4.7 Article

Orosensory Stimulation Effects on Human Saliva Proteome

期刊

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 59, 期 18, 页码 10219-10231

出版社

AMER CHEMICAL SOC
DOI: 10.1021/jf2024352

关键词

saliva; taste; salivary proteome; pungency; gingerol; hydroxysanshool; Szechuan pepper; oral care

资金

  1. PepsiCo International, USA

向作者/读者索取更多资源

Saliva flow induced by 6-gingerol (pungent), hydroxy-alpha/beta-sanshools (tingling), and citric acid (sour) was measured, and the time-dependent changes in the whole saliva proteome were analyzed by means of 2D-PAGE, followed by tryptic in-gel digestion and MALDI-TOF-MS peptide mass fingerprint analysis. The proteins showing significantly decreased abundance after oral 6-gingerol stimulation were identified as glutathione S-transferase P, the heat shock protein beta-1, the heat shock 70 kDa protein 1, annexin A1, and cytoplasmic beta-actin, whereas prolactin inducible proteins (PIP), short palate, lung and nasal epithelium carcinoma-associated protein 2 (SPLUNC2), zinc-alpha-2-glycoproteins (Zn-alpha-GP), and carbonic anhydrase VI (CAVI) were found with increased abundance. As the effects of this study were observed instantaneously upon stimulation, any proteome modulation is very likely to result from the release of proteins from preformed vesicles and not from de novo synthesis. The elevated levels of SPLUNC2, Zn-alpha-GP, and CAVI might be interpreted to trigger innate protective mechanisms in mucosal immunity and in nonimmune mucosal defense and might play an important role during the initial stage of inflammation.

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