Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study
Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and p...
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MDPI AG
2024-11-01
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| Online Access: | https://www.mdpi.com/2076-3417/14/23/11118 |
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| author | María Pérez-Jiménez Dora Boieiro Carla Simões Laura Carreira Fernando Capela e Silva Elsa Lamy |
| author_facet | María Pérez-Jiménez Dora Boieiro Carla Simões Laura Carreira Fernando Capela e Silva Elsa Lamy |
| author_sort | María Pérez-Jiménez |
| collection | DOAJ |
| description | Chewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm (non-food control), in a crossover design, with saliva samples collected before and after mastication. The results showed significant differences in salivation and saliva composition when chewing carrots vs. the control, with sliced carrots inducing greater changes: 37 protein spots, including amylase and immunoglobulin spots, 9 protein spots, and 1 protein spot were significantly altered after chewing sliced carrots, grated carrots, and parafilm, respectively. Mastication combined with the sensory properties of food had a greater effect on saliva secretion and salivary protein levels than mastication alone. Among carrot shapes, the results suggest that harder food textures, which require more chewing effort, lead to more pronounced changes in salivary protein profiles. These findings contribute to the understanding of how food shape and texture influence salivation and salivary proteome dynamics, with potential implications for oral digestion, food-related sensory experiences, and the personalisation of diets for individuals with a compromised chewing capacity. |
| format | Article |
| id | doaj-art-8eacce60524040fa9ef3d73d4b2c6b78 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-8eacce60524040fa9ef3d73d4b2c6b782025-08-20T02:50:13ZengMDPI AGApplied Sciences2076-34172024-11-0114231111810.3390/app142311118Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot StudyMaría Pérez-Jiménez0Dora Boieiro1Carla Simões2Laura Carreira3Fernando Capela e Silva4Elsa Lamy5MED (Mediterranean Institute for Agriculture, Environment and Development) & CHANGE—Global Change and Sustainability Institute, University of Évora, 7002-554 Évora, PortugalHERCULES Lab—Cultural Heritage Studies and Safeguard, University of Évora, 7000-809 Évora, PortugalMED (Mediterranean Institute for Agriculture, Environment and Development) & CHANGE—Global Change and Sustainability Institute, University of Évora, 7002-554 Évora, PortugalMED (Mediterranean Institute for Agriculture, Environment and Development) & CHANGE—Global Change and Sustainability Institute, University of Évora, 7002-554 Évora, PortugalMED (Mediterranean Institute for Agriculture, Environment and Development) & CHANGE—Global Change and Sustainability Institute, University of Évora, 7002-554 Évora, PortugalMED (Mediterranean Institute for Agriculture, Environment and Development) & CHANGE—Global Change and Sustainability Institute, University of Évora, 7002-554 Évora, PortugalChewing is a sensorimotor activity that aims to prepare food for swallowing, in which saliva intervenes, moistening food particles, assisting in bolus formation, enzymatic digestion, and swallowing. This study investigated the effect of chewing carrots of different shapes on salivary secretion and protein profiles using 2-DE gel electrophoresis. Fifteen participants chewed sliced or grated carrots, or parafilm (non-food control), in a crossover design, with saliva samples collected before and after mastication. The results showed significant differences in salivation and saliva composition when chewing carrots vs. the control, with sliced carrots inducing greater changes: 37 protein spots, including amylase and immunoglobulin spots, 9 protein spots, and 1 protein spot were significantly altered after chewing sliced carrots, grated carrots, and parafilm, respectively. Mastication combined with the sensory properties of food had a greater effect on saliva secretion and salivary protein levels than mastication alone. Among carrot shapes, the results suggest that harder food textures, which require more chewing effort, lead to more pronounced changes in salivary protein profiles. These findings contribute to the understanding of how food shape and texture influence salivation and salivary proteome dynamics, with potential implications for oral digestion, food-related sensory experiences, and the personalisation of diets for individuals with a compromised chewing capacity.https://www.mdpi.com/2076-3417/14/23/11118food oral processingmasticationchewingsalivary secretionsalivary proteomefood texture |
| spellingShingle | María Pérez-Jiménez Dora Boieiro Carla Simões Laura Carreira Fernando Capela e Silva Elsa Lamy Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study Applied Sciences food oral processing mastication chewing salivary secretion salivary proteome food texture |
| title | Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study |
| title_full | Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study |
| title_fullStr | Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study |
| title_full_unstemmed | Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study |
| title_short | Mastication of Carrots with Different Shapes Affects the Composition of the Salivary Proteome—A Pilot Study |
| title_sort | mastication of carrots with different shapes affects the composition of the salivary proteome a pilot study |
| topic | food oral processing mastication chewing salivary secretion salivary proteome food texture |
| url | https://www.mdpi.com/2076-3417/14/23/11118 |
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