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Is there a role for salivary detoxification enzymes in taste perception?

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Schwartz, Mathieu | Brignot, Hélène | Chavanne, Evelyne | Feron, Gilles | Hummel, Thomas | Zhu, Yunmeng | von Koskull, Dorothee | Heydel, Jean-Marie | Briand, Loïc | Canon, Francis | Neiers, F.

Edité par CCSD -

Online event (Live and on-demand). Open access conference indexed in OpenAIRE.. International audience. Flavour perception results from the interactions of many molecules in mouth, including the ones that occur between oral enzymes and odorants or tastants, which are released upon food mastication. Taste perception results from the activation of taste receptors present in the taste buds, which are bathed in saliva. As a result, molecules eliciting the taste modality have to be dissolved in saliva to reach the taste receptors and interact with salivary proteins. Some of these salivary proteins have a carrier role or a metabolization role via their enzymatic activity. Among these proteins are found some enzymes involved in the detoxification process. Interestingly, they can potentially recognize a large panel of molecules including taste molecules. The aim of this work was to characterise the presence of such enzymes in saliva, their ability to bind taste compounds and consequently to discuss their possible role in taste modulation.

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