# 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](https://hal.science/hal-01137080)

HAL Id: hal-01137080

https://hal.science/hal-01137080

Submitted on 8 Mar 2017

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<figure><img src="image_1.png" /></figure>

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# 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

## Introduction

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.

## Materials & Methods

### Measurements of sensitivity thresholds to caffeine NF 13301

<figure><img src="image_2.png" /></figure>

### 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.

<figure><img src="image_3.png" /></figure>

Their sensitivity threshold to caffeine was calculated.

### Saliva analysis

<figure><img src="image_4.png" /></figure>

Saliva

<figure><img src="image_5.png" /></figure>

Centrifugation
**cellular debris and mucins removal**

<figure><img src="image_6.png" /></figure>

Cut Off (5 kDa)

Protein quantification
(Bradford)

<figure><img src="image_7.png" /></figure>

1-D electrophoresis on
all subjects (n=37)

2-D electrophoresis on
selected subjects (n=12)

<figure><img src="image_8.png" /></figure>

Spearman correlation

Threshold vs relative
quantity of each band

<figure><img src="image_9.png" /></figure>

<figure><img src="image_10.png" /></figure>

## Results

### Sensitivity Thresholds

<figure><img src="image_11.png" /></figure>

Most sensitive
subjects
Mean: 0.09 mM

Least sensitive
subjects
Mean: 4.13 mM

### Threshold vs relative quantity of bands

<figure><img src="image_12.png" /></figure>

<figure><img src="image_13.png" /></figure>

<figure><img src="image_14.png" /></figure>

5 out of 27 bands are correlated (p< 0.05) with sensitivity threshold. These bands will be identified by mass spectrometry.

## Perspectives

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.