Start looking at saliva: Effect of visualization of food images on salivary proteome

Abstract

This study aims to assess the influence of exposure to different visual food stimuli, on the salivary proteome, and relate them to the perception that participants had about those stimuli. For this purpose, participants were exposed to three food images: pizza, chocolate cake and salad. Unstimulated saliva was collected, before and during the image presentation, and the affective reactions evoked were assessed in a 9-point scale. Salivary secretion rate, total protein concentration and changes in the salivary proteome, by uni-dimensional (SDS-PAGE) and two-dimensional electrophoresis (2-DE), were studied. Results showed that salad image elicited a lower mouthwatering sensation than pizza and chocolate cake. Regarding salivary proteins, albumin increased, while amylase decreased during pizza visualization, carbonic anhydrase VI (CA-VI) increased in the visualization of the chocolate cake, while type S cystatins increased with salad image. Amylase showed a positive correlation with positive affective reactions produced by food images, while light chain of immunoglobulin, prolactin-inducible protein and type S cystatins correlated with negative reactions. Finally, CA-VI and short-palate lung and nasal epithelium carcinoma associated protein 2 (SPLUNC2) levels increased in the group that positively reacting to chocolate cake (cake +), compared to the group that react negatively to the chocolate cake (cake –) and control, contrarily to Ig alpha1 chain C region. This study showed the variations in saliva in response to pre-ingestive stimuli, and its relationship with affective reactions suggesting that the affective reactions that food triggers, might affect more the changes in salivary proteome than the type of food.