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Salivary proteome and sensitivity to bitterness
Micheline Dsamou, Olivier Palicki, Chantal Septier, Isabelle Séverin, Marie-Christine Chagnon, Martine Morzel
To cite this version:
Micheline Dsamou, Olivier Palicki, Chantal Septier, Isabelle Séverin, Marie-Christine Chagnon, et al..
Salivary proteome and sensitivity to bitterness. 5. Congrès international goût-nutrition-santé, Mar 2010, Dijon, France. 1 p., 2010. �hal-01137080�
A L I M E N T A T I O N A G R I C U L T U R E
E N V I R O N N E M E N T Centre des Sciences du Goût et de l’Alimentation, UMR6265 CNRS, UMR1324 INRA,
Université de Bourgogne, Agrosup Dijon, F-21000 Dijon 17 rue Sully – BP 86510 - 21065 Dijon Cedex
Salivary proteome and sensitivity to bitter taste
M. Dsamou, O. Palicki, C. Septier, I. Séverin, M-C. Chagnon, M. Morzel
CSGA, UMR6265 CNRS, UMR1324 INRA, Université de Bourgogne, Agrosup Dijon, F-21000 Dijon
Measurements of sensitivity thresholds to caffeine
NF 13301
Saliva analysis
Threshold vs relative quantity of bands Sensitivity Thresholds
Identification by 2-D electrophoresis of protein biomarkers of the sensitivity to the bitter taste of caffeine in the twelve selected subjects.
Identification of the underlying biochemical mechanisms by studying the expression of these proteins in human salivary gland cells (HSG cells) exposed to bitter molecules.
Results
Materials & Methods
Perspectives
BET test (best estimated threshold)10 Series of 3 glasses, 2 containing water and 1
containing a solution of caffeine (0.05mM to 8.7 mM), were given to the subjects.
Once the BET calculated, 6 repetitions of 5
concentrations adapted to their BET were given to the subjects.
Saliva
Caffeine Water
Among the various factors that dictate food choices, the sensorial acceptability and the in-mouth perception of food are essential. For example, bitterness is partly responsible for the rejection of some vegetables by some consumers. In this study, the aim is to evaluate if the salivary environment of an individual plays a role in his sensitivity to bitter taste.
2-D electrophoresison selected subjects (n=12) 1-D electrophoresison
all subjects (n=37)
Protein quantification (Bradford) Cut Off (5 kDa)
+
Centrifugation cellular debris and mucins removal
Spearman correlation Threshold vs relative quantity of each band
Most sensitive subjects Mean: 0.09 mM
Least sensitive subjects Mean: 4.13 mM
0 1 2 3 4 5
1 2
Groups
Threshold (mM)
-1 0 1 2 3 4 5 6 7
18 32 50 16 40 33 42 46 10 20 28 17 27 25 45 486 29 44 12 1 38 14 21 22 47 15 499 Subjects
Theshold (mM)
-1 0 1 2 3 4 5 6 7
0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8 0,9
Relative quantity (%)
Threshold (mM)
-1 0 1 2 3 4 5 6 7
0 0,1 0,2 0,3 0,4 0,5 0,6 0,7 0,8
Relative quantity (%)
Threshold (mM)
Band 1 (MW: 45.9 kDa) R²= 0.07
Band 8 (MW: 34.5 kDa) R²= 0.11
5 out of 27 bands are correlated (p< 0.05) with sensitivity threshold. These bands will be identified by mass spectrometry.
Their sensitivity threshold to caffeine was calculated.
