Title
Proteomic analysis of human whole and parotid salivas following stimulation by different tastes
Author
Neyraud, E.
Sayd, T.
Morzel, M.
Dransfield, E.
TNO Kwaliteit van Leven
Publication year
2006
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.
Subject
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
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http://resolver.tudelft.nl/uuid:b689d9be-7bda-4b61-8744-ee2004a4f1be
DOI
https://doi.org/10.1021/pr060189z
TNO identifier
239461
ISSN
1535-3893
Source
Journal of Proteome Research, 5 (9), 2474-2480
Document type
article