ACHEMS 2019
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SPLTRAK Abstract Submission
Influence of different (multi)sensory cues on saliva secretion and composition
Paulina Morquecho Campos1, Joleen Boland1, Marieke Alblas1, Floris Bikker2, Kamran Nazmi2, Marja L Laine3, Sanne Boesveldt1
1Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
2Department of Oral Biochemistry, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, Amsterdam, Netherlands
3Department of Periodontology, Academic Centre for Dentistry Amsterdam, University of Amsterdam and VU University Amsterdam, Amsterdam, Netherlands

Exposure to (multi)sensory cues leads to anticipatory (physiological) responses as part of eating behavior. Several studies have shown an increase in saliva secretion upon (multi)sensory cues. However, little is known about their influence on saliva composition, e.g. regarding bolus formation and food digestion. Our previous research showed that exposure to single cues, i.e. macronutrient-related food odors enhanced saliva secretion but did not modify its composition. The aim of this study is to determine the influence of (multi)sensory food cues on saliva secretion and composition. We expect a more pronounced anticipatory salivary response (higher increase in Δ saliva secretion rate, pH, buffer capacity, and lower viscosity) upon food exposure while increasing sensory levels compared to control. α-amylase activity might differ between food high in starch compared to low and control. 50 normal-weight healthy participants will take part in a 4x3 cross-over design. Over 3 sessions, participants will be exposed to 12 conditions differing in level of sensory exposure (odor, odor + picture, holding real product in the mouth (odor + visual + taste), and sham feeding (odor + visual + taste + chewing)) and stimulus type (food high in starch (bread), low in starch (cucumber), and control (parafilm)). Whole saliva will be collected upon stimulus exposure by the spitting method for 5 minutes. Δ saliva secretion rate per condition will be measured by weighing the total amount and subtracting unstimulated saliva. Saliva composition will be determined by viscosity properties, pH, buffer capacity and α-amylase activity. These results will help to better understand the role of the senses, particularly chemical senses, in anticipatory responses towards healthier eating and body maintenance.