Proteomic analysis of human whole and parotid salivas following stimulation by different tastes.
Whole and parotid salivas, collected after stimulation with tastants, were analyzed by 2D electrophoresis and mass spectrometry. In whole saliva, the number of proteins affected by taste stimulation increased in the order sweet < umami < bitter < acid. Annexin A1 and calgranulin A, involved in inflammation, were over-represented after umami, bitter, and sour stimulations. Their low abundance or absence in parotid saliva after bitter stimulation suggested that they originated from other oral glands or tissues.
Neyraud
Eric
E
Wageningen Centre for Food Sciences, Diedenweg 20, PO Box 557, 6700 AN Wageningen, The Netherlands.
Sayd
Thierry
T
Morzel
Martine
M
Dransfield
Eric
E
D017305:Annexin A1 / Q000032:analysis; D040501:Calgranulin A / Q000032:analysis; D015180:Electrophoresis, Gel, Two-Dimensional; D006801:Humans; D013058:Mass Spectrometry; D040901:Proteomics / Q000379:methods*; D012463:Saliva / Q000737:chemistry*; D012471:Salivary Proteins and Peptides / Q000032:analysis*; D013268:Stimulation, Chemical; D013649:Taste / Q000502:physiology*
D017305:Annexin A1; D040501:Calgranulin A; D012471:Salivary Proteins and Peptides