Repository hosted by TU Delft Library

Home · Contact · About · Disclaimer ·
 

Proteomic analysis of human whole and parotid salivas following stimulation by different tastes

Publication files not online:

Author: Neyraud, E. · Sayd, T. · Morzel, M. · Dransfield, E.
Type:article
Date:2006
Institution: TNO Kwaliteit van Leven
Source:Journal of Proteome Research, 9, 5, 2474-2480
Identifier: 239461
doi: doi:10.1021/pr060189z
Keywords: Biology · Biomedical Research · Human · Mass spectrometry · Parotid · Saliva · Taste · Two-dimensional electrophoresis · calgranulin · lipocortin 1 · proteome · article · bitter taste · chemical composition · complex formation · human · image analysis · mass spectrometry · matrix assisted laser desorption ionization time of flight mass spectrometry · nonhuman · parotid gland · priority journal · protein analysis · proteomics · saliva analysis · stimulus response · taste · two dimensional electrophoresis · Annexin A1 · Calgranulin A · Electrophoresis, Gel, Two-Dimensional · Humans · Mass Spectrometry · Proteomics · Saliva · Salivary Proteins · Stimulation, Chemical · Taste

Abstract

Whole and parotid salivas, collected after stimulation with tastants, were analyzed by 2D electrophoresis and mass spectrometry. In whole saliva, the number of proteins affected by taste stimulation increased in the order sweet < umami < bitter < acid. Annexin A1 and calgranulin A, involved in inflammation, were overrepresented after umami, bitter, and sour stimulations. Their low abundance or absence in parotid saliva after bitter stimulation suggested that they originated from other oral glands or tissues. © 2006 American Chemical Society.