Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners
Emerging evidence points to a major role of salivary flow and viscoelastic properties in taste perception and mouthfeel. It has been proposed that sweet-tasting compounds influence salivary characteristics. However, whether perceived differences in the sensory properties of structurally diverse swee...
| Main Authors: | , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-05-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.831726/full |
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| author | Corinna M. Karl Corinna M. Karl Ana Vidakovic Petra Pjevac Petra Pjevac Bela Hausmann Bela Hausmann Gerhard Schleining Jakob P. Ley David Berry David Berry Joachim Hans Martin Wendelin Jürgen König Veronika Somoza Veronika Somoza Veronika Somoza Barbara Lieder Barbara Lieder |
| author_facet | Corinna M. Karl Corinna M. Karl Ana Vidakovic Petra Pjevac Petra Pjevac Bela Hausmann Bela Hausmann Gerhard Schleining Jakob P. Ley David Berry David Berry Joachim Hans Martin Wendelin Jürgen König Veronika Somoza Veronika Somoza Veronika Somoza Barbara Lieder Barbara Lieder |
| author_sort | Corinna M. Karl |
| collection | DOAJ |
| description | Emerging evidence points to a major role of salivary flow and viscoelastic properties in taste perception and mouthfeel. It has been proposed that sweet-tasting compounds influence salivary characteristics. However, whether perceived differences in the sensory properties of structurally diverse sweet-tasting compounds contribute to salivary flow and saliva viscoelasticity as part of mouthfeel and overall sweet taste perception remains to be clarified. In this study, we hypothesized that the sensory diversity of sweeteners would differentially change salivary characteristics in response to oral sweet taste stimulation. Therefore, we investigated salivary flow and saliva viscoelasticity from 21 healthy test subjects after orosensory stimulation with sucrose, rebaudioside M (RebM), sucralose, and neohesperidin dihydrochalcone (NHDC) in a crossover design and considered the basal level of selected influencing factors, including the basal oral microbiome. All test compounds enhanced the salivary flow rate by up to 1.51 ± 0.12 g/min for RebM compared to 1.10 ± 0.09 g/min for water within the 1st min after stimulation. The increase in flow rate was moderately correlated with the individually perceived sweet taste (r = 0.3, p < 0.01) but did not differ between the test compounds. The complex viscosity of saliva was not affected by the test compounds, but the analysis of covariance showed that it was associated (p < 0.05) with mucin 5B (Muc5B) concentration. The oral microbiome was of typical composition and diversity but was strongly individual-dependent (permutational analysis of variance (PERMANOVA): R2 = 0.76, p < 0.001) and was not associated with changes in salivary characteristics. In conclusion, this study indicates an impact of individual sweet taste impressions on the flow rate without measurable changes in the complex viscosity of saliva, which may contribute to the overall taste perception and mouthfeel of sweet-tasting compounds. |
| first_indexed | 2024-12-12T10:05:17Z |
| format | Article |
| id | doaj.art-59e049dd99664ff4a5e7c5c2cbe5ac0f |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-12-12T10:05:17Z |
| publishDate | 2022-05-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-59e049dd99664ff4a5e7c5c2cbe5ac0f2022-12-22T00:27:54ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2022-05-01910.3389/fnut.2022.831726831726Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric SweetenersCorinna M. Karl0Corinna M. Karl1Ana Vidakovic2Petra Pjevac3Petra Pjevac4Bela Hausmann5Bela Hausmann6Gerhard Schleining7Jakob P. Ley8David Berry9David Berry10Joachim Hans11Martin Wendelin12Jürgen König13Veronika Somoza14Veronika Somoza15Veronika Somoza16Barbara Lieder17Barbara Lieder18Christian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, AustriaChristian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, AustriaJoint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, AustriaDepartment of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, AustriaJoint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, AustriaDepartment of Laboratory Medicine, Medical University of Vienna, Vienna, AustriaInstitute of Food Science, University of Natural Resources and Life Sciences, Vienna, AustriaSymrise AG, Holzminden, GermanyJoint Microbiome Facility of the Medical University of Vienna and the University of Vienna, Vienna, AustriaDepartment of Microbiology and Ecosystem Science, Division of Microbial Ecology, Centre for Microbiology and Environmental Systems Science, University of Vienna, Vienna, AustriaSymrise AG, Holzminden, GermanySymrise Distribution GmbH, Vienna, AustriaDepartment of Nutritional Sciences, Faculty of Life Sciences, University of Vienna, Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria0Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany1Chair of Nutritional Systems Biology, School of Life Sciences, Technical University of Munich, Freising, GermanyChristian Doppler Laboratory for Taste Research, Faculty of Chemistry, University of Vienna, Vienna, AustriaDepartment of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, AustriaEmerging evidence points to a major role of salivary flow and viscoelastic properties in taste perception and mouthfeel. It has been proposed that sweet-tasting compounds influence salivary characteristics. However, whether perceived differences in the sensory properties of structurally diverse sweet-tasting compounds contribute to salivary flow and saliva viscoelasticity as part of mouthfeel and overall sweet taste perception remains to be clarified. In this study, we hypothesized that the sensory diversity of sweeteners would differentially change salivary characteristics in response to oral sweet taste stimulation. Therefore, we investigated salivary flow and saliva viscoelasticity from 21 healthy test subjects after orosensory stimulation with sucrose, rebaudioside M (RebM), sucralose, and neohesperidin dihydrochalcone (NHDC) in a crossover design and considered the basal level of selected influencing factors, including the basal oral microbiome. All test compounds enhanced the salivary flow rate by up to 1.51 ± 0.12 g/min for RebM compared to 1.10 ± 0.09 g/min for water within the 1st min after stimulation. The increase in flow rate was moderately correlated with the individually perceived sweet taste (r = 0.3, p < 0.01) but did not differ between the test compounds. The complex viscosity of saliva was not affected by the test compounds, but the analysis of covariance showed that it was associated (p < 0.05) with mucin 5B (Muc5B) concentration. The oral microbiome was of typical composition and diversity but was strongly individual-dependent (permutational analysis of variance (PERMANOVA): R2 = 0.76, p < 0.001) and was not associated with changes in salivary characteristics. In conclusion, this study indicates an impact of individual sweet taste impressions on the flow rate without measurable changes in the complex viscosity of saliva, which may contribute to the overall taste perception and mouthfeel of sweet-tasting compounds.https://www.frontiersin.org/articles/10.3389/fnut.2022.831726/fullsweet tastesalivamouthfeelsucroserebaudioside Mneohesperidin dihydrochalcone |
| spellingShingle | Corinna M. Karl Corinna M. Karl Ana Vidakovic Petra Pjevac Petra Pjevac Bela Hausmann Bela Hausmann Gerhard Schleining Jakob P. Ley David Berry David Berry Joachim Hans Martin Wendelin Jürgen König Veronika Somoza Veronika Somoza Veronika Somoza Barbara Lieder Barbara Lieder Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners Frontiers in Nutrition sweet taste saliva mouthfeel sucrose rebaudioside M neohesperidin dihydrochalcone |
| title | Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners |
| title_full | Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners |
| title_fullStr | Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners |
| title_full_unstemmed | Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners |
| title_short | Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation With Sucrose and Noncaloric Sweeteners |
| title_sort | individual sweet taste perception influences salivary characteristics after orosensory stimulation with sucrose and noncaloric sweeteners |
| topic | sweet taste saliva mouthfeel sucrose rebaudioside M neohesperidin dihydrochalcone |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.831726/full |
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