The Influence of (Poly)phenol Intake in Saliva Proteome: Short- and Medium-Term Effects of Apple

• Tipo: Artigo em Revista Científica Internacional
• Data: 2023

Autores

Louro, T (Autor) Outra; Carreira, L (Autor) Outra; Caeiro, I (Autor) Outra; Simões, C (Autor) Outra; Ricardo Rodrigues, S (Autor) Outra; Rato, AE (Autor) Outra; Capela e Silva, F (Autor) Outra; Luís, H (Autor) Outra; Moreira, Pedro (Autor) FCNAUP; Lamy, E (Autor) Outra

Revista

Título: Foods

Vol. 12

Página Final: 2540

Editora: MDPI

Indexação

ISI Web of Knowledge - 1 Citação

Scopus - 1 Citação

Classificação Científica

CORDIS: Ciências da Saúde

FOS: Ciências médicas e da saúde

Outras Informações

ID Authenticus: P-00Y-KE9

DOI: 10.3390/foods12132540

Abstract (EN): <jats:p>The relationship between salivary proteome and dietary habits was studied in previous works, where a relationship between salivary proteins like cystatins and polyphenol/tannin levels in diet was observed. However, it remains to be elucidated if this association results from an effect of polyphenol-rich food ingestion on saliva composition. The aim of this work was to test the effects of apple intake on the saliva proteome, both in the short and medium term (after 4 days of continuous intake). By incubating saliva samples with apple phenolic-rich extract, protein bands containing ¿-amylase, S-type cystatins, and proline-rich proteins (PRPs) appeared in the fraction that precipitated, showing the potential of these (poly)phenols to precipitate salivary proteins. Among these, it was salivary cystatins that presented changes in their levels both in the saliva samples collected immediately after apple intake and in the ones collected after 4 days of intake of an extra amount of apple. These results support the thought that intake is reflected in the salivary proteome. The effect of a polyphenol-rich food, like the apple, on salivary cystatin levels is in line with results observed in animal models and, due to the involvement of these proteins in oral food perception, it would be interesting to explore in future studies the effect of these changes on sensory perception and acceptance of polyphenol-rich food.</jats:p>

Idioma: Inglês

Tipo (Avaliação Docente): Científica