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Salivary markers of taste sensitivity to oleic acid: a combined proteomics and metabolomics approach

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Abstract

Saliva is a biological fluid playing numerous roles in the oral cavity and increasingly considered as a source of markers. The role of saliva in sensory perception has been known for years but it is only recently that its potential role in oral fatty acids (FA) perception has been suggested. The aim of the present work was to study the relationships between taste sensitivity to oleic acid and the salivary proteome (2D electrophoresis) and metabolome (1H NMR). This was achieved by comparing saliva from two groups of subjects, highly (sensitive+) and weakly sensitive (sensitive−) to the taste of oleic acid. Partial least squares-discriminant analyses (PLS-DA) were used to model the relationship between sensitivity to C18:1, and the proteome and metabolome data. The two groups could be discriminated by ten spots. In particular, cystatin SN, cystatin D, zinc-alpha-2-glycoprotein and carbonic anhydrase 6 were overexpressed in the sensitive+ group. The latter result was confirmed by ELISA. The overexpression of these proteins, which have been associated to taste perception, supports the argument that C18:1 is perceived by the taste system. The two groups could also be discriminated on the basis of eight metabolites, with FA, FA/proline, lysine and FA/pyruvate overexpressed in the sensitive+ group and acetate, leucine/isoleucine and butyrate overexpressed in the sensitive− group. The overexpression of these metabolites suggests a higher bacterial load in this group which could be implicated in perception of FAs.

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Acknowledgments

The authors would like to thank Isabelle Andriot for her valuable advice in NMR. The Burgundy Regional Council is gratefully acknowledged for its financial support.

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Authors and Affiliations

  1. CNRS, UMR6265 Centre des Sciences du Goût et de l’Alimentation, 21000, Dijon, France

    Rana Mounayar, Martine Morzel, Hélène Brignot, Gilles Feron & Eric Neyraud

  2. INRA, UMR1324 Centre des Sciences du Goût et de l’Alimentation, 21000, Dijon, France

    Rana Mounayar, Martine Morzel, Hélène Brignot, Gilles Feron & Eric Neyraud

  3. UMR Centre des Sciences du Goût et de l’Alimentation, Université de Bourgogne, 21000, Dijon, France

    Rana Mounayar, Martine Morzel, Hélène Brignot, Gilles Feron & Eric Neyraud

  4. INRA, UMR 1331, TOXALIM, Research Centre in Food Toxicology, UMR1331, 31027, Toulouse, France

    Marie Tremblay-Franco & Cécile Canlet

  5. Université de Toulouse, INP, UMR 1331, Toxalim, 31076, Toulouse, France

    Marie Tremblay-Franco & Cécile Canlet

  6. Clinical and Innovation Proteomic Platform (CLIPP), IFR 100 Santé-STIC, 21000, Dijon, France

    Géraldine Lucchi & Patrick Ducoroy

  7. INRA, Centre des Sciences du Goût et de l’Alimentation, 17 rue Sully, 21065, Dijon Cedex, France

    Eric Neyraud

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  1. Rana Mounayar
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  2. Martine Morzel
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  3. Hélène Brignot
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  4. Marie Tremblay-Franco
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  5. Cécile Canlet
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  6. Géraldine Lucchi
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  7. Patrick Ducoroy
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  8. Gilles Feron
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  9. Eric Neyraud
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Correspondence to Eric Neyraud.

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Mounayar, R., Morzel, M., Brignot, H. et al. Salivary markers of taste sensitivity to oleic acid: a combined proteomics and metabolomics approach. Metabolomics 10, 688–696 (2014). https://doi.org/10.1007/s11306-013-0602-1

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  • DOI: https://doi.org/10.1007/s11306-013-0602-1

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