Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices.
Salivary flow and turbidity development inconsistently associated with lower taste intensity of vegetables and juices.
复制标题
唾液流动和浑浊度的发展与蔬菜和果汁的较低味道强度的相关性不一致。
DOI：
10.1016/j.foodqual.2023.104807
复制
发表时间：
2023
影响因子：
5.3
通讯作者：
Running,Cordelia
中科院分区：
文献类型：
--
作者：
Davis,Lissa;Lee,Keona;Wierenga,Madison;Running,Cordelia
刺激厌恶感觉的植物化学物质通常也是水果和蔬菜中所谓的健康益处的原因。先前的研究表明，一些唾液蛋白可能会减少对植物化学物质的厌恶。在啮齿类动物中，这些唾液结合蛋白已被证明可以减少多酚和生物碱的苦味，但在人类身上的研究主要集中在多酚的涩味（干燥、粗糙或皱巴巴的感觉）上。在这项研究中，我们测试了蔬菜产品的味道是否与唾液流量或唾液的多酚结合能力有关，当唾液与单宁酸混合时，通过浊度的发展来测量。参与者（N = 26）提供了咀嚼刺激的唾液样本，并对五种果汁和两种切碎的蔬菜的苦味、酸味和甜味强度进行了评级。将唾液与单宁酸混合，并测量吸光率以量化雾霾的发展。吸收度越高，一种绿色蔬菜汁的苦味就越少，两种绿色蔬菜汁和切碎的甘蓝汁的甜味就越少，蔓越莓汁的酸味就越少。更大的唾液流量对应于切碎的抱子甘蓝的苦味更少，一种绿色蔬菜汁和切碎的羽衣甘蓝的甜味更少。这些发现表明，更大的唾液流速和某些唾液结合蛋白的存在并不普遍与含有植物化学物质的食物的低厌恶味道有关。这些唾液特性之间的关联是成分特异性的，还是仅仅与商业产品的味道无关，都有待进一步研究。
The same phytochemicals that stimulate aversive sensations are often also responsible for purported health benefits in fruits and vegetables. Prior work indicates that some salivary proteins may reduce aversiveness of phytochemicals. In rodents, these salivary binding proteins have been shown to reduce bitter taste of polyphenols and alkaloids, but work in humans has focused primarily on polyphenol astringency (dry, rough, or puckery sensations). In this study, we tested if tastes of vegetable products might correlate to either salivary flow rate or the polyphenol binding capability of saliva, as measured by turbidity development when saliva is mixed with tannic acid. Participants (N = 26) provided chewing-stimulated saliva samples and rated five juices and two chopped vegetables for bitterness, sourness, and sweetness intensity. Saliva was mixed with tannic acid and light absorbance was measured for quantification of haze development. Greater absorbance corresponded to less bitterness for one green vegetable juice blend, less sweetness for two green vegetable juice blends and chopped kale, and less sourness from cranberry juice. Greater salivary flow corresponded to less bitterness from chopped brussels sprouts, and less sweetness from one green vegetable juice blend and chopped kale. These findings indicate that greater salivary flow rate and presence of certain salivary binding proteins is not universally associated with lower aversive tastes from phytochemical-containing foods. Whether associations between these salivary properties are ingredient specific or simply not robustly related to taste in commercial products should be further investigated.