Salivary Interactions With Chemosensations
| Status: | Recruiting |
|---|---|
| Healthy: | No |
| Age Range: | 18 - 45 |
| Updated: | 3/23/2019 |
| Start Date: | January 16, 2019 |
| End Date: | September 2021 |
| Contact: | Cordelia Running, PhD |
| Email: | crunning@purdue.edu |
| Phone: | 765-494-2282 |
A counterbalanced, crossover design will be used to evaluate whether exposure to flavors vs.
a control over time alters the perception of the flavor by changing an individual's salivary
protein profile. Participants will complete 3 acute tasting protocols (baseline, after
intervention 1, after intervention 2). The interventions will be with the flavor
(epigallocatechin gallate, linolenic acid, capsaicin) or a control, in counterbalanced order,
and will involve swishing and swallowing a solution of that sample 5 times per day for two
weeks. Each of these flavors will be a separate sub-study.
a control over time alters the perception of the flavor by changing an individual's salivary
protein profile. Participants will complete 3 acute tasting protocols (baseline, after
intervention 1, after intervention 2). The interventions will be with the flavor
(epigallocatechin gallate, linolenic acid, capsaicin) or a control, in counterbalanced order,
and will involve swishing and swallowing a solution of that sample 5 times per day for two
weeks. Each of these flavors will be a separate sub-study.
This study is designed to test the relationship between salivary proteins, flavor sensation,
and flavor exposure. For this study, we will test the bitterness/astringency of
epigallocatechin gallate (EGCG, a polyphenol), the oleogustus (fatty acid taste) of linolenic
acid, and the spiciness of capsaicin in conjunction with the concentration of specific
salivary proteins (initially: salivary proline rich proteins for EGCG intervention,
lipocalin-1 for the other two, but other proteins may be identified in the post-hoc analysis
of the salivary proteome). We will test whether higher expression of these specific salivary
proteins correlates with lower intensity of these flavors. We will further attempt to confirm
the role of these salivary proteins using food-sourced functional analogs for these proteins.
We would expect the food-sourced protein to have the same effect on flavor as the salivary
protein if our hypotheses about salivary proteins' influence on flavor are correct. Finally,
we will also use denatured versions of the food-sourced proteins to again confirm that
effects are due to the function of these proteins binding the flavor.
Additionally, we will repeatedly expose individuals to the flavors by having them rinse and
swallow solutions of the flavor compounds multiple times per day for two weeks. We will then
re-evaluate the sensory ratings and salivary protein profiles. Two weeks of rinsing and
swallowing a control solution will be used as a control during this intervention (for each of
the flavors of interest).
To collect saliva and establish bitterness/astringency perception, we will use an acute
tasting protocol. Participants will rinse with water, then taste and swallow, then taste and
expectorate a solution of the flavor of interest. Saliva will be frozen for later proteomic
analysis. Next participants will taste solutions of: flavor, flavor with food analog, the
flavor with denatured food analog, water, water with the food analog, and water with
denatured food analog. The participants will rank these solutions in order from least intense
to most intense for the flavor quality of interest (bitterness/astringency for EGCG). After
this, participants will taste all 6 samples again, and rate each individually for the
intensity of the bitterness/astringency. After a short wait, this tasting and intensity
rating will be repeated. All tastings will be done in counterbalanced order, and solutions
will be labeled with randomized 3-digit codes.
This acute tasting protocol will be done: at baseline, after 2 weeks on one intervention
(repeated tasting of flavor or control), after 2 weeks on the other intervention.
and flavor exposure. For this study, we will test the bitterness/astringency of
epigallocatechin gallate (EGCG, a polyphenol), the oleogustus (fatty acid taste) of linolenic
acid, and the spiciness of capsaicin in conjunction with the concentration of specific
salivary proteins (initially: salivary proline rich proteins for EGCG intervention,
lipocalin-1 for the other two, but other proteins may be identified in the post-hoc analysis
of the salivary proteome). We will test whether higher expression of these specific salivary
proteins correlates with lower intensity of these flavors. We will further attempt to confirm
the role of these salivary proteins using food-sourced functional analogs for these proteins.
We would expect the food-sourced protein to have the same effect on flavor as the salivary
protein if our hypotheses about salivary proteins' influence on flavor are correct. Finally,
we will also use denatured versions of the food-sourced proteins to again confirm that
effects are due to the function of these proteins binding the flavor.
Additionally, we will repeatedly expose individuals to the flavors by having them rinse and
swallow solutions of the flavor compounds multiple times per day for two weeks. We will then
re-evaluate the sensory ratings and salivary protein profiles. Two weeks of rinsing and
swallowing a control solution will be used as a control during this intervention (for each of
the flavors of interest).
To collect saliva and establish bitterness/astringency perception, we will use an acute
tasting protocol. Participants will rinse with water, then taste and swallow, then taste and
expectorate a solution of the flavor of interest. Saliva will be frozen for later proteomic
analysis. Next participants will taste solutions of: flavor, flavor with food analog, the
flavor with denatured food analog, water, water with the food analog, and water with
denatured food analog. The participants will rank these solutions in order from least intense
to most intense for the flavor quality of interest (bitterness/astringency for EGCG). After
this, participants will taste all 6 samples again, and rate each individually for the
intensity of the bitterness/astringency. After a short wait, this tasting and intensity
rating will be repeated. All tastings will be done in counterbalanced order, and solutions
will be labeled with randomized 3-digit codes.
This acute tasting protocol will be done: at baseline, after 2 weeks on one intervention
(repeated tasting of flavor or control), after 2 weeks on the other intervention.
Inclusion Criteria:
- Agree to maintain current diet throughout intervention
- Agree to inform us if medication use changes during study.
- Willing and able to taste and consume samples, as well as take pictures to document
use of the flavor during intervention.
Exclusion Criteria:
- Known issues with salivation, taste, or smell
- Taking medications other than birth control
- User of tobacco products or electronic cigarettes within the last 30 days
We found this trial at
1
site
West Lafayette, Indiana 47907
Principal Investigator: Cordelia Running, PhD
Phone: 765-494-2282
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