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Comparative Study
. 2006 Sep;5(9):2474-80.
doi: 10.1021/pr060189z.

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

Eric Neyraud  1 , Thierry Sayd, Martine Morzel, Eric Dransfield
Affiliations
Comparative Study

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

Eric Neyraud et al. J Proteome Res. 2006 Sep.

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 over-represented 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.

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