Document Detail


Proteomic analysis of human whole and parotid salivas following stimulation by different tastes.
MedLine Citation:
PMID:  16944961     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
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.
Authors:
Eric Neyraud; Thierry Sayd; Martine Morzel; Eric Dransfield
Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of proteome research     Volume:  5     ISSN:  1535-3893     ISO Abbreviation:  J. Proteome Res.     Publication Date:  2006 Sep 
Date Detail:
Created Date:  2006-09-01     Completed Date:  2006-11-20     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  101128775     Medline TA:  J Proteome Res     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2474-80     Citation Subset:  IM    
Affiliation:
Wageningen Centre for Food Sciences, Diedenweg 20, PO Box 557, 6700 AN Wageningen, The Netherlands.
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MeSH Terms
Descriptor/Qualifier:
Annexin A1 / analysis
Calgranulin A / analysis
Electrophoresis, Gel, Two-Dimensional
Humans
Mass Spectrometry
Proteomics / methods*
Saliva / chemistry*
Salivary Proteins and Peptides / analysis*
Stimulation, Chemical
Taste / physiology*
Chemical
Reg. No./Substance:
0/Annexin A1; 0/Calgranulin A; 0/Salivary Proteins and Peptides

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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