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Sensory effects of transient receptor potential channel agonists on whole mouth saliva extensional rheology

Houghton, Jack William, Hans, Joachim, Pesaro, Manuel, Ley, Jakob Peter, Carpenter, Guy Howard, Proctor, Gordon
Journal of texture studies 2017 v.48 no.4 pp. 313-317
agonists, food industry, menthol, mouth, physical properties, protein composition, rheology, saliva, transient receptor potential channels
The extensional rheology (ER) of saliva is a property associated with its ability to coat surfaces and is important for the maintenance of a normal mouth feeling. Transient receptor potential (TRP) channels are expressed in the oral cavity and this study investigated how the sensory effects of TRP channel agonists modify the ER of saliva. Healthy volunteers rinsed with solutions containing a TRP agonist. Unstimulated whole mouth saliva (WMS) was collected prior to rinsing and WMS was collected during the first and second minutes after the mouth rinse. The Spinnbarkeit of the collected saliva was measured using a Neva Meter. The nonivamide (TRPV1) mouth rinse increased WMS ER from 37.0 (± 6.3) mm to 49.3 (± 5.1) mm when compared with the vehicle control, which itself had no effect on WMS ER. However, this effect was short‐lived and ER of WMS was not increased in the second minute after the nonivamide mouth rinse. The menthol (TRPM8) mouth rinse resulted in an increase up to 57.8 (± 7.8) mm in WMS ER from the vehicle control and returned to control levels in the second minute. The cinnamaldehyde (TRPA1) mouth rinse resulted in no change in WMS ER. It can be concluded that nonivamide and menthol mouth rinsing has a short‐term effect of increasing WMS ER, an effect not observed after cinnamaldehyde rinsing. We hypothesize that the activation of some TRP channels in the oral cavity results in changes in the salivary protein composition that in turn alters WMS ER. PRACTICAL APPLICATIONS: Identifying compounds that modify the physical properties of saliva in a desirable way is important in developing treatments for conditions associated with changes in the physical properties of saliva such as xerostomia (also known as dry mouth). Furthermore, understanding the rheology of saliva contributes to the elucidation of food oral processing which is of importance to food manufacturers.