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PubMed2026

Dietary soybean or seaweed (Kappaphycus sp.) modulates taste-related gene (tas1r1 and tas1r2.2) expression in Nile tilapia (Oreochromis niloticus).

Taste perception plays a central role in fish feeding behaviour by influencing feed recognition, intake, and nutrient sensing. As aquaculture increasingly adopts plant-based ingredients to replace fishmeal, understanding how these diets affect gustatory mechanisms is critical. This study evaluated TAS-family taste receptor genes in Nile tilapia (Oreochromis niloticus) fed nutritionally formulated diets containing fishmeal (TFM), soybean meal (TSB), red seaweed (Kappaphycus sp., TSW), alongside a natural meal (TNM) reference. Fish were reared for 62 days under controlled conditions, after which growth performance was evaluated, and tongue transcriptomes were analysed using RNA sequencing to identify diet-associated gene expression changes. Candidate TAS1R and TAS2R receptors were identified through conserved domain screening and phylogenetic validation, and differential expression analysis was performed using DESeq2. Growth performance did not differ significantly among diets, although the soybean group showed the highest weight gain. Under the conditions of this study, most taste-related genes remained transcriptionally stable across formulated diets, indicating limited responsiveness of the gustatory system to ingredient substitution. Transcriptional differences were mainly observed in comparisons involving the TNM (TSB vs TNM and TSW vs TNM), where tas1r1 was upregulated, suggesting altered amino acid sensing relative to the non-formulated diet. Among formulated diets, tas1r2.2 was upregulated in the TSW vs TFM comparison, indicating potential modulation of carbohydrate-related taste pathways associated with seaweed inclusion. No reliable TAS2R transcripts were detected, likely due to low expression or tissue-specific distribution. Overall, taste receptor expression in Nile tilapia appears resilient to dietary variation, with selective modulation of TAS1R genes providing molecular insight into chemosensory adaptation to sustainable feed ingredients.

Animals↗

PubMed1976

A history of sweeteners--natural and synthetic.

Sweetness for the prehistoric man was the taste sensation obtained from sweet berries and honey. Man's quest for other sweet things led to sucose, starch-derived sugars, and synthetic sweeteners. An unusual source of sweet taste is a West African berry known as miracle fruit (Synsepalum dulcificum). This fruit possesses a taste-modifying substance that causes sour foods--e.g., lemons, limes, or grapefruit--to taste sweet. The active principle was found to be a glycoprotein. Until this time, only small molecules were considered sweet-evoking substances, but now macromolecules are considered capable of participating in taste perception. The intense sweetener of the fruit of Dioscoreophyllum cumminsii, called the serendipity berry, was revealed to be a protein. The intensely sweet principle of Thaumatococcus daniellii, called katemfe, was reported in 1972 to contain two proteins having intense sweetness. Since intensely sweet protein sweeteners act directly on taste buds as a probe, a peptide linkage analogous to the aspartic acid sweeteners may be partly responsible for their sweetness.

History of Medicine↗

PubMed1985

Methyl xanthines enhance taste: evidence for modulation of taste by adenosine receptor.

The methyl xanthines (MX), theophylline, caffeine, and theobromine, are potent antagonists of adenosine receptors. Adaptation of the human tongue to methyl xanthines at concentrations ranging from 10(-5) M to 10(-2) M was found to potentiate taste. The artificial sweetener acesulfam-K, which has a bitter component, was potentiated the most by MX, i.e., approximately 100%. This increase in perceived intensity for acesulfam-K occurred at 10(-5) M MX, a concentration known to inhibit adenosine receptors but below that required to inhibit phosphodiesterase. Increasing the concentration of MX as high as 10(-2) M did not increase the degree of enhancement appreciably. Taste enhancement was found for NaCl and quinine hydrochloride as well. When 10(-5) M adenosine was added to the MX, the potentiation was reversed. The human results were confirmed by animal studies in which single unit extracellular recordings were made from the nucleus of the solitary tract. These results suggest that the inhibitory A1 adenosine receptor plays an important local role in taste perception.

1-Methyl-3-isobutylxanthine↗

PubMed2026

Predicting food taste with bound-driven optimization.

The prediction of sensory attributes from ingredient-level formulations is an emerging challenge at the intersection of food science and artificial intelligence. We address the fundamental question of whether the taste of a food can be predicted from its ingredients by treating recipes as composite materials. We apply Hashin-Shtrikman (HS) and Reuss-Voigt (RV) bounds, techniques originally developed for elastic moduli, as a null-hypothesis additive baseline for five taste dimensions (sweetness, sourness, bitterness, umami, saltiness) on a curated dataset of 70 recipes decomposed into 115 distinct ingredients scored against a library of 209 ingredient-level taste references with trained-panel ground truth. This baseline systematically under-predicts perceived taste: 77% of actual taste values exceeded the HS upper bound, with the exceedance rate ranging from 26% (bitterness) to 97% (saltiness). We traced this gap to specific processing chemistry (Maillard reactions, caramelization, evaporative concentration, protein hydrolysis, and nucleotide synergy) and introduced a hybrid model that augments the HS baseline with eight chemistry-proxy features encoding these mechanisms. Our results show that our interpretable hybrid model eliminates the systematic bias and reduces mean absolute error by 27%-62% for sweetness, sourness, umami, and saltiness while using only 10 interpretable features, achieving performance comparable to a black-box Lasso regression on 115 per-ingredient features. We further demonstrate constrained inverse design via Differential Evolution, recovering ingredient formulations that match target taste profiles subject to compositional bounds. Our work demonstrates how key chemical processes during food preparation can inform and augment physics-based and machine learning models, providing a quantitative fingerprint of processing chemistry's contribution to taste perception and paving the way for model-driven food formulation with targeted sensory characteristics.

Composite material bounds↗

PubMed2026

Genome-Wide Association Analyses of Bitter Food Preferences Link Genetic Loci to Sensory and Metabolic Pathways.

BACKGROUND: Genetic variation is implicated in individual preferences for bitter-tasting foods. However, previous studies have focused on candidate genes and limited varieties of bitter-tasting foods and have treated food preference scale responses as continuous data. OBJECTIVES: The present investigation aimed to identify genetic variants associated with preferences for bitter-tasting foods using ordinal multinomial regression models in genome-wide association studies (GWAS). In addition, post-GWAS functional annotation and mapping, genetic correlations, and associations with dietary intake were examined. METHODS: Food preference and genome-wide genotyping data were used from the UK Biobank (n = 125,578). Preference data from Likert scale rankings (from 1 to 9) for 12 individual foods were analyzed using ordinal multinomial regression GWAS. In addition, 1 composite continuous variable was created for preference for cruciferous vegetables as a group and analyzed using a linear mixed-model GWAS to enable the calculation of a polygenic score (PGS) for cruciferous vegetable preference. Convergent validity of GWAS results was assessed with dietary intake data for the same food items in the CARTaGENE cohort (n = 8176). Post-GWAS gene-level and pathway-level association analyses were conducted in MAGMA (Multimarker Analysis of GenoMic Annotation). RESULTS: Forty-six single-nucleotide polymorphisms (SNPs) were identified for preferences for 11 bitter-tasting foods at a genome-wide significance level (P < 7.14 × 10-9). Gene-set analysis for enrichment identified pathways related to caffeine metabolism and bitter taste perception for preference of coffee without sugar and grapefruit, respectively. Genes with higher expression in brain tissues showed stronger genetic associations with cruciferous vegetable preference. The PGS for cruciferous vegetable preference was weakly correlated with intake (r = 0.05, P < 0.0001), but individual SNPs were not associated with intake in a consistent manner. CONCLUSIONS: Genetic variation contributes to preferences for bitter-tasting foods among adults, and some links with food intake are detectable. Nevertheless, effect sizes are small and inconsistent, reflecting the multifactorial complexity of food intake.

bitter taste↗

PubMedDate not supplied

Sweetening agents from natural sources.

Sweetness is an important taste sensation to humans. The absence of suitable sweeteners as alternatives to cyclamates and saccharin has led to a renewed interest in sweeteners form natural sources. A brief review of the history of sweetener usage provides a basis for understanding our present heavy consumption of sweet substances. The structure of naturally-occurring compounds possessing a sweet taste range from simple sugars to complex, intensely sweet proteins. The structural types include monoterpenes, diterpenes, triterpenes, flavonoids, steroid saponins, dipeptides, and proteins. Some of these substances are not, strictly-speaking, natural but are derived from natural sources by relatively minor chemical modification. The properties of two non-sweet substances, miraculin and gymnemic acid, are included because of their close relationship to the subject of sweeteners. Miraculin causes sour substances to taste sweet and gymnemic acid selectively blocks sweet taste perception. The second part of the paper presents some of the work on monellin, the intensely sweet protein from "serendipity berries" (Dioscoreophyllum cumminsii). The physico-chemical studies of monellin provide convincing evidence that it is, indeed, a protein. Structural studies using denaturants and specific chemical modifications have provided a beginning of our understanding of the molecular basis of the sweet taste of monellin.

Chemical Phenomena↗

PubMedDate not supplied

[Dysgeusias].

This is a review of multiple pathologic conditions associated with altered taste perception and identification. We stated the steps and the molecular basis of this sense. This paper includes two cases that exemplify two distinct types of dysgeusia; case, 1 a 48 year old man who had clinical manifestations of hypogeusia and dysgeusia for one year, probably secondary to air pollutants. Case 2, a 37 year old man who worked in the same factory and also had dysgeusia; we concluded that it was secondary to thermal and chemical agression of the oropharynx; his plasma and urinary levels of zinc were normal. Many medications and contaminants of air and water are related with changes in serum and urine levels of zinc, which is a determinant at several levels for the correct integration of the taste system. Namely it is important for synthesis of the metalloprotein, gustin, a parotid gland protein secreted into saliva, which in turns is very important to make union of the sapid substance (SS) with its receptor in the surface of the gustatory epithelium a the taste buds. Zinc is also related with neurotransmission of the electrical stimulus generated in the bud cell and ending in the central nervous system. There is an acute zinc loss syndrome, seen in patients treated with histidine, which simulates the steps in which taste sensation is integrated. A clinical approach for diagnosis of hypogeusic or dysgeusic patients must include a careful evaluation of the diat elements, an assesment of hereditary disorders, the type of work and contact with pollutants known to be related with dysgeusia. A special care regarding physical examination must be considered in particular a meticulous review of the oropharynx in order to diagnose inflammatory, neoplastic or neurological disorders. The levels of perception an identification of flavors: sweet, bitter, sour and salt, must be determined using the forced scale triple choice technic. Serum and urinary levels of zinc should be determined in each patient using a flameless atomic absorption spectrophotometer. A quantification of the activity of leucocyte alkaline phosphatase, a zinc metalloenzyme, is a useful aid, liver function tests. 13 and 14 determinations and serum protein electrophoresis are mandatory because many pathologic states of these organ systems are known to be related with disorders of taste. We wish to remark the important function of zinc in the taste system, the role of essential trace elements is receiving increased atention and these alterations are good examples of their clinical importance.

Adult↗

PubMed1991

Taste preference and protein nutrition and L-amino acid homeostasis in male Sprague-Dawley rats.

Changes in taste preference were investigated in a choice paradigm using rats under various states of protein nutrition. A preference for the umami taste substances, monosodium L-glutamate (MSG) with or without 5'-ribonucleotide (5'-guanosine monophosphate), was induced when dietary protein was within the normal range, but a preference for NaCl occurred under its marginal deficiency. A preference for both NaCl and glycine was induced under severe protein malnutrition, possibly reflecting the body's negative nitrogen balance. The strength of this preference paralleled the body's requirement for protein, and thus, like the protein requirement for normal growth, declined with age. When animals with L-lysine (Lys) deficiency consumed a Lys solution and began to grow normally, their intake of taste stimulus solutions changed from preferring NaCl and glycine to preferring MSG. The regulatory mechanism of preference for L-amino acid (AA) in rats deficient of an essential AA was related to the pattern of AA in plasma and brain. Data suggest that umami taste perception plays an important role in protein metabolism, and in maintenance of AA and ammonia homeostasis within normal limits.

Amino Acids↗

PubMed1985

The short-term effect of captopril on salt and water intake in the rat is not taste-specific.

We have investigated the extent to which captopril's short-term (1 h) effects on salt and water intake in the rat are caused by effects on taste. In single-bottle tests a low dose of captopril (0.5 mg/kg s.c.), which blocks the synthesis of angiotensin II in the blood but not the brain, increased equally the intakes of water, 0.05, 0.15, 0.30 and 0.45 M NaCl, 0.3 M KCl, 10 mM HCl, 0.14 mM quinine hydrochloride and 0.1 mM saccharin solutions without changing the animals' preference for or aversion to each with respect to water. In two-choice tests this dose increased water but not 0.15 or 0.45 M NaCl intake. A large dose of captopril (100 mg/kg s.c.), to block the synthesis of angiotensin II also in the brain, did not enhance water or NaCl intake. Neither dose affected NaCl or water intake by rats drinking in response to 2 M NaCl, 5 ml/kg i.p. We conclude that during the first hour following injection captopril has no major effect on taste perception or preference in the rat and does not stimulate sodium appetite in the sodium-replete rat. Our results support the hypothesis that low doses of captopril increase fluid intake by enhancing the synthesis of angiotensin II in the brain.

Angiotensin II↗

PubMed1988

Multicenter, double-blind, multiple-dose, parallel-groups efficacy and safety trial of azelastine, chlorpheniramine, and placebo in the treatment of spring allergic rhinitis.

Azelastine, a novel antiallergic medication, was compared with chlorpheniramine maleate and placebo for efficacy and safety in the treatment of spring allergic rhinitis in a multicenter, double-blind, multiple-dose, parallel-groups study. One hundred fifty-five subjects participated. Subjects ranged in age from 18 to 60 years of age and had at least a 2-year history of spring allergic rhinitis, confirmed by positive skin test to spring aeroallergens. Medications were given four times daily; the azelastine groups received 0.5, 1.0, or 2.0 mg in the morning and evening with placebo in the early and late afternoon; the chlorpheniramine group received 4.0 mg four times daily. Daily subject symptom cards were completed during a screening period to assess pretreatment symptoms and during a 4-week treatment period while subjects received study medications. Individual symptoms, total symptoms, and major symptoms were compared to determine efficacy of medication. Elicited, volunteered, and observed adverse experiences were recorded for each subject and compared among groups. Vital signs, body weights, serum chemistry values, complete blood cell counts, urine studies, and electrocardiograms were obtained for each subject and compared among groups. Symptoms relief in the group receiving the highest concentration of azelastine (2.0 mg twice daily) was statistically greater than in the placebo group during all weeks of the study. Lower doses of azelastine were statistically more effective than placebo only during portions of the first 3 weeks of the study. In contrast, although the chlorpheniramine group did have fewer symptoms than the placebo group during the study, the difference never reached statistical significance during any week of the study. There were no serious side effects in any of the treatment groups. Drowsiness and altered taste perception were increased significantly over placebo only in the high-dose azelastine group. Azelastine appears to be a safe, efficacious medication for seasonal allergic rhinitis.

Adolescent↗

PubMed1990

Perceptual integration of tertiary taste mixtures.

Integration psychophysics was used to explore the taste perception of mixtures of sucrose, fructose, and citric acid. Three levels of each stimulus were varied in a 3 x 3 x 3 factorial design. Subjects rated total intensity, sweetness, and acidity of the 27 mixtures on graphic rating scales. Consistent with earlier work, the perceived total intensity of the tertiary mixtures was found to be dictated by the intensity of the (subjectively) stronger component alone (i.e., either the integrated sweetness or the acidity, whichever was the more intense). In contrast, the sweetness and acidity of the mixture were susceptible to mutual suppression: Sweetness suppressed acidity, acidity suppressed sweetness. There was, however, a difference between sucrose and fructose in their interactions with citric acid, fructose being the more susceptible to suppression. This selectivity of suppression indicates that the two sweetnesses could not have been inextricably integrated. Implications for taste coding are discussed, and the findings are reconciled in terms of two separate coding mechanisms: one for taste intensity, another for taste quality.

Adult↗

PubMed1992

Taste and food preference changes across the course of pregnancy.

The present study investigates taste and specific food consumption changes across the course of pregnancy. These variables could potentially play a role in excess pregnancy-associated weight gains. Pregnant and postpartum women were asked to consume a series of everyday foods in the laboratory. Consumption and taste perception of each food were measured. In contrast to the self-report literature on cravings and aversions during pregnancy, which emphasizes changes in the first trimester, this study found that women in the second trimester consumed significantly more sweet food, but not salty or non-sweet/non-salty food, as compared with women at any other point in pregnancy. Subjects were restrained eaters, and so possibly refrained from daily consumption of excess sweet foods. This study suggests that psychological variables may interact with behavioral and physiological variables to control food preferences and eating in pregnancy.

Adult↗

PubMed1991

Taste of glutamate salts in young and elderly subjects: role of inosine 5'-monophosphate and ions.

Taste sensitivity to five glutamate salts (sodium glutamate, potassium glutamate, ammonium glutamate, calcium diglutamate, and magnesium diglutamate) were determined in sixteen young (mean age 25.58 years) and eighteen elderly (mean age 86.89 years) subjects. The effect of inosine 5'-monophosphate (IMP) and ions on taste perception of glutamate compounds was also investigated. The detection thresholds for glutamate salts were 5.04 times higher in elderly subjects than in young subjects; the recognition thresholds were 3.84 times higher. For young subjects, 0.1 mM IMP lowered detection and recognition thresholds for all 5 salts. A stronger concentration of IMP (1 mM) had this effect in both young and elderly groups. Elderly subjects perceived suprathreshold concentrations as less intense than young subjects. Chloride and acetate salts of sodium, potassium, and calcium reduced the detection and recognition thresholds of L-glutamic acid but had no effect sodium glutamate thresholds.

Adult↗

PubMed1990

A search for the cortical gustatory area in the hamster.

The gustatory area was searched in the cerebral cortex of the hamster by means of a combined approach using electrophysiological, behavioral, and histological experiments. The chorda tympani (CT), which innervates taste buds on the anterior part of the tongue, projected to a confined area anterior to the middle cerebral artery and just dorsal to the rhinal fissure. The trigeminal component of the lingual nerve (LN) area was located anterodorsal to the CT area, and the glossopharyngeal nerve (GN), which innervates taste buds on the posterior part of the tongue, was posterior to the CT area. The center of the CT and GN areas belonged to the dorsal part of the dysgranular insular cortex, and the LN area was within the primary somatosensory granular cortex. Bilateral symmetrical ablations of the CT and GN areas abolished the conditioned taste aversion (to sodium saccharin) that had been acquired before ablations, indicating a role of these areas in some cognitive processes of taste perception. Injections of horseradish peroxidase conjugated with wheat germ agglutinin (WGA-HRP) in the CT and GN areas, centered in the dysgranular insular cortex, revealed that this cortical region had major fiber connections with the contralateral homotypical cortical area, ipsilateral amygdala (central, lateral and basolateral nuclei), ipsilateral parvicellular part of the posteromedial ventral nucleus of the thalamus, bilateral parabrachial nucleus, contralateral nucleus of the solitary tract, raphe nuclei, and the locus ceruleus. Conversely, injections of WGA-HRP in these target areas showed anterograde and/or retrograde transport in the similar dysgranular insular cortex and additionally in the ventral part of the granular insular cortex. The present results suggest that the cortical gustatory area of the hamster is about 1.5 X 1.5 mm in size with the topographic organization between anterior and posterior parts of the tongue, and is located mainly in the dysgranular insular cortex around the middle cerebral artery.

Afferent Pathways↗

PubMed1987

Propafenone versus disopyramide: a double-blind randomized crossover trial in patients presenting chronic ventricular arrhythmias.

In vitro and in vivo electrophysiological studies have shown that propafenone could be classified as a class I antiarrhythmic agent. The aim of this study was to investigate the short-term antiarrhythmic efficacy and safety of propafenone in 10 patients compared to disopyramide in a double-blind randomized protocol. Included patients suffered from ventricular arrhythmias with at least 60 ventricular premature beats (VPB) per hour refractory to at least two other antiarrhythmic agents. At the end of the control period and of the two treatment periods during which patients received either propafenone (300 mg three times a day) or disopyramide (200 mg three times a day), clinical examination, Holter recordings, electrocardiogram, and clinical laboratory tests were performed. The PR interval and the QRS interval were significantly increased with propafenone, but not with disopyramide. The cQT interval was not significantly changed by either propafenone or disopyramide. Heart rate was decreased with propafenone (p less than 0.05) with no change in the diurnal/nocturnal circadian ratio variation. Heart rate was significantly decreased with disopyramide only during the day. Five of nine patients in the propafenone group and two of nine patients in the disopyramide group showed a reduction in ventricular premature beats greater than 80%. Total resolution of severe arrhythmias (repetitive events) was seen in 5 of 8 patients with propafenone; 2 of 8 with disopyramide. Adverse events, when they occurred, were mild (visual disturbances, epigastric discomfort, changes in taste perception, transient atrioventricular block with propafenone, and photophobia with disopyramide), and did not require reduction or discontinuation of study drug.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗

PubMed1992

Smoking status and dietary fats.

BACKGROUND: There have been several recent reports of differences in the diet of smokers versus that of nonsmokers. This has broad implications for assessment of disease risk associated with diet or smoking. METHODS: We examined dietary fats for several categories of smoking status in a large cross-sectional data set. The annual risk factor survey of a cardiovascular disease prevention trial in three pairs of upper Midwest communities includes 3,495 subjects ranging in age from 24 to 75. Smoking was assessed by self-report and thiocyanate, and diet by the Willett questionnaire. Dietary comparisons of smokers, recent quitters, long-term (over 1 year) quitters, and never-smokers were conducted. RESULTS: Previous findings of lower polyunsaturated fat intake in smokers were confirmed and extended by finding significantly elevated polyunsaturate intake among those who had quit smoking within the last year. The source of these differences is unclear, but the differences are large enough to constitute a significant contribution to disease risk for smokers or a protective effect for recent quitters. CONCLUSIONS: Future research examining risks associated with smoking or diet should control for the interaction of the two factors. The dietary differences in recent quitters, whether caused by a conscious decision to improve diet, a change in taste perception as a result of quitting, or simply the habits of those smokers who are able to quit, need further exploration.

Adult↗

PubMed1990

Corpuscular bodies in the palate of the rat. 2. Innervation and central projection.

The source of innervation of the corpuscular bodies in the palate and the central projections of the afferent fibres of the entire palate was studied in rats by transganglionic transport of horseradish peroxidase conjugated to wheat germ agglutinin (WGA-HRP) and with substance P (SP) immunohistochemistry. WGA-HRP injected into the incisal papilla was taken up by the nerve fibres that terminated in the corpuscles. Retrogradely labelled neurons were observed in the trigeminal ganglion as well as anterogradely labelled terminals in the dorsolateral part of the spinal trigeminal nucleus and in the lateral part of the nucleus of the solitary tract. No labelling could be found in the geniculate ganglion, the facial nerve and the hypoglossal nucleus. Following WGA-HRP injection in the intermolar area and in the soft palate, labelling was only restricted to the trigeminal ganglion. The lamina propria of the entire palate and the corpuscle-enriched area of the incisal papilla and the soft palate were richly innervated by SP-containing fibres. Numerous SP-containing fibres were also observed in the nerve plexus at the base of the corpuscle. In addition, SP-positive neurons were identified in the trigeminal ganglion and SP-labelled terminals in the sensory trigeminal nuclear complex and in the solitary tract nucleus. On the basis of our morphological observations we conclude that the palatal corpuscular bodies are involved in taste perception which is of trigeminal origin.

Animals↗

PubMed1987

The functions of saliva.

Nature's demands on salivary glands are extensive and diverse and range from the reptilian need for a venomous drop to incapacitate its prey to the 100 quarts that ruminants require to digest a day's grazing. Other species depend on saliva not for survival, but for improving the quality of life, using the fluid for functions varying from grooming and cleansing to nest-building. Humans can manage without saliva; its loss is not life-threatening in any immediate sense, but it results in a variety of difficulties and miseries. Oral digestion per se is only of marginal importance in humans, but saliva is important in preparing food for mastication, for swallowing, and for normal taste perception. Without saliva, mealtimes are difficult, uncomfortable, and embarrassing. The complex mix of salivary constituents provides an effective set of systems for lubricating and protecting the soft and hard tissues. Protection of soft tissues is afforded against desiccation, penetration, ulceration, and potential carcinogens by mucin and anti-proteases. Saliva can encourage soft tissue repair by reducing clotting time and accelerating wound contraction. A major protective function results from the salivary role in maintenance of the ecological balance in the oral cavity via: (1) debridement/lavage; (2) aggregation and reduced adherence by both immunological and non-immunological means; and (3) direct antibacterial activity. Saliva also possesses anti-fungal and anti-viral systems. Saliva is effective in maintaining pH in the oral cavity, contributes to the regulation of plaque pH, and helps neutralize reflux acids in the esophagus. Salivary maintenance of tooth integrity is dependent on: (1) mechanical cleansing and carbohydrate clearance; (2) post-eruptive maturation of enamel.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗