (1495 ± 502 µM), and T<sub>Lo</sub>-pH<sub>Hi</sub> (2013 ± 662 µM) conditions, with salivary [NO<sub>2</sub><sup>−</sup>] also higher at a given oral temperature when the oral pH was increased (<i>p</i> < 0.05). Plasma [NO<sub>2</sub><sup>−</sup>] was higher 3 h post BR ingestion in the T<sub>Mid</sub>-pH<sub>Hi</sub>, T<sub>Hi</sub>-pH<sub>Hi</sub>, and T<sub>Lo</sub>-pH<sub>Hi</sub> conditions, but not the T<sub>Lo</sub>-pH<sub>Norm</sub> and T<sub>Hi</sub>-pH<sub>Norm</sub> conditions, compared with T<sub>Mid</sub>-pH<sub>Norm</sub> (<i>p</i> < 0.05). Therefore, despite ingesting the same NO<sub>3</sub><sup>−</sup> dose, the increases in salivary [NO<sub>2</sub><sup>−</sup>] varied depending on the temperature and pH of the oral cavity, while the plasma [NO<sub>2</sub><sup>−</sup>] increased independently of oral temperature, but to a greater extent at a higher oral pH.https://www.mdpi.com/2072-6643/15/3/784entero-salivary circulationnitritenitric oxidenutrition |
| spellingShingle | Stuart P. Cocksedge Adam J. Causer Paul G. Winyard Andrew M. Jones Stephen J. Bailey Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults Nutrients entero-salivary circulation nitrite nitric oxide nutrition |
| title | Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults |
| title_full | Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults |
| title_fullStr | Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults |
| title_full_unstemmed | Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults |
| title_short | Oral Temperature and pH Influence Dietary Nitrate Metabolism in Healthy Adults |
| title_sort | oral temperature and ph influence dietary nitrate metabolism in healthy adults |
| topic | entero-salivary circulation nitrite nitric oxide nutrition |
| url | https://www.mdpi.com/2072-6643/15/3/784 |
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