Salivary glands produce and secrete saliva, which is essential for maintaining oral health
and overall health. Understanding both the unique structure and physiological function of …

Saliva is an extraordinary fluid in terms of research and diagnostic possibilities. Its
composition in electrolytes, hormones and especially its proteome contains information …

In the mouth, proline-rich proteins (PRP), which are major components of stimulated saliva,
interact with tannins contained in food. We report in vitro interactions of the tannin …

As great differences were observed in the amount of α-amylase in human saliva, there is a
need to better understand the effect of this protein alone or in mixture with mucin on aroma …

Taste and smell perceptions diminish in older age, impacting upon quality of life and
nutrition, yet the causes of taste loss are largely unknown. Transient receptor potential …

The aim of this work was to evaluate the astringency of red wines by means of a SDS–PAGE
based-method. The optimization of the in vitro assay, named SPI (Saliva Precipitation Index) …

The present review documents the current knowledge and hypotheses on how polyphenols–
saliva interactions may modulate the bioaccessibility or bioavailability of nutrients and …

The extent of the change in salivary protein characteristics after repeated stimulations was
shown to be correlated to differences in perceived astringency. Salivary characteristics of 77 …

Salivary esterase enzymes have been related to the in vitro hydrolysis of carboxylic esters
associated with fruity and pleasant aroma nuances in many types of wine. However, very …

During food consumption, complex oral processing occurs to transform the food into a bolus,
ready to be swallowed. The objective of this study was to relate food, saliva and bolus …