Publicação
Salivary protein changes over time in response to food smell - methodological implications
| dc.contributor.author | Simões, Carla | |
| dc.contributor.author | Castelo, Paula Midori | |
| dc.contributor.author | Costa, Ana Isabel | |
| dc.contributor.author | Lamy, Elsa | |
| dc.date.accessioned | 2026-08-13T15:44:34Z | |
| dc.date.available | 2026-08-13T15:44:34Z | |
| dc.date.issued | 2026-11-01 | |
| dc.description.abstract | Although salivation triggered by smell is well documented less is known about potential changes at protein composition level. Methodological variability in saliva collection may be a limitation. Therefore, there is a need to set a best period for saliva collection in studies focused on assessing pre-ingestive salivary responses to smell. The aim of the present study was to assess continuous salivary responses triggered by the exposure to a food odorant (strawberry) over a 5-minute period. A total of 12 healthy-adults collected saliva samples at 1-minute intervals: immediately before (t0, no odorant, basal levels) and during five minutes exposure to an odorant (t1, t2, t3, t4 and t5). After a 5-minute break/wash period a new saliva collection was made (t10). Temporal changes in salivary responses among the different one-minute interval were evaluated for flow rate, alpha-amylase enzymatic activity and variations in salivary protein profile. A tendency for increased salivation and decreased protein concentration was observed at the first minute of exposure, although no statistically significant differences were observed in any stimulation minute. However, 5-minute continuous saliva collection fails to capture the early rise in flow rate during the initial minute(s) of stimulation. Bands potentially corresponding to proline-rich proteins increased after 2 minutes of stimulation, but this effect was transient. In conclusion, extended saliva collection times may mask salivary responses to smell. From a methodological perspective, these findings may have important implications for the design of experiments addressing sensory stimulation. | eng |
| dc.identifier.doi | 10.1016/j.physbeh.2026.115457 | |
| dc.identifier.eid | 105046537961 | |
| dc.identifier.other | 352049a5-21a4-48c9-9b8f-ff8555a1a722 | |
| dc.identifier.pmid | 42537975 | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/59121 | |
| dc.identifier.wos | 001844107300001 | |
| dc.language.iso | eng | |
| dc.peerreviewed | yes | |
| dc.publisher | Elsevier Inc. | |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
| dc.subject | Cephalic-phase salivary response | eng |
| dc.subject | Food-cue exposure | eng |
| dc.subject | Saliva collection protocol | eng |
| dc.subject | Smell | eng |
| dc.title | Salivary protein changes over time in response to food smell - methodological implications | |
| dc.type | research article | |
| dspace.entity.type | Publication | |
| oaire.citation.volume | 316 | |
| oaire.version | http://purl.org/coar/version/c_970fb48d4fbd8a85 |
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