Interaction of Salivary Proteins and Polyphenols

Study Overview
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Brief Summary
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Participants will be chosen through an initial sensory test to find high and low-perceivers of astringency. Selected participants will drink a chocolate milk or milk substitute beverage for one week each with washout weeks in between. At the end of each week participants will taste and rate multiple beverages for their astringency and other sensory properties. Participants will provide saliva samples weekly for proteomic analysis and (potentially) analysis of polyphenols. Participants will also be asked to provide a 24 hour dietary recall once per week. Data will be analyzed to determine if there is a relationship between polyphenol exposure, astringency ratings, and salivary protein composition.

Official Title
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Interaction and Modulation of Salivary Proteins With Repeat Exposure to Polyphenols

Conditions
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Diet Habit, Diet Modification, Taste, Altered, Saliva Altered

Intervention / Treatment
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* Other: Chocolate Milk
* Other: Chocolate milk substitute
* Other: Chocolate milk substitute with gelatin


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: High or low perceivers of astringency (from initial screening) Exclusion Criteria: Current smokers (within 30 days), dairy/nut/cocoa allergies, piercings in mouth, mid-range perceiver of astringency, issues with taste, smell, swallowing or choking.

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 45 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Basic Science
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: Single


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: BSG<br>Participant receives bovine milk, then milk substitute, then milk substitute treated with gelatin | Other: Chocolate Milk<br>* Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute<br>* Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute with gelatin<br>* Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>|
| Experimental: BGS<br>Participant receives bovine milk, then milk substitute with gelatin, then milk substitute | Other: Chocolate Milk<br>* Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute<br>* Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute with gelatin<br>* Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>|
| Experimental: SBG<br>Participant receives milk substitute, then bovine milk, then milk substitute with gelatin. | Other: Chocolate Milk<br>* Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute<br>* Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute with gelatin<br>* Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>|
| Experimental: SGB<br>Participant receives milk substitute, then milk substitute with gelatin, then bovine milk | Other: Chocolate Milk<br>* Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute<br>* Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute with gelatin<br>* Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>|
| Experimental: GSB<br>Participant receives milk substitute with gelatin, then milk substitute, then bovine milk. | Other: Chocolate Milk<br>* Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute<br>* Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute with gelatin<br>* Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>|
| Experimental: GBS<br>Participant receives milk substitute with gelatin, then bovine milk, then milk substitute. | Other: Chocolate Milk<br>* Chocolate bovine milk will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute<br>* Chocolate milk substitute will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>Other: Chocolate milk substitute with gelatin<br>* Chocolate milk substitute with gelatin added will be consumed everyday for 1 week. Milks will be store-bought, with added sucrose and added cocoa powder.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Relative salivary proteins in saliva | Measure relative amounts of salivary proteins in participant saliva. | 1 year | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Subject Diets | Collect participant 24 hour dietary recalls to generate data on eating patterns and dietary choices. Analyze correlations with saliva and sensory ratings. Dietary data that will be analyzed include measures such as: fruit and vegetable intake, fat intake (and type of fat). 24 hour recalls will be assess using the ASHA online tool, which collects data on all foods eaten in the last 24 hours. | 8 months | 
| Chocolate milk flavor ratings | Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate milk. A generalized visual analog scale will be used, ranging from 0 (None for intensity and Worst ever for liking) to 100 (Strongest ever for intensity and Best ever for liking). | 8 months | 
| Chocolate milk substitute flavor ratings | Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk. A generalized visual analog scale will be used, ranging from 0 (None for intensity and Worst ever for liking) to 100 (Strongest ever for intensity and Best ever for liking). | 8 months | 
| Chocolate milk substitute with gelatin flavor ratings | Measure subjects ratings for astringency, bitterness, sweetness, and liking for chocolate almond milk with added gelatin. A generalized visual analog scale will be used, ranging from 0 (None for intensity and Worst ever for liking) to 100 (Strongest ever for intensity and Best ever for liking). | 8 months | 
| Polyphenol content in saliva samples | Measure polyphenol content in expectorated subject saliva samples. | 8 months |