Relationship between saliva protein composition and 6-n-prophylthiouracyl (PROP) bitter taste responsiveness in young adults.

• Autor(a) principal: Rodrigues, Lénia
• Data de Publicação: 2017
• Outros Autores: da Costa, G, Cordeiro, C, Pinheiro, Cristina, Amado, F, Lamy, Elsa
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• DOI: 10.1111/joss.12275
• Texto Completo: http://hdl.handle.net/10174/23136; https://doi.org/Rodrigues L, da Costa G, Cordeiro C, Pinheiro C, Amado F, Lamy E (2017). Relationship between saliva protein composition and 6-n-prophylthiouracyl (PROP) bitter taste responsiveness in young adults. Journal of Sensory Studies 32(4). doi.org/10.1111/joss.12275; https://doi.org/10.1111/joss.12275
• topic: saliva protein; 6‐n‐propylthiouracil (PROP); bitter taste; young adults

6‐n‐propylthiouracil (PROP) is widely used in nutritional and health studies. However, only a limited number of studies have compared saliva composition between PROP taster phenotypes. The main aim of this work was to assess the relationship between saliva proteome and PROP responsiveness in young adults (N = 152) taking into account body mass index (BMI) and sex. SDS‐PAGE and 2‐DE protein profiles of saliva collected before and after PROP stimulation were compared between super‐tasters (ST) and non‐tasters (NT) and proteins of interest identified by mass spectrometry. These groups were also compared for their salivary levels of type‐S cystatins and carbonic anhydrase VI (CA‐VI). The relationship between salivary proteome and PROP responsiveness was affected by sex and BMI. Even so, immunoglobulin chains increased and prolactin‐inducible protein and type‐S cystatins decreased in ST group, both in men and women. Only when the subject's weight was considered in the analysis was it possible to observe differences between ST and NT in the levels of type‐S cystatins, suggesting that BMI has an effect on the relationship between these salivary proteins and bitter taste response. PROP stimulation induced changes in the amounts of salivary amylase, cystatins, and CA‐VI, which differed between ST and NT and may be important in differentiating PROP responsiveness groups. Among the proteins identified, most of the isoforms associated with PROP responsiveness had low pI.