Ana Rodrigues Costa

Changes in the salivary protein profile of morbidly obese women either previously subjected to bariatric surgery or not

Saliva is a non-invasive source of biomarkers useful in the study of physiological mechanisms. Moreover, this fluid has diverse functions, among which food perception and ingestion, making it particularly suitable for the study of obesity. The aims of this study were to assess changes in salivary proteome among morbidly obese women, with a view to provide information about mechanisms potentially related to the development of obesity, and to evaluate whether these changes persist after weight loss. Mixed saliva samples from morbidly obese women (N = 18) who had been either subjected (group O-BS) or not (group O) to bariatric surgery and women with normal weight (N = 14; group C) were compared for protein profiles, alpha-amylase abundance and enzymatic activity, and carbonic anhydrase (CA) VI abundance. Differences in salivary obese profiles were observed for 23 different spots. Zinc-alpha-2 glycoprotein-containing spots showed higher abundance in group O only, whereas cystatin S-containing spots presented higher abundance in the two groups of obese subjects. Most of the spots identified as salivary amylase were present at lower levels in group O-BS. With regard to the amylase enzymatic activity, increases were observed for group O and decreases for group O-BS. One interesting finding was the high correlation between levels of CA VI and body mass index in group O, which was not observed for groups O-BS or C. The differences between groups, mainly regarding salivary proteins involved in taste sensitivity and metabolism, point to the potential of using saliva in the study of obesity development.

Effects of high-fat diet on salivary α-amylase, serum parameters and food consumption in rats

Salivary α-amylase, a major protein in saliva, has been described as a marker of sympathetic nervous system activity, hence for metabolic energy balance. In this context, its expression in overweight and obesity is of interest. Rats fed with a diet enriched with sunflower oil differentially gained weight yielding two subgroups according to their susceptibility (OP) or resistance (OR) to obesity. Elevated plasmatic levels of leptin in the OP subgroup and altered plasmatic lipid profiles (lower triglycerides and higher total cholesterol/high-density lipoprotein (HDL) ratio compared to controls) in the OR subgroup were observed. Animals from the OP subgroup presented higher α-amylase expression and activity even prior to the dietary treatment, suggesting that this salivary protein may constitute a putative indicator of susceptibility for fat tissue accumulation. After 18 weeks of high-fat diet consumption, salivary α-amylase levels did not significantly change in the OP subgroup, but increased 3-fold in the OR subgroup. The increase in α-amylase levels for the latter might represent an adaptation to lower starch intake. These results suggest that salivary α-amylase secretion might be useful to predict susceptibility for weight gain induced by high-fat diet consumption.

The Effect of Tannins on Mediterranean Ruminant Ingestive Behavior: The Role of the Oral Cavity

Sheep, cattle and goat are domestic ruminants of significant economic interest in the Mediterranean region. Although sharing the same pasture ranges, they ingest different plants and plant parts and, consequently different levels of tannins. This suggests an ability to detect and adapt ingestion according to animal physiological limits of tolerance for plant secondary metabolites. This review will detail the effects of dietary tannins on feeding behavior, and the role of the oral cavity in this process, with focus on such ruminant species. The role of salivary protein profile in tannin perception in the oral cavity, and as a defense mechanism, will be discussed.

A new approach for determination of Na,K-ATPase activity: application to intact pancreatic β-cells

It has been postulated that a decrease in Na,K-ATPase-mediated ion gradients may be a contributing mechanism to insulin secretion. However, the precise role of the Na,K-ATPase in pancreatic β-cell membrane depolarization and insulin secretion signalling have been difficult to evaluate, mostly because data reporting changes in enzymatic activity have been obtained in cell homogenates or membrane preparations, lacking intact intracellular signalling pathways. The aim of this work was to develop a method to characterize Na,K-ATPase activity in intact pancreatic β-cells that will allow the investigation of putative Na,K-ATPase activity regulation by glucose and its possible role in insulin secretion signalling. This work demonstrates for the first time that it is possible to determine Na,K-ATPase activity in intact pancreatic β-cells and that this is a suitable method for the study of the mechanisms involved in the Na,K-ATPase regulation and eventually its relevance for insulin secretion signalling.

Association between Salivary Leptin Levels and Taste Perception in Children

The satiety inducing hormone leptin acts not only at central nervous system but also at peripheral level. Leptin receptors are found in several sense related organs, including the mouth. A role of leptin in sweet taste response has been suggested but, until now, studies have been based on in vitro experiments, or in assessing the levels of the hormone in circulation. The present study investigated whether the levels of leptin in saliva are related to taste perception in children and whether Body Mass Index (BMI) affects such relationship. Sweet and bitter taste sensitivity was assessed for 121 children aged 9-10 years and unstimulated whole saliva was collected for leptin quantification, using ELISA technique. Children females with lower sweet taste sensitivity presented higher salivary leptin levels, but this is only in the normal weight ones. For bitter taste, association between salivary leptin and caffeine threshold detection was observed only in preobese boys, with higher levels of salivary hormone in low sensitive individuals. This study is the first presenting evidences of a relationship between salivary leptin levels and taste perception, which is sex and BMI dependent. The mode of action of salivary leptin at taste receptor level should be elucidated in future studies.

Effects of hyperleptinemia in rat saliva composition, histology and ultrastructure of the major salivary glands

OBJECTIVE To study the effect of the satiety hormone, leptin, in saliva proteome and salivary gland histology and ultrastructure. DESIGN Increases in blood leptin levels were induced through mini-pump infusion in male Wistar rats, during a period of 7 days. Saliva was collected before and at the end of the experimental period, for proteomic analysis, and major salivary glands were collected, at the end, for biochemical, histological and ultrastructural analysis. RESULTS Immunohistochemistry revealed the presence of leptin receptors in major salivary glands. Salivary amylase levels and enzymatic activity were decreased in saliva, whereas the enzymatic activity of this protein was increased in the cytosol of parotid gland cells. Transmission electron microscopy allowed the observation of high number of electron-dense granules in cytosol of parotid acinar cells, from leptin treated animals. CONCLUSIONS Increased levels of plasmatic leptin result in changes in saliva composition and salivary glands function. To our knowledge, this is the first study providing evidences for a potential role of leptin in salivary gland secretion and saliva composition. An understanding of how appetite/satiety factors influence saliva composition and how this composition influences food processing in mouth may be relevant in understanding ingestivebehaviour.

The Use of Electrophoresis for the Study of Saliva Involvement in Ingestive Behavior

Whole saliva contains a wide variety of proteins and peptides, of glandular or blood origin, with diverse functions, namely proteins that participate in teeth and oral tissues protection, as well as proteins related to ingestive and digestive processes [1]. Several studies, in animals and humans, present evidences that saliva is involved in eating behaviour [e.g. [2–5]]. The link between saliva composition and oral perception is increasingly reported. Several studies refer that oral sensations, such as astringency, result from an interaction between food constituents (e.g. polyphenols) and salivary proteins [6]. Moreover, the involvement of saliva in taste sensitivity has been also considered and an example of this relationship is the correlation established between taste dysfunction and reduced levels of the salivary protein carbonic anhydrase VI [7]. Recently, some studies added evidences that protein saliva composition is involved in taste by associating salivary proteins to fat perception and liking [8], as well as to sensitivity for the bitter tastes of 6-n-propylthiouracil (PROP) [9] and caffeine [10]. Besides the involvement of saliva in oral perception, which can greatly influence food choices, the effect of this fluid in ingestive behaviour can also be considered by the role of certain salivary proteins in digestive processes and/or in the regulation of energy intake: one example is salivary αamylase, which is involved in the digestion of starch in the mouth; another example is the presence in saliva of proteins involved in appetite/satiety regulation such as leptin [11] and ghrelin [12].