Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status
Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimu...
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MDPI AG
2020-09-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/12/9/2878 |
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| author | Neeta Y. Yousaf Melania Melis Mariano Mastinu Cristina Contini Tiziana Cabras Iole Tomassini Barbarossa Beverly J. Tepper |
| author_facet | Neeta Y. Yousaf Melania Melis Mariano Mastinu Cristina Contini Tiziana Cabras Iole Tomassini Barbarossa Beverly J. Tepper |
| author_sort | Neeta Y. Yousaf |
| collection | DOAJ |
| description | Astringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (<i>n</i> = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (<i>p</i> < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (<i>p</i> = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (<i>p</i> = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency. |
| first_indexed | 2024-03-10T16:10:27Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-10T16:10:27Z |
| publishDate | 2020-09-01 |
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| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-417aac1b33a6452ea98efb7df9c14f5c2023-11-20T14:27:19ZengMDPI AGNutrients2072-66432020-09-01129287810.3390/nu12092878Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster StatusNeeta Y. Yousaf0Melania Melis1Mariano Mastinu2Cristina Contini3Tiziana Cabras4Iole Tomassini Barbarossa5Beverly J. Tepper6Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USADepartment of Biomedical Sciences, University of Cagliari, 09042 Monserrato, ItalyDepartment of Biomedical Sciences, University of Cagliari, 09042 Monserrato, ItalyDepartment of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, ItalyDepartment of Life and Environmental Sciences, University of Cagliari, 09042 Monserrato, ItalyDepartment of Biomedical Sciences, University of Cagliari, 09042 Monserrato, ItalyCenter for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, NJ 08901-8520, USAAstringency is a complex oral sensation, commonly experienced when dietary polyphenols interact with salivary proteins. Most astringent stimuli alter protein levels, which then require time to be replenished. Although it is standard practice in astringency research to provide breaks in between stimuli, there is limited consensus over the amount of time needed to restore the oral environment to baseline levels. Here we examined salivary protein levels after exposure to 20 mL of a model stimulus (cranberry polyphenol extract, 0.75 g/L CPE) or unsweetened cranberry juice (CJ), over a 10 min period. Whole saliva from healthy subjects (<i>n</i> = 60) was collected at baseline and after 5 and 10 min following either stimulus. Five families of proteins: basic proline-rich proteins (bPRPs); acidic proline-rich proteins (aPRPs); histatins; statherin; and S-type cystatins, were analyzed in whole saliva via HPLC-low resolution-ESI-IT-MS, using the area of the extracted ion current (XIC) peaks. Amylase was quantified via immunoblotting. In comparison to baseline (resting), both stimuli led to a rise in levels of aPRPs (<i>p</i> < 0.000) at 5 min which remained elevated at 10 min after stimulation. Additionally, an interaction of PROP taster status and time was observed, wherein super-tasters had higher levels of amylase in comparison to non-tasters after stimulation with CJ at both timepoints (<i>p</i> = 0.014–0.000). Further, male super-tasters had higher levels of bPRPs at 5 min after stimulation with both CJ and CPE (<i>p</i> = 0.015–0.007) in comparison to baseline. These data provide novel findings of interindividual differences in the salivary proteome that may influence the development of astringency and that help inform the design of sensory experiments of astringency.https://www.mdpi.com/2072-6643/12/9/2878astringencysalivary proteinsPROP phenotype |
| spellingShingle | Neeta Y. Yousaf Melania Melis Mariano Mastinu Cristina Contini Tiziana Cabras Iole Tomassini Barbarossa Beverly J. Tepper Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status Nutrients astringency salivary proteins PROP phenotype |
| title | Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status |
| title_full | Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status |
| title_fullStr | Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status |
| title_full_unstemmed | Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status |
| title_short | Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status |
| title_sort | time course of salivary protein responses to cranberry derived polyphenol exposure as a function of prop taster status |
| topic | astringency salivary proteins PROP phenotype |
| url | https://www.mdpi.com/2072-6643/12/9/2878 |
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