The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue

Joint Authors

Feng, Yunzi
Licandro, Hélène
Martin, Christophe
Septier, Chantal
Neyraud, Eric
Morzel, Martine
Zhao, Mouming

Source

BioMed Research International

Issue

Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-10, 10 p.

Publisher

Hindawi Publishing Corporation

Publication Date

2018-06-14

Country of Publication

Egypt

No. of Pages

10

Main Subjects

Medicine

Abstract EN

The objective of this work was to investigate whether the biological film lining the tongue may play a role in taste perception.

For that purpose, the tongue film and saliva of 21 healthy subjects were characterized, focusing on microorganisms and their main metabolic substrates and products.

In parallel, taste sensitivity was evaluated using a test recently developed by our group, and the links between biological and sensory data were explored by a correlative approach.

Saliva and tongue film differed significantly in biochemical composition (proportions of glucose, fructose, sucrose, and lactic, butyric, and acetic acids) and in microbiological profiles: compared to saliva, tongue film was characterized by significantly lower proportions of Bacteroidetes (p<0.001) and its main genus Prevotella (p<0.01) and significantly higher proportions of Firmicutes (p<0.01), Actinobacteria (p<0.001), and the genus Streptococcus (p<0.05).

Generic taste sensitivity was linked to biological variables in the two compartments, but variables that appeared influent in saliva (flow, organic acids, proportion of Actinobacteria and Firmicutes) and in tongue film (sugars and proportions of Bacteroidetes) were not the same.

This study points to two interesting areas in taste research: the oral microbiome and the specific characterization of the film lining the tongue.

American Psychological Association (APA)

Feng, Yunzi& Licandro, Hélène& Martin, Christophe& Septier, Chantal& Zhao, Mouming& Neyraud, Eric…[et al.]. 2018. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue. BioMed Research International،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1125398

Modern Language Association (MLA)

Feng, Yunzi…[et al.]. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue. BioMed Research International No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1125398

American Medical Association (AMA)

Feng, Yunzi& Licandro, Hélène& Martin, Christophe& Septier, Chantal& Zhao, Mouming& Neyraud, Eric…[et al.]. The Associations between Biochemical and Microbiological Variables and Taste Differ in Whole Saliva and in the Film Lining the Tongue. BioMed Research International. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1125398

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references

Record ID

BIM-1125398